Guest-blogger Aileen Cox Blundell shares her delicious, unique and nutritious recipes for Christmas for all the family. Aileen’s recipes are all perfect for baby-led feeding, which encourages children to eat by themselves...
Christmas Eve is a time for watching
Elf, tucking into selection boxes and maybe opening a sneaky present or two. In our house, above all, preparing for Santa’s big arrival is the highlight. Traditionally, we would have left out sugary cookies, sweet mince pies and a carrot for Rudolph, but Santa is probably full to the brim of sweet sugary treats by the time he arrives to the house.
This year we have decided to ditch the sugary treats and opt instead for a slightly healthier and creative alternative, refined sugar-free Christmas cookies (Santa they are delicious, I promise!). We’re allowing Rudolph to keep his carrot.
The great thing about these refined sugar-free Christmas cookies is that everyone can help to make them. They are simple and delicious and everyone can get involved when making them. It’s a great activity on the most exciting night of the year and hopefully a tradition my kids will always remember.
Makes 60 baby-sized cookies
What goes in…
Cookies
1 Cup Coconut Flour
1/2 Cup Butter
2 Tablespoons Maple Syrup
1 Teaspoon Vanilla Extract
Zest of 1 Clementine
Chocolate Drizzle
25g Cacao Butter
2 Teaspoons Cacao Powder
1 Tablespoon Tahini
2 Teaspoons Maple Syrup
1 Clementine
How to make it…
1. Preheat oven to 180ºC.
2. Add butter, maple syrup, vanilla and the clementine zest to a bowl and beat until the mixture is creamy and smooth.
3. Gently add in the coconut flour and mix until it becomes a dough.
4. Empty out onto a lightly floured surface and roll until the dough is about ¼ inch thick.
5. Using a cookie cutter, cut the shapes out and place onto a non-stick baking tray. I got 60 baby-sized cookies.
6. Bake for 8-10 minutes or until the cookies are slightly golden. Note: Cooking times vary depending on the size of the cookie shapes. They cook quickly so keep checking them.
7. To make the chocolate. Slow melt the cacao butter in a bowl over a pot of boiling water. When it is melted remove the bowl from the heat and whisk in the cacao powder, tahini and maple syrup.
8. Drizzle the chocolate over the cookies and then, before it has set, zest the clementine over the chocolates. This gives it a delicious orange chocolate flavour.
9. Serve with a carrot for Rudolf and a glass of milk.
