Have a VERY merry Christmas with a FREE Ooga *verde* from PAXbaby!!

Wrap your baby in an exclusive Ooga *verde* BEFORE these monstrous Natibaby woven wraps are released at PAXbaby.com!


Here’s how!
  •  Leave us a comment here at the PAXblog with your favorite holiday recipe!
  • Share this post on your wall or at your babywearing/parenting Facebook group, and tag a friend on the post!
  • Be sure your friend submits a recipe and shares!
  • If PAXmommy Brianna chooses your recipe as part of her Christmas dinner and you and your friend have completed the steps, you BOTH win a FREEEEEEEE size 6 Ooga *verde* wrap, valued at $175 each!


 Entries will close promptly at 11:59PM Pacific, tonight, and the winners will be emailed Saturday! These wraps are totally FREE, with shipping included in the US!! International PAXfriends are encouraged to enter, but will be responsible for the shipping charge of $35 per parcel.


*Just a hint – PAXmommy Brianna’s house is gluten and dairy free! ;)


99 thoughts on “Have a VERY merry Christmas with a FREE Ooga *verde* from PAXbaby!!

  1. SOOO yummy. I made this last year and it’s been requested again this year at my SILs.

    ½ cup confectioners’ sugar
    2/3 cup King Arthur Gluten-Free Multi-Purpose Flour or 3/4 cup brown rice flour blend*
    1/4 cup unsweetened baking cocoa or Dutch-process cocoa
    1 teaspoon Cake Enhancer, optional
    ½ teaspoon baking powder
    4 large eggs
    1/2 teaspoon salt
    1/2 cup granulated sugar
    1 cup gluten-free vanilla syrup, coffee syrup, or simple syrup, for brushing on cake; or substitute 1/2 cup of your favorite liqueur

    2 cups (1 pint) heavy cream, divided
    ¼ cup whipped cream stabilizer, divided; optional, but helpful
    2 teaspoons vanilla extract
    4 teaspoons sugar

    1) To make the cake: Preheat the oven to 375°F. Line a 9 1/4″ x 14″ x 1″ (jelly roll) pan with parchment or foil; generously grease the parchment or foil.

    2) Sift together the confectioners’ sugar, flour, cocoa, Cake Enhancer, and baking powder twice.

    3) Whip the eggs and salt at high speed of an electric mixer for about 5 minutes, until thick and lemon-colored.

    4) While continuing to beat, gradually add the granulated sugar, then the flour mixture, blending just until the dry ingredients are wet.

    5) Stir with a spatula or spoon until the batter’s color is mostly even, but with some streaks remaining. Immediately pour the batter into the prepared pan.

    5) Bake the cake for 13 to 16 minutes, or until a toothpick inserted in the center comes out clean.

    6) Remove the cake from the oven, and cool it in the pan for 1 hour.

    7) Dust the top with confectioners’ sugar, run a knife around the edge to loosen, turn out onto clean parchment, and remove bottom parchment or foil. Trim off hard edges, if necessary.

    8) Brush syrup or liquor over the cake. Allow it to sit for a few minutes for syrup or liquor to soak in while preparing the filling.

    9) To make the filling: Whip together 1 cup of the heavy cream, 2 tablespoons of the whipped cream stabilizer, 1 teaspoon vanilla extract, and 2 teaspoons sugar until soft peaks form.

    10) Spread the whipped cream (about 2 cups) over the prepared cake, leaving an inch along a short edge clear of cream.

    11) Rolling towards the edge that’s clear of cream, roll the log onto a sheet of plastic wrap, then use the wrap to round the roll.

    12) Refrigerate the log for a minimum of 2 hours, or up to 48 hours, to firm up.

    13) Unroll the log from the plastic wrap, and place it on a serving platter.

    14) Whip the remaining cup of heavy cream with the remaining 2 tablespoons of whipped cream stabilizer, 1 teaspoon vanilla extract, and 2 teaspoons sugar, until soft peaks form. Spread over the cake.

    15) Refrigerate until serving time. Just before serving, sprinkle with shaved chocolate; crushed gluten-free candy canes, or crushed gluten-free peppermint hard candies.

    16) Refrigerate any leftovers; cake is best enjoyed within a day of making it.

  2. This is a new favorite in our house. My 21 m daughter loves it!

    Red Quinoa Recipe with Roasted Butternut Squash, Cranberries and Pecans

    I find red quinoa is a tad crunchier than the usual quinoa I cook, so I add a bit more water to make it softer. If you like your quinoa al dente, use a grain to liquid ratio of 1:2 with red quinoa. If you prefer it a little softer, add another 1/4 cup water.

    1 cup red quinoa
    1 smallish butternut squash, peeled and diced
    1/2 cup fresh or frozen cranberries, halved or chopped as you prefer
    1/2 of a medium red onion, diced fine
    1 clove of garlic, minced
    Olive oil
    Pure maple syrup, to taste
    Sea salt
    A sprinkle of ginger and/or curry, to taste
    1/2 cup chopped pecans
    2 tablespoons fresh chopped parsley
    Sea salt and ground pepper, to taste


    Preheat the oven to 375ºF.

    Rinse the quinoa thoroughly in a fine sieve. Cook the red quinoa in a rice cooker, using a 1:2 ratio of 1 cup red quinoa to 2 cups water. As mentioned above, if you like it softer, add an additional 1/4 to 1/2 cup water. If you don’t have a rice cooker, cook the quinoa on the stove in a pot, according to package directions.

    In a medium roasting pan add the butternut squash, cranberries, onion and garlic. Drizzle with a dash of olive oil, to coat. Add a teaspoon or two of pure maple syrup- not too much. Sprinkle with sea salt, ginger and a dash of curry. Toss everything together. Roast in the top half of the oven until the squash is tender- about 15 to 20 minutes.

    Meanwhile, heat a skillet and lightly toast the pecans, till fragrant.

    In a large warmed serving bowl, add in the cooked quinoa and the roasted butternut mixture. Add in the toasted pecans, chopped parsley. Taste test and adjust seasoning. Drizzle with some fruity extra virgin olive oil and toss to coat. Serve warm.

    Makes 4 servings.

    Recipe Source: glutenfreegoddess.blogspot.com

  3. Pumpkin Pie

    1 14 or 15-oz can organic pumpkin
    1 1/2 cups full fat coconut milk (or vanilla soy/almond milk)
    2 teaspoons bourbon vanilla
    2 tablespoons light olive oil
    1 tablespoon Ener-G Egg Replacer
    3/4 cup organic light brown sugar
    1/2 cup GF buckwheat or sorghum flour (or see tips below)
    2 tablespoons tapioca starch/flour
    2 teaspoons baking powder
    1/4 teaspoon xanthan gum
    1/2 teaspoon sea salt
    1 teaspoon cinnamon
    1 teaspoon ground ginger
    1/2 teaspoon nutmeg


    Put all ingredients in a food processor, cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.

    Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools, like my Flourless Chocolate Cake recipe.

    Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.

  4. Easiest Peanut Butter Fudge ( this can be made dairy free!)


    2 cups granulated white sugar
    ½ cup milk
    1 cup peanut butter (smooth or chunky)
    1 tsp vanilla extract

    Grease an 8×8-inch baking pan.

    In a medium saucepan, bring sugar and milk to a boil. Allow to boil for about 2½ minutes, stirring regularly, and then remove from heat. Add the peanut butter and vanilla and stir until smooth.

    Pour the mixture into the pan and allow to cool until set. Slice into 1-inch squares.


    *To make this fudge “dairy-free,” use coconut milk in place of cow’s milk.

  5. My vision for a dairy and gluten free Christmas dinner would be a roast beef or ham plus “Christmas Tree Quinoa” (I’ll share the recipe below!) on the side and fried cinnamon apples and cranberries (my friend Debbie Smith will share her recipe for that below as her entry!).

    Christmas Tree Quinoa

    1 cup quinoa, rinsed and drained
    2 cups chicken broth, or water plus chicken broth powder (check to be sure the type you get is gluten free!)
    2 fresh cloves garlic or 1/2 tsp garlic powder
    1/4 tsp basil
    1/4 tsp oregano
    1/4 tsp black pepper
    1 red bell pepper cut in thin strips
    1 green bell pepper cut in thin strips
    1/2 cup broccoli
    2 carrots sliced 1/4 in thick and cut into star shapes (use a cookie cutter!)
    1/4 cup peas

    The broccoli represents Christmas trees, star shaped carrots the stars that top them, pepper strips remind us of ribbons adorning the tree, and the peas classic ball ornaments!

    Add all ingredients to a large lot over high heat. Bring to a boil, then cover and turn to low and cook covered on low for 15 minutes. Fluff with a fork before serving!

  6. These are amazing! Everyone at my house (including hubby and 3 ravenous boys) devour them! Add a little butter and honey, umm’ yummy!

    Coconut Flour Popovers:

    4 eggs
    1/2 cup of coconut milk (or other milk)
    1/4 teaspoon of sea salt
    2 tablespoons of coconut flour

    Preheat your oven to 425°F/220°C.
    Add all the ingredients to a bowl and whisk until fully blended and a bit bubbly.
    Fill muffin liners about 2/3 of the way with batter.
    Bake for about 20 minutes, keeping the oven door closed (so they don’t collapse).
    Cool for a moment and then devour.
    Makes 6 popovers

  7. Fried Apples and Cranberries
    Serves 6.


    6 – Red Delicious Apples, peeled, cored, and cut into wedges * notes

    1- tsp lemon juice

    3- tbs coconut oil

    2 – tbsp cup local raw honey

    1 – teaspoon cinnamon

    1/2 – tsp ginger

    1/4 – cup of dried Cranberries

    * notes…As you peel and cut the apples sprinkle them with Lemon Juice to prevent them from turning brown.

    In a large skillet melt the coconut oil on med heat and add the apples. Then add the honey, ginger and the cinnamon. Stir all together and cover with a lid, cook for about 5 min. and reduce the heat to med. – low. Add the cranberries cover again cook for about 10 more min. till apples are tender not mushy and serve warm.

  8. ingredients

    1/2 cup raw cacao powder
    1/2 cup coconut oil (room temperature, not melted)
    1/3 cup raw hazelnuts
    1/4 cup + 2 tablespoons maple syrup
    1 teaspoon vanilla extract
    Fleur de sel or cacao nibs for topping (optional)

    Combine all of the ingredients in your food processor and process until mixture is completely smooth. This might take several minutes, kind of like when you make nut butter. Be patient! Transfer the fudge mixture to a small rectangular baking dish that’s been lined with parchment paper and use a spatula to spread it in an even layer. Sprinkle tops with fleur de sel, epicure maple bacon sea salt or cacao nibs, if using. Refrigerate until solid, then remove the fudge from the baking dish and cut into squares.

  9. Dirt cake

    1 package of Oreo cookies
    1 16oz container of cool whip
    2 8 oz packages of cream cheese
    2 large or 3 small boxes of jello vanilla pudding
    3 cups of milk

    Start by combining the vanilla pudding and milk into a mixing bowl
    Mix them until they are creamy, then add one package of cream cheese and half the container of cool whip.
    Continue mixing that as you add the second package of cream cheese and the last half of the cool whip

    It should be nice and smooth and a thick creamy consistency. When that has been achieved it’s time to make the bottom layer and top layer.

    Grab the Oreo cookies and take about half of them and throw them In A food processor to be finely processed or if you don’t have a food processor you can put them In A zip lock bag and pound them into little pieces with regular hammer or anything that will do the job! This will be the “crust”!

    Spread a layer on the bottom of a cake pan and then take your pudding mixture and even spread it out on top of the cookies, take the other half of the now smashed Oreos and make that your top layer!

    It’s super easy and takes less then 20 minutes to make, no cooking and easy cleanup!

    And if you would like before you put the pudding mixture into the cake pan you can add some red or green food coloring for Christmas or orange for Halloween and thanksgiving! Perfect for the holidays! I make it for any party we go to! It’s a big hit! Don’t believe me try it out! :)

  10. 1lb crab meat
    2 (8oz. each) pkg. cream cheese
    1 c. sour cream
    5 heaping tbsp. mayonnaise (not salad dressing!)
    juice of 1/2 small lemon
    2 tsp. Worchestershire sauce
    1 tsp. dry mustard
    3 shakes of garlic salt
    1 c. shredded Cheddar Cheese
    salt, pepper and old bay to taste

    Mix all ingredients well, sans 1/2 c. of shredded Cheddar Cheese. Put into casserole and top with remaining 1/2 c. of shredded Cheddar Cheese.Bake at 350 for 30 minutes until bubbly and brown. Serve with crackers.

    Another way is the same ingredients as above:

    Mix all ingredients well, sans 1/2 cup of shredded Cheddar Cheese. Put into a slightly greased crock pot. Cover and set on high until cheese starts to melt (about 30-45 minutes) stirring well occasionally. Turn to low and continue to cook until smooth and hot, stirring occasionally. Serve hot with crackers.

  11. Peanut Butter cookies are a huge favorite here!

    These are simple and delicious!

    1 cup sugar
    1 large egg, slightly beaten
    1 teaspoon baking soda
    1 cup natural peanut butter

    Preheat oven to 350 degrees
    Combine all ingredients.
    Shape dough into 1″ balls. Place on ungreased cookie sheet.
    Use a fork to make a crisscross pattern on top of each cookie
    Bake at 350 degrees for about 10 minutes

  12. Vegan pumpkin cinommon rolls


    2 tbsp Earth Balance buttery spread

    1/3 cup almond milk

    1/3 cup pumpkin puree

    1/4 cup sugar

    1 tbsp chia seeds + 3 tbsp warm water

    1 (1/4th oz) package dry yeast

    2 cups all purpose flour

    1 tsp cinnamon

    1/2 tsp salt

    1/2 tsp ground nutmeg

    1/4 tsp allspice

    1/4 tsp ground cloves

    1/8 tsp ground ginger


    1/4 cup brown sugar

    2 tbsp Earth Balance buttery spread, softened

    2 tsp cinnamon

    for glaze:

    1 cup powdered sugar

    1 tbsp almond milk

    1/4 tsp vanilla extract

    Heat the almond milk and the Earth Balance together in a small pan on the stove over low/medium heat until the Earth Balance melts and the milk is warm to the touch. Remove from heat, let cool a little (temperature should be around 100 degrees—like warm bath water. If it’s hotter than that, the yeast will die and the rolls won’t rise!) sprinkle in the yeast and stir so yeast will dissolve. Let yeast mixture sit for five minutes (it will look very creamy after a few minutes).

    Meanwhile, combine the pumpkin and chia mixture (when you combine the chia seeds and water be sure to let the mixture sit for five minutes to gel a little bit). In another bowl whisk together the flour, sugar, salt, cloves, cinnamon, ginger, nutmeg and allspice. Add flour mixture to the pumpkin. Pour in yeast.

    Knead dough by hand for about 10 minutes or with a KitchenAid for six on medium speed with either a paddle attachment or dough hook. The dough should be smooth and elastic when you’re done.

    Place dough in a greased bowl, cover with a dishcloth and set in a warm area to rise for 1 hour 15 minutes. While the dough is rising, mix together the softened Earth Balance, brown sugar and cinnamon in a small bowl.

    Remove dough and punch dough on a lightly floured surface. Roll out to a large rectangle and spread brown sugar mixture on top keeping an inch bare around the sides. Gently roll up dough so it resembles a log. Slice dough into 1/2 inch slices and place in a greased 9-inch casserole dish. Cover with a dishcloth and let rise for another 45 minutes.

    Preheat oven to 350 degrees. Bake rolls for 25 minutes. Let cool while you make the glaze.

    For the glaze, mix together the powdered sugar, almond milk and vanilla extract. If glaze seems too runny, add a little more powdered sugar. Place glaze in a small plastic bag and snip the tip off. Make swirls over the cooled rolls and serve.

  13. Super easy holiday candy that wows family and guests!
    Soooo tasty!


    This is “elegant eating.” Makes 8 servings.

    2 cups (about 44 wafers or 5 3/4 oz.) fine vanilla wafer crumbs
    1 cup coarsely cut dried dates
    1/2 cup coarsely chopped nut meats
    1/2 cup Eagle Brand Sweetened Condensed Milk
    2 teaspoons lemon juice (fresh, reconstituted or frozen)

    In medium-sized mixing bowl combine wafer crumbs, dates and nut meats. In measuring cup combine Eagle Brand Sweetened Condensed Milk and lemon juice; pour into crumb mixture and knead well. Form into roll about 3 inches thick and 3 1/2 inches long. Wrap and refrigerate at least 12 hours.

  14. These are delicious! Im about to make a batch this weekend :)

    Candied Walnuts (vegan, gluten-free, dairy-free)

    The nuts can be very sticky and hard to get off the pan if left to cool too long. I recommend moving them immediately out of the oven onto another non-stick surface or into the container you will be storing them in.

    Candied Walnuts:
    1 c. raw halved walnuts
    4 tbs. brown sugar
    1 tbs. water
    1 tsp. salt

    Candied Walnuts:
    1. Mix brown sugar, salt and water in a small bowl
    2. Toss together with walnuts.
    3. Bake in a 300 degree oven for 20 minutes, flipping nuts halfway through.
    4. Remove from the pan immediately.
    5. Let cool completely before adding to another recipe.
    1. 6. Store in a cool dry place in an airtight container for up to a month.
    (courtesy of http://messnkitchn.blogspot.com/2013/04/candied-walnuts-vegan-gluten-free-dairy.html)

  15. Rolled Sugar cookies

    1 1/2 cups butter, softened
    2 cups white sugar
    4 eggs
    1 teaspoon vanilla extract
    5 cups all-purpose flour
    2 teaspoons baking powder
    1 teaspoon salt

    1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
    2. Preheat oven to 400 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
    3. Bake 6 to 8 minutes in preheated oven. Cool completely.

  16. Coconut Scalloped Potatoes

    2 lbs. organic yukon gold potatoes
    2 organic medium onions
    1-1/2 c. whole fat coconut milk
    1-1/2 teaspoons salt
    2 heaping tablespoons of *holy basil (a.k.a. purple basil) (OR 1 tsp. minced fresh mint, 1/2 tsp. marjoram, and 1/2 tsp. of basil)
    1/2 teaspoons minced fresh rosemary
    1/4 teaspoons dried thyme
    1/2 teaspoon pepper


    1. Preheat (an EMPTY) oven to 400 degrees.
    2. Peel and slice the potatoes & onions into 1/4? discs.
    3. Grease the bottom of a casserole dish with pastured bacon fat, lard, or coconut oil.
    4. Starting with potatoes, place alternating layers of potatoes and onions until you reach within 1/2? of the top of the casserole dish. Set aside.
    5. In a bowl or measuring cup, mix the coconut milk, basil, and spices well.
    6. Pour mixture over potato/onions.
    7. Place dish in oven and cook covered for 40 minutes.
    8. Remove lid and cook 20 more minutes.
    9. Move dish to top rack and broil for an additional 5 minutes or until a nice browning has been achieved.
    10. Allow to cool before serving. Add salt to taste, if necessary.


  17. Saucy Chops or Chicken

    5-6 Boneless Loin Chop (or Boneless Skinless Chicken)
    1 Med Onion, Sliced
    1/2c. Catsup
    1/4c. Water
    2T. Brown Sugar
    2T. Vinegar (ACV is all we use to cook with)
    1T. Worcestershire Sauce
    1/2tsp. Salt
    1/8tsp. Garlic Powder
    1/8tsp. Pepper
    1/8tsp. Celery Salt

    Layer meat and onions in shallow casserole dish, Mix sauce ingredients and pour over meat/onion layers.
    Microwave, covered. For 20-25 mins or until Meat is cook thru.

    Great Dish when Oven is over taken with other things :) or could cover with foil and back 350* till meat it done!

  18. Vegan Cauliflower Mashed Potatoes (So, so, so yummy!!!)

    1 tsp olive oil
    2 medium yellow onions, chopped
    2 1/2 lb. russet potatoes, peeled and cut into 3/4-inch cubes
    1 1/4 lb. cauliflower, cut into small florets
    1/4 cup + 1 tbsp almond milk
    3 oz. Daiya, Vegan Plain Cream Cheese Alternative
    1 roasted red pepper, chopped
    1/2 tsp salt
    1/2 tsp freshly ground black pepper


    Heat the olive in a large skillet over medium heat.
    Add the onions and cook, stirring occasionally, until the onions are golden brown.
    Place cubed potatoes and cauliflower florets in a large saucepan and cover the vegetables with cold water.
    Bring to a boil and cook until the potatoes and cauliflower are tender when pierced with a fork, about 15 minutes.
    Drain the vegetables, return to saucepan and set over medium heat, stirring the potatoes and cauliflower until dry, 1 to 2 minutes.
    Using a food mill, potato ricer, hand mixer or potato masher, mash the potatoes with the almond milk to remove the large lumps.
    Add the cream cheese to the potatoes and continue to mash until the potatoes are smooth and the cream cheese is incorporated.
    Stir the caramelized onions and roasted peppers into the mashed potatoes. Season with salt and pepper. Serve.

  19. This one is FANTASTIC and perfect for Christmas day!

    Gluten-Free Gingersnaps

    1 cup sorghum flour (also called jowar flour)
    1 cup tapioca starch/flour
    1/2 cup hazelnut flour or almond flour
    1 cup light brown sugar
    1 teaspoon ground ginger
    1 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    1/4 teaspoon fine sea salt
    1 1/4 teaspoons xanthan gum
    1 teaspoon baking soda
    1/2 cup Spectrum Organic Shortening or vegan margarine
    1/4 cup unsulphured molasses
    4 tablespoons coconut milk (or non-dairy milk)

    Supplies you’ll need:

    A large baking sheet. An Exopat or Silpat. Plastic wrap. A rolling pin. Cookie cutters.


    Preheat the oven to 350ºF.

    Whisk together the dry ingredients in a large mixing bowl.

    Use a whisk attachment or pastry cutter to cut in the shortening and molasses. The mixture will be sandy and crumbly.

    Add the coconut milk one tablespoon at a time.

    Mix after each spoonful to keep a close eye on the consistency. You don’t want the dough too sticky. It should still appear somewhat crumbly- but- when you pinch the dough it should stick together and feel like cookie dough. I used four tablespoons of So Delicious coconut milk to get to this consistency.

    Divide the dough in half. Wrap one half in plastic wrap and pop it in the fridge to chill while you work with the other half.

    Note: If the dough seems too soft and warm- chill all of it for an hour to improve the rolling out process.

    Split the half dough ball in two.

    Place the Exopat liner on the counter. Put the dough in the center, and using your palms, lightly press the dough into a flattish round shape.

    How does the dough feel? If it’s warm or very soft you may need to chill it before working with it. If it feels sturdy and pliable, proceed.

    Cut a swath of plastic wrap the size of the Exopat and lay it on top of the dough. Use a rolling pin to roll out the cookie dough evenly. The plastic wrap makes this super easy. When the dough is evenly 1/4 inch thick, pull off the plastic and save it for the next batch.

    Use cookie cutters or juice glasses to cut shapes into the dough- not too close together. Do not move the shapes you cut. You are just cutting the dough.

    Carefully pull away the pieces of dough surrounding the cookie shapes, leaving the cookie shape itself on the Exopat (I used a butter knife to help me do this).

    When you’re done you’ll have a sheet of shapes ready to bake!

    Roll up the excess dough to reuse.

    Place the baking sheet next to the Exopat liner and gently move the liner with cookies onto the baking sheet.

    Bake in the center of a preheated oven for 8 to 10 minutes.

    Note: Use this first sheet as a trial run to see your best baking time. The thinner the cookie the faster it will bake. Mine were ready at 8 minutes.

    These gingersnaps crisp as they cool. So if you like a chewy, tender ginger cookie, bake for less time, say 7 to 8 minutes. If you prefer them crunchy gingersnap style, bake them at least 8 minutes, up to 9 minutes- if they aren’t rolled very thin. Remember the thinner they are the faster the bake. For thicker cookies, bake up to 10 minutes- but remember, these really do crisp as they cool to room temperature, so experiment with timing.

    When the cookies have firmed up and are cooled enough to handle, remove them to a wire rack to continue to cool and crisp up.

    Repeat the process for the remaining cookie dough.

    Note: If you bake two sheets at a time, your baking time may vary from mine. I baked one sheet in the center. Rotate the pans to help with even baking.

    When the cookies are cool, divide them up and store them in sandwich bags, inside a large freezer bag. Freeze for maximum taste and texture preservation.

    Makes 3 to 4 dozen cookies, depending upon the size of the cut-outs.

  20. Swedish Spritz Cookies

    This is a staple for our family’s annual Julbord. These cookies are chilly and light, and the PERFECT way to end a big Smorgasbord celebration!!!

    1 1/4 cups cane sugar
    2 cups of butter
    1oz Almond Extract
    2 large eggs (room temperature)
    4 cups flour
    1/2 cup corn starch
    1/2 tsp baking powder

    Preheat oven to 350*
    Cream butter and sugar together in a bowl
    Add eggs and Almond extract
    In a separate bowl, mix flour, corn starch and baking powder with hand mixer
    Slowly add this to the first bowl, and mix all ingredients together.
    Bake for 10 minutes, and then cool in the freezer!
    BRRRRRRRR… Chilly :)

    I am friends with Jen Suter (posted above, and shared this opportunity with me)
    Thank you! I cant wait to wear my Ooga!!!

  21. My favorite holiday treat is mulled wine!

    1 bottle of cranberry wine
    2 orange slices
    1 tbs of brown sugar
    3 cinnamon sticks
    1 tsp of cloves
    1 tsp whole allspice

    Add wine, brown sugar, orange slices, and cinnamon sticks to crock pot. Put spices in a tea ball and and that to the crock pot. Simmer and serve warm!

  22. Healthy chocolate truffles / choc-date bliss balls;

    You will need;

    1 + 1/2 cups mixed nuts of your choice
    1/4 cup of cocoa (or cacao powder)
    14 large pitted dates (ish – i use a few more than this, adjust to desired taste and consistency)
    1-2 teaspoons of vanilla essence (you can add more if you love it really rich)
    Small amount of coconut

    Whizz the nuts and cocoa in the blender / food processor till they form a kind of course “flour” you can stop before floury if you like a little crunch in your truffles/bliss balls.

    Add the dates and vanilla essence whizz these through too (depending on your blender and capacity you may have to remove the nutmeal first, blend the dates and then combine in a bowl if your blender struggles with the whole load)

    Whizz till combined, or combine in a bowl if you have had to blend it in two lots.

    Form into balls in your hands, roll in a small amount of coconut and set on a tray or plate in the fridge.


    These are SOOOOO yummy – and are a fabulous and HEALTHY alternative to traditional rum balls / chocolate balls! I love these, they have been my favourite preggy-mummy treat <3 hubby loves them to as does everyone who has tried one :) give them a go – warning… you will become HOOKED!!! :)

    Gluten and dairy free, raw and vegan!! <3

  23. Gluten Free Dairy Free Zucchini Gratin Recipe


    1 cup rice milk
    1 tablespoon tapioca or corn starch
    6 tablespoons olive oil – use divided
    3 medium white or yellow onions (about 1 pound), cut in half and thinly sliced
    2 teaspoons kosher or fine sea salt
    1 teaspoon pepper
    ¼ teaspoon nutmeg, freshly grated
    4 medium zucchini (about 2 pounds)
    1/4 cup sundried tomatoes packed in oil, dried and finely chopped
    1/2 cup fresh basil leaves, minced
    ¾ cup gluten free Kinnikinnick panko style bread crumbs
    ¼ cup nutritional yeast


    Preheat oven to 400 degrees.

    Mix ¼ cup rice milk with the tapioca or corn starch and set aside.

    Heat 4 tablespoons of olive oil in a large skillet over low heat. Add the onions and salt and cook until the onions are very tender but not brown, about 20 minutes. Cut the zucchini in half lengthwise then slice about ¼ inch thick. Add the pepper, nutmeg, zucchini, sun dried tomatoes and remaining ¾ cup of rice milk to the onions, raise the heat to medium, cover the pan and cook for 10 minutes or until the zucchini is fork tender.

    Remove the cover, raise the heat to high, bring the mixture to a boil and stir in the rice milk starch mixture. Cook the mixture, stirring, until the mixture thickens; about 1 minute. Remove from the heat and stir in the basil.

    Combine the bread crumbs with the nutritional yeast. Put the zucchini mixture into a 9 by 12 inch (or similar sized) baking dish, top with the bread crumb mixture and drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 20 minutes or until bubbly and browned.


    serves 6 – 8 people. :)

  24. Our kids just LOVE grandmas Shepherd’s Pie so last year we made it for X-mas dinner. Went with ground turkey to accommodate our non red meat eating guests and everyone loved it. It’s such a “comfort food” for us but so simple … loaded with vegetables of your liking … topped with yummy mashed potatoes.

  25. Hot Apple Cider

    3 parts 100% apple juice
    1 part 100% orange juice (I prefer pulp free)
    Bottle of cinnamon sticks (more or less depending on taste)

    Combine all ingredients in a pot and cook on low until warm. (It’s also good cold.)
    My kids LOVE this cider. We don’t have juice often, so it’s a nice treat. It’s delicious, not too spicy, and even a little healthy. Or you could probably add some of your favorite rum or vodka to it and make it not so healthy. ;)

    Note: 1) You can use frozen, fresh or bottled juice. 2) Ground cinnamon can be used in place of sticks, but sometimes wheat is mixed with it to prevent caking, so look for one that is gluten free if you go that route. :)

  26. 2 cups sweet potatoes
    1 cup soymilk ( I used almond)
    1/2 cup sorghum, honey, or maple syrup (or 3/4 cup brown sugar)
    1 Tbsp Molasses (optional – not needed if you use sorghum)
    3 Tbsp oil
    1/4 cup cornstarch
    1/2 tsp salt
    1/4 tsp nutmeg
    1/4 tsp powedered ginger
    1/4 tsp powdered cloves
    1.5 tsp cinnamon

    I was also thinking of added 1 tbsp bourbon. I will next time but this was yummy without.

    Boil or pressure cook peeled sweet potatoes. Mash or blend in food processor. Add rest of ingredients and mix thoroughly. Pour into unbaked vegan pie crust. Bake at 400 degrees for 50-60 minutes.

  27. Sweet and Sour Meatballs


    2 pounds ground beef
    1 egg
    1onion, chopped
    1pinch salt
    1 (12 fluid ounce) can or bottle chili sauce
    2 teaspoons lemon juice
    1 cup grape jelly


    In a large bowl, combine beef, egg, onion and salt. Mix together, then shape into little balls.
    In a slow cooker combine chili sauce, lem on juice and grape jelly. Stir in meatballs and cook on high for 4 to 5 hours.

  28. Chocolate Chip Cream Cheese Ball

    1 package (8 ounces) cream cheese, softened
    1/2 cup butter, softened
    1/4 teaspoon vanilla extract
    3/4 cup confectioners’ sugar
    2 tablespoons brown sugar
    3/4 cup miniature semisweet chocolate chips
    3/4 cup finely Diamond of California Chopped Pecans
    Graham crackers

    1.In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours.
    2. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour.
    3. Just before serving, roll cheese ball in pecans. Serve with graham crackers. Yield: 1 cheese ball (about 2 cups).

    This is so YUMMY!!! And it’s such a hit at parties and family gatherings….

  29. Apple Cake Recipe with Cranberries

    Cranberries add a tart kick to this traditional apple cake. Not too much of a kick, Bubela. Just enough. But if you loathe cranberries, leave ‘em out. It’s all good.

    Dry ingredients:

    1 cup sorghum flourGluten free apple cake with cranberries
    1/2 cup buckwheat flour or almond flour
    1/4 cup tapioca starch or potato starch (not potato flour!)
    1 teaspoon xanthan gum
    1 teaspoon baking soda
    1 1/2 teaspoons baking powder
    1/2 teaspoon sea salt
    1 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1/4 teaspoon ground cloves
    1 cup organic light brown sugar, packed

    Wet ingredients:

    1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water
    1/2 cup light olive oil
    1/2 cup applesauce
    1/2 cup soy, rice milk or coconut milk
    1/4 teaspoon lemon juice or light tasting rice vinegar
    2 tablespoons raw organic agave (or honey, if not vegan)
    2 teaspoons bourbon vanilla


    2 rounded cups chopped apples
    1/2 cup fresh or thawed frozen cranberries, halved or chopped


    Sprinkle of raw sugar

    Preheat oven to 350º F.

    Line a deep 9-inch round cake pan with greased parchment paper (or grease and lightly flour).
    In a large mixing bowl, use a whisk to combine your dry ingredients: sorghum flour, buckwheat and tapioca flours, xanthan gum, baking soda and baking powder, salt, cinnamon, nutmeg, allspice, brown sugar. Set aside.

    In a smaller bowl combine the wet ingredients: whisked egg replacer, light olive oil, applesauce, vanilla rice or coconut milk, vinegar, agave, and vanilla. Whisk till combined.

    Add the wet into the dry ingredients and stir until a smooth batter forms. If you need a tad more liquid add a tablespoon at a time to achieve a smooth- but not too thin- cake batter.

    Add half the apples and cranberries and stir in (keep some for the top).

    Scoop the batter into the prepared cake pan and smooth evenly. Add the remaining chopped apples and cranberries and press into the batter.

    Sprinkle lightly with raw sugar.

    Bake in the center of the preheated oven for 40 to 50 minutes until golden around the edges and firm in the center. Use a cake tester to test for doneness. (Timing might also be influenced by the size of your chopped apples, oven temperature variations, etc. If your ingredients are cold, I suggest you bring them to room temperature.)

    Cool on a wire rack.

    Serves 9 to 10.

  30. Maple Roasted Acorn Squash Recipe

    Looking for an elegant winter side dish for the holidays? Shhh. I’ll let you in on a secret. This is one of the easiest vegetable sides you could make. And it looks so pretty on the plate. Pick deep green same-sized acorn squash.


    Half a medium acorn squash per person
    Olive oil
    Maple syrup
    Sea salt
    Vegan buttery spread


    Crank the oven to 400ºF.

    Carefully slice the acorn squash in half, lengthwise. Clean out the seeds with a spoon. Place the squash in a broiler or roasting pan. If any of the squash is tippy, slice a thin piece off the bottom to make it sit still.

    Pour some water into the pan- you’ll need a good inch or two (this helps keep the squash from scorching/sticking to the pan).

    Drizzle the squash with fruity olive oil and some pure maple syrup until it collects in the hollow. Season with sea salt. Add a pat of vegan butter in the middle.

    Place the pan into the preheated oven.

    Roast the squash until it is fork tender. Easy, right? And delicious.

    Serve as is.

  31. Gluten Free Frozen S’ Mores Recipe


    Gluten free, non-stick cooking spray or vegetable oil
    1½ pints gluten free rocky road or chocolate ice cream (or dairy-free ice cream)
    1¼ cups Kinnikinnick gluten-free graham style crumbs
    2 tablespoons melted unsalted butter or dairy -free butter substitute
    8 teaspoons mini semisweet chocolate chips (or dairy-free chocolate chips)
    ½ cup heavy cream or dairy-free whipped topping (equal to 1 cup whipped)


    Spray a 6 cup (½ cup each) silicone muffin pan with gluten-free cooking spray or brush lightly with oil. (This recipe works best with a silicone baking pan, or use paper liners.)

    Let the ice cream soften at room temperature for about 10 minutes (it should be easy to scoop) or microwave on high power for 30 seconds.

    Combine the gluten-free graham style crumbs and melted butter until fully mixed. Place a heaping tablespoon into each of the 6 cups of the muffin pan and press down firmly. Reserve the remaining crumbs for garnish. Sprinkle 1 teaspoon of chocolate chips into the bottom of each cup on top of the crust. Reserve the remaining chips for garnish. Scoop ½ cup of ice cream into each cup and press down firmly with the bottom of a glass. Freeze until firm, 1–2 hours.

    Whip the cream until stiff peaks form. Remove the s’ mores from the muffin pan by pushing on the bottom of each muffin cup and popping them out. Top with the whipped cream and garnish with the remaining crumbs and chocolate chips.

  32. Easy Christmas Slice

    1 cup desiccated coconut
    1 cup raw cashews
    1/2 teaspoon natural vanilla extract
    1 tablespoon honey or agave nectar
    1/4 cup dried cranberries
    1/4 cup pistachios or macadamia nuts (depending on preference).

    Place the coconut and cashews into your blender or food processor and blend until the mixture forms a smooth paste. Gently mix in the vanilla and honey/agave nectar until combined. Add the cranberries and pistachios and pulse until chopped and combined. Press the mixture into a silicon loaf tin and put it into the fridge for several hours to set.

    So easy and great for little ones to help! Merry Christmas !

  33. Dairy-free Choc Mint buttons

    1 cup roughly chopped cacao butter
    1/2 cup cacao
    4 tablespoons honey
    1/2 teaspoon vanilla
    1/2 teaspoon peppermint extract
    pinch of salt

    Melt cacao butter in a pan on stove over low heat. Stir in the honey until combined. Remove from the heat and stir in the cacao until the mixture is smooth, add the vanilla, peppermint and salt. Pour into mini muffin silicon moulds to half full. Put in the fridge to set.

  34. Here’s my recipe! A gorgeous gluten free Choc Mint desert! Perfect for Christmas!
    Choc Mint

    1 cup (150 grams) roughly chopped cacao butter

    1/2 cup cacao or cocoa

    4 tablespoons honey

    1/2 teaspoon vanilla

    1/2 teaspoon peppermint*

    pinch of salt

    Melt cacao butter over low heat. Stir in the honey until combined. Remove from the heat and stir in the cacao or cocoa until the mixture is smooth, add the vanilla, peppermint and salt. Pour into mini muffin silicon moulds to half full. Put in the fridge to set. Enjoy!

  35. choc mint icecream cake:

    1 handfull spinich
    400gm tin coconut milk ( full fat
    1 tablespoon vanilla essence
    1 teaspoon peppermint essesence
    1 bag cherries ( can use fresh also) chopped into 1/4s
    1 bag dark choc chips

    place coconut milk and essences into ice cube trays and freeze.
    once frozen place spinich into processor ( or thermie) and blend untill mush. add iced cubes of the coconut milk and blend till smooth. epty in as much choc bits and cherry pieces as to your liking and mix together pour into mould** or icecream container and freeze till ready to be served.

    ** you can use a bowl for this but line with cling wrap to stop it from sticking and then once hard flip upside down and rub your hands all over the outside to lightly melt and allow to drop out removes clingwrap and serve. with this i also pour magic ice over the top to give it the christmas pudding look with some spearmint leave jammed in to :)

  36. Impossible quiche (so quick and easy!!)
    125g ham, chopped
    1 small onion, finely chopped
    1 1/2 cups (180g) grated tasty cheese
    1/3 cup (50g) self-raising flour
    Salt & freshly ground pepper, to season
    4 eggs
    1 1/2 cups (375ml) milk
    I usually add tomatoes and capsicum aswell, add anything u like :-)
    Step 1Preheat oven to 200°C. Grease a 5 cup capacity pie dish.
    Step 2Combine ham, onion, cheese, flour, salt and pepper in a medium bowl. Scatter over base of dish.
    Step 3Whisk eggs and milk together in a large jug and pour over ham mixture. Cook for about 40 minutes or until puffed and golden. Cool slightly. Serve warm or cold.

  37. At my house we LOVE sweet potato hash from Paleo Parents. It’s not specifically holiday oriented – but we plan to have it every Xmas morning as our tradition ;) Ingredients

    2 sweet potatoes, diced small
    2 green apples, diced small
    1 large yellow onion, diced small
    2 Tbsp lard
    1 lb. breakfast sausage (such as the maple sage breakfast from Beyond Bacon
    salt and pepper to taste

    In a large cast iron skillet over medium heat, melt lard.
    Sautee potatoes and onions until potatoes just begin to soften.
    Add sausage and apples, continue to cook until sausage has browned, breaking up larger pieces.
    Add salt and pepper and serve.

  38. Here is one of my favorite recipes for the holidays. This one is for the adults! Holiday punch. 1 cup st. germain, 2 bottles brut champagne, 2 cups vodka, 1.5 cups POM juice, .25 cup fresh lemon juice, fresh rosemary sprigs (roll in hands to release their oils), fresh pomegranate seeds. Mix together in a punch bowl.

    Now make a ice ring! Fill a bundt pan 1/2 full with equal parts champagne and POM juice. Add a handful of cranberries and if desired a few pinches of edible glitter. Freeze 6 plus hours prior to serving. To extract run frozen pan quickly under running hot water.

  39. I first learned about this recipe from my best friend’s Mother. You will have to make ALOT of this because it goes really fast..It didn’t get the name “Christmas Crack Candy” for nothing.
    1 cup unsalted butter (NOT margarine)
    1 cup brown sugar
    2 cups semi-sweet chocolate chips ( I prefer to use Guittard Baking chips)
    40 saltine crackers (give or take)
    Heat oven to 400.
    Line 12×17 cookie sheet with foil and grease with a bit of butter.
    Layer the saltine crackers on top of the foil.
    Heat butter and sugar on stovetop and heat until boiling.
    Boil for 3 minutes.
    Pour butter and sugar mixture over crackers and spread evenly.
    Bake 5-6 minutes in oven.
    Remove pan from oven and let cool 3-5 minutes, then sprinkle with chocolate chips. As chocolate chips melt, carefully spread into an even layer over the toffee layer. Let cool completely (can refrigerate to cool more quickly.) Break into bite-sized pieces or use a pizza wheel to make more uniform squares. Store covered.
    *Note : I have also toasted some coconut or almonds and liberally sprinkle them on top of the melted, spread chocolate. Really yummy.

  40. GF DF biscuits. Got to have bread with christmas dinner!

    1 c. almond flour (.3 3/8 oz)1/2 c. brown rice flour (.3 oz)1/4 c. potato starch (.1 1/2 oz)1/4 c. tapioca starch (.1 1/8 oz)1 tsp xanthan gum2 tsp baking powder1 tsp baking soBBCda1 1/2 tsp sugar1 tsp sea salt2/3 c. soy milk + 1 tbsp lemon juice1/4 c. unsweetened applesauce (measured in a solid measuring cup)1/4 c. canola oil1. Line a baking sheet with parchment paper. Preheat the oven to 450 degrees.2. Whisk all of the dry ingredients from almond flour through sea salt in a medium-sized bowl.3. Add lemon juice to milk. Keep chilled until ready to use.4. Whisk applesauce into the oil.5. Add the applesauce/oil mixture to the dry mixture. Stir well. Then add the milk/lemon juice mixture and mix.6. Using an ice cream scoop, place the biscuit dough on the prepared pan.7. Bake for 12 minutes.

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