Whether it’s the weekend or the holidays planning some creative time can be great fun for both adults and children. Friends and family often love receiving home made gifts and if they are edible and healthy they’re bound to be a hit.
This is a great opportunity to get children in the kitchen and talk about food. Hunt out old jam jars, gift boxes and some Kilner bottles and get making.
Here are 6 healthy, edible gifts children can create and will also love taste testing!
Chocolate treats are a favourite gift option so how about surprise someone with a ‘healthier’ option and make them some raw chocolates. These will also be dairy-free.
- 3tbsp. cacao Powder
- 50g cacao Butter
- 2-3 tbsp. sweetener – raw honey, maple syrup, sweet freedom
- 2 drops of flavour – peppermint, vanilla, orange extract
- Chocolate mould/petit four cases
- Melt the cacao butter in a bowl over a pan of water.
- Add the cacao powder, sweetener and flavouring to the melted butter.
- Lay the mould or cases out on a tray/plate.
- Use a teaspoon to spoon the mix into the moulds or cases.
- Put into the freezer or fridge to set and put into a box prior to giving.
This granola recipe is a great breakfast choice and can be made a few weeks before a birthday or Christmas. It’s packed with buckwheat, which contains both soluble and insoluble fibre and can help cholesterol balance, blood sugar levels and digestive health.
- 220g rolled oats
- 200g raw buckwheat groats
- 150g dried fruit & nuts (cranberries & pecans)
- 75g mixed seeds
- 1 tsp. vanilla extract
- 3 tbsp. maple syrup
- 2 tsps. cinnamon
- 2tbsp. coconut oil
- 20g coconut flakes
- 1 tsp. ginger
- ½ tsp. nutmeg
- Preheat the oven to at 180°c/350°F/Gas Mark 4.
- Line a baking tray with parchment paper and toast the coconut flakes for 2 minutes.
- Combine all the ingredients in a bowl, mixing well.
- Lay out on the baking tray and bake for 10 minutes, mix well and bake for an additional 10.
- Leave to cool, pour into your gift jar, add a ribbon and give to someone.
Spiced Dry Marinade:
This spicy rub is perfect for flavouring fish, meat or vegetables and makes a great gift. Spices like coriander, cumin and turmeric are rich in antioxidants and anti-inflammatory properties, which can support immunity and digestive health.
- 60g paprika
- 2 tsp. chilli powder
- 2 tbsp. cumin
- 1 tbsp. ground coriander
- 1 tsp. turmeric
- 1tbsp. cayenne pepper
- Mix all the ingredients together and pour into a jar.
- Tie with ribbon and add a label.
- On the label add that 1 tbsp. of oil can be added to 1 tsp. of rub to make a marinade for fish, meat or vegetables.
This recipe is from my new book Heat-Free and Healthy. It’s teaming with natural sweetness, antiviral and anti-inflammatory properties so a great alternative to some of those less healthier treats!
- 100g soft dried dates
- 200g ground almonds/mixed seeds
- 100g desiccated coconut
- 1 lemon
- 50g chia seeds
- 1tbsp. honey/maple syrup (optional)
- Grate the lemon to remove the zest and add the zest to a blender.
- Add all the other ingredients to the blender and pulse until well combined.
- Roll mix into teaspoon sized balls and store in the fridge until you need them.
Herby Dipping Oil:
This oil provides lots of flavour and looks amazing presented in a bottle. The herbs and garlic also provide antibacterial and antiviral properties to support immunity.
- ½ tsp. dried garlic
- 1 tsp. mustard seeds
- 2-3 peppercorns
- 1 tsp. salt
- 2 tbsp. dried mixed herbs
- 120 ml Extra virgin olive oil
- A sprig of rosemary
- 2-3 sage leaves
- Crush the garlic, mustard, peppercorns, salt and dried herbs in a mortar and pestle.
- Put them in a clean jar/bottle.
- Wash and dry the rosemary and sage and add to the jar/bottle.
- Gently warm the oil in a pan, only until lukewarm and pour over the herbs.
- Leave to infuse for a week and tie with ribbon, add a label and give to someone.
These are great crackers for a buffet or when unexpected guests arrive and will delight any gluten-free friend. They contain flaxseeds, which contain fibre that support the body to reduce ‘unhealthy’ cholesterol, balance blood sugar and suppress hunger. They will keep for 2 weeks so perfect to make a few days before you plan to give them away.
- 200g whole flaxseeds
- 50g ground flaxseeds
- 50g chia seeds
- 20g sesame seeds
- 50g sun-dried tomatoes (not in oil)
- Chili flakes
- 1 tsp. mixed herbs
- 300g tomatoes
- Blend the tomatoes and the sun-dried tomatoes to a puree.
- Mix the other ingredients together.
- Gradually add the puree.
- Spread thinly (2-4 mm) on 3 baking trays lined with baking parchment.
- Score the surface into triangles or rectangles.
- Bake in the oven at 50˚C / 120˚F for 2 hours.
- Turn over and bake directly on the oven shelves for a further hour.
- Cool, break apart and pop into an airtight jar as a gift.