Christmas Edition Three: Say Bye Bye to Mince Pies

First let me caveat this post by stating that it is by no means a petition to boycott mince pies over Christmas. Frankly, that would be as ridiculous as boycotting turkey, mulled wine and christmas trees. But whilst my eighteen year old self would have happily reclined on the sofa all day devouring mince pies and mulled wine, my twenty seven year old self no longer has the metabolism or the alcohol tolerance to not end up looking like Santa Claus on a fat day.

In true Christmas miracle style, my favourite food gurus, Hemsley + Hemsley have come to rescue with some delicious and guilt free Christmas desserts, which serve to tempt one away from the sugar overloaded christmas staples. Someone pass me the mulled wine, I'm sold. 

Holiday Spiced Ginger Biscuits

Ingredients

Serves 10 - 12

220 grams of ground almond

1 tsp cinnamon

1 tsp allspice/mixed spice

3/4 tsp ground ginger (I used real ginger)

1/2 tsp nutmeg

1/8 tsp sea salt (I used a pinch)

1 tsp baking soda

40g sugar-free dried cranberries (I used dates)

40g whole pecans (other nuts will do)

5 tsp pure maple syrup or pure date syrup

How To

• Preheat your oven to 350 degrees and mix the ground almonds, spices, sea salt and baking soda in a bowl. 
• Stir through the cranberries and chopped nuts. 
• Stir in the syrup until well combined. FYI dough will be crumbly but will still bake in a solid. 
• Take approx 1 and 1/2 tbsp of the mixture and shape into a rough cookie with your hands. 
• Place on a baking tray lined with baking paper, pressing each biscuit lightly with your hand to approx. 1/2 cm thick. 
• Repeat with rest of the mixture and make sure to leave space between each biscuit. 
• Bake at 350 degrees for approx. 10/212 minutes (depending on your oven) until browned at the edges but still soft in the middle. 
• Let biscuits cool for 10 minutes to crisp before serving. 
• Serve alone or with a hot drink. 

ChocBeet Fudge Cakes

Ingredients

300g cooked beetroot, cut into chunks (quarter and steam for approx 15 minutes or buy pre-cooked)

230g dates, chopped

1 tablespoon or tamari (I used soya sauce)

85g cacao powder (NOT cocoa powder)

4 eggs

115g butter, melted

2 teaspoons of vanilla extract

Optional: 1/2 teaspoon of bicard of soda for a slightly more cake like consistency.

How To

• Blend the beetroot chunks in a food processor with the dates, melted butter, tamari/soya sauce, vanilla extract and bicarb of soda if using until smooth. 
• Next add the cacao and the eggs. Blend until smooth and creamy
• Line a muffin tray with cupcake cases and use 2 spoons to transfer the mixture into the cupcake holders.
• Bake at 170 celcius for around 17-19 minutes and until the cakes are slightly soft in the middle.
• Leave them to cool down and store in fridge. 

FYI the Holiday Spiced Ginger Biscuits taste like christmas in a biscuit and the ChocBeet Fudge Cakes are a brownie/muffin hybrid.



Recipe taken from Hemley and Hemley online but photos and goodies pictured above are my own