A special way to celebrate the holiday season is to enjoy some special treats! Here are some of my favorite recipes. Enjoy!
Clean Gingerbread Cookies
- 2 flax eggs 1 flax egg = 1 Tbsp ground flax + 3 Tbsp warm water
- 1 cup rapidure sugar
- ½ cup almond butter
- 6 Tablespoons molasses
- ½ cup coconut oil
- 1 ½ tsp ginger spice
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp himalayan salt
- 1 tsp baking soda
- 2 ½ to 3 ½ cups ground buckwheat
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, whisk together the sugar, ginger, cinnamon, nutmeg, himalayan salt, baking soda, and buckwheat.
In a separate bowl or liquid measuring jug, mix together the flax eggs, almond butter, molasses, and coconut oil.
Pour the mixed wet ingredients over the dry ingredients and mix together.
Form into cookie shapes and bake for 8-10 minutes. Let cool and enjoy!
Vegan Vanilla Cupcakes
- Scant ½ cup unsweetened plain plant milk
- ¼ tsp lemon juice
- 1 ½ tsp baking soda
- 2 chia eggs
- 1 cup maple syrup
- ¼ cup unsweetened applesauce
- ½ cup melted coconut oil
- 1 tsp pure vanilla extract
- ½ tsp baking powder
- ¼ tsp sea salt
- ⅔ cup almond meal plus more as needed
- ⅓ cup gluten-free oat flour
- 1 cup of gluten-free flour blend see note
Preheat the oven to 350 degrees F. Line 12 muffin tins with nontoxic paper liners.
In a small mixing bowl or liquid measuring cup, combine the plant milk, lemon juice, and baking soda. Stir. Let sit for 5 minutes.
In the meantime, prepare the chia eggs in a large bowl. (1 chia egg = 1 Tbsp chia seeds + 3 Tbsp water.) Let sit for 5 minutes.
Into the bowl with the chia eggs, add the maple syrup and plant milk mixture and beat to combine. Then add the applesauce, coconut oil, vanilla, baking powder, and salt. Mix.
Add the flours. Beat or whisk to combine. If the batter appears too thick, add a little plant milk. If too thin, add a little more of one of the flours. The batter should be thin but pourable.
Divide the batter evenly among the muffin tins, filling them ¼ full (there should be enough for 11-12 cupcakes). Bake for 24-31 minutes or until puffy, golden brown, and a toothpick inserted into the center comes out completely clean.
Remove the cupcakes from the oven and let sit in the tins for 10-15 minutes. Carefully remove them from the tins and let cool completely on a cooling rack. To prevent the cupcakes from sticking to the wrapper, let them cool completely before removing the wrapper.
Frost and garnish (fresh raspberries or thawed wild blueberries are amazing!) and enjoy!
Best within 24 hours, but leftovers be stored covered at room temperature for up to 3 days. For holiday cheer, I sprinkled Barley Grass Juice Powder on top of vanilla frosting from Simple Mills.
Gluten-free flour blend: 1 cup coconut flour, 1 cup buckwheat flour, ½ cup gluten-free oat flour.
Sugar Cookie by Detoxinista
Want to decorate some holiday cookies? Here’s a great base!
Cinnamon Rolls by Game Changers
Christmas breakfast, anyone? Whip up this deliciousness easily with an Instantpot or steamer. (Note: due to the starch in this recipe, this is good for a once-in-awhile treat.)
Cinnamon Donuts by Anthony William
Another option for a yummy holiday breakfast! You could enjoy these plain, or even add homemade icing and top with fresh berries.
Blonde Macaroons by Detoxinista
These nut-free coconut-y morsels melt in your mouth and are a cute little treat!
Snickerdoodle Cookies by Anthony William
A healthy twist on a classic treat. Not only will cinnamon make your home smell amazing, but it also prevents the flu and shortens the duration of the flu!
Pumpkin Bars by Detoxinista
These bars are just as yummy in the winter as they are in the fall!
Baked Apple Roses by Anthony William
Want to impress holiday guests? These baked apples roses will do the trick – while giving the incredible health benefits of apples!
Ginger Cookies by Detoxinista
Want a simple, grain-free holiday treat? Here’s another ginger cookie to try. These cookies come together quickly and smell like the most wonderful time of the year.
Raspberry Thumbprint Cookies by Anthony William
Combining both tangy and sweet, these cookies detoxify through the raspberries and support the central nervous system with the sesame and tahini.
I encourage you to be aware of additives in frosting and sprinkles…But don’t worry! You can still enjoy colored frosting – the natural way.
To your frosting base, mix in these powders for different colors:
- Pink – Pitaya dragonfruit powder
- Red – Beet powder
- Yellow – Mulberry powder, turmeric powder, yellow goldenberry powder
- Green – Barley grass juice powder, emerald pandan leaf
- Blue – Blue butterfly pea super juice powder
- Purple – Indigo blueberry powder
You can also top with fresh fruit to make all sorts of amazing decorative creations!
Enjoy your clean holiday treats! Happy baking!
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