DIY Food Not-so-sweet, delicious Christmas treats
Homemade Christmas treats are a great gift idea, and these are four of Kristina's favourites.
Making home-made presents for people runs like a strong river through my veins. That's thanks to my mum Nancy, who had a simple approach: the best gift is something a loved one can eat, drink, or plant.
When I was growing up, mum juggled milking cows, haymaking, working as a speech therapist, managing a substantial vegetable garden, and running several community projects. She also somehow found time to make 150 rum truffles and 5-6 trays of delicious slices to give away each December.
She'd collect small boxes throughout the year, fill them with her baking, then give them to us to carefully wrap in Christmas paper. These were gifted to friends, family, teachers, the tanker driver, the stock agent, and the mailman.
It was my mum's way of fostering community. My hope is that these recipes can help you strengthen the connections in your world too.
Nancy's birdseed bar
(VEGAN AND GLUTEN-FREE)
TIME: 20 minutes MAKES: 20-24 pieces
INGREDIENTS
1 cup sunflower seeds
1 cup sesame seeds
1 cup desiccated coconut
1 cup of a mix of raisins, cranberries
& diced apricots
70g butter
2 tbsp honey
¼ cup sugar METHOD
1
Line a sponge roll tin (20 x 30cm) with baking paper.
2
Lightly toast the seeds in a small frying pan over a medium heat, then lightly toast the coconut. Take extra care with the coconut because it burns very easily. Put the roasted seeds and coconut into a medium-sized mixing bowl with the dried fruit.
3
Melt the honey, butter, and sugar in a pot. Add to the mixing bowl and stir together quickly.
4
Press the mixture firmly into the lined tin with the back of a spoon. When it's slightly cooled, put the tin into the fridge to set.
Kristina's walnut crunch
MAKES: 20 pieces TIME: 60 minutes
You can swap out the flour for rice flour if you'd like to make this gluten-free.
INGREDIENTS
2 cups quick rolled oats
1 cup walnuts
⅓ cup flour
100g butter
⅓ cup sugar
2 heaped tbsp honey
¼ tsp salt METHOD
1
Lightly roast the walnuts in a 100°C oven for 15 minutes. Remove, and turn the oven up to 180°C. Line a sponge roll tin (20 x 30cm) with baking paper.
2
Chop the walnuts – aim for a mixture of chunky pieces and finer crumbs. Add to a mixing bowl with the oats, flour, and salt.
3
Gently heat the butter, sugar, and honey together in a small pot. Mix well with the dried ingredients.
4
Press the mixture into the tin with the back of a spoon or your fingers. Bake for 20-30 minutes, until golden brown.
5
Cut into squares while still warm and refrigerate to set.
Kristina's tip: I upcycle butter wrappers and use them instead of baking paper. As soon as we finish a block of butter, I put the wrappers in the freezer until needed.
Cam's Ginger Slice
(VEGAN, GLUTEN-FREE)
MAKES: 20-24 pieces TIME: 40 minutes
My thanks to Cam for allowing me to share a delicious spicy ginger slice that is THE ultimate vegan treat. For the base, you can include pumpkin seeds, sunflower seeds, almonds, hazelnuts, walnuts, almonds, pistachios, or macadamias, which you can use raw or roasted.
INGREDIENTS – SLICE
¾ cup raisins
2½ cups raw or roasted nuts and/or seeds 3cm fresh ginger, grated
100g melted coconut oil
2 tsp baking powder
INGREDIENTS – TOPPING
50g coconut oil
1 tbsp honey
1 tbsp tahini
3-6 tsp ground ginger
200ml coconut cream
METHOD
1
Preheat the oven to 180°C.
Line a sponge roll tin (20 x 30cm) with baking paper.
2
Add the raisins, seeds and nuts, grated ginger, coconut oil, and baking powder to a food processor. Whiz until well mixed.
3
Press into the tin and bake for 15 minutes.
4
To make the topping, put the coconut oil in a small pot on the stove, and add the honey, tahini, and ground ginger – add 3 tsp for mildly spicy, or up to 6 tsp for very spicy. Bring to a rolling boil.
5
Add the coconut cream and bring back to a rolling boil.
6
Pour on top of the baked base. Allow to cool, then put in the fridge to set.
Priscilla's bliss balls
(VEGAN AND GLUTEN-FREE)
MAKES: 25-30 balls TIME: 10 minutes INGREDIENTS
2 cups chopped dates
1 cup cranberries
2 tbsp coconut oil
2 tbsp cocoa powder
2 tbsp tahini
1 tbsp chia seeds
⅓ cup crystallised ginger
½ cup almonds shredded or desiccated coconut
METHOD
Whiz all ingredients except the coconut together in a food processor. Form tablespoonfuls into a ball, then roll in a bowl of coconut. Refrigerate until firm.
My thanks to Cam for allowing me to share this delicious, spicy slice