Healthy Christmas recipes that will ensure that you will not fall from the wagon during the holidays
Christmas is just around the corner, and as we all know, the foods eaten at this time of the year are not healthy. When you are trying to maintain a healthy lifestyle, the meal of the holiday does not come in the mixture for most parts. However, indulging in delicious foods is an inseparable part of the holidays. Instead of eating and eating all terrible foods, we have found some healthy options for delicious holiday behavior that you can do!
Vegetarian Pumpkin Pie
Material:
For crust
- 2 cup almond flour
- 2 tablespoons coconut sugar
- 1/4 teaspoon salt
- 2 tablespoons + 1 teaspoon coconut oil
- 1 chia egg or 1 large egg for a non-vegetarian version
To fill:
- 1 1/3 cup raw cashews, soaked and dried
- 1 cup maple syrup, room temperature
- 2 tablespoons coconut sugar
- 1 15-ingules can pure puree
- 2-3 teaspoon pumpkin pie masala
- 1 teaspoon vanilla extract
- 3/8 teaspoon salt
- (Optional) whipped cream for garnish
How to do:
- Keep the oven rack in the lower third of the oven and preheat it at 350F (175C).
- The first thing is that there is a crust. Mix all dry ingredients and then shake with an electric hand mixer in wet ingredients or by hand until everything is completely combined.
- Hold a 9 ″ round pie plate and press the mixture to the sides and under the plate. When preparing to fill, set it apart for about 20 minutes. Place a pie shield on it or a foil a foil.
- Mix the material filling in a high-power blender at medium-high speed for about 1-2 minutes or until it is fully processed. It should be creamy with no lump.
- Put the filling on the pie crust and bake it for 45-55 minutes, or until the topping becomes slightly bloated and slightly brown. After about 20 minutes, you may want to apply a pie shield on the crust to prevent it very brown or burning. The pie will still be relatively soft, but it does firm when it cools down.
- Allow the pie to cool completely – it should take about 2 hours. After that, cool it for another 2 hours. It is best served that day that is made. You can freeze any remaining.
Chui pelio vegan snicarduds
Material:
- 1/3 cup coconut oil solid but soft
- 6 tablespoons smooth almond butter cream, is better
- 1/4 cup pure maple syrup
- 1/4 cup maple sugar or coconut sugar
- 1 teaspoon pure vanilla extract
- 1 flax egg 1 tablespoon ground 2 1/2 spoon mixed with water, set apart for 10-15 minutes
- 1 1/4 cup blanked almond flour
- 2 tablespoons + 1 teaspoon coconut flour
- 1 teaspoon baking powder *See note to make paleo corn-free baking powder
- 3/4 teaspoon cinnamon
- 1/4 teaspoon sea salt
For topping:
- 3 tablespoons maple sugar or coconut sugar
- 1 tablespoon cinnamon
How to do:
- Prepare the flax egg as described and set it aside. Preheat the oven at 350F (175C). Line a large baking sheet with parchment paper and place the rack in the upper part of the oven.
- Mix almond flour, coconut flour, baking powder, salt, and 3/4 teaspoon cinnamon to a medium mixture bowl. Make sure that everything is properly combined.
- In another bowl, use an electric mixer to cream together coconut oil, almond butter, maple syrup, and sugar until it becomes smooth. Beat in flax eggs and vanilla before mixing at low medium.
- Gently add the dry material to the wet until completely combined. A flour should be made. First, it will be soft and sticky, but after rolling it in balls and immersing it in cinnamon sugar, it will be cured.
- Once the dough cools down, roll it into the balls. Mix cinnamon and sugar in a small bowl. Roll each ball in cinnamon and sugar mixture.
- Place the balls on the cookie sheet with 2 ″ in the middle of each one. It may have more than one batch. Bake for 11-13 minutes or until the cookies are set.
- Cool the cookies on a baking sheet for 5-7 minutes before transferring to the wire rack to cool completely. Serve and enjoy!
