Christmas Recipes (Most Popular)
Easy to whip up thanks to a sugar with added pectin, this jam (made with local strawberries and backyard rhubarb) has the added pop of homegrown nasturtium blossoms and white pepper for interest!
Can you go wrong with the nutritious, delicious trifecta of homemade apple butter, whole grains and herbal tea? These crunchy (and low fat) cookies are perfect to tote in your lunchbag for your afternoon coffee break.
Kamut grains take on the role of the more common barley in this simple "after Christmas" soup. Homemade stock, lots of veggies and a dash each of red wine and tamari round out the works.
1 can Crescent roll
2. cream cheese/sourcream mixed
3. broccoli pieces
4. cauliflower pieces
5. Carrots silvers
6. red pepper pieces
No need to cook - the egg substitute is pasturized
Vanilla and Rum extracts give the flavor of alcohol without the pesky carbs
This is an old family recipe that we make every Thanksgiving and Christmas! Not too healthy but a great little sweet treat for those special moments. We always freeze ours but it's great unfrozen too.
Need to feed vegans, allergies or guests with celiac disease this Thanksgiving or Christmas? Just want a change from the traditional "stuffing" on the holiday table? Give this fruity chestnut, almond and grain based stuffing that is full of flavour, fibre and nutrients while being safe for the allergic set! If nut allergies are a problem (as there is almond oil, almonds and chestnuts in the recipe) use olive oil, pumpkin seeds and sauteed mushrooms instead - it's equally delicious!
Lots of stuff going on in these fruity, vegan gems: granola, flax, oats and Kamut flakes add body and nutrition to the nines, while dried cranberries and chocolate chips lace their way through the dough for pockets of interest in every bite. Chilling the dough overnight here is key – I’ve found that with grain-packed cookie batters like in oatmeal cookies it takes a good while for all the liquids to fully hydrate the rest of the dry mix and make for a great texture.
Use this filling with the Fruit Pocket Cookies I've also entered into this site.
This is a recipe that you prepare the night before serving.
Someone at work brought in their french toast casserole and it was to die for! I only had two bites though, after he told me how much butter and sugar was in it. Soooo disappointing...so I tried my own slimmed down version. It's still not the best for you, but I made it for a large group staying for the holidays and was able to have a normal sized serving without having to explain why I was eating such a small portion. It was delish!
Great with a side of turkey or light breakfast sausage if you can afford the extra calories.
If you love egg nog, you'll love my homemade light version. It has all of the flavor, but not the fat.
This recipe was handed to my mother by her grandfather. just an old fashioned short bread recipe used in a cookie press.
Light Corn Syrup Blackstrap Molasses
kcal 173.1 169.3
K+ 43.1 mg 206.3 mg
Ca++ 0.7% 6.3%
Cu 4.1% 10.7%
Fe++ 1.5% 7.9%
Mg++ 4.0% 7.5%
Manganese 6.8% 15.1%
Crunchy multi-spice cookies leavened slightly with Baker's Ammonia and using a traditional butter/lard fat base. Topped with crunchy sugar crystals these will be a hit at Christmas parties!
Guaranteed to please any sweet tooth, this gluten-free brownie recipe packs a nutritious punch in every tasty bite. The addition of dates and quinoa flour add to the fudgy texture, while significantly raising the bar for a scrumptious treat that’s full of goodness. Adapted from the California Walnut Commission
Tastes like a decadent caramel apple, but fits perfectly into a pie shell! NI is per cup
Earl Grey and a fruity herbal tea combine with a slew of nuts, seeds and fruit for this dense fruitcake-like loaf slightly modified from The Vegan Baker by Dunja Gulin. No refined flour, eggs, dairy or refined sugar!
Adapted from Canning For a New Generation by Liana Krissoff, I made ginger-infused Candied Watermelon Rind (see http://www.yummysmells.ca/2013/07/candied-
watermelon-rind-preserving.html) and used it in place of candied ginger. A bucket of spices add extra perfume and flavour!
Adapted from The Liddabit Sweets Candy Cookbook, these golden caramels have all the delicious flavour of an apple cheesecake (including the graham cracker crust!) Made with homemade ricotta and home-dried apples, I also used Baboo milk (from Natrel) and a touch of buttermilk powder for the creamy factor. Like all good candy, this recipe is made by weight.
Just as fruity and spicy as your usual holiday fruitcake, but without the dense stodgy quality that makes it the joke of Christmases past. Eggnog and homemade mincemeat definitely up the ante!
These chewy, gooey caramels are 100% dairy free, made with coconut milk instead! A pinch of ginger adds zip, and the whole candied sugar mix is poured onto a bed of shredded coconut for added texture and rich flavour.
A whole leg of lamb (bone and all) goes into the pot with your standard veggies, lots of garlic, most of the spice cabinet, dried fruit and a whole bottle of wine! Two and a half hours later it's velvety soft and begging to be spooned over your favourite rice or grain.
One of my all-time favourite breakfast pastries, turned into a cookie! Somewhat bastardized from the LCBO magazine, using cream cheese in the dough (instead of in a frosting) and a tangy buttermilk drizzle for appearances.
Adapted from http://www.adventuresinshaw.com/2009/10/pu
mpkin-shortbread-cookies/ . This can be rolled into a log and partially frozen for slice-n-bake cookies (don’t do this if adding chocolate chips or dried fruit like I did though) or made into 1 ½ tbsp sized balls, flattened slightly and baked that way.
A delightful cookie recipe that I usually make around the holidays! Great for a cookie exchange! I dare you to eat just one!