Gingerbread Recipe:

2 cup dates
1 cup raw wheat berrie flour
2 tbsp unsulfured blackstrap molasses
2 tsp ginger
2 tsp cinnamon
1 tsp cloves
 
Icing (optional):
1/4 cup cashews
1 tsp honey
1 tsp oil
2 tsp water

Directions:

In your food processor, blend dates until a sticky ball forms.  Add in rest of ingredients, and process into a moldable dough.  If making cookies, roll into balls.  If making gingerbread men, sandwich the dough between two sheets of wax or parchment paper, roll flat, and use a cookie cutter to make shapes as you would with regular cookies.  For the gingerbread men icing, use a small spice grinder to process the cashews into a flour.  Mix in remaining ingredients, and spoon into an piping bag before decorating cookies.  Makes about 6 gingerbread men (or 18 to 24 balls), depending on the size of your cookie cutter and how thick you roll the dough.  Will keep refrigerated in an airtight container for 3-4 days.