The holidays are upon us and I love it. Although everyone I speak to is hurrying from one function to the next, it is a wonderful time of year to connect with friends and family and perhaps a few too many sweets! Growing up in an Italian family, the holidays were always about the food and the extensive dessert table that followed dinner. I remember sitting for hours around the table enjoying great food, good conversation and wonderful company. And let’s not forget the biscotti, pastries, and Panettone. To this day, I look forward to waking up Christmas morning and biting into a slice (ok maybe a wedge) of Panettone.
So, how do we go about managing the sweet table. The key is to give some thought to what you are eating and plan to have some of your own baked goods on hand to serve at home or to bring along with you to your next holiday function. Not only will you save time scrambling to find a dessert to accompany your meal or to bring to a dinner party, you can control the ingredients that go into the dessert. For example, you can have gluten-free options or bake with natural sugars and flours that are less processed and refined. Below, I have outlined some suggestions to help you negotiate the sweet table and some recipes for you to try at home or perhaps bring to your next holiday party. Enjoy!
1. Scope it
Before you decide on what dessert you are going to enjoy, have a look at all that is available, then decide. In general, we tend to reach for the first 2-3 items we see at the buffet table. This leaves little room to try other items at the other end of the table, or worse, we may end up eating them all!
2. Love it.
Skip anything that is not fabulous to you. If you do not love gingerbread, then do not eat it. Rather, opt for something you love and save it for your last bite. According to Appetite medical journal, we tend to get more enjoyment and be less tempted to eat more later if we eat our favourite food last.
3. Plate it
Put everything you are eating on a plate including dessert. This will help you become more aware of what you are eating and help you avoid reaching for treats mindlessly. Include your favourite dessert as well as healthier options such as fruits and vegetables to fill up your plate.
4. Savour it
Savour one bite at a time, enjoying the appearance in your plate, aroma, flavour and texture of the sweets you are eating. In other words, enjoy that chocolate cake!!!
5. Bring it
This time of year, I always try to have homemade cookies and treats that I can pull out of the freezer to bring along to any last minute gathering or holiday party. I make sure to have some gluten-free options as well as cookies that are sweetened with natural sugars such as maple syrup or coconut sugar.
Flourless Chocolate Cake
INGREDIENTS
4 ounces (113 g) fine quality bittersweet chocolate (not unsweetened)
1/2 cup butter
3/4 cup coconut sugar
3 eggs
1/2 cup unsweetened cocoa powder
Pinch of salt
DIRECTIONS
Preheat oven to 375 F and butter an 8 inch round pan. Line with parchment paper
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of slightly simmering water, melt chocolate and butter until smooth.
Remove bowl from heat and whisk in sugar. Add eggs and whisk well. Sift in ½ cup of cocoa powder and salt, and whisk until just combined.
Pour into prepared pan and bake in middle of oven for 20-25 minutes, or until the top forms a thin crust.
Cool cake in pan before inverting it onto a serving plate. Dust with additional cocoa powder if desired.
Fruit and Nut Thins
INGREDIENTS
1 3/4 cup kamut flour
1 tsp baking soda
1 tsp ground cinnamon
Pinch of fine sea salt
1/3 cup water
3/4 cup maple syrup or coconut sugar
1/2 cup melted coconut oil or butter
1/2 cup shelled pistachios, coarsely chopped
1/2 cup unsulfured dried cranberries
1 tsp vanilla extract
Optional: 1/2 cup orange peel or zest from an orange
DIRECTIONS
Preheat oven to 350F. Line an 8 × 4-in. loaf pan with plastic wrap.
In a large bowl, combine flour, baking soda, spices and fine sea salt. In a separate bowl, combine water, maple syrup, melted coconut oil, vanilla extract, nuts and cranberries.
Add the wet ingredients to the dry and mix until just combined.
Place into the loaf pan you lined with a large piece of plastic wrap. Press the mixture down and make sure it's covered by the wrap. Freeze batter for 2 hours.
After 2 hours, remove batter from the freezer. Slice each cookie about 1/3 of an inch thick. Place on a parchment lined baking sheet and bake for 12-15 minutes or until golden brown.
*please note, I prefer to bake these cookies with coconut sugar which gives the cookies a dark brown molasses colour to them. But do not worry, they taste just as great!
*adapted from Joyous Health
Linda Tommasino
HHW Trailblazer ~ Etobicoke Branch
Holistic Nutritionist & Cooking Coach
The Wholesome Kitchen
