The holiday season can be a nightmare for those who are gluten-intolerant, as baked goods & sweets seem to pop up around every corner.
But, never fear! Even gluten-free conscious eaters can still enjoy holiday treats.
Fifteen years ago, my sister was diagnosed as Celiac, and one of the greatest challenges my family had was finding alternative meals to our everyday favourites.
A lot has changed since then, and there are now choices galore. However, I still prefer home-baked goodies because I like to control the quality of the ingredients I ingest, and so should you.
Try these fabulous treat recipes this season, and you’ll never crave the old standards again.
So easy to make and a wonderful finish to a heavier meal.
2 large egg whites
¼ cup honey
¼ teaspoon sea salt
2 ½ cups coconut flakes
- Whisk egg whites in a medium bowl until firm, and then add honey and whisk again to meld.
- Whisk in the salt, and then fold in coconut flakes.
- Place bowl in fridge to chill for ½ hour.
- Line baking sheet with parchment paper and drop 8 spoonsful of your mix onto sheet.
- Bake at 350° for 10-12 minutes, until macaroons are golden brown.
- Cool for 1 hour and serve
CCPs (Chocolate Chip Pecan Cookie)
Life is not complete without a chocolate chip cookie recipe at your disposal. This is my favourite for its ease and rich taste!
2 ½ cups almond flour or almond meal
½ teaspoon sea salt
½ teaspoon baking soda
½ cup grapeseed oil
1 tablespoon vanilla extract
½ cup honey
½ cup dairy free & gluten free chocolate chips
½ cup chopped pecans
Makes 24 cookies.
Combine dry ingredients in a large bowl.
- Stir together wet ingredients in a smaller bowl.
- Mix wet ingredients & form into 1-inch balls and press onto parchment paper on a lined baking sheet.
- Bake at 350° for 7-10 minutes.
- Cool and serve.
Okay, they’re really Turtles, but because we fussed over them, we wanted to give them our own name. Call them whatever you like. Bet you can’t eat just one!
- Melt 3.5 oz. of chocolate in a double boiler. Make it the good kind, the 85% cacao is a great choice for this recipe.
- Spoon melted chocolate onto parchment paper in 2-inch circle.
- Sprinkle about 3-4 tbsp. of chopped pecans over your circles and refrigerate for about 20 minutes.
- Drizzle with your caramel sauce (recipe follows).
- Gently spoon remaining chocolate over top of caramel and let sit in fridge for about 40 minutes (if you can wait that long!).
1 cup and 2 tbsp. Light Coconut Milk, canned
1/4 cup organic butter
1/4 tsp Salt
1/4 cup pure maple syrup
1/4 cup Water
1 1/2 cups organic cane sugar
2 tsp Vanilla Extract
- In a small saucepan, combine the coconut milk, butter and salt and stir over medium heat until melted.
- In a medium-sized pot, whisk together the syrup, water, and sugar. Add a candy thermometer to the pot and place over medium-high heat. Don’t stir, just let it come to a boil.
- At 250 F, remove the pot from the heat and whisk in the milk/butter mixture. Stop whisking once it's all added. Return the pot to medium-high heat.
- At 250 F, turn off the heat and whisk in the vanilla.
- Pour the mixture into an oiled ceramic dish and let sit at room temp for 1-2 hours.
- Stir mixture well and pour into container.
Results are amazing! Please note that the caramel sauce is good for all sorts of treats!
Stuffing & Gravy
If you're looking for a more traditional holiday menu, click here to read my secret for gluten-free stuffing & gravy!