Healthy Christmas recipes that will make sure you don’t fall out of the cart during the holidays
Christmas is just around the corner and as we all know, food isn’t the healthiest this time of year. Most of the time, when you’re trying to maintain a healthy lifestyle, vacation dinners don’t really fall into the mix. However, pampering with delicious food is an inseparable part of the holiday. Instead of giving it your all and eating all of the awful foods, we’ve found some healthier options for yummy vacation treats that you can make!
Vegan pumpkin pie
Ingredients:
For the crust
- 2 cups of blanched almond flour
- 2 tablespoons of coconut sugar
- 1/4 teaspoon salt
- 2 tablespoons + 1 teaspoon coconut oil
- 1 chia egg or 1 large egg for a non-vegan version
For the filling:
- 1 1/3 cups raw, unsalted cashew nuts, soaked and drained
- 1 cup maple syrup, room temperature
- 2 tablespoons of coconut sugar
- 1 15-ounce can of pumpkin puree
- 2-3 teaspoons of pumpkin pie spice
- 1 teaspoon vanilla extract
- 3/8 teaspoon salt
- (Optional) Whipped cream for garnish
How one:
- Place the oven rack in the lower third of the oven and preheat it to 350 ° F (175 ° C).
- The first thing to do is the crust. Mix together all of the dry ingredients, then stir in the wet ingredients with a handheld electric mixer or by hand until everything is completely connected.
- Grab a 9 ″ round cake plate and press the mixture up the sides and across the bottom of the plate. Set these aside for about 20 minutes while you prepare the filling. Place a cake sign over it or a foil sign.
- Mix the ingredients for the filling in a high speed mixer on medium to high speed for about 1-2 minutes or until completely processed. It should be creamy with no lumps.
- Pour the filling over the unbaked cake base and bake for 45-55 minutes, or until the topping is slightly puffy and lightly brown. After about 20 minutes, you should place a cake plate over the crust so it doesn’t turn brown or burn. The cake is still relatively soft, but becomes firmer as it cools down.
- Let the cake cool completely – this should take about 2 hours. Then chill for another 2 hours. It is best served the day it is made. You can freeze leftovers.
Chewy Paleo Vegan Snickerdoodles
Ingredients:
- 1/3 cup coconut oil firm but soft
- 6 tbsp smooth almond butter, the creamier the better
- 1/4 cup of pure maple syrup
- 1/4 cup maple sugar or coconut sugar
- 1 teaspoon of pure vanilla extract
- 1 flaxseed egg 1 tbsp ground flaxseed mixed with 2 1/2 tbsp water, set aside for 10-15 minutes
- 1 1/4 cup of blanched almond flour
- 2 tbsp + 1 tsp coconut flour sifted
- 1 teaspoon baking powder * See note for making paleomais-free baking powder, if desired
- 3/4 teaspoon cinnamon
- 1/4 teaspoon sea salt
For covering:
- 3 tbsp maple or coconut sugar
- 1 tbsp cinnamon
How one:
- Prepare the flaxseed egg as described and set it aside. Preheat the oven to 350F (175C). Line a large baking sheet with parchment paper and place the rack in the upper part of the oven.
- Combine the almond flour, coconut flour, baking powder, salt and 3/4 teaspoon cinnamon in a medium-sized mixing bowl. Make sure everything is combined correctly.
- In another bowl with an electric mixer, beat coconut oil, almond butter, maple syrup, and sugar until creamy. Before mixing on low to medium, beat in the flaxseed egg and vanilla until well blended.
- Gradually add the dry ingredients to the wet ones until completely mixed. A batter should form. It’s soft and sticky at first, but after rolling it into balls and dipping it in cinnamon sugar, it’s okay.
- Once the dough has cooled, roll it into balls. Mix the cinnamon and sugar in a small bowl. Roll each ball in the cinnamon and sugar mixture.
- Place the balls on the baking sheet with 2 inches in between. It can take more than one batch. Bake for 11-13 minutes, or until cookies are firm and brown.
- Chill the cookies on a baking sheet for 5-7 minutes before placing them on wire racks to cool completely. Serve and enjoy!
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