This really is the most wonderful time of the year! Christmas time is my absolute favourite.
Not only is it special in terms of having the family all together, something I appreciate even more now I’m getting older, but also all the lovely food and flavours that I associate with Christmas – warm spices like cinnamon, nutmeg and cloves. And fruits like clementine, cranberry, rhubarb, currents… Mince pies eh!? Whoever invented those is a genius. My mouth is watering as I type…
Here’s a simple little recipe I’ve developed, the perfect festive snack with a cup of warm cacao. It’s a sort of scone-come-cookie. Eat whole or slice into a ‘mini scone’ and top with a little butter if you like. I’ve tried both ways and both are equally delicious! They are dairy free and low in sugars; that burst of juicy cranberries really makes it though. *you can sub for currants/saltanas if preferred.
Ingredients (makes roughly 12):
1 cup wholewheat spelt flour
1/2 cup organic oats
1 + 1/2 tsp ground cinnamon
2 tsp granulated stevia
1 tsp baking powder
1 tsp vanilla essence
grated zest of 1 small orange
juice of 1/2 small orange
1/3 cup hard coconut oil – then melted
1/4 cup dried cranberries
Preheat the oven to 180c. In a bowl, mix together all the dry ingredients including the orange zest and cranberries.
Pop your hard coconut oil into a separate dish and melt. Once melted, combine with 1 egg, the juice of 1/2 an orange and the vanilla essence. Whisk up.
Pour the wet mixture into the dry and stir until a dough forms. Add a little almond milk if it’s a bit stiff – the consistency should be squidgy but not overly wet.
Break sections away from the dough and roughly shape into small patties and place on greased bake sheet pan. I think I got 13 biccys from my mixture.
Bake for 12-15 mins until slightly golden. Let cool on a wire wrack and enjoy.