These Gingerbread Energy Bites are made with only 8 ingredients, vegan and gluten-free and are a perfect quick healthy breakfast or snack!
These Gingerbread Energy Bites feel like the absolute perfect recipe to end 2020 with! If you’re like me, you’re looking for all the festive cheer you can, and these certainly bring it!
I love how simple these energy bites are to make. Pour, blend, roll and that’s it! I wanted to make them a little bit fancier so I give you the option of rolling them in a coating or even chocolate (I used chocolate tahini) but they’re absolutely perfect by themselves too!
Notes on the Ingredients
walnuts or nuts – you can also substitute almonds here or even cashews
dates – I use regular pitted dates here! You can also sub medjool dates or even something like raisins or figs. Just ensure it’s up to 1 cup.
oats – my go-to are Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats . I love these because they’re the perfect texture for these oats. I also love that they are certified gluten-free so you can share these incredible delights with your loved ones who may need allergy-friendly treats for the holidays!!
Molasses – adds that perfect gingerbread flavour! Don’t leave this out I use sugarcane molasses.
Ground Ginger, Cinnamon, and Allspice – the spices that make it taste incredible! While it’s not the same but you can also sub ¼ teaspoon ground cloves, or ¼ teaspoon pumpkin pie spice.
Sea Salt – you only need a pinch of this but it really brings out all the other flavours!
How to Make Gingerbread Energy Bites
I highly advise soaking your dates in hot water for about 5 minutes while you assemble the ingredients first. Do this before chopping them, then drain, then chop.
Add the oats to the food processor. Grind the oats for about 1 minute in a food processor, until they’re almost ground down.
Add in all the other ingredients and mix until incorporated and the mixture begins to turn into a dough. It should be slightly sticky and very thick.
Roll the mixture into round balls using a tablespoon measurer until the entire mixture is rolled out, into about 18-20 bites. Or 22. I ate some of the mixture before rolling because it was so good!!
Roll in toppings if desired or dip in chocolate!
Place in the fridge for at least an hour to set, then enjoy!
- If you keep your dates in the fridge like me, you’re going to want to hydrate them again. So that they’re nice and soft and help the energy bites stick together so well. Soak them in hot or boiling water for about 5 minutes while you gather all your ingredients. They’ll be much more pliable that way.
- Feel free to add even more Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats ! They’re so versatile here that even ½ cup (to your taste and texture) would work perfectly. It also helps if you’re trying to add even more carbs/fibre/protein to your bites.
- Allow your energy bites to rest in the fridge for a bit before serving. The consistency is even better!
- I rolled these in some crumbled cocoa cereal. Totally random, but the point is you can roll it in a fun festive crumb to add flavour. Other choices include crushed peppermint, sweetened cocoa powder, or even cinnamon sugar!
- On top of that, they are great for a quick breakfast, snacks in lunch kits, and freeze really well . They actually last really well outside of the fridge too, and in a pinch make a yummy quick and healthy dessert.
- Enjoy so much friends! And cheers to the last new recipe of 2020! This may be my favourite energy bites recipe yet, to be honest. Let me know if you give it a try in the comments below!
Related Recipes
- Pumpkin Energy Bites
- Coconut Lemon Energy Bites
- No Bake Brownie Energy Bites
Ingredients
- 1 cup walnuts , or almonds or cashews
- 1 cup dates , pitted, you can also sub medjool dates or even something like raisins or figs
- 1 cup Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats
- 1 tablespoon molasses
- 3/4 teaspoon ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- pinch of sea salt
Instructions
- I highly advise soaking your dates in hot water for about 5 minutes while you assemble the ingredients first. Do this before chopping them, then drain, then chop.
- Grind the oats for about 1 minute in a food processor, until they’re almost ground down.
- Add in all the other ingredients and mix until incorporated and the mixture begins to turn into a dough. It should be slightly sticky and very thick, about 1 more minute on high or how long your food processor might take.
- Roll the mixture into round balls using a tablespoon measurer until the entire mixture is rolled out, into about 18-20 bites. You may want to wet your fingers so it’s easier to roll!
- Roll in toppings if desired or dip in chocolate!
- Place in the fridge for at least an hour to set, then enjoy!
Notes
Gingerbread Energy Bites
Ingredients
- 1 cup walnuts or almonds or cashews
- 1 cup dates pitted, you can also sub medjool dates or even something like raisins or figs
- 1 cup Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats
- 1 tablespoon molasses
- 3/4 teaspoon ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- pinch of sea salt
Instructions
- I highly advise soaking your dates in hot water for about 5 minutes while you assemble the ingredients first. Do this before chopping them, then drain, then chop.
- Grind the oats for about 1 minute in a food processor, until they’re almost ground down.
- Add in all the other ingredients and mix until incorporated and the mixture begins to turn into a dough. It should be slightly sticky and very thick, about 1 more minute on high or how long your food processor might take.
- Roll the mixture into round balls using a tablespoon measurer until the entire mixture is rolled out, into about 18-20 bites. You may want to wet your fingers so it’s easier to roll!
- Roll in toppings if desired or dip in chocolate!
- Place in the fridge for at least an hour to set, then enjoy!
Notes
Nutrition
Gingerbread Energy Bites https://jessicainthekitchen.com/gingerbread-energy-bites/ December 23, 2020
This easy Vegan French Toast recipe is made with just 7 ingredients! It’s deliciously crisp on the outside, soft on the inside, and it’s ready in 30 minutes!
If you ask me, this vegan French toast recipe is the perfect breakfast for cozy season. Maybe it’s the warm cinnamon, maybe it’s the carbs, but whatever it is, I think you’ll agree with me that this French toast is amazing. I used to make this recipe by cutting each slice into French toast sticks, so you can also do that. Nowadays I prefer nice thick slices. Either way? Incredible AND easy.
Why You’ll Love This Vegan French Toast Recipe
- A special weekend breakfast . French toast is a great breakfast to make on the weekends. It doesn’t take that much time to prepare, but you do need about 30 minutes for the whole process.
- Easy to make . Once you mix the batter together, it’s just a matter of frying the bread slices and choosing your toppings!
- Customisable . There are endless ways to top this vegan French toast recipe—make it healthy with fresh fruit or make it decadent with chocolate chips!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan Milk – Any vegan milk works, but a thicker vegan milk like soy milk or cashew milk is preferred.
- Flax Meal – Ground flax seeds replace the eggs in this French toast recipe PERFECTLY. (Here are more vegan egg substitutes .)
- Maple Syrup – This is totally optional, but I love the extra sweetness it adds. You can also use any sugar-free sweetener, date syrup , or agave nectar.
- Vanilla Extract – For some more sweetness/flavour.
- Cinnamon – What is French toast without a dusting of cinnamon? You could also use nutmeg, pumpkin pie spice, or any other kind of “sweet” spice.
- Thick Sandwich Bread – Something like brioche and sourdough.
- Vegan Butter or Oil – This is for frying the bread slices, so either one works well.
- Toppings – Maple syrup, extra cinnamon, and vegan whipped cream are all good ideas! Also berries or any kind.
What Is the Best Bread for French Toast?
Brioche and sourdough are good choices when it comes to making this vegan French toast. You can also use a thick multigrain bread too. You need bread that is slightly stale, and also pretty sturdy so that it won’t fall apart in the pan; anything that fits that description should yield good results for you. French bread can also work well, just as long as it’s not too fresh.
How to Make Vegan French Toast
- Make the French toast batter . In a bowl, add the vegan milk, maple syrup, flax meal, vanilla extract and cinnamon. Whisk together vigorously and place in your freezer for the batter to set up and get thicker.
- Whisk . When the batter is thickened, whisk again.
- Melt butter or oil . Heat 2-3 tablespoons vegan butter (or oil) in a pan or on a griddle over medium-high heat.
- Fry the bread slices . Dip the soaked slices into the batter until coated (do NOT soak them), and place in the pan to fry. Cook on each side for 3 to 5 minutes, until it is crispy on the outside, then turn and pan-fry the other side for another 3 to 5 minutes. I always start with one to test the heat, then you can adjust accordingly.
- Continue cooking . Add more butter as needed and continue to cook the extra slices.
- Serve and enjoy . Serve immediately topped with maple syrup, dusted with cinnamon and vegan whipped cream.
Tips for Success
- Other substitutes for flax eggs . You can use cornstarch in the batter to thicken it if you’d like—sift in about 2 tablespoons to 1/4 cup.
- Use stale bread . Stale bread soaks up the batter better than fresh bread does. If you only have fresh bread, leave it out on the counter overnight before you make the vegan French toast the next morning.
- Don’t soak the bread for too long . 15-20 seconds on each side is more than enough time for the bread to sop up the batter; going longer will make the French toast soggy.
Serving Suggestions
Wondering what to serve with/on French toast? There are so many good choices! Here are a couple of my favorites:
- Vegan whipped cream . This Cashew Whipped Cream is one of my go-to recipes.
- Maple syrup . It’s great on everything from pancakes, to waffles, to—you guessed it—French toast!
- Berries . I chose strawberries for my French toast, but blueberries, raspberries, and blackberries would taste great too.
- Coconut cream . I like to top these off with some Coconut Cream sometimes.
- Toasted nuts . If you’re feeling extra decadent, you can add candied pecans (or walnuts) on top.
How to Store and Reheat Leftovers
Though vegan French toast is best when fresh, you can keep leftovers in an airtight container for 2-3 days in the fridge. When you want to warm them up again, heat them in a skillet over medium heat, in the microwave, or in your toaster oven.
French toast and its batter don’t freeze very well, so it’s best to eat the toast fresh and warm from the pan. Freezing the vegan French toast would probably yield soggy results.
More Vegan Breakfast Recipes
- Vegan Pancakes – Fluffy & Homemade
- Pumpkin Chocolate Chip Oatmeal Breakfast Cookies (VIDEO)
- Vegan Breakfast Pizza
- Pumpkin Waffles
- Strawberry Kale Smoothie
Ingredients
- 1 cup vegan milk , any vegan milk works
- 1 tablespoon flax meal , ground flax seeds
- 1 tablespoon maple syrup , (optional to add)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 6 slices thick sandwich bread , like brioche or sourdough (you can also cut into slices)
- 2 tablespoons vegan butter , or oil
- for topping, Maple syrup , also Extra cinnamon, for sprinkling vegan chipped cream*, for topping
Instructions
- In a bowl, add the vegan milk, maple syrup (optional), flax meal, vanilla extract and cinnamon. Whisk together vigorously and place in your freezer for the batter to set up and get thicker for 15 minutes.
- When the batter is thicker, whisk again.
- Heat 2-3 tablespoons vegan butter (or oil) in a pan or on a griddle over medium-high heat until hot until melted.
- Dip the soaked slices into the batter until coated (do NOT soak them), and place in the pan to pan fry. Pan fry on each side for 3 to 5 minutes until it is crispy on the outside, then turn over and pan-fry on the other side for another 3 to 5 minutes. I always start with one to test the heat, then you can adjust accordingly.
- Add more butter as needed and continue to cook the extra slices.
- Serve immediately topped with maple syrup, dusted with cinnamon and vegan whipped cream. Enjoy!
