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Orange & Almond Shortbread Biscuits

I’m feeling a little Christmassy and my brain is starting to tick over to all the tasty treats I can make as Christmas gifts. Last year we gave friends coconut ice and chocolate bark, and the adults received salt and sugar scrubs. I’m playing around with different recipes at the moment trying to figure out what we’ll do this Christmas.

almond-orange

I am loving the orange and almond combination at the moment, and thought they’d be great as shortbread, which they are, and somewhat delicious.

Orange & Almond Shortbread Biscuits
 
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Ingredients
  • 225g butter
  • 175g sugar
  • 1 tsp almond extract
  • ½ tsp salt
  • 260g plain flour
  • 2 teaspoons orange zest
Instructions
  1. In a mixing bowl, whisk together the butter and sugar until it is lighter in colour and fluffy in texture, about 3 minutes.
  2. Add the almond extract and salt, then the flour and orange zest and gently mix till it's all combined.
  3. Pour out onto cling film and shape into a sausage and refrigerate for 30 mins.
  4. Remove from fridge and roll out the dough to about half an inch thick and slice into rectangles.
  5. Transfer onto a baking tray and continue until all the batter is used up.
  6. Bake for 20 - 30 minutes at 180C till golden brown.
  7. Leave to cool before trying to lift.
  8. Store in an airtight container.
For the Thermomix
  1. In the mixing bowl, place the butterfly whisk together with the butter and sugar speed 4/3 minutes. The butter should be light in colour and quite fluffy.
  2. Remove the butterfly and add the rest of the ingredients. Mix together 15 seconds/speed 5.
  3. Pour out onto cling film and shape into a sausage and refrigerate for 30 mins.
  4. Remove from fridge and roll out the dough to about half an inch thick and slice into rectangles.
  5. Transfer onto a baking tray and continue until all the batter is used up.
  6. Bake for 20 - 30 minutes at 180C till golden brown.
  7. Leave to cool before trying to lift.
  8. Store in an airtight container.

This recipe features in A Very Thermie Christmas, where you can find it and 50 other recipes perfect for a Thermomix assisted Christmas. Read more about it here.

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Raw Ferrero Bliss Balls Recipe

Ferrero Bliss Balls

I discovered these hazelnut and chocolate beauties quite by accident. I was trying to make hazelnut flour but left the nuts going in the food processor for too long and ended up with hazelnut butter. I added cocoa powder and coconut oil and came up with a beautiful chocolate spread alternative, which has lasted for over a month in the fridge without going off.

Ferrero Bliss BallsThese are so delicious, popped in a jar with a ribbon on, they’re easily made into gifts too.

You can find this and 20 more recipes in Bliss Balls For Beginners, available here for $3.50/£2.99.

5.0 from 1 reviews
Raw “Ferrero” Bliss Balls Recipe
 
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Our version of Ferrero Rocher, but raw and healthy. These keep well in cool weather for up to a month, so make perfect special occasion gifts.
Author:
Recipe type: Raw, Sweets
Serves: 20 bliss balls
Ingredients
Ingredients
For the hazelnut chocolate "sauce":
  • 75g hazelnuts
  • 5g cocoa(feel free to adjust this for a more or less chocolatey result)
  • 20g coconut oil
For the Bliss Balls:
  • 100g hazelnuts
  • 150g dates
  • 45g oats
Instructions
Thermomix Instructions
  1. Blend the first set of hazelnuts to a fine crumb speed 4, 5 seconds
  2. Add the cocoa and coconut oil and mix on speed 9, 90 seconds
  3. Add the remaining hazelnuts, dates, and oats.
  4. Mix well about speed 4/ 20 seconds.
  5. The mixture looks like loose crumbs when you're done. Take a small handful, and press it together, then roll into a ball.
  6. You can eat it right away, but put it aside to allow the coconut oil to hold it all together, and it'll be nicer cold too.

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Good For You Chocolate Coconut Macaroons

No bake chocolate macarroonsNo bake chocolate macarroons

I love chocolate way more than I should and a lot more than I wish I did. I’m always looking for ways to indulge the craving for cocoa without piling on the sugar, largely because when I do, my kids do and the whole harmony of the home kind of falls apart.

This recipe is originally from Oh She Glows|, but I’ve been playing with it to both adapt it to our tastes, and change the recipe for the Thermomix, meaning it’s in grams rather than cups, which makes it easier for me and my Thermie friends to use.

No bake chocolate macarroonsNo bake chocolate macarroons

I’m pretty sure you could be really flexible on it too – we made something similar from a cook book I had as a child, which used boiled sugar and tasted amazing, but added oats. You could probably add raisins quite successfully too, or other dried fruit. the options are rather endless. I imagine candied orange peel would make a perfect Christmassy – slash -winterry treat too.

Just remember that it’s held together by coconut oil, which means if it gets warm it’ll start disintegrating. They recommend freezing it over on Oh She Glows, but popping it in the fridge or in a lunch box with an ice block seems to work just fine for us.

No bake chocolate macarroons

Since this is no cook, no bake it’s perfect for kids to help with too.

Good For You Chocolate Macaroons
 
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This recipe is an adaptation from another, and I've made a few changes to it. The recipe below includes the ingredients from the original recipe as optional extras. It's delicious, but a little too much banana in my chocolate fix, though I do tend to make it that way for the children.
Author:
Recipe type: Snacks, Sweets
Cuisine: Thermomix, Paleo
Serves: 15 - 24
Ingredients
  • 50g Coconut Oil (1/4 cup)
  • 70g honey or syrup (1/4 cup)
  • ½ teaspoon vanilla extract
  • 30 - 50g cocoa powder (1/3 cup) (Cacao for Paleo)
  • pinch of fine sea salt or Himalayan pink salt
  • 150g shredded unsweetened coconut (1.5 cups)
  • (optional) banana
  • (optional) tablespoon chia seeds
Instructions
Regular Instructions
  1. Melt the coconut oil in a pot - this requires 37C, i.e. body heat, and is still considered raw, or uncooked.
  2. Add the honey or syrup and stir till it's all mixed and liquid and remove from heat
  3. Add the vanilla extract
  4. (If using banana, mash it and add to the mix)
  5. Add 30g cocoa first then add the coconut
  6. (Add chia seeds if using)
  7. Stir till it's all combined
  8. Taste the mix too see if it's the right amount of chocolatey. If you want it 'darker' add more cocoa powder till it's right for you. Mix again.
  9. Scoop out onto a tray, or into moulds and refrigerate until it hardens.
  10. Keep cool as it will fall apart if the coconut oil gets too warm.
Thermomix Instructions
  1. Put the coconut oil in the bowl, and melt 37C/Speed 1/ 20 Seconds
  2. Add the honey or syrup and mix 37C/Speed 1/ 30 Seconds.
  3. Add the vanilla extract
  4. (If using banana, add it now in three pieces, speed 5/10 seconds - make sure to put the MC in place!)
  5. Add 30g cocoa first then add the coconut
  6. (Add chia seeds if using)
  7. Mix speed 2/ 15 seconds
  8. Taste the mix too see if it's the right amount of chocolatey. If you want it 'darker' add more cocoa powder till it's right for you. Mix again speed 2/15 seconds.
  9. Scoop out onto a tray, or into moulds and refrigerate until it hardens.
  10. Keep cool as it will fall apart if the coconut oil gets too warm.

 

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Strawberries in Cardamom or Vanilla Syrup

Strawberries in syrupWhile I use frozen fruit, it’s not a favourite as I don’t always like the consistency once it defrosts. A great way to save fruit for the winter months is by freezing it though, so rather than just saving as is, I’ve made strawberries to freeze in a syrup, so that when they are defrosted, you have a ready made desert to have on yoghurt, as is, on a cheesecake or on ice cream if you’re so inclined.

Add a flavouring of your choice to infuse for a whole flavour sensation.

You can use them later in the summer on ice cream, or eat them as is. Or save them for the festive season to fill up a glass of fizz – or to bring a sweet pleasant surprise to lemonade in the summer. I’m sure you’ll find a way to enjoy the strawberries in flavoured syrup.

Strawberries in Cardamom or Vanilla Syrup
 
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The amount of strawberries depend on the size of your container and the strawberries themselves. I used two 500ml kilner jars, and didn't overfill them although I could probably have put a few more strawberries in each jar. You need to put enough syrup in that the strawberries are covered. I have chosen cardamom pods and vanilla pods for the two jars, but you can use anything you like - orange peel, liquer, whatever takes your fancy.
Author:
Recipe type: Desert, Snack
Cuisine: Foraged, Make Ahead, Freezer
Serves: 700ml
Ingredients
  • 700g water
  • 140g sugar
  • Flavouring: cardamom/vanilla etc
  • 1 punnet of strawberries
Instructions
In the thermomix
  1. Add the water and sugar
  2. Boil Veroma/Speed 1/ 10 mins
  3. Leave to cool completely
  4. Fill containers with fresh strawberries and pour the cool syrup over it and add the flavours.
  5. Place in the freezer, giving it time to naturally defrost when you want to use it.
Regular cooking
  1. Add the water and sugar
  2. Bring to the boil for 10 mins
  3. Leave to cool completely
  4. Fill containers with fresh strawberries and pour the cool syrup over it and add the flavours.
  5. Place in the freezer, giving it time to naturally defrost when you want to use it.

 

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Strawberry Elderflower Jam Recipe

Strawberries in Syrup

Strawberry and Elderflower JamI took the children fruit picking and foraging this week and we had a fantastic haul, certainly more than we could eat, so I made beautiful fresh Strawberry and Elderflower jam. In the Thermomix it’s such a simple recipe too – no thermometer required. I love this recipe!

 

Strawberry Elderflower Jam Recipe
 
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If you're not using jam sugar you need to cut a grannysmith apple in quarters and add it to the mixtures. I use jamming sugar for this recipe. If you don't use Elderflower, add an extra 10g strawberries
Author:
Recipe type: Jam, Condiments
Cuisine: Foraged
Serves: 400ml
Ingredients
  • 250g jam sugar
  • 440g strawberries
  • 10g Elderflower
  • 2 tbs lemon juice (or ½ fresh lemon juice)
Instructions
In the Thermomix
  1. Put the jam sugar in the bowl and turbo two or three times to make it finer.
  2. Add the strawberries and elderflowers, if using, and mix Speed 4/10 Seconds
  3. Add the lemon juice.
  4. Boil Veroma/ Spoon Speed/18 Minutes
  5. Pour into sterilized jars and seal.

 

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Grain-Free Gluten Free Almond & Black Onion Seed Crackers

Black Onion Crackers

These are such lovely crackers. You can vary the flavour to suite your tastes and the dip you’re using. This one as written is exquisite with Wild Garlic Dip. 

Keep them in the freezer and use as required, or keep them in an airtight container and use in a day or two.  You’ll find them very filling and absolutely delicious and nutritious.

 

Grain-Free Crackers
 
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The beauty of these crackers is that by changing the black onion seed and oregano, you can make pretty much any flavour cracker - olive, rosemary and thyme, or cheese, just to name a few.
Author:
Recipe type: Appetizer, Snack
Cuisine: Grain Free, Gluten Free
Serves: 30
Ingredients
  • (300g) 2 cups almond flour
  • 1 tsp black onion seed, onion powder or other preferred seasoning
  • ½tsp oregano
  • ½tp sea salt
  • 1 tbs olive oil
  • 1 large egg
  • 1 tsp filter water
Instructions
Thermomix Instructions
  1. Preheat the oven to 180C
  2. Put the almonds in the Thermomix Speed 10/ 10 seconds - you want flour, not butter!
  3. Add the black onion seeds, oregano and sea salt, mix Speed 4 / 5 seconds
  4. Add the oil, egg and water, and blend till all mixed (speed 4/ 10 seconds)
  5. Put the dough onto the baking try it'll go into the oven on.
  6. The dough is quite sticky, so if you can, roll it out between two sheets of baking paper, or flatten by hand.
  7. Cut the flattened dough into squares and place in the oven.
  8. Bake for 10 - 15 minutes, watching from about 10 minutes till the edges start going brown.
  9. Turn off the oven, and leave the door open, but leave the crackers to crisp up.
  10. Leave them on the tray for another half hour to cool down.
  11. Store in an airtight container. Can also be frozen,
Regular Instructions
  1. Preheat the oven to 180C
  2. Add Almond flour, black onion seeds, oregano and sea salt in a bowl, and mix.
  3. Add the oil, egg and water, and stir till well mixed.
  4. Put the dough onto the baking try it'll go into the oven on.
  5. The dough is quite sticky, so if you can, roll it out between two sheets of baking paper, or flatten by hand.
  6. Cut the flattened dough into squares and place in the oven.
  7. Bake for 10 - 15 minutes, watching from about 10 minutes till the edges start going brown.
  8. Turn off the oven, and leave the door open, but leave the crackers to crisp up.
  9. Leave them on the tray for another half hour to cool down.
  10. Store in an airtight container. Can also be frozen,

 

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Lavender And Rose Salt Scrub

Lavender and Rose Salt Scrub

Lavender And Rose salt ScrubI started a goods exchange group that runs every few months, where we all make something in bulk and swap what we’ve made with the rest of the group, so if ten people sign up, you walk away with nine different things. This month – Friday, in fact – our theme is ‘Love Your Body’ to fit in with Valentine’s day and I’ve made Lavender and Rose Salt Scrub.

While I’m putting amounts and instructions down, it’s really pretty impossible to get wrong. I found that even leaving the oil to infuse for a few days didn’t really take on any of the aroma from the lavender or rose petals, so I added an essential oil called “Love in Life” from a tiny shop in France. I cant find it online, sadly, as it is amazing, but it has beautiful rose undertones.

Lavender And Rose Salt Scrub
 
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A beautiful, pampering, exfoliating body scrub.
Author:
Recipe type: Bath Products
Serves: 500ml
Ingredients
  • 1 cup/230g organic rock salt (not fine salt and definitely not table salt)
  • 1 cup/215g sweet almond oil
  • 2 tablespoons lavender leaves (dried)
  • 2 tablespoons rose petals (dried)
  • 6 - 12 drops rose/lavender essential oil
Instructions
  1. (If you are using rock salt,whiz it up in a food processor for a few seconds. You don't want it to be fine salt, but not big crystals either.)
  2. Add all the ingredients to a bowl, and gently mix till it's well incorporated.
  3. Pour into a jar (I use two 250ml jars)
  4. Use when bathing for glowing skin.

 

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Raw Lime Coconut Chocolate Bliss Balls

Raw Lime and Coconut Bliss Balls

It’s Valentine’s Day next week, and while don’t particularly celebrate – not my choice, I love an occasion! – there’s no reason why I can’t treat myself with something tangy, sweet, smooth and delicious, while staying guilt free.

Raw Lime and Coconut Bliss BallsI tested these on a few friends who were surprised when I revealed the lime. It’s not overpowering, but all works together in a beautiful ensemble of flavours. I think so anyway.

These can be rolled into balls by rolling a small ball of white, then rolling a ball of chocolate mix, flattening it in the palm of your hand, and then working it around the white ball before refrigerating. If you use a mould, a silicone one works well as you can just pop the shapes right out. We use a silicone mould similar to this one.

Raw Lime and Coconut Bliss BallsYou don’t need a Thermomix for this recipe, but any high powered blender will make it a quick and easy recipe to make. A regular blender or food processor will do the job too, but you may need to do it parts. I think a big part of this recipe is having it smooth.

For more flavours, perfect for Valentine’s day (like chilli and chocolate, rum and raisin, salted caramel, all sugar free and raw. There’s even a chocolate chip cookie dough one for those not feeling the love) have a look at Bliss Balls For Beginners.

Raw Lime Coconut Chocolate Bliss Balls For Valentines Day
 
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Ideally keep these in the fridge, they are lovely cold. It's not a deal breaker though.
Author:
Recipe type: Snack, Gift
Cuisine: Raw
Serves: 20
Ingredients
Top Layer
  • 150g Cashews
  • 40g Shredded Coconut
Second Layer
  • 10g Cocoa
  • 40g Coconut Oil
  • 60g Shredded Coconut
  • Juice of 1 lime
  • 6 Dates
Instructions
  1. Add 150g cashews and 40g shredded coconut to a bowl.
  2. Mix until smooth - speed10 /30 secs
  3. Remove from bowl and spread on a tray or in shapes.
  4. Add the cocoa, coconut oil, shredded coconut, lime juice, and dates to a clean bowl.
  5. Mix until smooth - speed 10/30 secs
  6. Remove from bowl and spread over the white layer.
  7. Store in the fridge for long enough for the coconut oil to set, about half an hour, and serve. If gifting, keep these cool. They should be kept in the fridge if it's really hot where you are.

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Peppermint Salt Scrub Recipe

peppermintI really love this Peppermint Salt Scrub for being both refreshing and having only a few ingredients, all of which you can find in your kitchen, and with names you can pronounce, like… salt… and oil. Now, if you have a sensitive skin you may want to test a patch of this Peppermint Salt Scrub first, as it can dry the skin out a little (although the oil should balance that out for normal skins). You should use it as a body scrub, but salt crystal are probably a bit harsh on the face.

A salt scrub is deliciously soothing, and will leave your skin titillating and radiant looking.

Sweet Almond oil has calming and anti-inflammatory has calming and anti-inflammatory properties, it moisturises, restores and softens skin.

Peppermint essential oil is used to relieve skin irritation and itchiness and also helps to reduce skin redness, where inflammation is present. It is used for dermatitis, acne, ringworm, scabies and also relieves itching, sunburn and inflammation of the skin, while at the same time having a cooling action. Peppermint oil should be used sparingly in pregnancy, when breastfeeding or on children under 7.

I was making this for Christmas, so wanted to make a candy cane effect you often see in DIY products on Pinterest, but I didn’t see the point in using organic salt, peppermint essential oil and an organic sweet almond oil, and then add a red food colouring… so I used dehydrated beetroot instead. This is non-essential. You can leave it white. Or you can make it all coloured, nice and pink for Valentine’s day would be good.

Peppermint Salt Scrub
 
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A quick and easy DIY beauty product, a very simple gift, and a lovely way to pamper without the chemicals or great expense
Author:
Recipe type: Beauty
Cuisine: Non-Food
Serves: 1 cup
Ingredients
  • 1 cup organic rock salt (not fine salt and definitely not table salt)
  • 1 cup sweet almond oil
  • 6 drops peppermint essential oil
  • Optional dried beetroot powder to colour
Instructions
  1. Add all the ingredients to a bowl.
  2. Mix
  3. (If you are doing layers, halve the mix, add the beetroot and mix again. Dish tablespoonsfull into the container, alternating white and pink/red)
  4. Scoop into a clean glass container.
In the Thermomix:
  1. Put everything in the bowl
  2. Speed 2/Reverse/ 30 seconds
  3. (If you are doing layers, halve the mix, add the beetroot and mix again. Dish tablespoonsfull into the container, alternating white and pink/red)
  4. Scoop into a clean glass container.

 

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Winter Spices Sugar Scrub Recipe

winter spice sugar scrubI made this and a peppermint scrub for my friends for Christmas, and while that season is now long gone, I’ve been meaning to share the recipe and I think leading up to Valentine’s Day a no-bake, no fuss, incredibly cost-effective but luxurious and creamy sugar spice recipe is just the ticket. A couple of the recipients of these gifts have come back to me saying that they loved them, so I’m more than happy to share the recipe with you.

As it’s no bake, no boil, no anything, it’s a great recipe for children to help out with, and if you add something or take away something else, it’s not going to cause you any harm.

While you can, of course, use the generic supermarket versions of these products, to really gain the benefits from it, you should use the organic versions.

While sugar isn’t great for anyone’s body, there are actually benefits to using a sugar scrub. (Brown sugar is softer than white, so can be used on the face. White sugar is okay for a body scrub. Always wear moisturiser if going out in the sun after a scrub, as it removes a layer of dead skin.)

Sugar is a natural source of alpha hydroxy acid (AHA) which penetrates the skin and breaks down the “glue” that bonds skin cells, encouraging cell turnover and generating fresher, younger-looking skin. It is a natural humectant, so it  draws moisture from the environment into the skin and make an excellent topical exfoliant, removing dead skin cells.

Winter Spices Sugar Scrub Recipe
 
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This is a body scrub. It's probably a bit rough for the face, although with a soft brown sugar, you should be able to use it on your face. Do not use on broken skin - it will burn! If you're going out in a harsh sun after your body scrub, be sure to use sun block.
Author:
Recipe type: Beauty Products
Cuisine: Non-food
Serves: 1 cup
Ingredients
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground dry ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ⅓ cup coconut oil (melted)
Instructions
  1. Add all the dry ingredients to a bowl.
  2. Add the coconut oil and mix well.
  3. This will probably set, unless you're in very warm weather, so just soak in warm water to get it to liquid form again.
  4. Store in a glass container.
For the Thermomix:
  1. Add all the ingredients into the bowl.
  2. Mix on reverse/speed 2/30 seconds
  3. Store in a glass container.