Christmas cookies

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I can’t believe its the festive season again, already! I have been a bit slow at getting into the Christmas spirit but here is the first of hopefully a few Christmas recipes. As of yet we don’t have a christmas tree up in our home but the smell of these cookies wafting around has reminded us that once again ‘its the season to be jolly’!

I wanted these cookies to be a mix between traditional gingerbread and shortbread but without the butter, eggs, refined flour and sugar. They are beautifully spicy, almost buttery from the coconut oil and with a lovely crisp texture, perfect for dunking in your afternoon cup of tea. I have shaped mine into a few giant gingerbread men as i had a really cool cookie cutter from my late Grandmother but regular gingerbread would also be delicious! I have also shaped some stars and christmas trees which are great presented in a little bag or mug as a christmas present.

Get your kids in the kitchen to help you with this easy, healthy recipe and enjoy the start of a beautiful festive season!

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Christmas Cookies

Ingredients

1 C rolled oats, gluten free if necessary

1 C almond meal

½ C rice flour

1 t gluten free baking powder

1 t ground ginger

1 t ground cinnamon

1 t ground allspice

½ C raw honey

½ C unrefined coconut oil

1 t vanilla extract

¼ – ½ C plant milk, I used almond

Method

Preheat the oven to 170 degrees Celsius and line 2 large trays with baking paper.

Pulse the oats in a blender/food processor to achieve a rough flour consistency. Place the oat flour into a mixing bowl along with the almond meal, rice flour, baking powder and spices. Combine.

Melt the honey, coconut oil and vanilla extract over a bowl of boiling. Add to the dry ingredients along with enough plant milk to achieve a dough consistency. Wrap in plastic wrap and place in the fridge for 20-30 minutes.

Sprinkle rice flour over your bench top and roll the dough out to roughly ½ cm thickness. Cut into shapes with cookie cutters. I used giant gingerbread, star and Christmas tress cutters. Use a little mixed peel and flaked almonds to make eyes and buttons.

Carefully place onto the lined trays and bake for 10-15 minutes or until golden.

Perfect served to impromptu Christmas visitors with a cup of tea.

Enjoy!

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Buckwheat and beetroot salad

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Today I pulled up the last of my beautiful beetroot crop. I have had a delicious supply of these creamy pink beets all spring, using them raw, cooked and in both sweet and savoury recipes. My favourite use is defiantly roasted and then combined with a few other simple ingredients to create a humble yet beautiful salad.

This salad uses buckwheat as the base for added nutrients as well as complex carbs. This way the salad can be served as a meal alone for lunch or a light dinner. It also goes lovely as a side with grilled chicken. Buckwheat is a popular gluten free grain as it is cheap and very versatile as well as packing a powerful punch of iron, magnesium, zinc and copper.

I have used a special heirloom type of beetroot for the recipe, as its what was in my garden, but it would work just as well with regular beets. They all have the same powerful nutrients.

Goats fetta adds a lovely saltiness to the salad offsetting the sweetness of the beetroot and tang of lemon but if you are vegan it may be left out, perhaps adding a few crunchy nuts on top instead. I like to use goat or sheep fetta over cow milk fetta as it has a chemical structure similar to breast milk that our bodies can absorb easily.

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Buckwheat and beetroot salad

Ingredients

1 C raw buckwheat groats

1 ½ C filtered water

1 t Himalayan salt

1 t extra virgin olive oil

1 bay leaf

1 bunch of beetroot

1 handful of parsley, chopped

2 lemons

2 T unrefined macadamia oil

100g rocket

50g goats fetta

Method

Preheat the oven to 180 degrees Celsius.

Rinse the buckwheat groats and then combine in a saucepan with the water, EVOO, bay leaf and seasoning. Bring to the boil then turn down to low and cook for approximately 12 minutes. You still want the buckwheat to have a little crunch.

Meanwhile trim the beetroot and wash thoroughly. Individually wrap each beet in aluminium foil and place in the oven for 45 minutes, or until tender.

Juice 1 lemon and place the liquid in a salad bowl along with the macadamia oil, chopped parsley and seasoning. Add the cooked buckwheat and give a good mix.

When the beets are cooked remove from the oven and peel the skin off carefully. Slice in quarters and halves and place in your bowl with the buckwheat. Add the rocket and crumble over the fetta and give a good squeeze of lemon juice on the top.

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Enjoy!