By Ann Hutyra, Certified Gluten Practitioner, Lead Biological Health Coach, MHH
Most of our clients find themselves being very mindful about food around the holidays. While the vast majority of the food offerings this time of year are unhealthy – it IS possible to make healthy versions of your favorites, so you don’t miss out!
Growing up in a Czech family, the holidays were always full of delicious, baked from scratch pastries. Czech culture is most known for kolaches, which are fruit filled pastries, as well as strudel, buchta (coffee cake), and a whole variety of different styles of cookies. As you can imagine, it’s ALL filled with gluten. So when I had to go gluten free eleven years ago to get healthy, I had to leave all of these traditional foods behind.
Over the years I have worked to convert most of the recipes I grew up with, to healthier versions that I share today with my own family. Here is one of my favorite Christmas cookies – the Czech Vanilkove Rohlicky, or Vanilla Crescents. While these cookies are traditionally formed into crescent shapes, I like to keep mine round.
These Favorite Desserts are certain to WOW your Holiday Guests (and they are healthy!!)
Look below for four of my favorite holiday recipes!
I hope you enjoy!
Ingredients:
Place all ingredients in a food processor and pulse until the batter is formed into a ball. The batter will be very thick. Line your baking sheet with parchment paper, and roll cookies into spoon sized balls – you can also form into traditional crescent shapes. Place in the freezer for 30 minutes. Bake at 350 degrees for 15 minutes or until the edges are golden brown. Once the cookies have cooled, roll them in extra Swerve confectioners sugar. Store in an airtight container.
Crust:
Filling:
Directions:
Preheat oven to 400 degrees.
To make the dough:
Combine the following in a food processor – cassava flour, eggs, cold butter, and coconut oil – pulse a few times. Add the coconut sugar, coconut oil, vanilla, lemon juice, salt, and cinnamon, and pulse a few more times. Add the water while pulsing to bring the dough together.
Place the dough in parchment paper and place in the fridge to cool while you prep the filling.
To make the filling:
Cut your fruit and place it in a large bowl. Add coconut sugar, cinnamon, nutmeg, clove, salt, and lemon juice. Mix the fruit so that it is all coated with the sugar, spices, and lemon juice.
Assemble the galette:
Remove the dough from the fridge and place it between two sheets of parchment paper. Use a rolling pin to roll out a ¼ inch thick, 10-12 inch circle (like a pizza crust.) Arrange the fruit on the dough, leaving a 2 inch border around the edge. Fold the dough up and over on the edges (lift up with the parchment paper and fold over.)
Brush the crust with egg wash and sprinkle with coconut sugar.
Bake for 35 minutes or until the crust is golden.
These pancakes are a weekend favorite at my house! I adapted the original recipe to include the pumpkin, but you could substitute the pumpkin with mashed banana or applesauce to give the pancakes a different flavor profile.
Combine all of the following ingredients:
Whisk the batter until smooth and no lumps remain. Let the batter sit for a few minutes to thicken. If your batter is too thin, you can add a tablespoon at a time of coconut flour until you get the desired consistency. Preheat your griddle on medium high heat. Use a little coconut oil on the pan to prevent sticking, and pour the batter into medium sized mounds on the pan (you may need to flatten it out with your spatula). Cook for a few minutes on each side until cooked through.
This is a really simple and delicious smoothie, with a little fall flare!
Combine the following in a blender and blend until smooth:
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