HEALTHY TREATS FOR YOUR FAMILY AND SANTA!

Get ready to ditch processed foods and enjoy delicious festive treats made from healthy ingredients with recipes from Vani Hari’s Food Babe Kitchen (Hay House, $40).

RASPBERRY THUMBPRINT COOKIES

½ cup coconut oil, melted

½ cup coconut sugar

1 egg

1 tbsp vanilla extract

2 cups almond flour

½ tsp baking powder

½ tsp sea salt

Raspberry Chia Jam

1 cup fresh raspberries

1 tbsp chia seeds

1 to 2 tsps honey or maple syrup, if desired

Preheat the oven to 350°F.

To make the chia jam, place all the ingredients in a blender and blend until smooth. If you need more liquid for the ingredients to fully combine, add 1 to 2 table spoons of filtered water. Place in a glass jar in the refrigerator to allow the chia seeds to expand, at least 1 hour or overnight.

To make the cookies, whisk together the oil, sugar, egg, and vanilla. Mix together the flour and salt in a separate bowl. Slowly pour the dry ingredients into the wet ingredients and mix well.

Scoop the cookie dough into 1-inch balls and place on a parchment-lined cookie sheet. Make a thumbprint in the centre of each ball roughly ½ inch thick. Fill the indent with 1 teaspoon chia jam.

Bake the cookies for 12 to 15 minutes, or until slightly browned on the edges. Let cool.

LUSCIOUS LEMON BARS

 Crust

6 tbsp butter or coconut oil

½ cup coconut sugar

1½ cups oat flour

½ teaspoon sea salt

Filling

4 large eggs

6 tbsp raw honey

1½ cup fresh lemon juice

1 tbsp grated lemon zest

1 tbsp coconut flour

1½ cup raspberries (optional)

Preheat the oven to 350°F.

For the crust, cream together the butter and sugar in a medium bowl. Add the flour and salt and mix until crumbly dough forms. Place the dough in a parchment-lined 8 x 8-inch baking pan and press out evenly.

For the filling, whisk together the eggs, honey, lemon juice, lemon zest, and coconut flour. Set aside.

Bake the crust for 12 minutes, or until lightly browned.

Pour the filling over the warm crust and bake for an additional 18 to 20 minutes, or until set.

Let cool, then store in the refrigerator. To serve, cut into bars and top with fresh raspberries, if desired.

ALMOND BISCOTTI

1 cup of almonds

2 cups spelt flour

½ cup blanched almond flour

1 teaspoon baking powder

½ teaspoon sea salt

1 cup coconut sugar

4 tbsp of grass-fed butter

3 eggs

2 tsp vanilla extract

Zest of 1 lemon

½ cup dried cranberries  (optional)

Preheat the oven to 350°F.

Toast the almonds on a large baking pan for roughly 10 minutes as the oven is warming.

Place all the dry ingredients in a bowl and set aside.

Cream together the sugar and butter in a separate bowl using an electric mixer.

Add the eggs, vanilla, and lemon zest and mix well.

Add the flour mixture and mix until well combined.

Fold in the toasted almonds.

Split the dough into 2 uniform logs and place them on a large baking sheet lined with parchment paper. Bake for 35 minutes.

Cool for roughly 5 minutes, then cut each log into 6 slices.

Lay each slice flat back on the baking sheet, and bake for an additional 10 to 15 minutes per side, or until both sides are golden brown. Cool completely before serving.

HOME-MADE FIG NEWTONS

1 cup roughly chopped dried figs, stems removed

1 tablespoon raw honey

1 teaspoon grated orange zest

6 tbsp unsalted butter, softened

½ cup coconut sugar

1 large egg

1 tsp vanilla extract

1½ cups whole wheat pastry flour

Preheat the oven to 350°F.

Soak the figs in enough hot water to cover for 10 to 12 minutes.

Drain and transfer the figs to a food processor.

Add the honey and orange zest and pulse until puréed. Set aside.

Cream the butter and sugar together using a stand mixer. Add the egg and vanilla and mix until combined.

Slowly add the flour and mix until a soft dough forms. Wrap the dough in plastic and chill 20 minutes.

Divide the dough in half; press each half into a narrow rectangle. Roll out each half on a sheet of parchment to a 12 x 4-inch rectangle, dusting with flour if necessary to keep from sticking.

Spread half the fig mixture in a long strip down one long side of each rectangle, leaving a 1-inch clean border. Fold the dough on top of itself and seal the edges.

Cut each log of dough crosswise into 8 to 10 cookies and place on a parchment-lined baking sheet. Bake for 15 to 18 minutes, or until golden brown.

Cool, then store in an airtight container.