Holidays are a time of social gatherings that center around food. When many of us get together with family and friends it becomes a time of indulgence. There are sugary desserts and drinks at every table and endless food to choose from. Instead of depriving yourself or over eating, why not try a few healthier dessert or breakfast bread….
Chocolate Dip Macaroons (Makes 24)
2 organic egg whites
1/2 cup maple syrup
1 tablespoon honey
1 1/2 cups unsweetened shredded coconut
2 tablespoon teff flour or oat flour
1/2 teaspoon vanilla extract
1/4 teaspoon ground cardamom
1 bar dark chocolate or dark chocolate chips
Preheat oven to 325 and line baking sheet with parchment paper.
Combine egg whites, maple syrup, honey and salt in a pan over medium heat, stirring for about 1 minute. Then add coconut, teff flour, vanilla, and cardamom and continue to cook, stirring constantly until the mixture sizzles for about 2 minutes.
Remove from the heat and let cool for a few minutes. Using teaspoon, form into 24 small mounds and bake for 25 minutes, until golden brown.
Place dark chocolate in a glass bowl and set it over simmering hot water. Stir chocolate until melted, then remove from heat. Dip macaroons into melted chocolate and chill in refrigerator until chocolate hardens.
Orange Raisin Bread (Serves 6)
2/3 cup white quinoa (cooked)
1 1/3 cup filtered water
1/2 cup freshly squeezed orange juice
1/4 cup melted coconut oil
2 large eggs
1 Tbsp orange zest
1 tsp vanilla extract
1/2 cup amaranth flour
1/3 cup maple syrup
2 tsp baking bowder
1/4 tsp celtic sea salt
2/3 cup raisins
Bring water and quinoa to a boil in medium saucepan. Cover, reduce to a simmer and cook for ten minutes. Turn the heat off and leave on burner, covered, for another 10 minutes. Fluff with a fork and allow quinoa to cool. Preheat the oven to 375F. Lightly grease loaf pan with coconut oil.
Combine orange juice, oil, eggs, vanilla, and orange zest in food processor. Add 2/3 cups of cooked quinoa and puree mixture until smoot.
Mix flour, maple syrup, baking powder, adn salt in large bowl. Add raisins and stir. Mix in quinoa orange puree. Pour mixture into loaf pan and bake for 45-55 minutes. Allow loaf to cool.
Banana walnut muffins (Makes 16)
2 1/4 cups quinoa flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
¼ cup ground flaxseed
3 very ripe bananas, mashed
2 eggs, beaten
¼ cup plain Greek yogurt
¼ cup coconut oil
¼ cup honey
½ cup walnuts
1. Preheat your oven to 375° F. Spray your muffin tin with cooking spray or line with muffin liners. Set aside.
2. Combine dry ingredients (first five ingredients) in a large bowl and whisk together.
3. In a separate bowl, combine remaining ingredients, minus the walnuts, and whisk together until fully incorporated.
4. Add dry mixture to the wet mixture in three batches, whisking to fully incorporate between each addition.
5. Gently fold walnuts into the batter.
6. Divide batter among muffin tins, filling between 1/2 and 2/3 of the way full.
7. Bake for 20 minutes, rotating pan halfway through, until muffins are golden brown and a toothpick inserted in the center comes out clean.
8. Let muffins sit in the hot baking pan for two minutes, then gently remove and cool completely on a cooling rack.
*For those who are going grain free during passover, dip matzo in dark chocolate (70% cocoa or higher) and top with walnuts*
Wishing you happy & healthy holidays with your friends and family 🙂