Kick off the festive period with some delicious baking to get into the holiday season! These raw gingerbread men with grilled peaches and oats-cream are the perfect option.
SERVES 8 // COOKING TIME 1 hour 20 min, plus 7 hours freezing time
INGREDIENTS
For the oats-cream
1½ cups oats
1 tsp vanilla essence
½ tsp salt
3 bananas
3 eggs
For the raw gingerbread cookies
10 dates
1 tsp vanilla essence
3 tbsp grated fresh ginger
2 tbsp cinnamon
1 tsp allspice
¼ tsp nutmeg
1½ cups desiccated coconut
1 cup sunflower-seed flour
For the peaches
4 peaches, halved
3 tbsp honey
Juice of 3 lemons
METHOD
For the oats-cream
1. Line a loaf tin with baking paper.
2. Mix the oats, 3 cups water, vanilla and salt together and soak overnight.
3. Blend the oats mixture in a food processor until foamy. Strain it through a fine sieve or clean dish towel.
4. Blend the oats mixture and bananas until smooth.
5. Place the mixture in a pot over low heat. Add the eggs and cook, whisking it continuously, for 5 minutes, until thickened.
6. Pour into a loaf tin and then freeze for 3 hours.
7. Remove from the freezer, break up the ice cream and blend in a food processor. Freeze for another 4 hours.
For the raw gingerbread cookies
1. Line a baking tray with baking paper.
2. Place the dates, vanilla and spices in a bowl. Cover with 1 cup boiling water and leave to soak for 1 hour.
3. Blend the date mixture with the rest of the ingredients for 5 minutes, until a chunky paste is formed.
4. Press into baking tray and freeze for 30 minutes to harden.
5. Cut out gingerbread men shapes from the dough with a biscuit cutter. Place in the freezer until ready to serve.
For the peaches
1. Preheat oven to 180°C.
2. Place the peach halves on a baking tray and drizzle them with the honey and lemon juice.
3. Bake for 20 minutes, then add cup water to the tray to prevent the honey from burning. Bake for another 20 minutes, until peaches are caramelised.
4. To serve, place scoops of ice cream on a serving dish and then top with the gingerbread cookies and grilled peach halves.
Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za
