If you’re staying with friends over the holidays, you know the polite thing is to bring a hostess gift. Instead of picking up yet another scented candle or bottle of wine, give something with a personal touch by making it yourself. We’ve gathered 3 of our favorite easy, healthy recipes, all of which are sure to get you invited back.
Gluten-Free Honey-Almond Granola
- Serves: 4
- 3 cups organic gluten-free rolled oats
- 1 cup slivered almonds
- 1/2 cup cashews
- 1/2 cup pumpkin seeds
- 3/4 cup unsweetened shredded coconut
- 1/4 cup bee pollen, optional
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- Pinch of ground cloves, optional
- 1/3 cup plus 2 Tbsp. raw honey
- 1/4 cup unrefined coconut oil
- 3/4 tsp. fine sea salt
- 1 tsp. vanilla extract
- 1 cup dried cranberries or golden berries
- Preheat oven to 250ºF; line a large baking sheet with parchment. In a large bowl, combine oats, nuts, coconut, bee pollen (if using), and spices. In a separate bowl, whisk together honey, oil, vanilla and salt. Pour the honey mixture into the oat mixture and stir until well combined.
- Spread mixture evenly on baking sheet. Bake for about 1 hour and 15 minutes, stirring every 15 minutes, until golden brown. Transfer to a bowl, stir in cranberries and let cool, stirring occasionally. Store in an airtight container at room temperature.
This recipe was originally published on BeekeepersNaturals.com.
Coconut Almond Macaroons
- Serves: MAKES ABOUT 30
- Total Time: 35 MINUTES
- Active Time: 20 MINUTES
- 2 cups/160 g unsweetened shredded coconut
- 1 cup/95 g sliced raw almonds, plus more as needed
- 2/3 cup/100 g coconut palm sugar
- 1/4 teaspoon fine sea salt
- 2 large organic, pasture-raised, or antibiotic-free egg whites
- Preheat oven to 350°F/160°C. Line two baking sheets with parchment.
- In the bowl of a food processor, combine the coconut, almonds, sugar, and salt and pulse until finely chopped. Add the egg whites and pulse until the mixture is evenly moistened and will hold together when you squeeze a handful of dough. (If the mixture is too dry, add water 1 or 2 teaspoons at a time.)
- With dampened hands, roll the mixture into 1-inch/2.5 cm balls and arrange about 1 inch apart on the prepared baking sheets. Slightly flatten each ball and garnish with an almond slice. Bake until the bottoms are lightly browned, 15 to 18 minutes. Transfer to a wire rack to cool completely.
Ways to vary your macaroons
Replace 1/4 cup/25 g of the almonds with cacao nibs or coarsely chopped dried fruit, adding it to the food processor along with the rest of the almonds.
Roasted Pecans with Rosemary, Olive Oil, and Sea Salt
- Serves: MAKES 3 CUPS/300 G
- Total Time: 15 MINUTES
- Active Time: 3 MINUTES
- 3 cups/300 g raw pecan halves
- 2 tablespoons organic extra-virgin olive oil
- 1 tablespoon chopped fresh rosemary
- Fine sea salt to taste
- Preheat the oven to 375°F/190°C.
- Arrange the pecans on a large, rimmed baking sheet and bake until browned and fragrant, about 12 minutes.
- While the nuts are still warm, return them to the bowl and add the oil, rosemary, and salt to taste, tossing to evenly coat. Return the mixture to the baking sheet, set the sheet on a wire rack, and let cool to room temperature.