3 easy Christmas treat recipes

By October 22, 2018Recipes

What’s Christmas without a tasty treat… or three? But wait; before you go overboard at the buffet, we have a few healthy alternatives.

Sugar-free raspberry sorbet


  • 6 cups frozen raspberries
  • 3 overripe bananas, cut into 1cm pieces, frozen
  • 60g fresh raspberries, roughly crushed


  • In 3 batches, blend the frozen raspberries and bananas until smooth.
  • Transfer each batch into one large bowl, then stir through the crushed raspberries.
  • Spoon into a 1.25L container.
  • Serve immediately.

Gluten-free Christmas cake


  • 100g margarine
  • 1 large ripe banana
  • 2 large lemons, finely grated (rind and juice only)
  • 100g soft prunes, stoned and halved
  • 75g raisins
  • 75g sultanas
  • 75g currants
  • 150g soft dried apricots, chopped into large pieces
  • 50g mixed peel (a mixture of orange and lemon peel)
  • 75g walnuts, halved and 25g hazelnuts chopped OR 75g large pumpkin seeds and 25g sunflower seeds
  • 2 eggs (or 2 level tsps gluten-free baking powder to make an egg-free cake)
  • 75g coarse polenta and 75g rice flour and 1 level tsp xanthan gum OR 150g gluten-free flour that already includes xanthan gum
  • 2 heaped tsps ground nutmeg
  • 1 heaped tsp ground cinnamon
  • 1 heaped tsp ground ginger
  • ½ tsp ground cloves
  • 2 tbsps brandy (optional)


  • Preheat the oven to 160 degrees.
  • In a food processor, beat the margarine with the banana and the lemon juice and rind. Pour into a bowl.
  • Mix in the dried fruit and nuts or seeds.
  • Beat the eggs (if you’re using them).
  • Sieve the flours with the baking powder (if you’re substituting it for the eggs) and the spices.
  • Fold the eggs (if you’re using them) into the fruit mixture alternately with the flours. Add a little brandy if you’d like.
  • Line a 20cm cake tin with greased greaseproof paper. Spoon in the mixture and level off the top.
  • Bake for about two hours or until a skewer inserted in the middle comes out clean.
  • Remove from the tin and cool on a rack.
  • Eat as it is, or store to be iced for Christmas. You can also decorate this cake with whole nuts like almonds. 
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Dairy-free ginger turmeric cookies


  • 1 cup coconut butter, softened
  • ½ cup granulated sweetener
  • 1 egg
  • 1 tsp vanilla extract
  • 2 heaped tsp ground ginger
  • 1 tsp turmeric powder
  • 1/8 tsp or more black pepper
  • ¼ tsp sea salt
  • ¼ tsp baking soda


  • Place the coconut butter, egg and vanilla in a food processor and combine.
  • Add in the sweetener, baking soda and all the spices. Blend until it’s all thoroughly mixed.
  • Form the dough into balls and place on a baking paper-lined baking sheet.
  • Press each cookie down with your palm.
  • Bake at 350 degrees for 10-15 minutes or until golden brown.
  • These cookies are fragile when warm, so let them cool for a few minutes on the cookie sheet. Remove and let them cool completely on a cooling rack. They will harden up as they cool.
  • Store in an airtight container.


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