Edible Christmas Gifts
December 16, 2014 § 2 Comments
Here it is Christmas time already, and if you’re thinking of giving edible gifts now would be a good time to start. Here are a few delicious and simple suggestions that will hold up until Christmas. Find yourself some pretty jars, boxes or tins, some ribbon and something to write your recipe’s name and ingredients on, put on some music, maybe have a glass of wine and start cooking!
One of the things I like to make (and eat) are Biscotti. They keep really well and you can make a lot of variations. Homemade Granola, made with healthy coconut oil, is another favorite that you can improvise with endlessly. These Pistachio Date Bites don’t even require baking. For chocolate lovers, I make my flourless and gluten free Chocolate Torte and just bake it in a square or oblong pan, cut into squares then dust with confectioner’s sugar.
If you thought ahead and even if you didn’t, Fruit Infused Vodka makes quite an impressive gift. If you’re starting it now, just jot down a reminder to let it sit for awhile on the gift tag.
I like to decorate my containers with greenery too, just cut a few sprigs off a pine tree, maybe some berries if you can find them, wrap it all up in ribbon and there you go!
Cranberry Nut Biscotti
1/2 cup dried cranberries
3 cups flour
2 tsp baking powder
1/4 tsp salt
4 TBL soft unsalted butter
1/2 cup sugar
3 eggs, beaten
1 tsp vanilla
zest from 1 orange
1/2 cup nuts of your choice, pecans, almonds, walnuts, hazelnuts or pistachios
Preheat oven to 350 degrees.
Line a large cookie sheet with parchment paper.
Mix flour, baking powder and salt.
Beat butter and sugar about 2 to 3 minutes until fluffy and creamy.
Add eggs, vanilla and zest. Mix well.
Add flour mixture, then stir in cranberries and nuts.
Form into a ball then divide in half. Shape into 2 logs, 16″ x 2″ then move to the cookie sheet. Space about 3″ apart. Flatten slightly.
Bake 20 to 25 minutes, rotating halfway through. Transfer to rack to cool for 30 minutes. Turn down oven to 300 degrees.
On a cutting board, carefully cut the logs crosswise on the diagonal into 1/2 inch thick pieces.
Place on a rack on a cookie sheet (so heat can get to the underside) cut side down.
Bake another 25 to 30 minutes until lightly brown.
Remove and let cool completely.
4 cups rolled oats (gluten free preferably)
2 cups shredded coconut
1 cup sliced almonds
1 cup chopped pecans or walnuts
3/4 cup melted coconut oil
1/2 cup maple syrup
1 cup chopped apricots
1 cup sunflower seeds
1 cup pepitas
1 cup dried cranberries
1 cup unsalted cashews
Preheat oven to 350 degrees.
Mix oats, coconut, almonds, pecans or walnuts. Whisk the melted coconut oil with the maple syrup, then pour over the oat mixture. Mix until everything is well coated.
Put this mixture onto a large baking sheet, about 13 x 18 in. You don’t want to crowd things.
Bake about 40 minutes, stirring every 10 minutes, until nice and brown. Keep an eye on it towards the end, it can over-brown quickly. I hate over-browned granola!
Remove from oven, let cool, then stir in apricots, sunflower seeds, pepitas, cranberries and cashews.
Pistachio Date Bites
2 cups pitted Medjool dates
1 cup unsalted pistachios
3/4 cup shredded unsweetened coconut
cocoa powder and extra coconut for rolling
In your food processor, finely grind pistachios.
Remove 1/4 cup and set aside.
Add the dates and shredded coconut and blend until it sticks together.
Remove into a bowl, and with your hands form into 1 inch balls.
Roll in the reserved pistachios or cocoa powder.
Best of stored in fridge and then take out a half hour before eating (or giving).
Biscotti recipe adapted from Martha Stewart’s recipe.
Tagged: applesauce, chocolate, Christmas, Coconut oil granola, cookies, Cranberry Nut Biscotti, flourless chocolate torte, gluten free edible gifts, holiday gifts, Martha Stewart, pistachios, pound cake, shredded coconut