This month’s theme: Christmas Planning

The Facebook Group


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Christmas planning spreadsheet

(make sure you save a copy rather than edit the sample spreadsheet)

Stress-free Christmas planning workshop

October Recipes

Macadmia Dukkah

prep 10 min : cook 20 min: serves 1.5 cups

  • Instructions
    1. Pre-heat the oven to 180C(356F) fan-forced.
    2. Lay the nuts on a lined baking sheet and roast until golden (about 10 minutes) then set aside to cool.
    3. Heat a frying pan then gently toast the sesame seeds until golden.
    4. Transfer them to a bowl and set aside to cool.
    5. Put the coriander and cumin in the pan and cook, stirring, until fragrant then add to the bowl with the sesame seeds.
    6. When the nuts are cooled, pop them in a food processor and process for a couple of seconds until chopped up finely.
    7. Add the rest of the ingredients and process again for a few seconds or until it reached the consistency you want.
    8. Don’t over-process or it will turn into a paste.
    9. Divide between sterilised jars.
Homemade Christmas crackers

    • paper to make the hats
    • cardboard tubing
    • jokes
    • present (I used chocolates this year)
    • crackers (you can get these at your local craft store)
    • tape measure/ruler
    • string/ribbon
    • paper that coordinates with your decor
    • sticky tape
    • scissors
    1. Cut the tubing down to size (I cut mine to 10cm).
    2. 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.
    3. Tape the two ends together to make a hat.
    4. Decide how big you want your crackers to be and measure and cut the paper to wrap up the roll in.
    5. 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)
    6. Insert your jokes, hat and present in the tube then roll it up and secure with sticky tape.
    7. Scrunch the ends next to the end of the roll and tie with ribbon.
    8. 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
    1. Grease and line a 20×15 baking tin with paper or you can use a foil tin.
    2. In a large saucepan, melt the butter, chocolate and syrup together until smooth.
    3. Take it off the heat and stir in the nuts and biscuits.
    4. Spread the mixture into the tin and refrigerate for at least 3 hours until firm.
    5. Remove it from the tin and chop into bars.
    6. Wrap up as gifts or gobble up.
    7. 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
    1. Place dates in a large, heat-proof jug and cover with freshly-boiled water and leave to sit for 15 minutes.
    2. Drain dates then use a food processor to process into a smooth paste.
    3. Add the remaining ingredients (except the extra coconut) and process just until everything is incorporated.
    4. Roll the mixture into balls using about a level tablespoon of mixture at a time.
    5. Roll the balls in coconut to coat then refrigerate until serving

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