Two Must Try Recipes This Festive Season
In the spirit of celebrations and well-being, we thought we would share a couple of festive recipes that will not only tantalise your taste buds but also keep your health goals in check! Both recipes are gluten and dairy free.
Coconut & Stone Fruit Tart: A Slice of Paradise
This tart is a celebration of natural goodness and a healthier alternative to traditional desserts. Indulge without guilt and savor the essence of tropical bliss. It's always a favourite at any holiday get-together!
Vegetarian | Gluten Free | Dairy Free
Recipe serves 12
Base
2 cups chickpea flour
1 cup almond meal
1 cup coconut sugar
1/2 cup coconut oil
Filling
Coconut whipping cream (I used soyatoo)
Lemon zest from 1 lemon
Juice from 2 lemons
Topping
4 large peaches
1/4 cup maple syrup
Rose petals
Macadamias
Lemon zest from 1 lemon
Instructions
1. Combine base ingredients in a large bowl and mix with your hands with crumbling motions at first, until a dough forms.
2. Press firmly into a tart tin and bake for 20 minutes at 160 degrees, fan forced.
3. Leave the base to cool for at least 30 minutes and then place in the freezer before topping.
4. Cut peaches in quarters, cover in maple syrup and cover the pan with foil. Bake for 15-20 minutes at 160 degrees.
5. Whip the coconut cream with lemon juice and fold in the lemon zest. The coconut cream will whip better if you have refrigerated the cream the night before.
6. Layer the cream onto the tart when you’re ready to serve and top with baked peaches, macadamias, rose petals and lemon zest.
Easy Festive Salad: A Symphony of Colors and Crunch
No holiday table is complete without a burst of freshness, and this Easy Festive Salad delivers just that. Packed with a kaleidoscope of seasonal vegetables and a zesty dressing, this salad is a celebration of texture and taste. Effortlessly whip it up to add a crunchy, nutritious component to your feast. It's the perfect balance to complement the richness of holiday indulgences.
Vegetarian | Gluten Free
Fresh Ingredients
1 small watermelon (you don’t need to use it all)
100g marinated Kalamata olives
100g fetta, lightly crumbled
1 Lebanese cucumber sliced into thin rounds
15g basil leaves
10g mint leaves
Dressing
3 tbs olive oil
1tbs red wine vinegar
Instructions
1. Cut watermelon in chunks or triangles about 1cm thick.
2. Arrange on a platter with cucumber slices and sprinkle over herbs, feta, and olives.
Whisk together oil and vinegar and drizzle over salad just before serving.
We hope you enjoy these fresh and healthy holiday delights, don't forget to tag @aesarahealth if you give these a try!