This recipe was created in collaboration with my dear friend and constant source of foodie inspiration - The Divine Family Tree - who I would very much enjoy going on a booze cruise with.
Take an endless drizzle of Christmas parties, combine with excessive eggnog consumption and a heavy-handed pinch of silly season delirium, and you have the perfect recipe for catastrophe. Now, I’m somewhat of a life of the party type of gal. But before you think I am loudly tooting my own horn, it needs to be said from the outset that by no means is this necessarily a good thing. It doesn’t mean I’m super popular and awesome, It just means I’m memorable – aka the basic girl in the corner flirting with the married office IT guy while wildly sloshing her 11th house white all over him.
The notion of a work Christmas party was such a novelty when I started my first fulltime job. But after we – me and the 25 other crusty old men who worked in my building – were ushered onto a tiny boat to booze and cruise the Brisbane river, I soon changed my tune. It started the same as any other party – awkward hugs, polite handshakes and the swapping of cheesy jokes over tiny sausage rolls. But you see, the hilarious thing about a boat is that you can’t leave. Unless of course said boat is sinking, which at the time actually sounded like a preferable option.
This kind of close confinement with your deck-shoe and three-quarter-pant wearing boss is absolutely unnatural. In a bid to avoid any intimate conversations about our personal lives, I instead drank myself into a kind of stupor, which snowballed into me hijacking the surround sound Christmas carols with my Taylor Swift-filled IPod before spewing over the starboard side. You get the picture. This year’s Christmas party was a whole other story, with my main gal Nadine (aka – The Divine Family Tree) by my side! I am still only six months into my new job and very much a newbie! But when I walked over to my new desk, right next to Nadine’s, and saw her sipping kombucha and snacking on mango drizzled with tahini, I knew we were kindred spirits! Or, at least, kindred stomachs.
This certainly proved true when work saw us travelling through the outback to some very remote places across Queensland. While our colleagues were downing meat pies and chocolate milk, we would be hiding out in the hotel gossiping over some cacao-nib and cashew butter-spiked porridge. The truest of comrades! While we may disagree on my unhealthy attachment to Taylor Swift and the musty thrift-store overalls I wear with pride – we certainly can agree on the appropriate amount of ginger:clove ratio in these delightful wee morsels!
Regardless, while I am still no better-behaved at corporate dos, I have learned that almost all embarrassing misdemeanours will be forgiven if you take along a delicious party treat. It is foolproof. So next Christmas, when you sense career death looming on the horizon, make sure you take along a tray of these pistachio & goji berry crusted gingersnaps to sweeten the deal.
- 1 cup dates
- Equal parts goji berries and pistachios, processed into a crumb
- ¼ cup coconut oil
- ½ cup tahini
- 1 egg
- 1 teaspoon vanilla bean extract
- 2.5 cups almond meal
- ¼ cup coconut flour
- 2 tablespoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- 2 tablespoons fresh grated ginger
- Pinch Himalayan pink salt
- In a food processor, combine coconut oil, tahini, dates egg, vanilla meal extract and fresh ginger.
- Once combined, add remaining dry ingredients and process until dough starts to form.
- Place on a floured surface and knead dough into a ball. Refrigerate for 10 minutes while sipping freshly brewed long black.
- Roll out dough (about 1cm thick) on a floured surface.
- Cut shapes out of dough. Press the pistachio and goji crumb into the biscuits.
- Bake for about 20-25 minutes or until firm and golden brown. Eat 2 (5), tie remainder with twine and adorn Christmas tree.