Guilt-less Desserts & Treats for your Family
Just as you’re getting through the Spring Hay fever season your senses are hit with another attack; this time in the form of Michael Buble and excessive amounts of reindeer cheer. I do love Christmas but with each year the festive season seems to be starting earlier and earlier which can lead to Santa fatigue and a tinsel blow out.
But now it’s December and there’s no holding back on all the festive cheer, celebrations and Christmas themed Nailed it Episodes.
And lucky for all of us Allergy friendly, intolerant bakers out there I have the tasty answer to the seasonal question “how can I make Gingerbread healthy?” (the answer, as always, is Sweet Potato!).
Released today, yet again, is my favourite Healthy Christmas Recipe eBook. But this year it’s a bit different. There’s new recipes and I’ve dropped the price…
by a lot
to only $5.
That’s over 80 festive dessert and great recipes for you and your family to enjoy that will have your sceptical relatives and neighbours rubbing their heads and asking themselves “can this realty be Gluten Free??”. Yes it is!
All the recipes in A Healthy Christmas recipe eBook are Gluten Free, Dairy Free, Paleo friendly and Refined Sugar Free, with most also Nut Free and lots of vegan and vegetarian options.
One of my favourite new recipes is this Gingerbread Lemon Meringue Pie. These sweet little desserts are a Christmas take on a classic dish and will make your guests forget about pudding.
The base of the Gingerbread Lemon Meringue Pie is made from these soft and chewy Gingerbread Biscuits, but any gingerbread cookie can be substituted. You could even use left over Gingerbread House. The filling is the tasty and zesty dairy free Lemon Curd and on top is gooey, sweet meringue with a dusting of ground ginger.
They won’t last very long.
You can find these Gingerbread Lemon Meringue Pie, and many more recipes, in my Healthy Christmas recipe eBook which is available for instant download here.
P.S. If you have an old ediotion of the ebook you can upgrade for free. Just redownload from your sales link or email me and I’ll resend it to you.
Gingerbread Lemon Mernigue Pie
- 200 grams Cookies I used the soft and chewy Healthy Gingerbread Cookies but any version can be used. If using a larger tin increase to 300g of cookies and 1/3 cup of coconut oil.
- 1/4 Cup melted Coconut Oil
- 3 Eggs
- 2 Egg Yolks Use the left over whites for the meringue
- 1/3 to 1/2 Cup Maple Syrup adjust to taste
- Zest of 1 to 2 lemons start with 1 increase depending on taste
- 2/3 Cup of Lemon Juice
- 1/2 Cup Coconut Oil softened slightly
- Optional If making a sinlge 20cm/8inch Pie use 1 3/4 teaspoons Gelatine in 1/4 Cup of Boiling Water
- 2 Egg Whites These are the left over egg whites from the Curd
- 1/3 Cup Maple Syrup/Rice Malt Syrup
- 2 teaspoons Vanilla Extract
- Place the biscuits in a blender/food processor and make into fine crumbs.
- Add the melted coconut oil and blend until well combined.
- Press the crumbs into the greased tart tins (if making a 20cm/8inch Pie then use baking paper over the base of the tin as well).
- Place the tins in the fridge for at least 1 hour (longer is fine).
- Whisk the eggs, egg yolks, maple syrup, lemon zest and juice in a heat proof bowl until the mixture is well combined.
- Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water.
- Once the mixture has started to warm, add the coconut oil 1 spoonful at a time. Whisk after each addition.
- Only add the next spoonful once the previous one has combined. Stir regularly.
- This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon.
- Remove the bowl from the saucepan and allow to cool a bit (you can use the fridge).
- Once coooled, spoon the Lemon Curd into the Gingerbread Tarts and return to the fridge for at least 1 hour (longer is fine).
- If making a 20cm/8 inch Pie, add the gelatin to the boiling water and whisk to dissolve. Add the gelatin to the just made Lemon Curd and whisk to combine. Pour straight into the
- Gingerbread Base and leave in the frifge for at least 4 hours (longer or overnight is fine).
- Place all the meringue ingredients in a heat proof bowl over a pot of water.
- Slowly warm the pot of water, warming the egg white until it is warm to touch. This needs to be done slowly to prevent the egg whites from curdeling or cooking.
- Remove the mixture and place in a bowl of a kitchen stand mixer. Whisk on high for 8
- minutes until glossy. It is ready to use right now!!
- Place a 6 or 8 star piping tip in a piping/zip lock bag and spoon the meringue mixture in.
- Pipe the meringue over the tarts. Alternatively just spread it over (not as pretty but just as tasty).
- Use a blow torch to brown off the meringue, or place under a hot grill/oven briefly.
- Serve immediately or store in the fridge.
- If desired, sift a small amount of ground ginger over the Tarts.