The holiday season is just around the corner which means endless parties, dinners, and desserts! Avoid being tempted by those holiday desserts that are often loaded with white refined sugars and flours, and bring your own. Here are some of my favourite, easy holiday baked goods for you to try out this season!
GRAIN FREE COOKIE BITES
- 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel
- 2 teaspoons vanilla extract
- 1/2 cup + 2 tablespoons natural peanut butter
- 1/4 cup honey or maple syrup
- 1 teaspoon baking powder
- a pinch of salt if your peanut butter doesn’t have salt in it
- 1/2 cup chocolate chips
- Preheat your oven to 350°F. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth.
- Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. With wet hands, form into 1 1/2″ balls.
- Place onto lined baking sheets. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.
Makes 16 cookie bites
Nutritional analysis: calories 150, fat 7g, carbohydrates 19g, fiber 4g, protein 6g
- 1 (15-ounce) can no-salt-added black beans, drained and rinsed
- 3 large eggs
- 1/3 cup melted coconut oil, more for the baking dish
- 1/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 2 teaspoon vanilla extract
- 1/2 cup plus 2 tablespoons coconut sugar
- 1/2 cup dark chocolate chips
- 1/3 cup finely chopped walnuts
- Preheat oven to 350°F.
- Spray 8-inch baking pan with coconut oil. Place the black beans, eggs, melted coconut oil, cocoa powder, salt, vanilla extract, and coconut sugar in the bowl of a food processor and blend until smooth.
- Remove the blade and carefully stir in the chocolate chips and walnuts.
- Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center.
- Cool before cutting into squares.
Makes 18 brownies
Nutritional analysis: calories 170, fat 8g, carbohydrates 22g, fiber 4g, protein 7g
SALTED DATE BALLS
- 1 cup natural almond or cashew butter
- 2 cups medjool dates, pitted
- ⅓ cup shredded coconut
- 2 tablespoons chia seeds
- 1 tablespoon coconut flour
- ½ teaspoon sea salt
- Combine all ingredients in the bowl of a food processor. Process until well combined and smooth.
- Roll into balls and refrigerate until firm.
- Store in refrigerator for up to 1 week.
Makes 14 balls
Nutritional analysis: calories 95, fat 2g, carbohydrates 20g, fiber 3g, protein 1g
COCONUT FLOUR BANANA BREAD
- 2 ripe bananas
- 3 tablespoon honey or maple syrup
- 6 tablespoon melted coconut oil
- 1 tablespoon vanilla
- 4 eggs
- 1 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 tablespoon cinnamon
- Preheat your oven to 300 degrees
- Spray your pan with coconut oil or line with parchment paper.
- Smash the bananas in a bowl. Mix in the honey, coconut oil, vanilla and eggs.
- In a separate bowl, mix the coconut flour, baking soda, sea salt, and cinnamon. If you are using more dense coconut flour like Bob’s red mill it will turn out much fluffier if you sift it first.
- Add the dry ingredients to the wet and stir until just combined.
- Spoon the batter into your lined bread pans.
- Bake for 1 hour and 15 minutes. The top and edges should be a golden brown color.
- Remove form oven and let it cool for 15 minutes in the pan.
- Slice and serve!
Nutritional analysis: calories 150, fat 8g, carbohydrates 17g, fiber 7g, protein 4g
- 1 scoop of chocolate protein powder
- 1 tablespoon almond butter
- ¼ cup hazelnuts
- ¼ cup almond flour
- 1 tablespoon unsweetened cacao powder
- 2 tablespoons sunflower seeds
- 1/2 tablespoon raw honey or maple syrup
- 1 teaspoon cinnamon
- Coconut flakes for rolling
- Place the ingredients into your food processor and process until well combined.
- Roll into balls, sprinkle cinnamon on top or roll in coconut, and place in the freezer for 30 minutes.
- Keep refrigerated for up to 5 days.
Makes 8 balls
Nutritional analysis: calories 50, fat 4g, carbohydrates 3g, fiber 1g, protein 3g