#winter, baking, DIY, Easy Recipes, Fruit, Healthy treats on the run, Home cooked, Prepare ahead of time, summer, Summer eating

Christmas Pudding Bliss

WARNING – These are highly moreish, very festive, and a little bit addictive. I have served these around at work today and they have been highly rated by everyone and even got the Drs approval! But seriously, unlike everyone else in the online health space, I am not going to tell you to eat this instead of chocolate because they are gluten free, and dairy free, and they don’t contain refined sugar, but I would rather show this as an example of health marketing and how it can change our perception of health. This recipe is originally adapted from one by The Healthy Chef Teresa Cutter. She’s got a great site and recipes but I just wanted to say that perception is everything.

I may be perceived as unhealthy for typing eat the chocolate, but I truly believe that you should sometimes, eat the chocolate. And I am sure Teresa would agree. When we try to deviate from what our body tells us to eat, sometimes we can place an unnecessary restriction on ourselves and thats sometimes the thing that can feel like deprivation. This is not healthy. It is good to try to make healthy choices but probably not good to sacrifice preference. The outcome should probably be a means of making healthy preferences instead of rules. BALANCE.

But anyways, being overly healthy because of marketing is by no means the point of this post; which is on Christmas in Australia and what it is like for all the Northern Hemisphere, cold Christmas goers. So now that we have that straight, disclaimer – they are in no way a chocolate replacement – just more of a hot pudding replacement and easy to eat alongside the chocolate!

Part of being healthy is eating the chocolate, and balancing it out with things like these fruit and nut truffles. Given its so hot in Sydney for Christmas, these can be really refreshing cold straight from the fridge. Its also a bonus not to have to steam a pudding (sweat alert!).. Plus we have a pudding maker in our family and she is the best at it with her years of experience, I really wouldn’t want to challenge her.

Another good point about this recipe is that this is versatile and it doesn’t take a lot of time out of the overall busy season. Its also something you can make into something else for whatever the occasion – so I am going to try to roll this into a log to be  served alongside some different cheeses tomorrow. There is one negative and that is the price of dried fruit and almond meal – you might need two batches of this as its yummy so go to your local community bulk buy store to get some cheaper prices than in the supermarket to help the Christmas budget.

To everyone in the Northern Hemisphere cooler climate, you might like to leave them out of the refrigerator and serve them at room temperature alongside a nice glass of warm mulled wine….  transforming them into wintery Christmas Pudding that you don’t have to bake. Time saving, delicious, and AMAZINGLY versatile!! Heres the recipe.

YOU’LL NEED:
A food processor with a sharp blade. Measuring cups. A wooden spoon for scraping the sides. And a large mixing bowl. 2 plates, one for rolling and the other for coconut. And a Christmas CD of your choice. Maybe a glass of wine.

INGREDIENTS:

DRIED FRUIT
250 grams diced apricots
20 pitted dates, diced

NUTS
1.5 cups almond meal, plus an extra half cup in case of emergencies with the orange juice.

1 small orange, zest removed, and set aside, and half of its juice – around 1/4 cup.
1 tsp vanilla extract, essence or vanilla bean paste
2 tsp cacao powder

SPICES EVERYONE HAS AT HOME BUT NEVER USES UP, EVER:
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg

HOW TO MAKE:
Place the chopped dates and apricots into the processor first.
They should be room temp for easy processing. Don’t do what I did this morning and use hardened and refrigerator cold dates, as they don’t combine well and any cold fruit will rattle around in the processor. Annoying.
Make sure they are at room temp so that mix in the same consistency. SUPER LAZY TIP – If you haven’t diced them you could blitz them a little before to get them together.
After they are mixed, add almond meal, cacao, orange zest, spices, vanilla and blitz together until it resembles a mince. For about 2 mins. Seriously. Then add in the orange juice and process until it forms a sticky ball. If its too wet and you can’t hold it without it sticking to your hands a lot, add in the extra half cup of almond meal at this point and blitz into the mixture.

Turn it all out into a bowl and form into whatever shape you like. This should only take about 15 mins if you are a fast roller.

Dust with cacao and cinnamon or icing sugar. To dust: in a bowl, mix together 1 desert spoon of cacao and 1 tsp cinnamon. Then dust them with the mixture and some icing sugar. Or roll them in 1/2 cup of desiccated coconut on a plate (untoasted).

Refrigerate in a container for a bit before you eat them, for the max effect on a hot day.
My favourite is with the coconut as I think it adds something to the flavours. I used McKenzies coconut flakes, they are a much larger and thicker shredded style of coconut, not so dry and generally more dense than desiccated coconut usually is, so they stick on better overall and taste way better too.

I hope you will try this, its really easy and really delicious!!!

Thanks for reading and your likes and follows this year. Its been really cool to build the Healthy Little Kitchen page up and Ive got a few more in store for 2017!

Best wishes for a Merry Christmas,

Jill  x

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baking, breakfast, Cardioprotective food, Healthy treats on the run, Uncategorized, What to eat when

Breakfast on the run: Giant Sultana and Oat cookies

Yum – I’m missing these giant sultana and oat cookies I baked for work a few months back for a fundraiser. Sometimes if you don’t have time for breakfast a baked item can be ok occasionally. You just need to watch for the oil or fats used in the treat as they be a super nourishing cookie, which could be a drawback for your diet and your daily fat total can add up quickly before lunch, especially if you are watching your weight, it all adds up. I originally made these cookies for the nurses I work with, as they are always working hard without having had breakfast. This cookie would also suit anyone who is working hard, working out, or learning hard on the schoolyard. With the nurses I work with, a lot of them work long shifts and because they have to put other people first, they sometimes skip breakfast and lunch too. So I got the idea to make a breakfast cookie, but healthy. I used a recipe from the taste website – you can view it here. -> Taste recipe

For this recipe I replaced butter with Meadow Lea buttery cook and bake click here for product info which is better for your heart. I’ve used rice bran oil in the past as well to make these and my Vegan Anzacs and they still always come out on top taste wise. I have no affiliation with Meadow Lea, the Rice bran oil company or Taste. Just saying.

I also added some pepitas and other nuts into the mix like a couple walnuts. You could also add pecans or dates if you like for a fudgey hit.

The verdict: Not bad! I had some nurses comment they were pretty awesome, a couple even went home for their kids lunch boxes.

The fibre content in the cookie from the oats is also very good for hitting the daily fibre requirement to protect against cholesterol and other nasties like bowel cancers.

I call them the cardio protective, healthy cookie. These cookies raised about $200 towards my fundraiser for the cycle for education which is a world vision fundraiser for primary school education kits. You can read more about this if you like via this link.

But yeah, healthy baking can be done and it’s something so many people should know more about. Especially when you feel like you need a healthy treat!

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