I’ve been involved in the world of nutrition and health for 18 years and managed to carve a successful career based on my love of good health and great food.
And my absolute passion for creating delicious nourishing recipes and transforming people’s health through real food does not slow down at Christmas!
Paleo festive treats
Here are some paleo christmas recipes I’d love you to try over this wonderful holiday season. I’m sure they will hit the taste buds target!
This year celebrate Christmas with me Paleo Style.
Great tastes and so kind to the body – you can’t go wrong!
Nutella Superfood Chocolate Fudge
This is a fabulous sweet treat – packed with plenty of nuts for protein and healthy fats.
Makes around 36 pieces
– 60g cashew nuts
– 100g hazelnuts
– 2tbsp lucuma powder
– 75g / ½ cup dairy free chocolate
– 75g / ½ cup coconut oil
– 60g / ¼ cup maple syrup
– 1tsp vanilla extract
– 60g xylitol
– 60g coconut flour
– pinch of sea salt
1. Line a 20cm square shallow tin with greaseproof paper.
2. Place the cashew nuts, hazelnuts and lucuma in the high speed blender or food processor and process until very fine.
3. Melt the chocolate, coconut oil, maple syrup, vanilla and xylitol in a small pan over a low heat. Stir well until the xylitol has dissolved.
4. Add the melted ingredients with the coconut flour and a pinch of salt to the nuts in the food processor and blend to combine.
5. Spoon the mixture into the tin and smooth the top. Place in the fridge to set – about 3-4 hours. Cut into small chunks to serve. Store in the fridge
Ginger Nut Butter Cookies
Simple grain free cookies with a wonderful zing from chopped pieces of stem ginger. These would make an ideal present for friends and family.
– 200g Cashew nut butter or other nut butter
– 75g xylitol or coconut sugar
– 1 egg
– 1tsp bicarbonate of soda
– 1tbsp stem ginger finely chopped
– pinch of ground ginger
– 100g cashew nuts finely chopped
1. Beat together the cashew butter and sugar in a food processor. Add the eggs, and beat well to combine.
2. Stir in or pulse in the chopped nuts, ginger and bicarbonate of soda, mixing well.
3. Place spoonfuls of the mixture, evenly spaced on a baking sheet, lined with greaseproof paper, leaving space for them to spread
4. Bake in an oven preheated to 180’C for 10-15 minutes until golden brown. Cool on a wire rack.
This is a brilliant paleo pastry recipe – use it to make your own paleo mince pies using my mincemeat recipe below
– 125g / 1¼ cups almond flour
– 35g Tablespoons tapioca flour / starch
– Pinch of salt
– 2tbsp xylitol ground up fine
– ¼ cup / 40g coconut oil or butter if tolerated
– 1 large egg
– Mincemeat – homemade (see below)
– Beaten egg to brush the pastry tops
1. To make the pastry place the almond flour, tapioca and xylitol in a food processor and mix.
2. Cut up the coconut oil or butter into little pieces and add to the processor.
3. Process to form fine breadcrumbs.
4. Add the egg and process to form a soft dough.
5. Wrap in clingfilm and chill for 20 minutes before using.
6. Preheat the oven to 180C, gas mark 4.
7. Roll out the pastry between two sheets of greaseproof paper and cut out circles with a pastry cutter.
8. Place in cupcake tins then place in a little of the mincemeat.
9. Either top with a pastry circle or simply cut out little stars from the pastry and place on top.
10. Brush with a little egg and bake in the oven at 180C for 15 minutes or until golden. Cool in the tin before removing.
No Christmas is complete without mincemeat and it is so easy to make your own.
Sweetened only with sweet freedom or coconut syrup and the natural sugars of the fruits, this is a great healthy alternative.
Use it as a filling for mince pies, muffins, cakes and tarts. As it does not contain suet it is best stored in the fridge (for up to a week) or you can freeze it in batches.
– 225g (8oz) sultanas
– 225g (8oz) raisins
– 60g (2oz) dried cranberries
– 225g (8oz) dried apricots
– 110g (4oz) dried figs
– 110g (4oz) dried dates, pitted
– 110g (4oz) chopped almonds
– 3 dessert apples, washed, cored and chopped
– 2 pears, washed, cored and chopped
– 3 lemons, juice and zest
– 2tsp (10ml) mixed spice
– 1tbsp (15ml) ground cinnamon
– 1tsp (5ml) ground cloves
– pinch of freshly grated nutmeg
– 75ml (5tbsp) rum or brandy, optional
– 100ml (4floz) sweet freedom, coconut syrup or less to taste
1. Wash the dried fruit. Chop the apricots, figs and dates into small pieces with scissors.
2. Place all the dried fruit in a large bowl and cover with boiling water.
3. Leave to soak for an hour. Drain well.
4. Mix the dried fruit with the spices, fresh fruit, lemon zest and juice and nuts and place in batches in a food processor. Pulse gently to chop the mixture but do not over-process. Mix in the rum if using and sweet freedom or coconut syrup. Place in airtight containers or jars and refrigerate or freeze in batches.
Connect with award winning, nutritionist, chef and author – Expert Christine Bailey
*Look out for her new book “Supercharged Green Juice & Smoothie Diet” coming out on 1st December.