Take these little guys to your next holiday party, or just make them to have around the casa… because they’re good. Really, really good 
Raw Gingerbread Bites
Makes 8- recipe can easily be doubled (or quadrupled)
-1 C buckwheat four (buckwheat groats ground into a fine flour with the Vitamix)
- 1/2 C almond flour (ground from dehydrated almond pulp)
- 1/4 T cinnamon
- 1/4 t nutmeg
- 1/8 t ginger
- 1/8 t cloves
-pinch sea salt
-1/4 C maple syrup (can use raw agave instead, but the maple will give it a warmer taste)
-1/3 C ground flax seed
- 1.5 T date paste (soaked medjool dates, blended with a little lemon juice and water)
- 1 t vanilla
In a large mixing bowl, combine all of the dry ingredients (buckwheat flour through sea salt).
In a separated bowl, combine all of the remaining ingredients (including flax seed).
Introduce the wet mixture to the dry mixture, and mix well to fully combine all ingredients.
Roll into balls (or flatten into cookie shapes), and dehydrate at 115* for 18-24 hours, until desired consistency is achieved.
Feast.
© 2009 The Fitnessista
Hi, I'm Gina. Welcome to The Fitnessista! I love blogging about my adventures as a new mom, military wife and fitness instructor, as well as sharing new workouts and recipes. Check out the About page for more info - thanks for stopping by!
Thanks for the recipe! They look so yummy … they almost look like gingerbread macaroons.
Gingerbread = Holidays. Love the sounds of this recipe, G$!
Yumm!
Enjoy!
**swoons and then faints**
Holy yum!!
Is there a way to make buckwheat flour from groats without a Vita? Food processor maybe?
of course! the vita just gives it a fluffier texture, but the processor will totally work
**revives Veggie Girl with the smell of gingerbread bites**
I am making pepparkakor (swedish gingerbread cookies) with my husband’s young cousins next week. I wonder how they would like it if I made these for them instead
lol.. I think a raw food diet is basically unheard of in Sweden. However, those gingerbread bites look amazingly delicious!! I may have to make them anyway!
yay! I am so glad this batch turns out, I def want to try making these little babies
Those look AMAZING! I can’t wait to try to make them.
oooh that sounds fantastic.
I really want a Vitamix. My taller half needs to hurry up and propose so I can put one on the registry! Ha ha, I kid, mostly.
Makes 8? But there are only 6 in the picture! WhereEVER could the other 2 have gone?!?!
Major noms up in herre.
quality assurance, my friend
Do you soak the buckwheat first and I’m assuming that a food processor or coffee grinder will grind them enough for the job?
They look delish by the way!
no, i grind them dry. ideally you’re supposed to soak the buckwheat, dehydrate them, and then grind.. this is the quickie way
I’m so excited that this recipe calls for buckwheat flour. I searched high and low for it to make onion bhajis, finally found it and only needed 6 tablespoons. I know where the rest of the bag is going now!!
I’m guessing fresh ginger wouldn’t work so well in this? (Google tells me I’d need 8 times the amount of ground and that it would quite possibly suck).
I’m prepared to drop the cash on ground ginger if it means I can eat, I mean make, these
no, i used fresh ginger last time and it was WAY too strong! go with ground
What is the difference (if there is any) to buckwheat groats and oat groats? I can’t wait to make these gingerbread cookies for a party in Jan. Raw desserts are the BEST.
i’m pretty sure they’re the same thing. i just stay away from saying “oat groats” as some people think that is the same as oatmeal
There is a difference between buckwheat groats and oat groats. I have both. Oat groats look a bit like sunflower seeds in colour and shape.
yep- they’re pretty much interchangeable in recipes though
These raw gingerbread bites look so yummy. I love all the clean ingredients. Never knew how to make date paste. My kids and I will love this recipe!!
Delish! You’re a genius in the kitchen, Gina. I want to eat everything up
I love gingerbread and these totally fit the bill! You are my raw “baking” queen! Do these have to be dehydrated, or can they be eaten as is? I’m sadly without a dehydrator
oh, they can definitely be eaten as is
or you can put it on the lowest setting in the oven with the door ajar to get the outside crispy 
WOOHOO! *Does happy dance*
YUM! Will definitely have to try those little buggers!
awesome recipe! i don’t have a dehydrator, so could i do the same thing setting my oven on 115*? if so, do i leave the door all the way shut? thanks for your help– i’d love to try these!
just crack the oven a little and put it on the lowest setting- you should be golden
I’m glad they can be made in the oven too. No dehydrator in my kitch
These look too good to be true!
Good day!!
Question : is there a reason why you dont eat soy nor gluten in your diet??
hey miriam-
i still eat gluten (just had some a little while ago) but since i try to eat 100% whole grains, the gluten thing just happens occasionally for me.
a little on why i don’t eat soy:
http://fitnessista.com/?p=359
have a great day!
Oh now I got your point. I was wondering if you were allergic to it. I -for my part- LOVE soya milk and I occasionnally buy tofu but that’s all about soya for me. I never buy “fake” meats because of the ingredients and the fact that it present high calories and fats : it always scare me off! I prefer fishs and the legumes + cereals combinaison. However I still eat chicken sometime. I am not vegetarian but just like you are doing I am trying to make more responsable choices that fits with my value and lifestyle. I guess that what it is all about!
Have a good day miss!
oooh those are cute! As is your little plate.
this recipe looks awesome, and I’m totally whipping out the dehydrator for it…i have a few questions though. Do you think this would work with another gluten free flour, such as sorghum or millet? also, if I make almond flour out of plain raw almonds, instead of almond pulp will it affect the recipe?
Love ginger cookies! Will add this to my must make for the holidays!
Holy moly these look to die for. Been waiting for your recipe with baited breath. It looks like you don’t roll them though, do you use and ice-cream scoop? I hate rolling for two reasons: messy hands and also I don’t like the look of them, much prefer the more rustic look of these
Thanks for another great recipe.
Yum….just posted a delicious recipe for the holidays.
GINGER is sooo yummy.
I will try these this weekend
Those looks so good! I love gingerbread anything!! I just my my first batch of homemade gingerbread cookies last Saturday. So much fun!! And my first grade class is having a gingerbread man cookie/decorating party tomorrow, woohoo!
MMMMMMM that’s a cute little six pack!
LOVE LOVE LOVE this recipe! anything gingerbread and IM THERE
would they be just as delicious if I didn’t have a dehydrator??
ahHHH these look amazing!! I was super psyched to see you could make them w/o a dehydrator. I love gingersnaps and these look a lot healthier but still a treat!
Ah gingerbread…be still my heart! Definitely trying this recipe in the next couple days!
Hey Gina,
Could these be made with regular oats & processed regular almonds? thanks
I don’t have either ingredient…
if you use regular oats, they won’t technically be raw, but i totally think it would work
same for regular almonds, I’ve done that before when I didn’t have time to make pulp and it worked wonderfully 
OK – I’ll give it a try & letcha know how it works!
Thanks for the recipe = )))))))
Those look delicious!
The cookies are in the dehydrator along with chocolate maccaroons (Hubby calls them poo puffs). They smell so good.
whoo hoo! let me know if you like them
The cookies taste good but I found them on the dry side. My fault. When I was making them I thought about adding more date paste but when I first make a recipe I like to follow it to the letter and then make changes after the first attempt. Next time, more date paste. They taste great though.
glad they taste good! might be because my date paste is pretty thin… i’ve seen others make it thicker, so that could be the case
I’m considering changing out the date paste for pumpkin puree plus a little molasses…..looking forward to trying though
I can’t wait to try this, but is it possible to do this recipe and bake it? Even just so the outside is a little crispy? Or would that ruin the flavor etc?
it should be ok- as long as you turn the temp way down, it should be totally fine