This month’s theme: Christmas Planning
The Facebook Group
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prep 10 min : cook 20 min: serves 1.5 cups
- Pre-heat the oven to 180C(356F) fan-forced.
- Lay the nuts on a lined baking sheet and roast until golden (about 10 minutes) then set aside to cool.
- Heat a frying pan then gently toast the sesame seeds until golden.
- Transfer them to a bowl and set aside to cool.
- Put the coriander and cumin in the pan and cook, stirring, until fragrant then add to the bowl with the sesame seeds.
- When the nuts are cooled, pop them in a food processor and process for a couple of seconds until chopped up finely.
- Add the rest of the ingredients and process again for a few seconds or until it reached the consistency you want.
- Don’t over-process or it will turn into a paste.
- Divide between sterilised jars.
- paper to make the hats
- cardboard tubing
- present (I used chocolates this year)
- crackers (you can get these at your local craft store)
- tape measure/ruler
- paper that coordinates with your decor
- sticky tape
- Cut the tubing down to size (I cut mine to 10cm).
- Make the hats – measure around your head and add a couple of cm. Measure out the tissue paper and cut the hats to size. I folded a few sheets together and cut them all at once.
- Tape the two ends together to make a hat.
- Decide how big you want your crackers to be and measure and cut the paper to wrap up the roll in.
- Use a little bit of tape to secure the cracker to the inside of the roll (make sure you only tape the bit in the middle where the two ends join)
- Insert your jokes, hat and present in the tube then roll it up and secure with sticky tape.
- Scrunch the ends next to the end of the roll and tie with ribbon.
- Decorate as you like.
Choc macadamia biscuit bars
prep 15 min : serves a giant slab
- 150g dark chocolate
- 150g milk chocolate
- 150g roasted macadamias, chopped
- 100g crushed plain biscuits
- 125g butter, chopped
- 1tbsp maple syrup
- Grease and line a 20×15 baking tin with paper or you can use a foil tin.
- In a large saucepan, melt the butter, chocolate and syrup together until smooth.
- Take it off the heat and stir in the nuts and biscuits.
- Spread the mixture into the tin and refrigerate for at least 3 hours until firm.
- Remove it from the tin and chop into bars.
- Wrap up as gifts or gobble up.
- Refrigerate if not eating straight away.
Nut free Christmas bliss balls
prep 20 min : serves 20 balls
- 200g pitted dates
- 150g desiccated coconut
- 20g raw cacao powder
- 150g dried goji berries, roughly chopped in the food processor
- 20g coconut flour
- 50g coconut oil
- 50g extra desiccated coconut for rolling
- Place dates in a large, heat-proof jug and cover with freshly-boiled water and leave to sit for 15 minutes.
- Drain dates then use a food processor to process into a smooth paste.
- Add the remaining ingredients (except the extra coconut) and process just until everything is incorporated.
- Roll the mixture into balls using about a level tablespoon of mixture at a time.
- Roll the balls in coconut to coat then refrigerate until serving
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