As I sat here, writing my final contribution for 2016, I cannot believe that the year is done and dusted. The holidays are just around the corner and everyone is already in a festive mood.
So now let’s set the scene: The stockings are hung, the tree sparkles bright, and the cinnamon candle’s scent is wafting through the house. You are sitting by the tree holding a Gluhwein (Mulled Wine) in your hands, listening to ‘Last Christmas’ and the kids are playing. Then the smell of freshly baked cookies emerges from the kitchen, and everyone gathers round to enjoy a batch of homemade holiday cookies.
But the real Christmas miracle here is that these sweets are healthier than usual. I do understand it’s totally time to splurge and enjoy a holiday treat (or seven!), so I thought I would make it a bit easier by providing some better-for-you options.
May your holidays be filled with lots of laughter and plenty of good food.
Happy Holidays, Steph x
Email me on Stephanie@naturalnutritiondubai.com or follow me on Instagram @stephanie.pech.
Makes 20 - 25 cookies
1 cup quinoa flour
1 ½ cup almond flour
½ cup honey
2 tbsp coconut oil at room temperature
1 tsp baking powder
Put quinoa flour, almond flour, baking powder and salt in blender such as Vitamix and mix well. Add honey and coconut oil, process until crumbly dough forms. I suggest that instead of adding all of the ½ cup honey at once you add the honey slowly, making sure the dough is and stays crumbly. Depending on the viscosity of the honey you use you may have to use less. It is important that the dough is crumbly, so you can cut cookies out of the dough. Form the dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes, or better overnight.
Heat oven to 300°F (175C). Lay parchment paper on the kitchen counter, put the dough in the middle and cover with another parchment paper on the top. Gently roll the dough in ¼ inch thickness. Using cookie cutter make 2 inches circles and place them on parchment paper lined baking sheet. Repeat until you have about 20 to 24 cookies. Bake for 14-15 minutes, until lightly golden. Let cool on the baking sheet for 2 minutes before transferring - with the help of a spatula - to a cooling rack.
Chai-Spice Almond Butter
¾ cup unsweetened creamy almond butter
4 tbsp honey
6 cardamom pods
¼ tsp nutmeg
¼ tsp cinnamon powder
Pinch of salt
Grind cardamom, cloves, nutmeg and cinnamon in spice grinder. Put almond butter and honey in a small sauce pan on very low heat and mix well. Add spice mix and salt. Let it cool at room temperature. To make cookie sandwich, spread chai spiced almond butter on one cookie with a butter knife. Press with another cookie. Store the cookies in a refrigerator.