10 Healthy & Quick Christmas Desserts Recipes

To Fab To Cook

10

HEALTHY & QUICK

CHRISTMAS RECIPES

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Cranberry Coconut Bread

Directions

Heat the oven to 350°F. Grease & flour a bread pan.

Mix eggs and sugar in a mixer bowl with a whisk & beat on high for about 6­8 minutes.

Add in butter, vanilla and almond extract & mix for about 2 minutes.

Use a spatula or a wooden spoon to fold in flour, salt, cranberries, coconut and mini chocolate chips.

Pour thick batter & spread evenly into pan with a spatula.

Bake for 60 ­ 90 minutes. Start checking at 60 min. Bread is ready when cake tester removed from center shows moist crumbs (should not be wet).

Ingredients

3 large eggs 2 cups sugar 3/4 cup unsalted butter, cubed and softened at room temperature for 1 hour 1 teaspoon vanilla 1 teaspoon almond extract, optional 2 cups all­purpose flour 1 teaspoon salt 2 1/2 cups cranberries (12­ounce bag) 1/2 cup shredded sweetened coconut 1/2 cup mini chocolate chips

BAKE TIME: 60­90 minutes

APPLE MUFFIN CHRISTMAS RECIPE

Preheat oven to 350° F. Prepare 12 muffin cups coated with oil.

Mix flour, bran, baking powder & baking soda in a bowl. Set aside.

Mix apple butter, yogurt & egg whites in a seperate bowl.

BUY 1½ cups whole wheat flour ½ cup wheat bran 1 Tbsp. baking powder ½ tsp. baking soda ¾ cup apple butter ½ cup plain yogurt 2 large egg whites 1 medium apple chopped ½ cup chopped prunes

TOTAL TIME: 40 minutes

Add flour mixture to apple butter mixture; mix until blended.

Add apples and prunes and mix.

Fill up the cups evenly.

Bake for 16 ­ 18 minutes.

SOFT GINGERBREAD COOKIES DIRECTIONS INGREDIENTS 1 egg ½ cup brown sugar ¼ cup almond butter 2 tablespoons melted butter 2 tablespoons applesauce 2 teaspoons ground ginger 1 teaspoon cinnamon 2 teaspoons allspice ¼ teaspoon kosher salt ½ teaspoon baking soda 1 ¼ cup all purpose flour ½ cup wheat flour Turbinado sugar for garnish

In a bowl mix 1 egg, ½ cup brown sugar, ¼ cup almond butter, 2 tablespoons melted butter, and 2 tablespoons applesauce whisk to thoroughly combine.

Add 2 teaspoons ground ginger, 1 teaspoon cinnamon, 2 teaspoons allspice, ¼ teaspoon kosher salt, ½ teaspoon baking soda, 1 ¼ cup all purpose four, and ½ cup wheat flour to the wet ingredients and Chill at least 1 hour, or overnight in a plastic foil. Preheat oven to 350°F. Flour a flat surface and a rolling pin, then roll out the dough to around ¼­ inch thick. Use a cookie cutter to cut out gingerbread men.

Place gingerbread men on a baking paper & sprinkle with turbinado sugar. Bake for about 8 minutes.

Let rest for 2­3 minutes.

TOTAL TIME: 30 minutes

BROWNIE SANTA STRAWBERRY HATS INGREDIENTS

Cut the baked brownies using a circle cookie cutter or champaign glass. For frosting, combine butter, powdered sugar, half and half, and vanilla in large bowl. Beat with a mixer for 2 minutes, or until fluffy. Place the frosting in a zip lock bag and snip off the corner & swirl a little frosting on top of each brownie. Put the strawberry on and add a little dot of frosting on top to complete the Santa hat.

1 box of mix brownies small strawberries (tops cut off) 1/2 cup unsalted butter ­softened 3 cups powdered sugar 3 tablespoons of half and half 1/2 tea spoon of vanilla exctract

DIRECTIONS

TOTAL TIME: 30 minutes

DARK CHOCOLATE

COCONUT BALLS YOU ONLY NEED

BAKE TIME: 45 minutes

Pulse the coconut in a blender until the texture becomes like thick flour. Transfer to a bowl and add the honey or maple syrup, coconut oil, and vanilla. Stir until a thick paste forms.

Use your hands to squeeze the mixture into about 18 small balls.

Place the coconut balls in the refrigerator for about 30 minutes or until firm.

Melt the chocolate over stove on mid heat slowly and gently until smooth and spreadable.

Using two forks, roll each coconut ball in the chocolate until completely covered. Scoop the ball out with the fork & drain extra chocolate.

Gently nudge the chocolate covered ball onto wax paper and chill until the chocolate has hardened.

Store in the refrigerator.

EASY PEASY TO MAKE

2 cups desiccated coconut 4 tablespoons honey or maple syrup 5 tablespoons coconut oil 1 teaspoon vanilla 4 ounces dark chocolate for melting

White Chocolate Thin Mints Peace to all

3 INGREDIENTS 1 Box Vanilla Wafer Cookies 2 Cups mint white chocolate candy melts Sprinkles (optional)

PREP TIME: 20 minutes Melt chocolate in microwave (Use about 1 Tablespoon shortening or vegetable oil to thin it out if it is too think for dipping.) Dip cookies into mint white chocolate. Garnish with sprinkles if desired. Let cool.

1 orange roughly chopped 185 g butter melted 3 eggs 1 cup caster sugar 1 1/2 cup self­raising flour 2 tbs poppy seeds

DIRECTIONS

INGREDIENTS

ORANGE POPPY SEED CAKE Preheat oven to 170C. Grease and line an 18 cm cake pan or a loaf tin. Puree whole orange in food processor. Add melted butter, eggs, sugar and mix well. Add flour and poppy seeds and mix until well combined. Bake for approx. 45 min.

BAKE TIME: 45 minutes

Chocolate Crinkle

COOKIES ingredients 1/2 cup unsweetened cocoa powder 1 cup granulated sugar 1 teaspoon vanilla extract 1/4 cup vegetable oil 2 eggs 1 cup all­purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup icing sugar

directions

BAKE TIME: 60 minutes

In a bowl mix cocoa, sugar, vanilla & oil. Beat in the eggs, one at a time, until mixture is smooth. In a separate bowl, sift together flour, baking powder and salt. Mix into wet ingredients in 3 batches, mixing until just combined in between each batch. Cover the dough and chill for at least 4 hours, or overnight.

Preheat oven to 180C (350F) degrees. Scoop out one tablespoon of dough, roll it into a ball between your palms and roll in icing sugar. Place on a non­stick sprayed, or parchment paper lined, baking sheet and bake for 8­10 minutes.

Carrot Cake Protein Balls 1 cup raw cashews 3/4 cup rolled oats 1/2 cup dates 4 ounces unsweetened applesauce 35g serving vanilla protein powder 1/2 teaspoon cinnamon

BUY

1/4 teaspoon nutmeg 1/8 teaspoon cloves 1 carrot, grated 1/2 cup pecans (or walnuts) 1/3 cup coconut

DIRECTIONS Mix the cashews, oats, dates, applesauce, protein powder, and spices to the food processor. Turn on until a choppy dough forms, several minutes.

Add the grated carrot and pecans until thoroughly mixed. The dough will appear slightly sticky.

Pour unsweetened shredded coconut into a bowl.

Roll dough into balls, roll each one in the coconut, and place on a clean cookie sheet.

Refrigerate for at least 30 minutes to set. Store uneaten balls in an airtight container in the fridge.

PREP TIME: 30 minutes

CHOCOLATE POMEGRANATE

CLUSTERS ONLY 2 INGREDIENTS 1 cup CHOCOLATE CHIPS 1 POMEGRANATE

EASY TO MAKE! Clean and completely DRY pomegranate arils.Line a mini muffin pan with 20 mini muffin cups/liners. Melt chocolate chips until chocolate is smooth and viscous.

Place melted chocolate carefully into heavy duty zip lock bag & squeeze chocolate down into one corner. Snip off a tiny corner to make a makeshift piping bag. Drizzle chocolate into bottom of cups. Add a layer of pomegranate arils to each cup. Drizzle with more chocolate. Repeat so that you have four layers of chocolate and three layers of arils. Allow to harden in a cool, dry place.

PREP TIME: 15 minutes

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