Christmas is about lots of things. Friends, family, fat men with beards, sparkly things, wine and the annual watching of the film Die Hard.
But if you're like me, Christmas is really all about food and feasting.
Mince pies, stollen, chocolate, turkey, roast potatoes and even brussels sprouts! It is a season to feast, to eat and be merry after all.
But most people assume that as a health coach I spend my holiday season munching on spinach and green juice. That is not the case. I like a good pie and dram of whisky just like anyone else but I do focus on one simple thing to keep me energised and healthy throughout the festive season.
I simply replace all the standard processed sugar filled treats with more naturally sweetened stuff (you can find out about my favourite natural sweeteners here).
Take this recipe for example, there is nothing better than some gingerbread in the afternoon with a cup of tea, after a brisk walk in the cold, or even for a cheeky pre-breakfast breakfast (parents with tiny kids will know this meal well!).
But this recipe is gluten-free and packed with protein and natural sweeteners that will contribute to steadier and happier blood sugars, a fuller tummy and ultimately less of a Santa sized belly.
So whether you feel better on a gluten-free diet or not, these are some super simple, nutritious and filling festive snacks that kids and adults with both love.
(Plus you can use this recipe to build your own Super Naturally Healthy gingerbread house too!)
And if you want more deliciously simple recipes to make your festive season a whole lot more healthy then make sure you check out my recipe ebook ‘Eat & Be Merry’ with over 25 snack and treat recipe to ensure you THRIVE this festive season. Click here to find out more.
Happy baking!
GINGERBREAD
Ingredients
• 400g ground almonds
• 50g ground linseeds
• 2 eggs
• 100g organic butter (or coconut oil)
• 1 tbsp ground ginger
• 1/4 tsp ground cloves
• 1/8 tsp nutmeg
• 1 tsp cinnamon
• 5 tbsp honey
• 1 tsp molasses or black treacle (optional)
• Icing - Ice with standard icing but note it will soften the biscuits slightly.
Method
1. Preheat oven to 180c.
2. Melt the butter, honey and molasses on a low heat.
3. Mix in all the other ingredients thoroughly.
4. Wrap in baking parchment or cling film and place in the fridge until the dough is
firm.
5. Remove from fridge and place between 2 sheets of baking parchment/greaseproof
paper and roll out with a rolling pin.
6. Then cut into the shapes you want for a house or use cookie cutters for just biscuits.
7. Cook until golden, or for about 20 mins for small shapes, longer for if making a gingerbread
house.
8. Allow to cool.
Notes
• Store in the fridge.
• Decorate with whatever you want- I used dried cranberries and raisin.
• Feel free to adjust spices to your own liking add more ginger or more cinnamon!
Like this? See also:
• Kezia Hall recipe: No bake chocolate brownies
