• The Raw Food Girl - Recipe Gingerbread Men
    By TamaraBrown
    TamaraBrown Joined 25 Jan,2014 Member of Raw Food Girl
    Hi.. everyone! I’m Tamara Brown, the Founder and Creator of The Raw Food Girl. I started this business because I have developed an absolute LOVE for raw and whole foods. It’s become my passion to educate others about it too, because I wasn’t always this way! This is my story.

Gingerbread Men

I love all things ginger... So I just had to come up with a clean version of these. Raw Gingerbread Man is an absolute hit with the kids!


1.   1 cup Pitted Dates
2.   1 cup almonds
3.   1 cup rolled oats OR rolled spelt
4.   2 Tbsp Maple Syrup
5.   1 1/2 tsp ground ginger
6.   1 tsp Cinnamon
7.   1 Tbsp water
8.   3 Tbsp Sultanas, goji berries,cacao nibs and raw chocolate, for decoration.


Place the almonds and rolled oats into a food processor and process until finely ground.
Add the dates, maple syrup, cinnamon and ginger and process until well combined.
Add the water and process until the mixture forms a dough-like consistency. You don’t want it sticky, so just add a little bit at a time until the dough sticks together.
Roll the dough into a ball and wrap in cling wrap. Refrigerate for 20 minutes.
Once the dough is firm, roll out onto baking paper with a rolling pin (5 – 10mm thick). Use a cookie cutter to make Gingerbread Men.
Decorate with cacao nibs, raw chocolate or dried fruit. Refrigerate for a further 20 minutes before serving.
A word from The Raw Food Girl:

Ginger and I are great friends. We see each other every single day, without fail. And it’s never let me down yet!

I start my day off with a zesty tonic, packed with spinach, kale, beetroot, spirul in a, wheat grass, lemon, apple and GINGER. I call it Swamp Juice, because well, it tastes pretty earthy. Especially as the sugar content is so low (1 small apple is all I use).

The lemon + ginger combo hides the swampy flavour of the rest of the ingredients, so I go hard on it. It gives me such an energy boost in the morning, flooding my body with this much goodness. Trust me, ginger is your best friend in a concoction like this!

I love it for the taste alone, not to mention the many amazing health benefits it offers also.

Ginger has a long history of use for relieving digestive problems such as nausea, loss of appetite, motion sickness and pain (1).

There are Many Studies now that show ginger can work as an anti-inflammatory and anti-oxidant in the body, helping to reduce free radical activity (2).

If free radicals overwhelm the body’s ability to regulate them, a condition known as oxidative stress ensues.

Free radicals trigger a whole hoard of human diseases. It accelerates inflammatory diseases such as arthritis, is chemic diseases such as heart disease and strokes (our nation’s Biggest Killer), neurological disorders such as Alzheimer’s and Parkinson’s disease, and also promotes cancer growth (3).

It’s absolutely essential we reduce the level of free radical damage going on inside our body as much as possible. So… eat ginger! And eat it often. The antioxidants available in fruits and vegetables help protect the body from free-radical damage.

At an absolute minimum, the World Health Organisation has recommended we eat at least 5 serves of raw fruit and veg per day, as well as reducing salt and sugar intake.

10 serves of fresh fruit and veg per day is more like what we need each day to constitute a healthy diet – but just do what you can and build from that.

One more thing – a few time I attempted to switch the powdered ginger for fresh ginger in this recipe, and it’s worked fine each time. The dough will be more moist, so reduce the water content to half a tablespoon instead. About a 5 cm cube of fresh ginger is about all you need.


Nutritional Info

This recipe is free from saturated fat and cholesterol.

This recipe is very low in sodium.

This recipe is a good source of dietary fiber.

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