Did you already invest in a beautiful flowing dress, that will cover your “PCFBB” (post-christmas-food-baby-bump)? Christmas season is that time in the year, where we indulge in filling, sugary, greasy food. BUT it doesn’t have to be the same this year: We bring to you, our favourite HEALTHY and yet delicious Christmas desserts!
Cinnamon Mandarine Crumble
An ideal dessert after a heavy christmas dinner – light, juicy and healthy! Here is how you do it!
1. Preheat the oven to 180 ° C. You will need 2 individual heat-proof bowls.
2. Soak raisins in mandarin juice for about 15 min.
3. Peel the second half of the mandarine, clean and cut fillets.
4. Peel the apple and cut into large cubes and mix with cinnamon.
5. Mix the ingredients for the dough and crumble with your hands so you get a crumbly mixture that is still well connected.
6. Now, mix apples, tangerines and raisins and place half of the mixture on the bottom of each bowl. Sprinkle on the top half of the crumbs and bake for about 35 minutes, until the surface becomes brown and apples are tender inside.
7. Serve warm or cold – it is delicious either way!
(for two servings)
1 medium-size apple
1/2 teaspoon of cinnamon
10 g raisins
juice of 1/2 mandarin
fillets of 1/2 mandarin
20 g oats
15 g whole wheat flour
3 tablespoons of agave syrup
1/2 teaspoon of cinnamon
15 g coconut butter
Gluten Free Mince Pies
Britain + Christmas = Mince Pies. Here is how you can make them healthier, vegan and gluten-free!
1. Preheat oven to 180 C.
2. Grease mini half muffin tins and line a small baking tray with parchment paper.
3. Sift together flours, Xanthan and salt in to a mixing bowl.
4. In your food processor cream the butter, sugar and vanilla until smooth and well combined.
5. Gradually add in the dry ingredients and lemon zest until the mixture resembles bread crumbs.
6. Add in a tablespoon of water at a time – just enough to create a soft workable dough.
7. Knead this dough with a bit of rice flour until workable.
8. Wrap the ball of dough in some plastic wrap and chill in the fridge for about half an hour.
9. Place all filling ingredients in the food processor with the chopping blade and puree until smooth.
10. Adjust spices and sweetener to taste and then allow to sit.
11. Roll out the dough between two pieces of baking paper.
12. Cut bottom cases out with a cookie cutter and line the mini muffin holes.
13. Then cut the top stars with a tiny star cutter and place those on the baking tray.
14. Bake the cases in the oven for about 10 minutes or until just browned.
15. The stars will only take about 5 minutes.
16. Fill each case with filling and then top with a star.
17. Bake for another 5 minutes and then allow to cool.
18. Serve plain or dust with icing sugar to serve.
(for two servings)
1/2 cup white rice flour
1/4 cup tapioca flour
1/4 cup garbanzo bean flour
1 tsp xanthan
1 pinch of Celtic sea salt
2 oz of vegan butter
4 Tbsp coconut palm sugar
1 tsp pure vanilla extract
2 Tbsp cold filtered water
1 tsp chopped lemon zest
1/2 cup grated apple
2 Tbsp orange zest
1 tsp lemon zest
1/4 cup orange juice
1 cup raisins
1/2 cup dried apricots
1/2 cup dried cherries
1/2 cup dried cranberries
1/2 cup dried blueberries
1/4 tsp nutmeg
1/4 tsp allspice
1 tsp cinnamon
2 Tbsp maple syrup
Raw Christmas Pudding Bites
So healthy and so pretty! Who knew Christmas Pudding could look like this?
1. Mix all filling ingredients in a food processor and grind until the mixture starts to clump together. It should be stodgy and easy to roll into a ball.
2. Take about 1 tbsp of the mixture and roll into a ball.
3. To make the dark chocolate coating, melt the cacao butter over a very low heat using a double boiler or heat proof bowl over a simmering saucepan. Once the cacao butter has melted, whisk in the cacao powder, sweetener and salt. Leave to cool down to room temperature.
4. Make the “white chocolate coating” by following my instructions here, halving the ingredients.
5. Once the dark chocolate has cooled, use a fork or skewer to dip the energy balls into the chocolate and make sure it is fully coated. Let all the excess chocolate drip off into the bowl and then transfer to a sheet of tin foil or greaseproof paper. Leave in the freezer or fridge to set.
6. After about 20 minutes, it should be fully set. Add a small amount of the white chocolate coating to the top of the chocolates and let it slightly drip down the sides to create the classic custard look. Leave in the freezer to set again.
7. Meanwhile, make the raw marzipan. After the almonds have been soaking (for at least 4 hours), their skins should be very easy to remove. And once all the skins have been removed, add the almonds to a food processor. Grind until they resemble breadcrumbs.
8. Add the sweetener then process again until the mixture begins to clump together and is completely smooth.
9. You now have raw marzipan! To add the colourings, simply mix in the colour powders separately. Create pea sized balls with the red marzipan for the berry and small leaf shapes with the green marzipan for the holly.
10. Add the marzipan decorations to the top of the christmas puddings and press down to let it adhere to the top.
(for 12 servings)
80g ground almonds
100g pitted dates
130g dried apricots
Zest of half an orange
Zest of half a lemon
½ tsp ground cinnamon
1 tsp ground mixed spice
1 tsp raw vanilla powder
50g cacao butter
3 tbsp cacao powder
2 tbsp agave syrup
Tiny pinch of sea salt
150g almond paste
1 – 2 tbsp raw sweetener
1 tsp spirulina (for green)
1 tsp beet juice (for red)