holiday baking | Life Healthfully Lived

Two more sleeps! Two more sleeps! We are almost to the big day and I hope you are as excited as I am!

I do have to admit, though, I was a little grinchy earlier. I know, I know but I was getting bogged down under my Christmas to-do list on top of my regular to-do list and it felt like they were both growing no matter how hard I was working. Everything was starting to make me grouchy and less than Christmas-y. Last Minute Christmas | Life Healthfully Lived

Then I took these pictures for last minute Christmas recipes, and I started to feel that Christmas spirit again. I may have also been watching Elf and other Christmas movies to help put me in the mood. Either way, I’m glad I snapped myself out of it. I know this time of year can be stressful, especially if you’re the one planning everything. You want everyone else to feel the cheer of the season while you’re slowly going crazy with baking cookies, planning feasts, wrapping presents, and making hot chocolate.

While I can’t do everything on your list, I can help out with a few last minute recipes. Both these recipes take minimal effort and can be made beforehand and then brought out when your guests arrive. One is sweet and one is savory and both are delicious. So if you need a quick dessert or appetizer, try one of these out.

And remember, Christmas comes without ribbons, it comes without tags. It comes without packages, boxes or bags. Christmas doesn’t come from a store. Christmas means just a little bit more….

Creamy Cranberry Dip

1 batch of my spicy cranberry sauce
1 batch of my no mozzarella, mozzarella
crackers, chips, bread chunks, or vegetables for dipping

Make both the cranberry sauce and no mozzarella, mozzarella. You can do this a few days before you plan on serving the dip. Just store them in the fridge.
Preheat the oven to 375. Oil a small glass casserole dish or another oven safe dish with a little olive oil. Pour in the mozzarella and bake for 10 minutes.
Pull out the mozzarella and pour the cranberry sauce on top. Place the dish back in the oven and bake for another 5 minutes.
Remove from oven and serve warm with whatever dipping device you have.

Christmas Blondies

1 can chickpeas, drained, rinsed, and skins removed (don’t skip this last step!)
1/4 cup oat bran
2/3 cup date sugar
2 tbsp cinnamon
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1/2 cup tahini
1/2 cup molasses
1 tsp vanilla extract

Preheat oven to 350 and oil a brownie pan with a little coconut oil.
Place all of the ingredients into a food processor or blender and blend until smooth.
Pour the batter into the dish, scooping out the last bits with a spatula. Bake in the oven for 20 minutes. Pull out the pan and check the middle. If it is still gooey, bake for another 10 minutes.
Let the blondies cool on a rack completely before cutting and serving. You can also sprinkle a little powdered sugar on top. It is Christmas after all!

Last Minute Christmas | Life Healthfully Lived

I DIY Wednesday: Gluten-Free Pie Crust | Life Healthfully Lived have another holiday edition of DIY Wednesday for you guys today. Pie is eaten all year round, but I think that it’s most special around the holidays. From pumpkin to pecan to sweet potato pie, there are some pretty delicious options.

Pies are a little difficult though if you have to stay away from gluten. The store bought versions can taste a little (ok, a lot) like cardboard plus they are pretty expensive compared to the regular pie crusts. Homemade gluten-free pie crusts are better, but can sometimes call for ingredients that you might not usually have on hand. DIY Wednesday: Gluten-Free Pie Crust | Life Healthfully Lived

I made this simple one with a pie that my mom made for Thanksgiving. It was a crustless pumpkin pie and while it was really good, it needed some type of crust. The beauty of this crust is that you can use it raw or cooked so if you have a tart or treat that you don’t need to bake but still want a crust, you can use this. It also holds up to baking and adds a nice sweet flavor to any pie.

If you’re looking for a quick crust for your baked goods, try this gluten-free pie crust!

Gluten-Free Pie Crust

10 Medjool dates, soaked in water if needed
1/3 cup almond flour
1/2 cup pumpkin seeds
1/3 cup chopped walnuts
1 tsp cinnamon
1/2 tsp sea salt

If your dates aren’t, soak them in some hot water for 10 to 15 minutes. Drain (save the water) and slice them in half removing the pits.
Pulse the dates in a food processor or blender for a few minutes until they come together in one ball
Add the rest of the ingredients to the processor and pulse until everything comes together. If it is too dry add a tablespoon or two of the date soaking water. If it’s too wet add a little more almond flour or pumpkin seeds/walnuts.
Place the date mixture into the fridge to cool for at least an hour. This makes it easier to handle when you put it into your pie tin.
Once the date mixture is cool, grease your pie tin well. Then, press the date mixture into the bottom of the tin and up the sides. Make sure there are no bare spots.

You can keep it in your fridge if you will be using it later that day, in the freezer if you are going to use it later in the week (just let it thaw a bit before you use it), or pour in your filling and use it right away! DIY Wednesday: Gluten-Free Pie Crust | Life Healthfully Lived