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Novel’s Winter Warmers

17 December 2020

It’s beginning to look a lot like Christmas! And we think it’s fair to say tis the season to indulge! But if you are anything like us and you have started the Christmas celebrations early this year then you may already be fed up of the sight of Chocolate (we are about one box of celebrations away from turning into a Twix).

Which is why we have rounded up not only some delicious festive winter recipes, but ones which are healthy too, and all guaranteed to make you feel warm and fuzzy inside. Remember, you don’t need to be a chef to whip up some tasty treats, just follow the instructions below and you will be right on track!

Chai Spiced Almond Snowball Cookies
Naturally gluten free
Prep time: 1 hour 20 minutes
Cook time: 10 minutes
*For a vegan alternative, use 1/4 cup melted coconut oil instead of butter and mix together with all the ingredients (except the powdered sugar).

  • 1/4 cup butter, at room temperature
  • 3 tablespoons coconut sugar
  • 1 1/4 cup almond flour
  • ¼ cup cornstarch
  • 1/2 teaspoon vanilla extract
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon ground ginger
  • 1⁄2 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1/8 teaspoon salt
  • ¼ cup powdered sugar, for dusting

 

Mix together the butter and sugar until fully combined. Add the remainder of the ingredients (except for the powdered sugar) and mix again until you achieve a cohesive dough. Make one big ball of dough, wrap it in plastic and refrigerate it for at least 1 hour.

Preheat the oven to 160C fan and line your baking tray with parchment paper.

After an hour, roll your doll into approximately 20 1-inch balls. ** make sure you do this quickly to avoid the butter softening! We recommend keeping half of the dough in the fridge while rolling out the first half.

Place the cookies onto the baking paper and bake for 8 minutes until the cookies are light golden brown but still soft – make sure you give them a jiggle, so they are evenly bake.

Remove the cookies from the oven and cool them for 10 minutes and then transfer to a wire rack.

When completely cool, place ¼ cup powdered sugar on a plate and roll each ball in the sugar until coated, store them in a container in a dry/cool space.

Healthy Gingerbread Cookies
Prep time: 1 hour 10 minutes
Cook time: 10 minutes

  • 1 cup + 6 tbsp (165g) white whole wheat flour
  • ¾ tsp cornstarch
  • ¼ tsp baking powder
  • 1 ½ tsp ground ginger
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • 2 tbsp (28g) unsalted butter or coconut oil
  • 1 large egg
  • 1 ½ tsp vanilla extract
  • ¼ cup (60mL) molasses

 

Whisk together the flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, cloves in a medium bowl.

In a separate bowl, whisk together the butter, egg, vanilla extract and molasses. Slowly add in the flour mixture.

Transfer the dough to the centre of a large sheet of plastic wrap, and shape into a 1”-tall rectangle. Cover the top with another large sheet of plastic wrap. Chill the dough for at least 1 hour.

Preheat the oven to 150C fan, and line two baking trays with parchment paper.

Leaving the cookie dough between the sheets of plastic wrap, roll it out until its half as thick. Lightly flour your cookie cutter and press it into the dough. Reroll the unused dough, and repeat.

Place on your tray and bake your cut out cookie dough for 8-10 minutes. Remove from the oven and let them cool for 5 minutes before putting them on a wire rack.

Decorate how you wish! Icing sugar and chocolate buttons are always a great addition.

Vegan Aubergine and Chickpea Bites
Prep time: 20 minutes
Cook time: 1 hour

  • 3 large aubergines, halved
  • 2 garlic cloves
  • 2 tsp coriander
  • 2 tsp cumin seeds
  • 400g can chickpeas, drained
  • 2 tbsp gram flour
  • 1 lemon, ½ zested and juice
  • 3 tbsp polenta

 

For the dip

  • 1 tbsp harissa
  • 150g coconut dairy-free yogurt

 

Heat oven to 200C/180C fan. Spray the aubergine halves generously with oil, then put them cut-side up in a large roasting tin with the garlic, coriander and cumin seeds. Roast for 40 mins until the aubergine is completely tender.

Scoop the aubergine flesh into a bowl. Use a spatula to scrape the spices and garlic into the bowl. Add the chickpeas, gram flour, lemon zest and juice and mash together.

Shape the mixture into 20 balls and put them on a baking tray lined with baking parchment, then leave to chill in the fridge for at least 30 mins.

Heat oven to 180C/160C fan/gas 4. Tip the polenta onto a plate, roll the balls in it to coat, then return them to the tray and spray each one with a little oil. Roast for 20 mins until crisp, hot, and golden. Serve with the harissa yogurt and lemon wedges!

 

There you go! We hope you like our recipes, make sure you leave a comment below and add any of your favourites!

Merry Christmas from Novel!

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