It’s that time of the year where there are festive activities aplenty and too little time, it would seem. This year, like most, I spent some happy hours in the kitchen with my little ones doing some Christmas baking to give as gifts and Thank You’s. Here are our 3 favourite kiddy friendly recipes, all refined sugar free, Christmassy and perfect for sweet and sentimental gifts!
- CHRISTMASSY GRANOLA
INGREDIENTS
4 cups rolled oats
1/2 cup chopped almonds
1/2 cup chopped hazelnuts
1/4 cup coconut flakes
1/4 cup flaxseed
1/4 cup sunflower seeds
4 tablespoons honey
4 tablespoons coconut oil
1 teaspoon ground cinnamon
1 teaspoon vanilla essence of ground vanilla
Additional unbaked fruit
1/4 cup goji berries
1/4 cup sultanas
1/4 cup cranberries
1/4 cup shelled pistachios
METHOD
Preheat oven to 160 degrees (centigrade). Combine oats, almonds, hazelnuts, coconut, flax, sunflower seeds, and spices. Spread evenly on a lined baking tray. Drizzle with honey, coconut oil and essence. Bake for approximately 25 minutes, taking it out occasionally to stir mixture to avoid getting burnt. Once cooked, allow to dry. Add unbaked fruit, then simply portion into a glass jar and add a gift tag!
2. WHOLESOME GINGERBREADS
A quintessential Christmas favourite, we’ve been making this for a few years now, and it’s become a favourite and even shared in our Bush Playgroup. I totally can’t take credit, it’s from iFoodReal, but I do love to share, so here it is. Super simple, tasty and refined sugar free, make these with your little ones and box them up for sweet little homemake gifts.
INGREDIENTS
1 large egg, at room temp
1/3 cup coconut oil
1/3 cup maple syrup of honey
1/4 cup molasses
1/2 teaspoon vanilla extract
1 teaspoon ground dried ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
2.5 cups whole wheat flour + extra for working surface
1 tablespoon maple syrup of honey for brushing
TOPPINGS
Pecans, unsweetened coconut flakes, pistachios, cranberries.
METHOD
Preheat oven to 180 degrees centigrade. In a large mixing bowl, lightly beat the egg. Add coconut oil through salt and whisk until well combined. Add flour, mixing first with spatula and then using your hands. Dough should be quite thick. Transfer onto lightly floured surface and if necessary add more flour so you can roll it out. Lightly flour the rolling pin and roll the dough to 1/4 inch thick. Using various shapes cutouts make cookies and place on prepared baking tray. Bake for 12 minutes, remove from the oven and let cool completely. Get toppings ready. Brush each cookie generously with maple syrup, sprinkle with a topping of choice and lay flat to dry completely.
Store in a cool dry place for a few weeks, or you can freeze them in an airtight container for up to 6 months.
3. HEALTHY CHOCOLATE MOUSSE TARTLETS
Thimble sized and quite decadent, these are so pretty and are a great healthy alternative to processed chocolate tarts. Prepare these with love to serve at a formal gathering or Christmas party. Please note that these are raw goodies, so need to be kept refrigerated until serving.
INGREDIENTS
1 cup raw almonds
1 tablespoon coconut oil
5 fresh medjool dates
1/2 cup coconut flakes
1 ripe avocado
2 tablespoons organic cocoa powder
2 tablespoons maple syrup
Pinch of salt
Strawberries for decorating
METHOD
Make the tartlet shells by placing almonds, coconut oil, pitted dates and coconut oil in a mix master. Pulse until well combined and begins to clump together. Spoon out mixture into small mini muffin tin, compressing with your fingers until it begins to compact together. Refrigerate for an hour.
Mousse
Blend avocado, cocoa oil, maple syrup and a pinch of salt. Spoon into tartlet shells and refrigerate for at least an hour. Decorate with strawberries and serve or lightly dust with ground coconut flakes.
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