Christmas is only a week away! It’s a time to enjoy food, and over-indulge in our favourite foods with our family and friends. If you want to impress with your creative skills, try the following recipes to create healthy and delicious Christmas Treats for everyone to enjoy!
Rum Balls- Makes 22 Smalls Balls
Rum Balls are an Aussie favourite at Christmas time. Below is a healthy and easy recipe to create an old classic! Brings back all those fuzzy festive feelings.
- 2/3 cup shredded or desiccated coconut
- 1 cup almonds
- 10 medjool dates, pitted
- ¼ cup coconut oil
- ½ cup cacao powder and extra for rolling
- 2 tbs maple syrup
- 5 tbs rum flavouring or Rum
- Place all ingredients in food processor using and S blade and blend until the mixture come together. It should stick together well when you pinch it between your fingers.
- Roll into 22 bite sized balls coating with raw cacao powder or shredded coconut.
- I like mine after they’ve been in the freezer and sat out for about 5 minutes. They are nice and chewy.
Sticky Gingerbread Cake With Citrus Tahini Drizzle- Serves 12
Deep flavours of ginger, nutmeg, and molasses are whipped up to make this fluffy cake, before being topped with a sweet, sticky orange and lemon icing. Spicy, rich and indulgent- perfect for the holidays! You’ll find that this cake has layers of flavours, making it the perfect festive treat served with mulled wine or even a cup of tea!
- 1 Cup Coconut flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 3 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp mixed spice
- 1 tsp cinnamon
- 1/4 cup Almond Milk
- 1/2 cup sunflower oil
- 2 rounded Tbsp molasses
- 2 rounded Tbsp golden syrup
- 2Tbsp Plain Natural Yoghurt
- 2 Tbsp unhulled Tahini
- Zest of 1 orange
- Juice of 1/2 lemon
- Pre-heat the oven to 180 Degrees Celsius and baking dish with baking paper.
- In a large bowl, mix together the flour, baking powder, ginger, nutmeg, mixed spices, and cinnamon.
- In a separate bowl, whisk together the almond milk, sunflower oil, molasses, golden syrup, and yogurt until combined and a deep, dark caramel has developed.
- Mix the wet mix into the flour mix and stir until just combined- don’t over mix as this will affect the texture of the cake. Pour into the dish and bake in the oven for 30 minutes until the top appears firm and shiny.
- When the cake has cooled completely, cut into 12 squares. Mix the tahini, orange zest and lemon juice in a bowl. Drizzle over the cakes using a spoon in an exaggerated zig-zag pattern and allow to set.
Healthy Christmas Cake-serves 12
A healthy alternative to a Christmas Classic. Contains all the delicious flavour we love, with reduced sugar; making it a perfect fit for diabetics! Serve with your favourite tea, coffee or wine.
- zest and juice of one orange
- 1 cup raisins
- 1 cup currants
- 1 cup cranberries
- 1 cup slivered almonds
- 3 cups almond meal
- 2 small, ripe bananas (the flesh of mine weighed 200 grams)
- 10 Natural Delight Medjool Dates, seeds removed
- 2 teaspoon mixed spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon concentrated natural vanilla extract
- pinch of salt
- Preheat your oven to 175°C or 350°F. Grease a 18cm round cake tin. I used my spring form pan, if you are using a cake tin I would line it also.
- Place the zest, juice, raisins, currants, cranberries and almonds into a medium sized saucepan. Heat until the juice starts to boil. Reduce the heat to low. Cover. Simmer for 5 – 10 minutes, stirring occasionally.
- Place the almond meal, banana, dates, spices, vanilla and salt into your processor. Blend at high speed until the mixture resembles a smooth, thick batter. Stir through the raisin mixture. Spoon the cake mix into your prepared tin and use damp hands to smooth over the top of the cake.
- Bake for 30 minutes. Cover with foil and bake for a further 15 minutes. Remove from the oven and cool in the tin for 30 minutes. If you are using a spring form pan remove the sides and allow the cake to cool completely.
- I store this in the fridge and while it is great eaten the day it is made, I prefer it the next day and the day after that.
- I serve this cake upside down, once cooked and slightly cooled I flip it onto a cooling rack and make the bottom the top.