Christmas

Cranberry & Pistachio Cheesecake Bites w Gingernut Crumb

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These little morsels are the perfect introduction to Christmas desserts! Still light and simple yet the perfect thing to take along to a family gathering!

Spiced with cinnamon and allspice (pimento) and orange, and with added interest of cranberries and pistachios, then rolled in a ginger nut crumb, they taste everything Christmas!

You could change the flavours around or add other nuts in reference to your tastes!

Cranberry & Pistachio Cheesecake Bites w Gingernut Crumb
Yields 20
Spiced zesty little bites of creamy Christmas goodness!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Gingernut Biscuit Crumb
  1. 160g Rapadura Sugar
  2. 150g Organic Butter, cubed
  3. 1 tsp Vanilla Essence
  4. 1 Organic Egg
  5. 2 tsp Ground Ginger
  6. 1/4 tsp Bicarb
  7. 185g Wholemeal or White Spelt Flour
Cheesecake Balls
  1. 250g Cream Cheese
  2. Zest of 1/4 Orange
  3. 1/4 tsp Allspice (Pimento)
  4. 1/4 tsp Cinnamon
  5. 50g Maple Syrup
  6. 1 tsp Vanilla Essence
  7. 100ml Double Cream or 100ml Softly Whipped Pure Cream
  8. 20g Cranberries
  9. 20g Pistachios
Instructions
  1. Gingernut Crumb: Preheat the oven to 180ºC. Line a large baking tray with baking paper and set aside.
  2. To make the ginger nut crumb place the sugar, butter, vanilla and egg into the Thermomix and mis 30 Sec/Speed 4.5.
  3. Add the ginger, bicarb, and spelt and mix 10 Sec/Speed 5.
  4. Smooth out the mix onto a prepared baking tray and bake for 15-20 minutes or until dark golden brown in colour. Leave to cool completely on the tray. The ginger nut slab should be slightly crisp to the touch.
  5. Once cooled, process 3 Sec/Speed 6. Pour into a bowl and set aside for rolling the balls in.
Cheesecake Balls
  1. Place the cranberries and pistachios into the Thermomix and chop 3 Sec/Speed 7. Set aside.
  2. Without cleaning the bowl, place the cream cheese, orange zest, maple, spices and vanilla into the Thermomix and mix 5 Sec/Speed 5. Add the cream and mix another 10 Sec/Speed 5.
  3. Add the reserved cranberries and pistachios and mix 5 Sec/Speed 3/Reverse.
  4. Place into a bowl in the fridge to firm for 30 minutes. Roll Tbsp amounts into balls and coat in the ginger nut crumb. Place back in the fridge to firm before serving!
Notes
  1. Use any leftover crumbs to top Christmas morning pancakes or Pavlovas!
Kitch'n Thyme https://kitchnthyme.com.au/

Christmas Iceblocks – Kale & Strawberry

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© Christmas Iceblocks

These delightful iceblocks are so easy to make! And fancy hiding some Kale in there that the kids will never spot! 

I use the thick set coconut cream from very high fat tinned coconut cream. The Nakula Organic brand has about 62% fat ratio so I can get 250g from 1 tin. Depending on the brand you use, you may need to use 2 tins of coconut cream to get the amount needed.

For a hot summery Christmas afternoon, these pretty blocks are set to delight! Saying Christmas all over, they will surely lighten the palette and refresh everyone after a big Christmas lunch! 

You can use whatever sweetener you prefer. There is very little sweetener in each block, i love that! Enjoy!….And Merry Christmas!!

Christmas Iceblocks
Yields 8
Perfectly 'Christmas' iceblocks with hidden kale!
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Strawberry Layer
  1. 250g Strawberry's
  2. 25g Raw Honey
  3. 1 tsp Lemon Juice
Coconut Layer
  1. 1 Can Coconut Cream (set in fridge for at least 6 hours)
  2. 20g Honey
Green Kiwi Kale Layer
  1. 40g Kale (trimmed & de-veined)
  2. 1/2 Avocado
  3. 2 Kiwi Fruits
  4. 20g Honey
  5. 20g Coconut Cream
  6. 8 Iceblock Moulds (I used a 6 Star Mould for these and refilled them to make the last 2)
Strawberry Layer
  1. For the strawberry layer, place the strawberries, honey and lemon juice into the Thermomix and blend 10-20 Sec/Speed 7.
  2. Pour into moulds and place into the freezer to set for an hour. Once almost set, insert a popsicle stick into the ice block, leaving enough sticking out the top for people to hold onto once finished.
Coconut Layer
  1. Once the coconut cream has set, open the tin and scoop out all the thick cream off the top and place into the Thermomix. You will eventually reach a more liquid watery fluid. Save this for smoothies. You should end up with 250g thick coconut cream. Insert the butterfly and whip 1 Min/Speed 4. Add the honey and mix just a few seconds to combine on Speed 4.
  2. Pour evenly into the moulds and then place back into the freezer to set for at least 1-2 hours.
Green Kiwi Kale Layer
  1. Place the kale into the Thermomix and blend 5 Sec/Speed 8.
  2. Add the avocado, kiwis, honey & coconut cream and blend 10 Sec/Speed 5.
  3. Pour into the moulds as the final layer and leave in the freezer to completely set.
  4. Once set, take out of the moulds and serve as a refreshing treat for a hot Australian Christmas!
Kitch'n Thyme https://kitchnthyme.com.au/

Spice Roasted Mixed Nuts

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I’ve been making these little gems for years now! These gorgeous nuts are just so more-ish!! Once you eat a couple you can’t help but go back for a whole handful! You won’t ever need to buy those flavoured nuts in the supermarket again!

They make gorgeous little gifts in little glass jars with ribbons wrapped around, or just served as an hors de oeuvre at any big gathering or celebration! Or perhaps the perfect side to when you have people over for celebratory drinks! You’

I use a range of different nuts! Whatever you have in the cupboard will work, but I do find some of the nicest are macadamias, cashew, almonds, walnuts, pecans etc. I will say that I don’t usually buy the packets of ‘mixed nuts’ though as the walnuts, pecans and hazelnuts all seem to go rancid quicker than cashews and macadamias do, so they tend to stale the whole packet! Instead, I buy my nuts in bulk and keep them in the fridge or freezer to extend their shelf life. 

You’ll notice I use egg white and you might be wondering why! Well it’s because the egg white helps all the spices stick nicely to the nuts and not fall off! Genius really!!

I do use some coconut or rapadura sugar. This isn’t necessary but it does add a nice sweetness and balance of flavour. If you are avoiding sugars just leave it out. 

Spicy Roasted Mixed Nuts
Delicious golden crunchy spicy bites!
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 Eggwhite
  2. 20g Rapadura or Coconut Sugar
  3. 2 tsp Cumin
  4. 1 tsp Coriander
  5. 2 tsp Garlic Powder
  6. 2 tsp Onion Powder
  7. 1 tsp Paprika
  8. Sprinkle of Cinnamon
  9. 1/2 tsp Celtic Sea Salt
  10. 2 tsp Tamari (optional)
  11. 1-2 Tbsp Olive Oil
  12. 125g Macadamias
  13. 125g Cashews
  14. 125g Almonds
  15. 125g Walnuts
  16. 125g Pecans
  17. 125g Hazelnuts
Instructions
  1. Line a large baking tray with baking paper and pre-heat the oven to 180º.
  2. Place the egg white in the Thermomix. Add the butterfly and whip 40 Sec/Speed 4 or just until soft peaks form.
  3. Add sugar, spices, salt, tamari, and oil and mix with the butterfly still in 3 Sec/Speed 3.
  4. Leave the butterfly in and add the nuts and mix 10 Sec/Speed 1.5/Reverse.
  5. Place evenly on the baking trays and roast for 15 minutes at 180º, stirring occasionally throughout the cooking process.
  6. Once cooled store in an airtight container.
Kitch'n Thyme https://kitchnthyme.com.au/

Superfood Christmas Rocky Road

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© Rocky Road 1Super delicious, fluffy, nutty, chocolatey mess thats so traditional at Christmas time!

Well how about that with a healthy spin on it? One of the things this Rocky Road is enriched with is Maca powder that has vitamins, energy boosting properties, benefits for the skin, helps to increase energy, and helps with womens & mens health & reproductive health. 

Another great superfood is chia seeds. Being high in nutrients, antioxidants, protein and Omega 3 fatty acids, I love to throw them into treats when I can!

Then the Marshmallows are filled with liquid chlorophyll and beetroot! How wonderful! Natural colouring at it’s best! No numbers needed! 

I use Organic (70%) Dark Chocolate in the Rocky Road. You can do it with Cacao Butter, but it will have a low melt temperature.

I toast the coconut chips just in the oven on a baking tray for a few minutes on 180º. It adds a really rich, nutty flavour. 

Once again, my love of freeze-dried berries comes into play! The raspberries help to cut through the sweet of the chocolate and give a nice tart effect!   © Rocky Road 2  Perhaps you could enjoy this delicious treat with a glass of your favourite milk!  

Healthy Christmas Rocky Road
Yields 24
A delicious superfood Rocky Road!
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 300g Organic Dark Chocolate (70%), broken into 3-4cm pieces.
  2. 40g Organic Butter
  3. 200g Marshmallows
  4. 100g Mixed Nuts (I used roasted Almonds & Macadamias)
  5. 20g Cranberries (unsweetend)
  6. 1tsp Maca Powder
  7. 10g Chia Seeds
  8. 35g Toasted Coconut Chips
  9. 5g Freeze-dried Raspberries
Instructions
  1. Place the chocolate into the Thermomix and mill 10 Sec/Speed 9.
  2. Add the butter then mix and melt 4 Mins/50º/Speed 3.
  3. Add all the remaining ingredients and mix gently 1-3 Sec/Speed 2/Reverse.
  4. Place into a baking paper lined rectangle slice tray and place into the fridge to set. Cut into squares and serve.
Notes
  1. Here is my healthy Marshmallows recipe.
Kitch'n Thyme https://kitchnthyme.com.au/

Healthy Honey Marshmallows

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Just LOOK at this colour!!!! It’s NATURAL!!!! Amazing right!!!?????

Using the gorgeous Unicorn Superfoods powders makes it SO easy to create these super fun colours with no nasties attached but rather adding health benefits!! Blue SPIRULINA helps to increase energy and metabolism, boosts immunity and may even improve digestion. Pink PATAYA or DRAGONFRUIT is high in fiber, rich in antioxidants and promotes a healthy gut whilst nourishing hair and skin! You can use Beetroot powder which I have done in the past, but I find the pink pataya gives a more vibrant colour! I love a treat that also has some nutritional benefit to it! Don’t you?!!

Using sustainably sourced gelatine, and honey over sugar, these marshmallows are a great option for a healthy treat, especially at Christmas! I used to use the Great Lakes Pure Protein Gelatin (from iHerb) but now I use a beautiful Australian Grass Fed Gelatin from Nutra Organics. It’s got a really mild aroma and works perfectly!
Gelatin is very beneficial for digestive issues, joint recovery, and helps to promote healthy skin, hair and nails.

Store bought varieties of marshmallows are full of preservatives, sugars, flavours and who knows what else! With these you can have peace of mind that you know exactly what has gone into them. Using honey is a much better option than sugar, however the benefits of raw honey are non existent once heated, and like any sweet treat, it still turns into sugar in the body. However, as part of a balanced diet, and for a special occasion, these are great! I feel good about my children eating something which is somewhat fortified with health benefiting ingredients at the same time as being a treat!

 

For treats like this, the Thermomix 5 is just brilliant for its accurate temperatures. How fantastic being able to heat it to exactly 120ºC without having to stand there over the stove with a candy thermometer! I get to walk away!

©Marshmallow 2

Play around with your own flavours and colours! How about these pretty Christmas colours! How gorgeous and festive would these look on the table for Christmas!…….And the exciting thing is that I have a delicious Healthy (Superfood enriched) Rocky Road recipe coming to you before Christmas!! Stay tuned!   

Healthy Marshmallows
Yields 50
Naturally coloured, fluffy, naturally sweetened marshmallows!
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 185ml Warm Water
  2. 260g Honey
  3. 3 Tbsp Gelatin (grass-fed, unflavoured)
  4. 1 tsp Vanilla Essence
  5. Coconut oil for cutting
Pink Colour
  1. 1 Tbsp Beetroot Juice or 1 tsp Beetroot Powder or 1 Tbsp Pink Dragonfruit Juice or 1 tsp Dragonfruit Powder
Green Colour
  1. 1 Tbsp Liquid Chlorophyll
Instructions
  1. Place 60ml of the water along with the honey into the Thermomix and cook 8-10 Mins/120º/Speed 2, and you may like to place the simmering basket on top of the lid to replace the MC for this step.(If you have a TM31 cook at Varoma temperature).
  2. Whilst that is cooking, combine the other 125ml of warm water with the gelatin in a small bowl. (The easiest way to do this is to rain the gelatine into the water in a steady stream whilst whisking in simultaneously with the other hand. The quicker you get the gelatine incorporated the easier it is.)
  3. When the honey mixture is cooked, let it cool to 70º.
  4. Then add the gelatin mix and stir 1 Min/Speed 2.
  5. Insert the butterfly and whip 10 Mins/Speed 4.
  6. In the last 30 seconds add the vanilla.
  7. Separate 2/3 of the mixture into 2 separate bowls (for colouring) and pour the remaining 1/3 (white colour) into a baking paper lined container to set.
Pink Marshmallows
  1. Powder Method: Stir in the beetroot or dragonfruit powder until well combined and desired colour is achieved. Then pour into a baking paper lined container to set.
  2. Juice Method: Place 1/4 of a small beetroot or dragonfruit into the Thermomix and blend 3 Sec/Speed 7. Scrape down the sides of the bowl and add 2 tsp water. (No need to add water if using the dragonfruit.) Give a quick whiz to combine, then strain the juice into a bowl. Add 1 Tbsp of the juice to the marshmallows and fold through. Then pour into a baking paper lined container to set.
Green Marshmallows
  1. Fold through the liquid chlorophyll and pour into a baking paper lined container to set.
  2. They will need at least 1-2 hours to set. (You can also pop them in the fridge if you need them to set quickly!)
  3. Once set, remove from containers and cut neatly into squares or cut into marshmallow rounds (using a well oiled small round pastry cutter).
  4. Toss in tapioca starch or cornflour for a traditional look. Don't be tempted to roll them in icing sugar. They sweat and become far too wet!
  5. Store in an airtight container for 3-5 days.
Kitch'n Thyme https://kitchnthyme.com.au/