CHRISTMAS

Years ago, a gluten free Christmas was a rather depressing prospect as far as goodies were concerned.

 With the choices available today, baking Christmas treats and holiday favorites, is something to look forward to ! 

CHRISTMAS EVE SALAD

adapted from a recipe by K. Wahle

2 cups cubed assorted hard cheese such as gouda, cheddar, swiss etc.

1 cup cubed ham

1 small diced onion

3/4 cup mandarin orange segments cut in half

( or 1 can mandarin orange slices )

Dressing :

1 cup plain yogurt
( or sour cream for lower carbs) 

1 cup mayo

3 tsp. fruit vinegar

1 TBSP. mustard

several chopped green onions

salt, pepper, cayenne and sugar to taste

mix, chill, and serve.


Tammy's Keto-fied Gluten Free Peppernut Cookies 

We are now not only gluten free but also low carb... But Christmas without Nana's Peppernuts ? Gasp ! So I have successfully come up with a keto-fied cookie that is at least reminiscent in flavor, but sadly not in texture, of my Nana's sought after peppernuts. A good cookie, none the less ! Enjoy !

preheat oven to 325

Blend with hand mixer until smooth :

4 oz ( 1/2 pkg ) Softened cream cheese

1/4 cup softened butter

1 lg egg

1/4 tsp liquid stevia

 Add:

! cup almond flour

2 TBSP coconut flour

1 tsp baking powder

1/4 cup lakanto monk fruit sweetener or other low carb sweetener

1/2 tsp pure lemon extract

1 1/2 tsp pure anise extract

1/2 tsp star anise

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp ground ginger

1/2 tsp cloves

1/4 tsp white or black pepper

mix well. Drop by heaping tsp onto parchment lined cookie sheets & bake for aprox 15-18 mins. makes aprox 28 cookies

 STUFFING FOR THE TURKEY 

Cauliflower rice works well to replace the bread crumbs, or use a low carb bread & crumble it.

add desired amount of poultry seasoning to taste.

Fry 1 chopped onion, 3-4 ribs of celery ( chopped ) and a clove or two of garlic, in some butter until soft.

add a few chopped nuts if desired and I like to add a handful of  chopped fresh cranberries.

 now stuff that turkey ! 

CHOCOLATE CANDY CANE COOKIES 

1/2 cup butter

1/2 cup sour cream

1/2 cup sugar or low carb sweetener 

1/2 cup brown sugar or 1/4 cup lakanto monk fruit sweetener ( or sukrin gold or whatever you have ) 

1 egg

1 tsp peppermint extract

1 cup almond flour
2-3 tbsp coconut flour

1 cup mint chocolate chips ( or 1/2 cup stevia sweetened chocolate chips for low carb)
and for the top... 

a sprinkling of crushed candy canes or sugar free mints ( or just omit ) 

Preheat the oven to 375 degrees. Mix butter, sour cream, granulated sugar, brown sugar, extract and egg . Beat until fluffy, add  baking mix & cocoa  until combined. Stir in chips and 2 TBSP crushed candy canes.  Drop on greased cookie sheets by  teaspoonfuls Sprinkle a few crushed candy canes on top & Bake for aprox. 9 mins. or until slightly browned.

GLUTEN FREE SUGAR COOKIES

1/2 cup shortening ( organic if possible ) 

1/4 cup olive oil 

1 cup sugar or 1/2 cup low carb sugar substitute

2 lg eggs

2 1/2 cups flour blend such as Bob's Redmill Biscuit & baking mix or Pamela's Products baking mix ( or 2 cups almond flour plus 1/3 cup coconut flour for lower carb)

IF ( and only IF) your flour blend doesn't contain xanthan gum and baking powder add 1 1/2 tsp of each

1 1/2 tsp of pure vanilla OR lemon extract 

Cream shortening, oil  and sugar. Beat in eggs, add remaining ingredients and  mix well. Refrigerate for 1/2 hour or until firm enough to roll out. Roll into shapes ( I dust the surface with cornstarch ) 

Bake @ 350 on cookie sheets lined with parchment paper, for 8-10 minutes depending on the size of your cut outs. Decorate as desired. 

BUCHE DE NOEL

It wouldn't be Christmas Eve with out a Yule Log for dessert ! This gluten free version is so yummy that my GF kid also likes it for a Birthday cake too ( notice the candles ? ) and it's so delish that you just might have all your guests wanting to convert to a GF lifestyle !

7 large eggs, separated

1 cup sifted rogers icing sugar ( or other GF ) or powdered sweetener such as confectioners swerve for lower carb

3 TBSP sifted GF cocoa powder

Filling :

1 1/2 - 2 cups whipped cream

2 TBSP sifted icing sugar or confectioners swerve or low carb sweetener 

1 tsp pure vanilla

2 TBSP sifted cocoa powder

beat egg whites until very stiff. Gently mix icing sugar and cocoa  into them.

 In a separate bowl beat yolks until thick and creamy. Gently fold into whites mixture.

PREP: lightly oil a cookie sheet ( one with sides) cover in waxed paper ( cut paper slightly longer than cookie sheet ) and then oil the paper. spread batter evenly onto waxed paper and bake @ 325 for 12-15 mins. turn heat off and leave in oven for another 5 mins. Cover cake completely with dampened paper towels and then cover this with dry paper towels. Cool on cooling rack. Carefully remove paper towels, lift out of cookie sheet holding onto waxed paper edges. flip over onto a fresh piece of waxed paper and peel the first one off the bottom. spread filling onto completely cooled cake. Roll up like a jelly roll and  "ice" with more whipped cream or chocolate icing, decorate as desired with shaved chocolate or what ever you like !

FUDGE !  Not low carb 

mmmm fudge !

This is not a true fudge, but it's fast & easy . Do not substitute on the ingredients brand names though as some brands might not be gluten free....

so first line a 8X8 pan with foil

then in a heavy pot on low heat melt together, stirring frequently :

1 can eagle brand sweetened condensed milk ( no substitutes, not even the light version ! )

3 cups pure chocolate chips ( read the ingredients on the label)

when completely melted add 1/2 cup rogers icing sugar

1 tsp. pure ( real) vanilla extract or real mint extract ( do not use artificial extracts !)

mix well and press evenly into pan. refrigerate for 4 hours, cut into small pieces and store in fridge or freeze for up to 6 weeks

CHRISTMAS JEWELS

Fast and simple but definitely NOT low Cal or low carb !

3 TBSP. butter

1 can sweetened condensed milk

1 bag white chocolate chips

1/3 cup coconut

3-4 cups mini marshmallows

glace fruit

Melt butter on low in heavy sauce pan

pour in can of sweetened condensed milk and bag of White choc. chips, stirring constantly on low until chips are almost melted. Add coconut, stir until chips are completely melted. Remove from heat , cool slightly if very hot and mix in marshmallows. Spoon into greased, small rectangular baking dish ( small lasagna pan) and sprinkle with glace fruit. Chill until firm in fridge. Cut into small squares and store in fridge or freeze for 1 month.

DIPS FOR ALL YOUR HOLIDAY PARTIES 

What is Christmas without appy's ? Christmas Eve , New Years Eve, that boxing day open house.... so let's do it the healthy way... platters of fresh crunchy veggies, a few rice crackers, cheeses and pickles and don't forget the dip. Rather than buying those prefab, spreads full of stuff you don't want, don't need or can't have , why not try these on for size !

Easy Salmon pate'

mix 1 drained can of salmon ( or canned ham if you prefer)

1 250 gram package of cream cheese

1/4 tsp. dried or fresh dill

a pinch of pepper & 1/4 - 1/2 tsp. of lemon juice

mix well and keep chilled until serving

Guacamole ( the perfect red and green dip ! )

2 avacados

1 tsp. lime or lemon juice

1/2 cup plain yogurt or sour cream

1 tsp finely chopped onion ( or to taste )

1 clove mince garlic ( or to taste)

1 tsp finely chopped red pepper ( optional)

for chunky guacamole add :

1/4 cup chopped tomato

Spinach dip

1 cup plain yogurt ( or sour cream)

3/4 cup mayo

1 cup grated cheddar cheese

1/2 cup grated parmesan cheese

1 pkg. frozen chopped spinach , drained and thawed

1 clove garlic ( or to taste )

salt and pepper to taste

1/2 tsp oregano ( optional)

1 tsp. dried or fresh parsley

mix well.

CHINA DOLL SQUARES

Not a low carb treat and certainly not even sugar free, but one of my childhood faves, adapted to be gluten free. A fast and easy recipe that kids can make with only a little supervision at the stove.

1/4 cup butter

1 bag of GF butterscotch chips

( if you check a good health food store, you can even find vegan ones !)

1/2 cup GF peanut butter ( we use Adams )

2 cups GF mini marshmallows

melt butter over low heat, add and  melt ( stirring constantly ) peanut butter and chips until chips are just melted. remove from heat and add marshmallows, mix well and pour into well greased 8x8 pan. refrigerate until hard and cut into squares. store in fridge. may be frozen for a few weeks.