Christmas is just around the corner and as we all know, the foods eaten at this time of the year are not the healthiest. If you’re trying to maintain a healthy lifestyle, Christmas foods aren’t part of the mix. However, enjoying delicious food is an inseparable part of the vacation. Instead of running out of it all and eating all the horrible foods, we’ve found some healthier options for some Christmas treats to make!
Vegan Pumpkin Pie
For the crust
- 2 cups of blanched almond flour
- 2 tablespoons of coconut sugar
- 1/4 teaspoon salt
- 2 tablespoons + 1 teaspoon coconut oil
- 1 large egg for the non-vegetarian version
For the filling:
- 1 1/3 cup unsalted, soaked, and drained raw cashew nuts
- 1 cup of maple syrup at room temperature
- 2 tablespoons of coconut sugar
- 1 15-ounce can of pumpkin puree
- 2-3 teaspoons of pumpkin pie spice
- 1 teaspoon vanilla extract
- 3/8 teaspoon salt
- (Optional) Whipped cream for garnish
1. Place the rack in the lower third of the oven and preheat it to 175 ° C.
2. The first thing to do is the crust. Mix all of the dry ingredients together, then add the wet ingredients with an electric whisk or by hand until completely mixed.
3. Take a 9-inch round cake pan and press the batter into the sides and bottom of the plate. Set it aside for about 20 minutes while you prepare the filling. Place a cake topper or aluminum foil on top.
4. Combine the garnish ingredients in a high speed mixer on medium to high speed for about 1 to 2 minutes or until completely processed. It should be creamy and free of lumps.
5. Pour the filling over the raw pie crust and bake for 45-55 minutes or until the filling is slightly puffy and slightly golden. After about 20 minutes, you can put a cake on top of the crust to keep it from turning too brown or burning. The cake is still relatively soft, but hardens as it cools.
6. Let the cake cool completely; This should take about 2 hours. After that, refrigerate it for 2 hours. It is best served on the day of its preparation. You can freeze leftovers.
Chewy Paleo Vegan Snickerdoodles
– 1/3 cup firm but soft coconut oil
– 6 tablespoons of smooth almond butter, the creamier the better
– 1/4 cup of pure maple syrup
– 1/4 cup maple sugar or coconut sugar
– 1 teaspoon of pure vanilla extract
– 1 flax egg 1 tsp. 2 tablespoons of ground flaxseed mixed with two and a half teaspoons. Reserve water for 10 to 15 minutes.
– 1 1/4 cup blanched almond flour
– 2 tablespoons + 1 teaspoon sifted coconut flour
– 1 teaspoon baking powder * See note for making paleo baking powder without corn, if desired
– 3/4 teaspoon cinnamon
– 1/4 teaspoon sea salt
For the topping:
- 3 tablespoons of coconut sugar or maple sugar
- 1 tablespoon of cinnamon
1. Prepare the flax eggs as described and set it aside. Preheat the oven to 175 ° C. Line a large baking sheet with parchment paper and place the rack on the oven.
2. Mix the almond flour, coconut flour, baking powder, salt, and 3/4 teaspoon cinnamon in a medium bowl. Make sure everything is combined correctly.
3. In another bowl, use an electric mixer to blend coconut oil, almond butter, maple syrup, and sugar until smooth. Add the flax egg and vanilla before mixing over low heat until well blended.
4. Gradually add the dry ingredients to the moisture until well blended. A paste should form. It will be soft and sticky at first, but after rolling it into balls and dipping it in cinnamon sugar, it’s fine.
5. Once the dough has cooled, roll it into balls. Mix cinnamon and sugar in a small bowl. Then roll each ball into the sugar and cinnamon mixture.
6. Place the balls on the baking sheet at a distance of 5 cm. It can take more than one batch. Bake for 11-13 minutes or until cookies are done and golden.
7. Let the cookies cool on the baking sheet for 5-7 minutes before placing them on a wire rack to cool completely. Serve and enjoy!