It’s not just Santa who likes to snack on a few freshly baked goodies at Christmas, but it can be difficult to find recipes that are both light and tasty. Here are a couple of tried and tested favourites which are guilt-free and good for you! If you are looking to stick to a sugar-free diet this Christmas, be sure to check out Stevia Australia for more deliciously healthy recipe ideas for the festive season.
Vegan Double Chocolate Mocha Cookies
¼ cups blanched almond flour
¼ cup cacao powder
2 tablespoons organic decaf coffee, espresso grind
½ teaspoon baking soda
½ teaspoon sea salt
½ cup grape-seed oil
½ teaspoon powdered stevia
1 tablespoon vanilla extract
¾ cup dark chocolate chips
Combine almond flour, cacao powder, ground coffee, baking soda and salt in a large bowl. Then in a smaller bowl, mix the grape-seed oil, stevia and vanilla all together. Now add the wet ingredients into dry, stir through, and then mix in your chocolate chips.
Place onto a large baking tray lined with grease-proof paper using a tablespoon to create the perfect cookie size. Bake at 180°C for 7-8 minutes, serve when cool.
|Decadent Chocolate Mousse|
1 teaspoon unflavored gelatin
2 tablespoon coffee liqueur
3/4 cup low-fat milk
1 large egg
1 cup(s) packed light brown sugar
2/3 cup unsweetened cocoa powder
2 ounce bittersweet chocolate, chopped (not unsweetened)
2 teaspoon vanilla extract
4 large egg whites
1/2 teaspoon(s) cream of tartar
3 tablespoon water
In a small bowl, sprinkle gelatin over the liqueur and leave until softened. In a medium saucepan, whisk the milk, egg, cocoa and ¼ cup of the cocoa until combined. Cook this over a low heat for about 5 minutes, whisking constantly until thickened. Remove saucepan from heat and add the gelatin mixture, stirring until well dissolved. Now add the chocolate and vanilla, stirring until all melted together, then leave to cool for 30 minutes (or until room temperature).
Simmer an inch of water in a wide based saucepan. Select a large, heatproof bowl that will fit over the saucepan and combine the egg whites, tartar, water and remaining sugar within. Now set the bowl over the simmering water and beat on low with an electric mixer for approximately 4 minutes, then beat on high for a further 3 minutes. Remove from heat and beat for a further 4 to 5 minutes until stiff.
Gradually fold the chocolate mixture through the meringue until well combined. Scoop the mousse into your favourite dessert glasses and chill until set. Garnish with some grated chocolate and a sprig of mint, then serve.
Spiced honey pear crisp
6 ripe pears, cored, sliced
Zest and juice of 1 lemon
1 teaspoon ground cinnamon
1/4 cup honey
3/4 cup white whole-wheat flour
3/4 cup oats
1/4 firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces
1/2 cup toasted sliced almonds
Line an 8-inch square baking dish with cooking spray, and preheat oven to 190°C. Combine pears, lemon zest and juice, cinnamon and honey in a large bowl. Spread the mixture into the prepared baking dish. Now combine flour, oats, sugar, cinnamon, cloves, nutmeg and salt in a medium sized bowl. With a fork, add the cubes of butter and mash into the dry ingredients until a consistent sandy texture is achieved. Sprinkle the crumble over the pear mixture.
Bake until filling is bubbly and topping is golden brown; this should take approximately 45 minutes. Place on a wire rack and allow to cool for 30 minutes. This delicious dessert is best served warm with a dollop of Greek honey-flavoured yogurt, or a scoop of low-fat vanilla ice cream.
Written by Sasha K.
Sasha is a dietician. Her work has brought her to several continents around the world where she discovers diet secret from the wisdom of the local villagers. Currently she is working on an ebook on sugar free diet tips based on using stevia sweetener. Sasha is an adventurous gourmet traveller and loves to sample bizarre local cuisine.