Since I’ve discovered that heating nut flours like almond flour etc actually increases the oxidisation of PUFAs (poly unsaturated fatty acids) in them and kind of makes them toxic (eek!), you can understand why I’m not so keen to continue making up recipes with these nutty flours in it.
Every time I was in my local health store, I would look at the packets of healthy choc chips longingly, thinking of all the yummy treats to which I could add them – like my ice cream, brownies, slices, even biscuits.
But at $24 a pop for a little packet, that seemed a little indulgent to me – I want healthy ingredients, but that’s a bit ridiculous. And the non-healthy ones were not at option.
Not sure what it is about December but as soon as it hits, the panic sets in!
I always feel like I have more time than I do to get things organised and it freaks me out when I realise I don’t! How about you?
One year, I’d love to go away for all of December and January and just skip it. Bask on a beach maybe?
As you can imagine, I haven’t been adding to the stress by trying to create new treats – the imagination is still running wild with new options I want to try, but I’m being kind to myself.
So I thought I would leave you with a few suggestions on nibbles and sweets from my past recipe pursuits, that may work for our hot weather Chrissy and keep everyone healthy at the same time.
And even better, at the end of my list, Sonia from Natural New Age Mum has compiled a fantastic resource of Christmas wholefood recipes from other healthy writers – lots of great ideas there. Totally saved me the work and more stress! Cheers Sonia!
Starters & Snacks
Slices & sweet treats
A great wholefood Christmas resource:
I think I’ll be trying a few of these myself!
Have a wonderful Christmas and holiday break where ever you venture.
Wishing you fun, love, laughter and, of course – amazing health.
(Thanks to www.adrianalfordphotography.com for the images!)
So this slice started out as something a little different.
I had just whacked together a few things in my pantry and fridge and was expecting to work miracles again without too much effort. Unfortunately this time… not so lucky.
My taste testers said “yeah it’s ok, but a bit bland.” And I had to agree. Not sweet enough or flavoursome at all really. It was kind of like my White Christmas Slice but no where near as good.
So luckily with these melt and mix type creations, you can melt it down again and add more things. So that’s what I did.
Now that coffee has crept back into my life a little, it was inevitable that it would appear in some recipes. Added here, it gives a brilliant taste to the gummie lolly, which ends up all creamy, sweet and bursting with flavour.
I’ve been reading lots of recipes for banana ice-cream lately with some peeps even making whole recipe books about it! And most others declaring that it is soooo good. I’ve been meaning to try it for a while, but I don’t usually eat bananas as I find them too starchy and just all too much really.
I’ve bought bananas a few times and cut it up and whacked it in the freezer with the intention of giving it a go, to see if it is ‘just like normal ice-cream’ as they say but every time I would forget and 3 months later – oops the frozen bananas are a bit too rank to do anything other than throw them away. (Sorry food waste police!)
It just astounds me how a raw cookie can be crunchy. Totally tastes like it’s cooked, only it’s not!
While I totally love my normal fudge/chocolate creations, they are strictly fridge to mouth options only, as they melt into a gooey mess within half an hour of being out of the chilly environment.
Not so practical for the lunchbox or if you want to take travel snacks.
After I nixed the peanut butter for peanut powder – less damaging unsaturated fat – I ventured to try Coconut Butter. So that’s not the oil but just the coconut meat mixed together to make a kind of butter.
So brought the jar home from my local health shop and was excited to try it. Open it up and… it is as hard as a rock! What the…
I’ve given up on coconut flour – that’s firmly in the too hard basket – it requires incredible patience and nearly a chemistry degree – and I have neither! Well no patience with cooking anyway – with people, that’s another story. I posted a coconut flour recipe run down on facebook last week from people who are far better at it than me – see it here.
My forte is melt and mix slices because they work like 99% of time – easy, easy, easy – and that’s the way I like it!