Category: Blog

10 Christmas Treats – Recipe Book

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My aim this year was to write another even better Christmas recipe book. But life somehow managed to wangle right in the way of that plan – I’ve had a manic year and have gone and got myself a new, amazing but very time consuming job. Time slipped away and here we are 2 1/2 weeks before Christmas and no new book! 🙁

BUT luckily, last year when had plenty of kitchen time I put in so much time and effort into creating these recipes (with my lovely sister too) that they are recipes for mouthwateringlyamazing great guilt-free goodies that will still be as delicious this year too! 

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This book brings you 10 of the tastiest gluten-free, dairy-free and refined sugar-free Christmas treats around! As we know all too well, Christmas can be a very tempting time of year for all of us. It is very easy to suddenly find yourself submerged in a full blown sugary Christmas frenzy! If you’re desperately wanting to stay on track with your health but know that Christmas is always your downfall, with this book it can be a little easier to stay healthy throughout the festive season.

You will have gluten, dairy and refined sugar free recipes (most are also vegan) for all these treats:

Hazelnut Chocolate Treats
Merry Mince Pies
Orange and Coconut Cookies
Mini Christmas Puds
Little Gingerbread Men
Figgy Slices
Chocolate Orange Mousse
Clean Christmas Cake
Sweet Shortbread
Blueberry and Orange Cheesecake

This time last year we went by the name of Clean Eating, and that is our old logo on the cover of our book there. Ahh it brings back memories of starting out :’) Alas it does mean that all our contact information is wrong on the back cover, but hopefully you know by now where to find us! 

This book will be for sale at a reduced rate of just £5 this Christmas and is available on amazon.
Search ‘Top 10 Treats for Christmas’ or simply follow this link >>>  ow.ly/9ptU306S8I7

 

Christmas Chocolate Truffles

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These truffles are one of the quickest and easiest treats to rustle up. I made a batch quickly yesterday for my friend as a congrats for getting a new job (YAY congrats again)! 

I don’t like to admit that I didn’t put much effort in to make these (I mean, it’s always the thought that counts right…?) but they are really really easy to make! All you need is a good food processor (I used my mini food chopped that I usually use for hummus, dips and sauces) and 5 simple ingredients.

Note: If you use a normal sized blender it will just flick the dates mix around the edge of the blender each time you turn it on, it may still work eventually but it will take a lot longer! (Trust me, I tried)! 

screen-shot-2016-12-01-at-21-23-53[Photo credit to @markbatch87 I was in too much of a rush to deliver your truffles I had no time!]

Made in a good processor these will turn out smooth and velvety. Not only are they refined sugar free but they also have no other alternative processed sweetener added! These truffles are balls of pure guilt-free deliciousness 😛 

Other flavour ideas:
-Pecan
-Peanut Butter 
-Hazelnut
-Mint
-Coffee

Experiment! Have fun with it and enjoy tucking in x

Coconut and Orange Christmas Chocolate Truffles
Serves 12
A quick and easy recipe that makes the perfect after dinner snack! (Or after lunch, or even after breakfast..maybe even forrrr breakfast.......)
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Ingredients
  1. -25 pitted dates. Roughly 1/2 cup. (soaked in warm water for 1/2 hr)
  2. -1 1/2 tbsp melted coconut oil
  3. -2 tbsp cocoa powder
  4. -Zest of 1 orange
  5. -1 tbsp desiccated coconut
Instructions
  1. Drain the dates (keep the water). Check the dates for stones, and transfer to food processor. Add the melted coconut oil and cocoa powder. If you need more liquid use the date water. It should be at a consistency where you can create balls with your hands.
  2. Divide the mixture into two bowls and add the zest to one, and coconut to the other.
  3. Roll into balls slightly smaller than golf balls. Roll the orange balls in cocoa powder and the coconut balls in desiccated coconut. This recipe should make about 6 of each flavour depending on size.
  4. Pop in the fridge for half an hour to harden slightly. Store in fridge.
https://lydiaslittlekitchen.co.uk/

Christmas Stollen

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Gluten Free

Dairy Free

Refined Sugar Free

screen-shot-2016-11-28-at-23-13-21

 

Christmas Stollen
Serves 8
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Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
For the dough
  1. •125g gluten free flour blend
  2. •7g active yeast
  3. •3/4 tsp xanthan gum (if your flour blend doesn't include it)
  4. •120g mixed dried fruit - Raisins, currants, sultanas
  5. •20g ground almonds
  6. •2 tsp mixed spice / Or 1 tsp each of nutmeg and cinnamon
  7. •35g honey
  8. •1 medium egg
  9. •25g coconut oil - melted
For the 'marzipan'
  1. •3/4 cup pitted dates, soaked in warm water for 1 hour (save water afterwards)
  2. •1/4 tsp almond extract
  3. •3/4 cup ground almonds
Instructions
  1. Drain the dates and save the water. Sift the flour into a mixing bowl, add all dry ingredients and mix.
  2. Add egg, honey and melted coconut oil. If the mixture is still very dry add 1 tbsp of the date water.
  3. Cover and set aside for half an hour.
  4. In the mean time, make the marzipan. To do this add the drained dates and almond extract in a blender to make a paste. Pour into a bowl and mix in the ground almonds until it makes a thick paste.
  5. Roll the dough out to the length of your loaf tin*, mine is 8"x4.5". Add the marzipan in a line down the middle of your dough. Fold the dough over the marzipan, folding one side over the top of the other. Flip the stollen over so that the fold is at the bottom and place in a lined loaf tin.
  6. Bake at 180'C for 20-25 minutes or until golden brown. ENJOY! ☺️
Notes
  1. *Top tip: if the dough is a bit sticky, roll it between 2 sheets of baking paper!
https://lydiaslittlekitchen.co.uk/

Praline Chocolate Cupcakes

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cupcakes

 

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Praline Chocolate Cupcakes
Serves 10
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
For the cupcakes
  1. •1/2 cup cocoa powder
  2. •1/4 cup coconut flour
  3. •1 tsp baking powder ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •1/2 cup raw agave or honey
  5. •3 tbsp almond butter
  6. •3 organic, free range eggs
  7. •5 tbsp melted coconut oil
  8. •1 tbsp tamari
  9. •1 tsp apple cider vinegar ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  10. •1 tsp vanilla extract
  11. •2/3 cup cashew nut butter
  12. •1/2 cup maple syrup ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  13. •2 tsp tamari
For the cupcakes
  1. Preheat oven to 160•C fan. Sift the cocoa powder, coconut flour and baking powder into a mixing bowl. In a separate bowl, beat the agave/honey and the almond butter together. Add the remaining wet ingredients.
  2. Add the wet ingredients to the dry and whisk thoroughly until smooth. Prepare your muffin tray with cupcake liners and fill each one. The cakes will rise! Expect a runny consistency.
  3. Bake for 20 minutes or until a knife comes up clean.
To make the frosting
  1. Mix the nut butter, maple syrup and tamari together with a fork. Smother on the top of each cupcake! ENJOY 😍😍😍
https://lydiaslittlekitchen.co.uk/

Gluten-free Pizzas

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pesto-and-tomato-pizzas2

 

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Gluten-free Pizzas
Serves 1
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
For the base
  1. •200g gluten free flour ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. •1/2 tsp himalayan rock salt
  3. •2 tbsp olive oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •7g fast action yeast ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  5. •1 tsp ground black pepper ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  6. •125-150ml warm water ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  7. •1 tbsp chopped/dried rosemary
👉🏼Pesto toppings
  1. •vegan pesto
  2. •grilled courgette
  3. •steamed brocoli ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •toasted pinenuts
  5. •caramelised onions
🍅Tomato toppings
  1. •tomato pureé
  2. •canned chopped tomatoes ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. •caramelised onions
  4. •spinach
  5. •avocado
Instructions
  1. Preheat oven to 200•C. Put all ingredients into a bowl except water, and mix well. Slowly add enough water to make the flour blend soft but not sticky. Knead until the mixture comes together. (For pesto pizza base I also mixed in 1 1/2 tsp pesto and handful of toasted pine nuts also)
  2. Gather the mix into a ball and cover with cling film for 15 minutes. (Start preparing the toppings)! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. Cover a pizza tray in tin foil or baking paper and very lightly oil. Roll out dough to about 1/2cm thick. Place on pizza tray. Cover in tomato purée/pesto and cook for 10 minutes. Add the rest of your toppings and cook for another 5-10 minutes.
  4. Add avocado and enjoy! 😛
Notes
  1. I couldn't decide if I fancied a pesto or tomato base soooo I made both. This recipe will only make 1 large pizza!
https://lydiaslittlekitchen.co.uk/

Chocolate and Hazelnut Cheesecake Bites

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hazelnut-cheesecake-bites

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Chocolate and Hazelnut Cheesecake Bites
Serves 8
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Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
For the base
  1. •3/4 cup hazel nuts
  2. •1/4 cup walnuts
  3. •2 1/2 tbsp maple syrup
For the filling
  1. •250g cashews soaked overnight
  2. •3 tbsp maple syrup
  3. •4 tbsp melted coconut oil
  4. •pinch salt
  5. •8 tbsp water
  6. •2 tbsp peanut butter
  7. •2 1/2 tbsp cocoa powder
Instructions
  1. Blitz all of the crust ingredients in a food processor until it all combines together. Push into the base of a square silicone mould (I couldn't find mine and actually used a tupperware box and it worked fine too)! Set to one side.
  2. In a blender or food processor, blend together cashews, maple syrup, water, and salt. Run until completely smooth. Next add the cocoa powder, peanut butter and coconut oil to the mixture and blend together until mixture is completely combined and smooth.
  3. Spoon the mixture on top of the crusts and spread it evenly. Pop in the freezer for a couple of hours until hard. Use a sharp knife to cut into squares. Take out of freezer half an hour before eating and they'll become a little softer and warmer ☺️ ENJOY!
https://lydiaslittlekitchen.co.uk/

Lemon Drizzle Cake

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Lemon Drizzle Cake
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For the cake
  1. •300g dairy-free margarine
  2. •300g gluten-free plain flour
  3. •200g coconut sugar
  4. •4 organic, free-range eggs
  5. •3 lemons
  6. •2 oranges
  7. •2 teaspoons gluten-free baking powder
  8. •½ teaspoon xanthin gum
For the icing
  1. •1 tbsp cashew nut butter
  2. •1 tbsp lemon juice
  3. •1 tbsp maple syrup
Instructions
  1. Preheat the oven to 190ºC. Grease the base and sides of a square cake tin (roughly 20cm) with the margarine, then line the bottom with greaseproof paper.
  2. In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy. Crack in the eggs, add the zest from 2 lemons and 1 orange, then mix to combine.
  3. Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. Stir in the juice from 1 lemon and ½ an orange until you have a nice, smooth mixture.
  4. Pour the mixture into the cake tin, then place on the middle shelf of the hot oven for 40 minutes, or until golden and an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing.
  5. To make the icing whisk together all ingredients. Alter the quantities to suit your taste. Drizzle over the top of the cake and top with extra lemon zest! ENJOY!
Note
  1. This makes 2 mini loaves and 1 7" round cake.
https://lydiaslittlekitchen.co.uk/

Pumpkin Hummus

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Pumpkin Hummus
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. •170g pumpkin, chopped
  2. •1 tbsp tahini
  3. •1/2 tbsp lemon juice
  4. •1/2 tsp chilli powder
  5. •1 small garlic clove •pinch salt
Instructions
  1. Heat the oven to 200•C and roast the pumpkin on a tray with olive oil for about half an hour until soft. I left the skin on mine but if you'd rather then cut it off.
  2. Blend all ingredients in a food processor until smooth.
  3. Transfer to a bowl and drizzle with olive oil, chopped parsley and sesame seeds ☺️🎃
https://lydiaslittlekitchen.co.uk/

Courgetti Pasta with creamy Cashew and Lime sauce

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courgetti

 

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Courgetti Pasta with creamy Cashew and Lime sauce
Serves 1
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. •1 courgette
  2. •1 carrot
  3. •1 tomato
  4. •Handful of spinach leaves
For the sauce
  1. •1/2 cup raw cashew nuts
  2. •1/2 tsp Himalayan salt ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. •Juice of 1 lime
  4. •1 clove of garlic
  5. •1/4 cup water
  6. •4 big basil leaves
Instructions
  1. Spriralise the courgette and carrot and either serve raw or gently steam for a few minutes.
  2. To make the sauce: Bland the cashews until finely ground. Add the rest of the sauce ingredients into the blender or food processor and mix until smooth.
  3. Pop the noodles onto a plate and top with the creamy sauce. Add chopped tomato, spinach and some broken cashews for extra textures! 😛
https://lydiaslittlekitchen.co.uk/

Pineapple Tarts

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pineapple-tarts

 

pineapple-tarts22

 

Pineapple Tarts
Serves 4
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Prep Time
20 min
Prep Time
20 min
For the crust
  1. •3/4 cup walnuts
  2. •1/3 cup raisins ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. •1/2 cup dates ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •1 tbsp shredded coconut
  5. For the filling: ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  6. •1 cup pineapple ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  7. •1/2 cup coconut milk canned (just the thick cream not the water)
  8. •1/2 cup dates ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  9. •1/4 cup shredded coconut ⠀
Instructions
  1. Blend the walnuts, raisins, dates and coconut in a food processor until you get a fine texture. Push the mixture into mini tart cases with loose bases. Place in freezer whilst making filling.
  2. For the filling, blend all ingredients in a blender and blend until smooth and creamy. Pour into the tart crusts and either eat straight away or store in freezer! ENJOY!
https://lydiaslittlekitchen.co.uk/

Coconut Bacon

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Coconut Bacon
Serves 2
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. •2 1/2 cups coconut flakes
  2. •2 tbsp tamari sauce
  3. •1 1/2 tbsp maple syrup
  4. •1 tbsp sesame seed oil
  5. •2 1/2 tbsp liquid smoke
Instructions
  1. Preheat oven to 150•C for fan oven. Add the coconut flakes into mixing bowl. Add all other ingredients and combine.
  2. Transfer to baking tray and cook in oven for 15 minutes. Check on it every 5 minutes as it can burn easily. It will crisp up when it starts to cool down. ENJOY! 😘👌🏼
https://lydiaslittlekitchen.co.uk/

Potato Salad with vegan Coconut Bacon

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Potato salad with Coconut Bacon
Serves 2
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
For potato salad
  1. •500g baby potatoes, chopped in quarters
  2. •1/2 red onion, chopped
  3. •1 garlic glove, chopped
  4. •1 cup coconut bacon
  5. •2 fresh parsley leaves ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  6. •2 tbsp mayonnaise (vegan)
  7. OR
  8. •2 tbsp chargrilled aubergine pesto
For coconut bacon
  1. (Makes 1 cup) ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. •1 1/4 cups coconut flakes
  3. •1 tbsp tamari sauce (or soy sauce)
  4. •3/4 tbsp maple syrup
  5. •1/2 tbsp sesame seed oil
  6. •1 tbsp liquid smoke
Instructions
  1. Steam potatoes for about 10-15 minutes until tender. Meanwhile, heat a little oil in a pan and add onion and garlic, cook until browned - about 5 minutes.
  2. Cool the potatoes and transfer to mixing bowl. Add mayonnaise/pesto, onions and coconut bacon. Chop parsley and mix through. Stir through aubergine pesto if you would like to add this too for a different, extra flavour.
To make the coconut bacon
  1. Preheat oven to 150•C for fan oven. Add the coconut flakes into mixing bowl. Add all other ingredients and combine.
  2. Transfer to baking tray and cook in oven for 15 minutes. Check on it every 5 minutes as it can burn easily. It will crisp up when it starts to cool down.
https://lydiaslittlekitchen.co.uk/