The Snack Society’s seasonal secret: Ginger

The Snack Society’s seasonal secret: Ginger

Burobread men

Editor: Shannon Wylie

Image: The Snack Society

Kamilla Omarzay proves why paleo is the pièce de résistance on the food plan come 2017 but it's never too early to start, especially when it involves snacking on ginger?

I began my bumpy, sometimes frustrating, but eventually exciting fitness journey in January 2010, when I tried to get into a white Pique Fred Perry tennis dress and was not pleased with how I felt. I bought the dress anyway and enrolled at a gym. With the help of personal training, YouTube fitness videos, healthy eating, 200 hours of yoga teacher training and lots of trial and error, I am where I am today. Yes, I'm in the kitchen baking gluten free, dairy free, no refined sugar snacks and sharing every tasty tale with you here...

Did you know that ginger is not only a spice but also one that helps fight the flu? And it's an antioxidant! Which is why this year we've decided to take a minimalist approach to the festive season and focus on core ingredients, starting with ginger.

Hello Gingerbread Men! These Paleo ginger cookies are absolutely gluten, dairy, refined sugar and egg free too. Not to mention, the crunchy and chewy cookies come complete with slight overtones of ginger and a dash of cinnamon. Try our tasty Buro-bread men now and enjoy the gift of going guilt-free...


  • 1.5 cups oat flour or ground oats
  • 1 cup walnuts
  • 1 cup almonds
  • ½ cup maple syrup
  • 4 tablespoon ground ginger
  • 2 tablespoon coconut oil
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • 1 tablespoon chia seeds

Pinch of salt


Preheat the oven to 180C and line a baking tray with baking paper.

In a food processor, mix the walnuts, almonds and oats until it forms a fine powder.

Then add the rest of the dry ingredients and mix well. Slowly start mixing the wet ingredients too until a sticky dough forms.

Sprinkle some coconut flour or any other gluten free flour on the table where you'll be making the cookies, to prevent the cookies from sticking to the table.

Using a rolling pin, start rolling out the dough into a flat sheet, approximately ½ inch thick.

Dip your cookie cutter into the flour before pressing into the flat sheet of dough to create each cookie.

Pull away the excess dough to reveal each cookie and re-roll the dough to create more shapes.

Line the tray with all of the cookies so you can decorate them with anything you like. I used raisins as buttons, sunflower seeds as eyes and chia seeds for other decorations. You're welcome to use anything that is available to you.

Bake for 15-20 minutes.

  • The cookies will continue to cook and become crispy as they cool. You can serve them with tea or coffee and enjoy!


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