CHRISTMAS PUDDING BLISS BALLS

Recipe

Makes 15 balls

INGREDIENTS:

  • 1/4 cup dried cranberries + extra for decoration
  • 10 dates – pits removed
  • 1 heaped tbsp. cacao powder
  • 1/2 cup almond meal
  • 1/4 cup desiccated coconut
  • 30g crushed walnuts
  • 30 individual pumpkin seeds (for decoration)
  • 20 g Dark chocolate

METHOD:

  1. Soak dates in boiling water for 5 minutes until soft
  2. Combine almond meal, cacao, dates, walnuts, coconut and cranberries in a food processor or blender until a sticky batter forms.
  3. Using a teaspoon to portion, roll approximately 15 small balls on a sheet of baking paper and refrigerate for 30 minutes.
  4. Melt dark chocolate and spread a thin dollop on top of the ball, letting it drip down the sides, and top with 2 pumpkin seeds, a small section of a dried cranberry and sprinkle with extra coconut.

HEALTH-I-FIED GINGERBREAD MEN

Recipe

Makes approx. 18 cookies

INGREDIENTS:

  • 1 1/4 cups wholemeal flour
  • 1 tsp corn starch
  • 1/4 tsp baking powder
  • 2 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1 tsp vanilla extract
  • 1/2 tsp Baking powder
  • 2 tbsp. brown sugar
  • 2 tbsp. coconut oil
  • 1/4 cup molasses

*Optional (Icing) – 10 tbsp. icing sugar, 2 tbsp. milk of choice 

METHOD:

  1. Preheat oven to 180 degrees Celsius
  2. Combine dry ingredients in a large bowl, mix to combine.
  3. Melt coconut oil and add into dry ingredients, along with vanilla and molasses to create a sticky cookie dough.  
  4. Roll out the cookie dough on a lightly floured surface and use a cookie cutter to shape into gingerbread men.
  5. Place gingerbread cookies on a lined baking tray and bake for 10-15 minutes until golden.
  6. *OPTIONAL: let cookies cool completely and decorate with royal icing or coconut.

To gift, stack in a small collection of 4 and decorate with festive twine, a personalised card and ribbon, OR; serve on a plate to share with your family and friends.


CHRISTMAS SPINACH STUFFED MINI MUSHROOMS 

Recipe

Makes 12 mushrooms

INGREDIENTS:

  • 12 medium white cup mushrooms
  • 100g Feta – crumbled
  • 2 cups baby spinach 
  • 2 cloves garlic – crushed
  • 2 tbsp fresh dill – finely chopped
  • 1 tbsp olive oil 

METHOD:

  1. Preheat oven to 200 degrees Celsius
  2. Heat the olive oil in a pan on medium heat. Add the baby spinach and garlic and heat until the spinach has wilted.
  3. In a bowl, combine crumbled feta, dill and spinach and stir to combine.
  4. Carefully remove the stems from the mushrooms and add approximately 1 tsp of the spinach/feta mix to the centre of the mushroom cups. Place onto a lined baking tray and cook until the mushrooms have slightly browned (approximately 10-15 minutes).

VEGAN PEPPERMINT HOT CHOCOLATE

Recipe

Makes 1 drink

INGREDIENTS:

  • 250 ml milk of choice
  • 1 heaped tsp cacao powder
  • 1 drops peppermint essence
  • 1 tbsp maple syrup

*Optional – 1 square 70% dark chocolate

METHOD:

  1. Pour all ingredients into a small saucepan and whisk to combine
  2. Heat over a medium stove-top until warm, pour into a mug and enjoy!

Recipe contributions by student Nutritionist Tahlia Claringbold from the Nourish Naturally team.

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