Christmas
Strawberry Santas
Gingerbread Men
Turkish Delight
Chocolate Chip Reindeer Minis
Gingerbread Yule Log
Pistachio Pesto & Sun-Dried Tomato Pinwheels
Katie's Christmas Biscuits
Healthy Christmas Treats
Stained Glass Biscuits
Fruit Cake
Rice Krispie Christmas Puddings
Mince Pies
Yule Log
Apple & Cinnamon Pie
Gingerbread House
Strawberry Santas
Maxine Enjoying a Vegan Strawberry Santa
Ingredients
Strawberries - As many as you’d like to have santas
Either;
Butter icing
Vegan Squirty Cream
Peanut butter
Poppy Seeds for eyes (Optional)
Butter Icing;
140g Butter
280g Icing Sugar
1 tsp Vanilla Essence (optional)
1-2 drops Milk if mix is too thick
Method
Take the stems from the strawberries.
Cut the bottoms off the strawberries so they can sit flat.
Cut a little from the top from the strawberries and set them aside.
Pipe the buttercream on the strawberry where you’ve just cut the top from.
Place the top back onto the buttercream.
Pipe a little more on the top.
Place two poppy seeds on for the eyes.
Serve
Enjoy!
Buttercream;
Sift the flour into a large bowl.
Mix in the butter. Mix until smooth.
Add the vanilla essence & milk if needed.
Serve
Enjoy!
Gingerbread Men
Makes 11-15
Ingredients
Cookies;
1 tbsp Chia Seeds
3 tbsp Warm Water
½ Cup Butter
½ Cup Caster Sugar
½ Cup Molasses
1 tbsp Apple Cider Vinegar
1 tsp Vanilla Essence
2 ⅓ Cup Plain Flour
1 ½ tsp Baking Powder
1 ¼ tsp Ground Cinnamon
1 ¼ tsp Ground Ginger
¼ tsp Salt (optional)
Icing;
1 Cup Icing Sugar
1-2 tsp Water
½ - 1 tsp Vanilla
Method
In a small bowl, mix the water and chia seeds to make a flax egg.
In a large bowl cream together the butter, sugar & molasses.
Mix in the vinegar, vanilla and flax egg.
Sift in the flour, baking powder, cinnamon, ginger and salt if using.
Wrap the dough in cling film.
Chill in the fridge for 1 hour.
Preheat the oven 180C
Divide the dough in half.
Roll the dough to roughly ¼ " thick.
Bake for 10-15 minutes
Let cool completely before icing
Icing;
Sift the icing sugar into a medium bowl.
Add the water a little at a time, until it is almost the right consistency.
Add the vanilla essence.
Decorate your biscuits
Serve
Enjoy!
Turkish Delight
Ingredients
400g Granulated Sugar
½ tbsp Lemon Juice
½ tsp Cream of Tar Tar
435ml Water
65g Cornflour
½ tbsp Rose Flavouring
1-2 drops Red Food Colouring (Optional)
80g Icing Sugar
2 tbsp Cornflour
Oil to grease.
Method
Syrup;
In a pan on a medium heat, mix the sugar, lemon juice & 185ml water.
Stir constantly until the sugar has dissolved.
Bring to a boil.
Brush the sides of the pan with cold water to stop crystals forming.
Insert the thermometer - Do not let it touch the bottom of the pan.
Boil until it reaches 115C
Remove the pan from heat.
Make Turkish Delight;
Place the rest of the water into another pan.
Boil on a medium heat.
Add the cream of tar tar and cornflour.
Whisk constantly so there are no lumps, until it boils. Creates a thick paste.
Carefully & slowly pour the syrup into the cornflour paste. Keep whisking.
You should a golden, semi translucent paste.
Keeping on a medium heat, stir constantly until it comes to a boil.
Turn the hob to the lowest setting & simmer for 1 hour.
Stir every few minutes to prevent sticking.
Turn off the heat
Add the rose flavouring and colouring.
Oil a loaf tin and line with baking parchment.
Lightly oil the parchment.
Pour the mix into the tin.
Cover with the more oiled parchment.
Leave for 5-6 hours in a dry place.
When it ready it will be firm and slightly sticky.
Sift the icing sugar and the rest of the cornflour into a bowl.
Spread on the turkish delight until its all covered.
Add some more onto a chopping board.
Turn out the turkish delight onto the board & remove the parchment.
Spread more icing sugar onto the turkish delight.
Cut the turkish delight into 26-36 cubes.
Place into the bowl and toss with icing sugar.
Store covered with baking parchment, in a storage tub.
Serve
Enjoy!
Makes 26-36 Cubes
Chocolate Chip Reindeer Minis
Ingredients
Cake;
1 ⅓ Cup Self Raising Flour (Gluten Free if needed)
1 Cup Caster Sugar
1 tsp Bicarbonate of Soda
1 Cup Milk of Choice
2 tsp Vanilla Essence
⅓ Cup Vegetable Oil
1 tbsp Apple Cider Vinegar
½ Cup Moo Free Chocolate Chips
Buttercream;
280g Butter of Choice
560g Icing Sugar
2 tsp Vanilla Essence
80g Moo Free Chocolate - For Melting
½ Tbsp Red Fondant
¼ tbsp Black fondant
Method
Cake;
Preheat the oven 180C
Line a medium rectangle tray
In a small bowl pour the milk and vinegar. Set aside.
In a medium bowl, sift the flour and bicarbonate of soda.
Add the sugar.
Add the oil into the milk.
Pour the wet ingredients into the dry.
Mix until smooth.
Pour into your prepared tray.
Bake for 20-25 minutes.
Let cool completely before cutting and adding buttercream.
Antlers & Ears;
Draw antlers and ears on a piece of paper.
Break the chocolate into little pieces and place in a glass bowl.
Place the bowl on top of a small saucepan with boiling water.
Melt the chocolate
Let cool slightly - about 10 minutes
Transfer the chocolate to a piping bag.
Place some baking parchment over your prepared antler drawing.
Trace with the chocolate and fill in.
Place in the fridge to harden.
Buttercream;
Soften the butter.
Sift the icing sugar into the bowl.
Mix together.
Add the vanilla essence
Place in the fridge until needed.
Assembling;
Use a small round cookie cutter to cut out two pieces of cake.
Spread some of the buttercream over one of the cakes and place the other on top.
Spread the buttercream around the whole of the outside of the cake, smooth it out.
Roll the red fondant to make a small red nose. Stick it on with the buttercream.
Roll out the black fondant to make the eyes and stick them in place.
Cut a little slit at the top of the cake on each side. Place the antlers in each slit.
Place the ears just in front.
Place in the fridge until ready to eat.
Serve
Enjoy!
Makes 6
Gingerbread Yule Log
Ingredients
Sponge;
240ml Milk
1 tsp Apple Cider Vinegar
210g Self Raising Flour
100g Golden Caster Sugar
1 tsp Ground Ginger
1 tsp Ground Cinnamon
½ tsp Baking Powder
½ tsp Bicarbonate of Soda
60ml Vegetable Oil
Filling and Top;
200g Butter
3200g Icing Sugar
2 tsp Vanilla Essence
2 tsp Ground Ginger
1 tsp Ground Cinnamon
2 tsp Milk
Method
Sponge;
Preheat the oven 180C
Line a baking tray 15” x 11”
In a small bowl, mix the milk and vinegar. Leave for 10 minutes. This makes buttermilk.
In a large bowl, sift the flour, ginger, cinnamon, baking powder and bicarbonate of soda.
Add the sugar.
Add the oil to the buttermilk.
Mix the wet ingredients to the dry. Mix until smooth.
Pour the mix into your prepared tray and smooth out.
Bake for 18-20 minutes.
Sprinkle icing sugar over the sponge.
Tip the sponge onto some baking parchment.
Cover with baking parchment and roll the sponge up. The baking parchment should be on the inside.
Set aside.
Filling;
Cream the butter.
Mix in the icing sugar, vanilla, ginger and cinnamon.
Add a little milk if the mix is too thick.
Once sponge has cooled;
Unroll the sponge and spread a thin layer of filling across it.
Roll the sponge back up.
Place in the fridge.
Assembling;
Place the yule log on a serving tray.
Spread the buttercream over the log.
Sift icing sugar over the top for snow.
Serve
Enjoy!
Pistachio Pesto & Sun-Dried Tomato Pinwheels
Ingredients
Dough; Make 24-48 hours before needed.
1 Cup Milk
1 ½ tsp Salt
2 tbsp Caster Sugar
2 ¼ tsp Dried Active Yeast
¼ Cup Olive Oil
1 tsp Oregano
1 tsp Garlic Powder
1 tsp Basil
3 Cups Plain Flour
Pistachio Pesto - See our recipe here https://marisasveganrecipes.wixsite.com/mysite/post/vegan-pistachio-pesto
8 Sun-dried Tomatoes - Chopped
Method
Dough;
Make the dough 24-48 hours before you want the pinwheels.
Warm your milk up
In a large bowl add milk, salt, sugar and yeast. Let this sit for 10 minutes or until you see bubbles.
Add the oil, garlic powder, oregano and basil
Sift the flour gradually to make the dough
Knead the dough for 5-7 minutes.
Shape the dough into a ball.
Put the dough in a lightly oiled bowl, cover with cling film and leave in the fridge for 24-48 hours.
1 hours before making the pinwheels, take the dough to rise at room temperature.
Assembling;
Preheat the oven 210C
Roll the dough out, into a rectangle, about 1cm thick.
Spread the pesto all over the dough.
Sprinkle the sun-dried tomatoes over the pesto.
Roll the long side up,
Pinch the edge together to keep the filling in.
Cut the two ends off
Cut into roughly 11 equal pieces.
Place onto a baking tray
Bake for 8-10 minutes.
Serve
Enjoy!
Makes 11
Katie's Christmas Biscuits
Makes 25-20
Ingredients
2 ¼ Cups Plain Flour
½ tsp Baking Powder
1 tbsp Chia seeds
3 tbsp Water
¾ Cup Caster Sugar
2 tsp Vanilla Essence
Icing;
1 Cup Icing Sugar
2-4 tsp Milk
Food colouring
Method
Preheat the oven 180C
In a small bowl, mix the chia seeds and water to make a flax egg.
In a large bowl mix all the dry ingredients.
In a third bowl, medium, cream the butter and sugar together.
Add the wet ingredients to the butter mix, including the flax egg.
On a lightly floured surface, roll the dough to about ¼” thick.
Cut your cookie shapes out, place on a baking tray and freeze for 15 minutes.
Bake for 8-11 minutes.
Let cool completely before icing.
Icing;
Add the icing sugar and 2 tsp milk to a small bowl. Mix until smooth.
Add your food colouring.
Decorate your cookies.
Serve
Enjoy!
Healthy Christmas Treats
Ingredients
1 Piece of toast
Peanut Butter
2 Vegan Mini Pretzels
2 Slices of banana
1 Blueberry - Halved
1 Raspberry
Black Food colouring
Method
Spread the peanut butter over the toast.
Place the pretzels, one either side, at the top of the toast.
Place a slice of banana on either side of the toast, in the place of eyes.
Use a little peanut butter to stick half of a blueberry on each piece of banana.
Place the raspberry on for the nose
Using the black food colouring, draw on a mouth.
Serve
Enjoy!
Ingredients
1 Piece of toast
Peanut Butter
1 Strawberry - Sliced
½ Banana - Sliced
1 Blueberry - Halved
1 Raspberry
Vegan Squirty Cream
Handful of Mini Marshmallows
Method
Spread the peanut butter over the toast.
Place the sliced strawberries in the shape of a hat.
Place the sliced banana in the shape of a beard.
Place the blueberry halves in place of eyes.
Put the raspberry on for a nose.
Squirt the cream justs under, and slightly on the strawberries.
Sprinkle the marshmallows over the cream
Serve
Enjoy!
Ingredients
Celery - Washed, ends cut off and cut to size
Peanut Butter
Raspberry - 1 per rudolph
Vegan mini Pretzels - 1 Per Rudolph - Halved
White chocolate buttons, roughly 2 - Melted and shaped into eyes
Method
Melt the white chocolate, place into piping bag and pipe into eye shapes. Place in the fridge to harden.
Cut the celery into your chosen size.
Spread the peanut butter over the middle of the celery.
Place your halved pretzels at the top of the celery for antlers. Use more peanut butter to stick them if needed.
Stick the eyes in place.
Stick the raspberry on for the nose.
Serve
Enjoy!
Ingredients
20g milk Chocolate
1 Banana
White chocolate buttons, roughly 2 - Melted and in the shape of eyes.
A few small bits of carrot for feet and nose
Method
Cut the banana in half.
Melt the milk chocolate.
Dunk the bananas in the milk chocolate, to cover the back and top of the bananas.
Use a little of the milk chocolate to stick the eyes, nose and feet on.
Serve
Enjoy!
Ingredients
½ Green grape
1 Strawberry - End cut off
1 Slice Banana
1 Mini Marshmallow
1 Cocktail Stick
Method
Place the halved grape on the toothpick, cut side up.
Place the slice of banana on top of the grape.
Next place the strawberry on the toothpick, cut side down. Try to get the point through the end of the toothpick.
Place the mini marshmallow on the top of the toothpick, don’t push it all the way through.
Serve
Enjoy!
Stained Glass Biscuits
This is a Jamie Oliver Recipe Turned Vegan
Ingredients
1 Clementine
100g Butter
180g Plain Flour
50g Caster Sugar
½ tsp Cinnamon
1 tbsp Milk
12 Vegan coloured fruit boiled sweets.
Method
Zest the clementine in a large bowl.
Place the butter and sugar in the same mixing bowl.
Sift the flour and cinnamon into the bowl.
Rub together with your fingertips to create breadcrumbs.
Add the milk to create your dough.
Knead the dough into a ball, wrap in cling film and place in the fridge for 30 minutes.
Seperate your sweets into colours - roughly 3 sweets for each colour.
Preheat the oven 180C
Line 2 baking trays with baking parchment.
Roll the dough to roughly 1cm thick.
Cut out large shapes
Cut out smaller shapes in the middle of your bigger ones.
Place them on your baking tray.
Use a straw to make holes in the top of all your biscuits - this is for your ribbon.
Fill the holes in the middle of your large biscuits with your sweets.
Bake for 10-12 minutes.
Once completely cooled tie your ribbon, using the top hole, hang on your Christmas tree.
Enjoy!
Makes 9 Large & 9 Small
Rice Krispie Christmas Puddings
Makes 6
Ingredients
20g Milk chocolate
1 cup Marshmallows
1 Cup Rice Krispies
1 tsp Butter
50g White chocolate
Decorative holly leaves
Method
Melt the milk chocolate
Melt the marshmallows and butter in a small saucepan.
Add the melted milk chocolate to the marshmallows.
Mix in the rice krispies, make sure they are all covered.
Once cooled enough to touch, Roll the rice krispie mix into balls.
Melt the white chocolate and spread over the top - You can use a piping bag if you want.
Add your holly leaves on the top.
Place in the fridge for 1-2 hours or until completely set.
Serve
Enjoy!
Mince Pies
Makes 12
Ingredients
Pastry;
300g Plain Flour
200g Butter
100g Caster Sugar
2-3 tbsp Water
Mincemeat
Method
Place the butter and sugar in a large mixing bowl.
Sift the flour in the same bowl.
Use your fingertips to rub together into breadcrumbs.
Knead in the water to create a dough.
Knead into a ball, wrap in cling film, put in the fridge for 2 hours.
Preheat the oven 180C
Grease a muffin tray.
Roll the dough out, cut out 12 large circle shapes.
Gently press a circle into eat space, in the muffin tray.
Fill the pastry ¾ the way up, with mincemeat.
Cut out 12 circles to fit over the pastry.
Rub milk on the edges of the circles before fitting the lids, press the edges together gently.
Brush milk over the top of the mince pies.
Bake 15-20 minutes.
Sift icing sugar over the mince pies when they come out of the oven.
Serve
Enjoy!
Fruit Cake
Ingredients
250g Plain Flour
200g Caster Sugar
2 tbsp Cocoa Powder
1 tbsp Cornflour
1 tsp Bicarbonate of Soda
1 tsp Ground Cinnamon
375g Apple Sauce
90ml Vegetable Oil
75g Raisins
225g Mixed Fruit
125g Chopped Pecans
85g Halved Glacé Cherries
2 tsp Vanilla Essence
Method
Preheat the oven to 150C
In a large mixing bowl mix the flour, sugar, cocoa, cornflour, Bicarbonate of soda and cinnamon.
Next add the apple sauce and oil and combine thoroughly.
Finely add the raisins, mixed fruit, pecans and cherries.
Turn the mixture into a silicone mould, or a large lined cake tin, which ever you may have.
Bake for an 1 hour or until a skewer inserted in comes out clean.
Turn the cake out onto a cooling rack.
Serve.
Enjoy!
Yule Log
Ingredients
Cake;
¾ Cup Aquafaba
100g Caster Sugar
60g Plain Flour
40g Cocoa Powder
1 tsp Vanilla
2 tbsp Applesauce
Icing Sugar to dust
Buttercream;
250g Icing Sugar
30g Cocoa Powder
120g Butter
Method
Preheat the oven 200C
Prepare a baking tray 20x30cm. Lightly oil the tray, place baking parchment across the bottom and then lightly oil the parchment.
In a mixing bowl, whisk your aquafaba until it is white and fluffy. About 5-10 minutes.
Whisk in your sugar.
Sift in the flour and cocoa powder. Mix in well.
Add the applesauce and vanilla essence.
Pour the mix onto your tray.
Gently tap the tray on the side to get out any bubbles and to even out the mix.
Bake for 10 minutes.
Run a knife around the edge of the tray and leave to cool in the tin for 5 minutes.
Cover the sponge in icing sugar.
Cover a chopping board with a clean tea towel.
Tip the cake, gently, onto the tea towel.
Remove the tray and baking paper and cover the sponge in icing sugar.
Roll the long side of the cake in the tea towel.
Let the cake cool completely before unrolling it.
In the meantime, make the buttercream;
Place the butter in a mixing bowl.
Sift in the icing sugar and cocoa powder.
Mix together until completely combined.
Place in the fridge until you are ready to use it.
Assemble;
Once the cake is completely cooled, unroll and remove the tea towel.
Spread half the buttercream across the inside of the sponge and roll it back up.
Cut off a little from the end to put as the side of your log, make a diagonal cut.
Spread the rest of the buttercream over the top of the cake, using a little to stick the side bit on.
Use a fork to scrape across the buttercream, this gives it more of a log look.
Sift over some more icing sugar to make it look like it has snowed
Serve
Enjoy!
Apple & Cinnamon Pie
Ingredients
225g Plain Flour
50g Butter
50g Trex
450g Apples
25g Demerara Sugar
1 tsp Cinnamon
1-2 tsp + 2 tbsp Water
Milk for brushing
Method
Preheat the oven 200C
Prepare a large pie tin, grease the tin and place baking parchment on the bottom.
Place the butter and trex in a bowl.
Sift the flour in.
Using your fingertips, create a breadcrumb like mix
Put a little water at a time into the mix. Mix together to create your dough.
Roll ⅔ rd of the dough out to fit the base of your tin.
Peel and Core your apples.
Cut into thin slices. Not too thin.
Cover the apple with the sugar and cinnamon.
Place the apples in the pie tin, on the dough.
Pour 2 tbsp water over the apples.
Roll the last 3rd of the dough out, to fit the top of the pie.
Moisten, with some water, the edge of the pastry
Place the lid on top, use your finger or a fork to press the edges together.
Cut the excess dough from around the side of the tin.
Make shapes on the top of the pie, with leftover dough, if you would like.
Brush the top of the pie with milk.
Bake for 30 minutes.
Serve
Enjoy!
Gingerbread House
Gingerbread House
Ingredients
2 tbsp Chia Seeds
6 tbsp Warm Water
1 Cup Butter
1 Cup Caster Sugar
1 Cup Brown Sugar
2 tbsp Apple Cider Vinegar
2 tsp Vanilla Essence
4 ⅔ Cup Plain Flour
3 tsp Baking Powder
2 ½ tsp Ground Cinnamon
2 ½ tsp Ground Ginger
Icing;
1 Cup Icing Sugar
1-2 tsp Water or Milk
1 tsp Vanilla
Colours of choice
Any sweets and sprinkles you would like to add
½ Cup Sugar (if sticking house together with melted sugar)
Method
In a small bowl, mix the water and chia seeds to make a flax egg.
In a large bowl cream together the butter, sugar & molasses.
Mix in the vinegar, vanilla and flax egg.
Sift in the flour, baking powder, cinnamon, ginger and salt if using.
Wrap the dough in cling film.
Chill in the fridge for 1 hour.
Preheat the oven 180C
Roll the dough to roughly ¼ " thick.
Cut out your gingerbread house shapes; 2x shorter sides, 2x roof panels & 2x longer sides. We also cut our a christmas tree and gingerbread man
Bake for 10-15 minutes
Let cool completely before icing
Icing;
Sift the icing sugar into a medium bowl.
Add the water a little at a time, until it is almost the right consistency.
Add the vanilla essence.
Assembling; (Decorating the sides before sticking them together will create less dripping icing. However, we assembled it first.)
Do in whichever order you would like; Decorate first or stick the sides together.
Sticking the sides together;
You can use icing for this, you will need quite a lot and it may take some patients for it to stick or you can use melted sugar.
Melt the sugar in a small frying pan. You can swish the pan a little but don’t stir the sugar or it will burn quicker.
You need to move quickly so the sugar doesn’t burn
Once it has started to melt, turn the heat down, and either use a knife to spread the sugar onto the sides or dunk one side in to the sugar
Stick the connecting sides together
Repeat until all sides are stuck together.
Once all the sides are stuck together (or before if you would like) decorate your house however you would like to.
Serve
Enjoy!
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