Guilt-less Desserts & Treats for your Family
It’s that time of year again… my favourite time of year; CHRISTMAS!!
Not only is Christmas filled with good times and family cheer, it’s a great chance to eat your way through the month of December! If it’s not yet another Christmas party, it’s a plate of treats brought over by the neighbour or a festive impulse purchase while in a long queue at the supermarket. There is so much food at Christmas time that by the time the big day rolls around you have no room left in your stomach for turkey and pudding!!
As much fun as Christmas is, it can also be a difficult time when you have food allergies or intolerances. It’s commonplace to find yourself hungry and without anything to eat at a party and that’s not much ho ho fun. To make sure that everyone can enjoy their Christmas treats, and to create an inclusive festive menu, I developed lots and lots of Christmas dessert and treat recipes in my eBook ‘Mummy Made.It A Healthy Christmas’. For 2017, I have added new recipes and photos to bring the total to over 70 festive recipes. That’s a lot of Christmas cheer and I have a special offer just for you this week at the end of this post.
‘Mummy Made.It A Healthy Christmas’ has recipes for everyone. All the recipes are Gluten and Dairy Free, Paleo friendly and Refined Sugar Free (although Golden Syrup does get a few mentions!!). There are lots of Nut Free recipes and even Egg Free and Vegan friendly treats.
Today I am sharing one of the brand new recipes from my Healthy Christmas recipe eBook; Fruit Cake Cookies.
These Fruit Cake Cookies are just like a Christmas Cake or Pudding. They’re made from soaked dried fruit (the longer you soak your dried fruit the more intense the cookie flavour will be) just like an old school Christmas Cake. The cookie tastes buttery, but it’s a dairy free cookie… so how can you do that? The answer is lots of Coconut Oil!
These Fruit Cake Cookies are made using a really simple cookie dough (similar to the dough from these Strawberry Chocolate Chip Cookies). The dough can be made in a blender and a kitchen stand mixer, or if you’re stuck with no electricity and a hankering for cookies it can be mixed with your big biceps in a mixing bowl. The only tricky part is not eating the dough whilst its resting in the fridge (#titleofmymemoirs). After the dough has been made, and the fruit mixture stirred in, the dough is divided into two and each ‘pile’ is made into a long log. The logs are wrapped in plastic wrap then placed in the fridge to firm up. At this point the dough can be left for a few days or frozen for later use. From here the Fruit Cake Cookies are easy; just slice the log at 1.5cm intervals and bake. If the cookies crumble a bit when slicing just mush it together with your sticky hands and shape them to match the rest of the tray.
Now… I promised you a special treat if you made it all the way here didn’t I?? For this week only (ending 27th November, 2017) when you purchase my Healthy Christmas Recipe eBook you will get FREE the Healthy Easter Recipe eBook. Together that’s over 100 festive and party recipes for you to cure the hangrys with for only $12.99. That’s a pretty awesome deal!! Just click here to buy your instant copy of the Mummy Made.it Healthy Christmas Recipe eBook. PRICE DROP IN 2019 TO $5!!!
P.S. if you have an older version of the Mummy Made.it Healthy Christmas Recipe eBook you can download the updated version from your original purchase for FREE! If you can’t find the purchase email me and I’ll help you out.
Fruit Cake Cookies
- 250 grams dried Mixed Fruit
- 100 grams chopped Nuts omit if nut free
- 1 Tablespoon Honey
- 2 Tablespoons Sherry/Port (Orange Juice can be
- 2 Eggs
- 1/2 Cup Coconut Oil softened
- 1/4 Cup Maple Syrup/Rice Malt Syrup
- 3/4 Cup Coconut Flour
- 1 1/2 Cups plus 2 Tablespoons Arrowroot
- 1/2 teaspoon Cloves
- Combine the mixed fruit, nuts, honet and sherry in a small container and shake. Keep in the cupboard overnight (or longer if desired).
- Using a kitchen stand mixer with a beater attachment or a blender (either will work), add the wet ingredients and beat/blend until well combined. This will take longer using a kitchen stand mixer.
- Add the dry ingredients and beat/blend until all combined. Scrape down the edges of the bowl/blender and beat/mix again.
- Stir through the fruit and nut mix, including any liquid.
- Remove the dough and divide into 2. Take each segment and make into a log; approximately 25cm (10 inches) long and 5 cm (2 inches) wide. Wrap each log in plastic wrap and place in the fridge for a minimum of 5 hours. The dough can be double wrapped and frozen here or kept in the fridge for up to 5 days.
- Preheat the oven to 180C/360F. Line and grease a baking tray.
- Remove 1 log from the frige and cut into 1.5cm (2/3 inch) width slices. Place each slice on the baking tray. If a slice crumbles, simply form it into a cookie usng your hands. Repeat with the other log or keep it in the fridge for later.
- Bake for 15 minutes. Allow the cookies to cool on the tray before eating.