OUR FAVOURITE HEALTHY CHRISTMAS RECIPES
Posted on 19 December 2014
Christmas is a time when we get to indulge in tasty treats, so here's a few of our favourite recipes for the festive season.
GLUTEN FREE GINGERBREAD- JAMIE OLIVER
- 100g butter
- 100g dark brown sugar
- 150g golden syrup
- 100g molasses
- 2 teaspoons finely grated fresh ginger
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 2 tablespoons rosewater
- 1 teaspoon bicarbonate soda
- 100g gluten free plain flour
- 1 teaspoon baking powder
- 250g almond meal
- 2 tablespoons chia seeds
- 3 eggs, lightly beaten
- 1 tablespoon lemon juice
- 175g gluten free icing sugar, sifted
- 1 tablespoon warm water
- Preheat the oven to 170C (340F). Grease and line a 35cm by 25cm tin with baking paper.
- Melt the butter in a saucepan, add brown sugar, golden syrup, molasses, ginger, cinnamon and rosewater. Remove from the heat and allow to cool slightly. Add the eggs and mix well to combine
- Fold in the combined sifted flour and baking powder and finally the chia seeds. It will be a thin liquid batter.
- Pour into the prepared tin and cook for 20-30 minutes or until it is risen and firm. Be careful not to over cook as it is better slightly sticky. While cooling, whisk the lemon juice into the icing sugar, then gradually add the water.
- Cut people shapes from the large slab of gingerbread. Dress the gingerbread family with the icing and leave to set.
FRUIT MINCE PIES- TERESA CUTTER
Almond short crust
- 2 1/2 cups (250g / 8 3/4 oz) almond meal or ground almonds
- 2 tablespoons honey, organic maple syrup or rice syrup
- 30 ml / 2 tablespoons, macadamia or light olive oil, almond oil, melted butter or cold pressed coconut oil
- 1 egg
- 1 teaspoon vanilla bean paste or extract
- 200 g ( 7 oz) fruit mince pie filling, enough for 10 pies
- Combine almond meal, honey, oil, vanilla and egg into a large bowl.
- Mix by hand until you form a soft dough.
- Add a splash of water if needed to form into a soft dough.
- Roll out carefully between 2 sheets of baking paper and cut into circles, large enough to to cover the base and sides of your tart shells.
- Make sure to prepare 10 tart shells before lining with a light coat of oil or butter, followed by a dusting of coconut or ground almonds to prevent sticking.
- Fill lined tart shells with 1 tbsp of the fruit mince.
- Roll out rest of the pastry and cut out in the shape of stars.
- Arrange stars over the top of the mince pies.
- Bake in a low 150 C (300 F) oven for 30 minutes or until golden.
- Cool completely before turning out of the tin.
- Makes 10 delicious fruit mince pies
- Store in an airtight container for 7 days.
CHOCOLATE FUDGE- I QUIT SUGAR
- 1/4 cup coconut oil.
- 1/2 cup cashew butter
- 1/4 cup raw cacao powder.
- 1/4 cup 180 Nutrition Chocolate Protein Powder.
- 1 tablespoon rice malt syrup.
- pinch of sea salt.
- 1/4 cup coconut cream + 1/2 cup coconut cream cooled in the refrigerator.
- Line a small plastic container (we used a small lunchbox) or loaf tin with baking paper.In a saucepan on a low heat combine all the ingredients but the 1/2 cup of cooled coconut cream. Stir with a fork until combined and smooth.
- Pour mixture into lined container and sit in the freezer for at least 30 minutes or until firm to the touch. Remove from the fridge and spoon cooled coconut cream over the top. Smooth with the back of a spoon.
- Place fudge back in the freezer until coconut cream sets. Slice into squares and enjoy!