I literally say this every year, but this time I REALLY mean it – anyone else not feel Christmassy yet?? As I sit writing this it’s less than a week to the big day, and I am in disbelief. Where has December gone? It’s been a bit of a whirlwind; a new job, a dwindling piggy bank and a whole lotta chocolate-induced brain fog – yep that’ll do it.

My auntie and I have this sort of tradition at Christmas – I always get a gingerbread themed gift. I’m not sure how or why it started, but I’m obsessed. Gingerbread men are possibly one of the cutest of all the biscuit creatures. Animal crackers can do one.

So anyway, it’s no surprise then that as I sat brainstorming Christmassy recipes, that gingerbread was one of the first things to pop into my head. Cuteness aside, gingerbread (and ginger in general) is a favourite of mine, particularly in sweet bakes. #nopromo but Border Chocolate Gingers?? Eugh, divine. Whoever made them is on the Nice list for life.

With starting a new dietetic post (!!), I needed to get back into the swing of meal prep and planning for easy-grab snacks. Energy balls are definitely an easy and quick-to-make option, with limitless flavour options. They can get a little calorie-heavy, what with the dates and nuts – but it’s all good stuff so as long as you avoid eating the whole batch at once, you should be good. But just so you know – if you’re a ginger fiend like myself, it’s no easy feat. You’ve been warned.

Depending on how strong you like your ginger, feel free to tweak the proportions a little. I just about blew my head off in the first batch so try not to get carried away if you want to retain your taste buds for Christmas.

Gingerbread Energy Balls

Recipe by Katie Wilson at Salt & HoneyDifficulty: Easy

Servings

servings

Prep time

minutes

These energy balls are high in natural sugars, healthy fat, protein and fibre, so they’re the perfect grab-and-go snack to boost energy levels. These can be stored at room temperature, chilled or better still, in the freezer (can be eaten straight from the freezer or you can let it thaw a little first). These are a must-try for gingerbread lovers!

Ingredients

1.5 cups almond flour
8 medjool dates
3 level tsp ground ginger
2 tbsp golden syrup or treacle
2 scoops/60g protein powder (vanilla or unflavoured will work best)
1 tsp vanilla paste/extract
1 tsp cinnamon*
1 tsp ground nutmeg*
1 tsp ground cloves*
Splash of milk of choice
You’ll also need a little extra ginger and almond flour for dusting

Directions

Add all ingredients to a blender and blitx until it comes together slightly. It should be wet enough to stick together when rolled into a ball, but not so much that it sticks all over your hands! Adjust by adding extra milk or almond flour as needed.
Roll the mixture into small balls and then coat in a mixture of almond flour and a little extra ginger.
Store in an airtight container for up to 1 week at room temperature, 10-14 days in the fridge or up to 3 months in the freezer.