Chocolate Gingerbread Men Recipe, Gluten Free Dairy Free What could be better than festive spiced Gingerbread Men? That’s right, Gingerbread Men dipped in chocolate!

With winter in full swing, these Chocolate Gingerbread Men combine all the nostalgic flavours of this time of year, from cinnamon to ginger, with a rich chocolate coating. I actually used ginger-flavoured dark chocolate to spice things up a notch, but any chocolate will do the trick!

The gingerbread biscuits are crunchy yet slightly tender on the inside, with undertones of honey and almond butter. The best part is that these chocolate-coated gingerbread men are so much fun to make and decorate, both for children and adults. 

Feel free to use a a variety of different shaped cookie cutters to make these treats even more exciting, and get creative with the toppings too! Don’t worry if you don’t have cookie cutters – just roll these into balls and then flatten slightly into cookie shapes with your hands.

These make the most adorable Christmas/Chanukah gifts, either on their own or alongside a batch of my homemade Coconut Almond Granola or Nutty Cinnamon Granola!

Chocolate Gingerbread Men Recipe, Gluten Free Dairy FreeChocolate Gingerbread Men Recipe, Gluten Free Dairy Free @cerealandpeanutbutterChocolate Gingerbread Men Recipe, Gluten Free Dairy Free

Chocolate Gingerbread Men (Gluten-Free, Dairy-Free)

This recipe was developed in collaboration with Meridian Foods.

Ingredients

Makes about 30 small gingerbread cookies

  • 1 egg (or flax egg for vegan option)
  • 1/3 cup coconut sugar (or brown sugar)
  • 1/4 cup almond butter
  • 4 tbsp honey (or molasses)
  • 4 tbsp dairy-free butter (softened)
  • 1 tsp vanilla extract
  • 1 heaped tbsp ground ginger
  • 1 heaped tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp salt
  • 1/2 tsp baking soda
  • 1 cup gluten-free flour
  • 1/4 cup dark chocolate (I used Seed and Bean Ginger Chocolate)

Method

  1. In a large mixing bowl, use a fork to vigorously beat together the softened butter, egg (or flax egg), honey, vanilla and almond butter. Then add the sugar, salt, spices and baking soda and continue to beat together very well until fully combined. Alternatively, use a cake mixer on low.
  2. Add gluten free flour to the wet ingredients and use your hands (yes your hands!) to work the dough together until completely combined and form it into a ball. You can add 2 tbsp milk of choice if necessary to help it bind.
  3. Wrap the ball of dough in cling film and place in the freezer for one hour.
  4. Line two baking trays with greaseproof paper and pre-heat the oven to 175 C. Cut the ball into two halves for ease of rolling.
  5. Use a rolling pin to roll out the first ball dough to about 4-5mm thick between two sheets of greaseproof paper or cling film. Remove the top sheet and use gingerbread cookie cutters (or any shape!) to cut out shapes. Place the cookies on the lined baking tray and repeat wit the second ball of dough. Bake for 8-10 minutes, then leave to cool.
  6. Once cooled, melt the dark chocolate and dunk the cookies in as much as you want – perhaps just the legs, the top side of the body or even the whole thing!
  7. When the chocolate has set, decorate with icing / sprinkles / toppings of choice. Store covered at room temperature for up to 5 days. Freeze for longer term storage. The batch should make about 30 cookies, depending on the size of your cookie cutter / or if you decide not to cut them and roll them into balls.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more festive recipes, check these out:

For more chocolatey recipes, check these out: 

Chocolate Gingerbread Men Recipe, Gluten Free Dairy FreeChocolate Gingerbread Men Recipe, Gluten Free Dairy Free

Follow:

Cacao Coconut Quinoa Clusters Recipe Vegan Eli Brecher

These Cacao, Coconut & Quinoa Clusters are the perfect solution to your afternoon cravings and are guaranteed to settle that sweet tooth, whether as a snack or dessert after a meal.

As well as the addictively crunchy texture and the sweet yet sophisticated flavour, these chocolatey clusters are crammed full of goodness, from antioxidant-rich cacao to high levels of protein and fibre thanks to the quinoa, so they’ll keep you feeling satisfied.

What I love most about these Cacao, Coconut & Quinoa Clusters, is that they contain only 5 ingredients and can be ready in less than 10 minutes!

For more healthy snack ideas, check out my Chocolate Protein BombsQuinoa, Almond and Pumpkin Seed BrittleNo-Bake Granola BarsMacadamia Energy Balls or Super Seed Energy Bars

Cacao Coconut Quinoa Clusters Recipe VeganCacao Coconut Quinoa Clusters Recipe Vegan Eli Brecher

Cacao, Coconut & Quinoa Clusters Recipe (Vegan, Gluten-Free)

This recipe was developed in collaboration with Indigo Herbs, using their products.

Ingredients

Method

  1. Preheat the oven to 160 C. In a large bowl, combine all ingredients and mix well until fully combined.
  2. Spread the sticky mixture over a lined baking tray, pack together well with the back of a spoon and bake for 8 minutes.
  3. Allow to cool and break into clusters. Store in an airtight container for up to one week.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more festive recipes, check these out: 

For more chocolatey recipes, check these out: 
Follow:

Christmas Spiced Granola Recipe, Festive Xmas Cranberries Blog Vegan

I don’t know where this year has gone but it’s already November which means one thing from me: lots and lots of festive recipes coming your way! This Cranberry Christmas-Spiced Granola was made with colder mornings in mind so I’ve added lots of warming spices, from cinnamon to ginger, while the cloves and nutmeg give it a little extra kick.

The combination of maple syrup and date syrup offer the granola a greater depth to the sweetness, but feel free to switch these up for honey, molasses or agave nectar if that’s your preference!

This Christmas-Spiced Granola is perfectly crisp, with both a nutty crunch and a slight chew from the dried cranberries. It is made from only the most wholesome and nutritious ingredients and is a delicious way to get yourself into the festive spirit!

Christmas Spiced Granola Recipe, Festive Xmas Cranberries Blog VeganChristmas Spiced Granola Recipe, Festive Xmas Cranberries BlogChristmas Spiced Granola Recipe, Festive Xmas Cranberries Blog

Christmas-Spiced Granola Recipe (Vegan, Gluten-Free)

This recipe was developed in collaboration with Indigo Herbs, using their products.

Ingredients

Makes 3 cups granola

  • 2 1/4 cups jumbo oats
  • 1 cups mixed raw nuts, roughly chopped (I used walnuts and Brazil nuts)
  • 1/4 cup olive oil or rapeseed
  • 1/4 cup maple syrup
  • 1/4 tbsp date syrup (or extra maple)
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 1/8 tsp ground cloves
  • 1/2 cup dried cranberries

Method

  1. Preheat oven to 160 C and line a baking tray with greaseproof paper.
  2. Place the oats and nuts in a large bowl.
  3. Add all remaining ingredients, except cranberries, to a saucepan and stir together over a low heat until fully combined. Pour this liquid over the dry ingredients and mix together until the oats and nuts are completely coated.
  4. Spread the mixture onto the lined baking tray and use the back of a spoon/spatula to pack it together tightly. Bake for 15 minutes.
  5. Remove from the oven and stir the mixture to ensure even baking. Sprinkle over the cranberries then return to oven for a further 5 minutes.
  6. Remove from the oven and allow to cool completely before storing in an airtight container for up to 3 weeks.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

Check out my other granola recipes below:

For more festive recipes, check these out: 

And for more breakfast inspo, try these:

Christmas Spiced Granola Recipe, Festive Xmas Cranberries Blog Vegan

 

Follow:

Like all the recipes found on my blog, these are gluten-free and dairy-free. I’ve avoided using any refined sugar in this recipe or even maple syrup/honey – they are naturally sweetened with pure fruit: dates. From a nutritional perspective, the fibre in the dates slows down the release of the sugar, plus they’re high in potassium and polyphenols (antioxidants). The best kind of dates are medjool dates – big, gooey, sweet and fudgy! But if you can’t get your hands on these, any dates will do.
 
These Chocolate Protein Bombs also make the best post-workout refuel thanks to a scoop of Link Nutrition’s Chocolate Fudge Protein. I love using this protein as it is an indulgent-tasting blend of 4 different sources of plant-based protein: pea, rice, sunflower and pumpkin protein. This combination offers huge nutritional value and I love that it does not contain anything artificial!
 
I’m sure you’ll love these Chocolate Protein Bombs as much as I do! I also recommend you check out my recipe for Maca-Macadamia Energy Balls, another delicious and nourishing snack which is perfect for taking on-the-go!
 

Chocolate Protein Bombs Recipe Vegan Eli Brecher Gluten FreeChocolate Protein Bombs Recipe Vegan Eli Brecher

Chocolate Protein Bombs (Vegan, Gluten-Free, No Refined Sugar)

This recipe was developed in collaboration with Meridian Foods and Link Nutrition.

Ingredients 

Makes 15 balls

  • 1/4 cup almonds
  • 1/4 cup rolled oats
  • 1/4 cup cashew butter
  • 1/4 cup dates, pitted and soaked in hot water for 1 hour
  • 1 scoop chocolate protein powder (I used Link Nutrition)
  • 3 tbsp dark chocolate chips or cacao nibs
  • 1/4 teaspoon sea salt
  • Optional decoration: 3 tbsp melted dark chocolate

METHOD

  1. Blend the dates in a food processor until a smooth mixture forms, then add all other ingredients except chocolate chips/cacao nibs, and pulse until a fully combined.
  2. Transfer to a bowl and fold in the chocolate chips or cacao nibs with a fork.
  3. Take 1-2 tablespoons of the mixture and roll a ball in your hands. If it feels a little crumbly, use your fingers to keep pressing it together until firm. Repeat with the rest of the mixture.
  4. Lightly drizzle with melted chocolate and a pinch of sea salt.
  5. Place into the fridge to set. Store in the fridge for up to one week or the freezer for up to 3 months.

Don’t forget to tag me on Instagram @cerealandpeanutbutter if you make this recipe – I LOVE seeing your re-creations and will repost my favourites!

For more chocolatey recipes, check these out: 

Chocolate Protein Bombs Recipe Vegan Eli Brecher

Chocolate Protein Bombs Recipe Vegan Eli Brecher

Follow:

Chocolate Strawberry Banana Baked Oats, Vegan RecipeThis recipe for Chocolate, Banana & Strawberry Baked Oats is comfort food at its finest: a hearty bowl of porridge meets a decadent chocolate cake – can you think of any better way to start the day?! It’s bound to keep you full all morning, particularly when served with a handful of fresh fruit on top!

I’ve had a few requests for some more nut-free recipes so I’ve eliminated all nuts from these Chocolate, Banana & Strawberry Baked Oats! This recipe contains only 6 ingredients and is also vegan-friendly and contains no gluten/dairy/soy products, so it’s perfect for almost anyone with allergies/intolerances.

I’ve been incorporating some high quality plant-based protein powder into my diet recently as I’ve been trying to exercise a little more often (to aid with muscle recovery), and I’ve found that Link Nutrition’s Chocolate Fudge Protein works a treat in this recipe – it has a wonderfully smooth consistency and contains no artificial colours or flavours. It also offers a wide range of amino acids as it’s made from 4 different plant-based sources of protein!

Don’t worry if you don’t have any protein powder at home – you could just add a couple of spoonfuls of cacao/cocoa powder for that chocolatey twist. In fact, that’s one of the wonders of this recipe – it’s extremely adaptable, so you can switch up the fruit or seeds you use, and try out different types of milk (I’ve tried this with homemade coconut milk using creamed coconut, as well as with chocolate soya milk which was delicious!).

Chocolate Strawberry Banana Baked Oats, Vegan Recipe Gluten FreeChocolate Strawberry Banana Baked Oats, Vegan Recipe @cerealandpeanutbutter

Chocolate, Banana & Strawberry Baked Oats Recipe

Please click HERE to see the recipe on Link Nutrition’s website!

 

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more breakfast inspo, check out the recipes below:

Chocolate Strawberry Banana Baked Oats, Vegan Recipe

Follow: