The holiday season is here. Family, friends and co-workers drop by with cookies or cakes, family gatherings feature sugary confections and rich dishes. Before you know it, it feels like you’re literally surrounded by food – some of it quite unhealthy.
Of course, there’s nothing wrong with indulging now and then; but the holiday season encompasses several weeks, and it’s all-too-easy to find yourself on the snack-time “naughty list” every day.
To help resist this temptation, why not surround yourself and your loved ones with bone-healthy treats instead? That’s what these three mouth-watering recipes are all about – scrumptious, pH-balanced snacks that are free of sugar and gluten, and so quick and easy you can make plenty to share. Then you’re giving a gift that not only tastes delicious, but also helps others overcome temptation, even through the holidays.
So let’s get right to the recipes!
1. Zesty Scones
These lemony scones are full of nuts and cranberries. They have a festive appearance and delightful texture.
- 2¾ cups almond flour
- ½ teaspoon baking soda
- 3 tablespoons coconut oil
- 2 eggs
- 2 tablespoons almond milk
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- ¼ cup pecans, chopped
- 2 teaspoons honey
- ⅓ cup dried cranberries
- Place the almond flour and baking soda in a blender or food processor. Whirl 2 tablespoons of the coconut oil into the flour and baking soda, making sure the oil is well incorporated.
- In a large bowl, whisk together the eggs, almond milk, lemon juice and zest, and honey. Then stir in the almond flour mixture and mix well. Fold in the cranberries and pecans, and refrigerate dough for about 15 minutes to chill it well.
- While dough is chilling, preheat oven to 350°F and line a cookie sheet with parchment paper.
- Remove dough from fridge, form it into a ball, and place it on a board or work surface dusted with almond flour. With your hands, shape the dough into a rough 6”x6” square, then cut it into quarters to form four squares. Cut each square in half diagonally, forming two small triangles per square.
- Using a pastry brush, coat the top of each triangle with melted coconut oil, and place each triangle on the cookie sheet (use a spatula to keep scones from losing their shape). Bake for 15 to 18 minutes, or until scones are golden brown.
2. Fruity Muffins
With walnuts, strawberries, and blueberries, these muffins are full of sweet fruity flavor, nutty crunch, and plenty of antioxidants.
- ⅓ cup plain yogurt
- 2 tablespoons coconut oil, melted
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- ¼ teaspoon apple cider vinegar
- 1¾ cup almond flour
- ½ teaspoon baking soda
- 3 eggs
- ¼ cup diced fresh strawberries
- ¼ cup fresh blueberries
- ¼ cup walnuts, chopped
- Preheat the oven to 350°F. Use a pastry brush to oil eight of the muffin cups with the melted coconut oil.
- In a blender, place all the liquid ingredients except the eggs, and place the dry ingredients on top of the liquid. Whirl on low for about 15 seconds, and then add the eggs and whirl on low speed once again for another 15 seconds. Increase speed to high, and whirl until ingredients are just combined (about 20-30 seconds). Do not over-mix, or your muffins will be tough.
- Place the batter in a large mixing bowl and fold in the berries and walnuts, and distribute batter among the eight oiled muffin cups. Bake for 15 to 18 minutes, or until a toothpick comes out clean.
- When muffins are done, allow them to cool about 5 minutes before running a knife around the edge of the cups to loosen the muffins. Then turn muffins out onto a piece of parchment paper.
3. Crunchy Cupcakes
You will love these naturally-sweetened alternatives to sugary commercial cupcakes. The dates give the cupcakes a moist sweetness that makes them taste “naughtier” than they are.
- 1 ½ cups almond flour
- ½ cup honey
- ½ cup coconut oil, softened
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1 cup almond milk
- 1/4 cup dates, chopped small
- 1/3 cup sunflower seeds, raw
- 2 eggs
- Preheat oven to 350℉. Mix the softened coconut oil, eggs, milk, vanilla, dates, and honey on medium speed of a stand mixer. Turn to low speed and add the almond flour a little at a time, and then add the baking powder.
- Place cupcake papers into a 12-cup muffin tin and scoop about ¼ cup of batter in each lined cup. Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean. Cool on a wire rack.
Celebrate Healthy Bones Throughout The Holidays
Isn’t it good to know that holiday baking can be healthy for your bones? Putting together holiday treats and meals can be a celebration of healthful eating with recipes like these, and with the variety of festive dishes you’ll find in Bone Appétit, the Save Our Bones cookbook.
The wide variety of recipes in Bone Appétit lends itself to all occasions, all year long. With over 200 recipes for main dishes, appetizers, soups, desserts, and much more, you’re sure to find many options for this time of year.
How about Chocolicious Waffles (pg. 7) and Fruit Medley (pg. 10) for a holiday breakfast or brunch? Warm your guests with a steaming pot of Carrot Ginger Soup (pg. 42) or Curried Pumpkin Bisque (pg. 47), served with a side of Split Second Turkey Salad (pg. 62).
For entertaining, you can serve a spread of bone-healthy appetizers like Vivian’s Veggie Quesadillas (pg. 30), Zucchini Minis (pg. 36), and Whimsical Wraps (pg. 35) filled with asparagus, tomatoes, and quinoa.
And don’t forget dessert! Even sweet treats can be a part of a bone-smart diet, such as Spiced Apple Cake (pg. 125), Chocolate Banana Pudding (pg. 131), or Gingerbread Cake (pg. 124).
And that’s just the beginning!
Eat Your Way to Stronger Bones!
Discover over 200 mouth-watering bone healthy recipes for breakfast, smoothies, appetizers, soups, salads, vegetarian dishes, fish, and plenty of main courses and even desserts!
With Bone Appétit, you can enjoy making holiday meals and baking gifts for loved ones knowing that you’re contributing to their bone health, not undermining it.
Enjoy bone-smart holiday cooking this year, and don’t forget to share!
Till next time,