Healthy Holiday Baking!

Spending the better part of the last two-and-a-half years living in a dorm and then a sorority house has left me with what could be called “oven envy,” which is infinitely worse around the holidays. As someone who loves to cook and bake, I eagerly await going home for winter break and whipping up gluten-free and vegan goodies while listening to Christmas music (Michael Bublé please!). The holiday recipes below are easy and delicious and, most importantly, they will help you steer clear of the partially hydrogenated oils and artificial ingredients and preservatives that are found in store-bought treats! For those of you who are just as anxious to get back to a warm oven and fully stocked pantry as I am, here are some yummy recipes to share with friends and family with vegan/healthier substitutions in parentheses!

 
 
Pumpkin Bread
1 egg (or 1.5 tablespoons ground flax mixed with 3 tbsp warm water, let sit 3 minutes)
3/4 cup sugar (or raw turbinado sugar)
1/3 cup plus 3 tablespoons unsweetened applesauce
1 cup pumpkin puree
1 tablespoon vanilla extract
1/2 cup oil or butter (I used coconut oil)
2 cup all purpose flour (or gluten free baking blend)
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon sea salt
 
Preheat your oven to 350 degrees and oil a 9×4 inch loaf pan. Combine wet and dry ingredients in separate bowls and then stir together until just combined (do not overmix). Add 1 cup of chocolate chips if you’re feeling daring and then pour the mixture into the loaf pan, sprinkling the top with some sugar. Bake for 35-40 minutes or until a toothpick come out clean. Let it cool on a wire rack and eat up!
 
 
Peppermint Macaroons
1 cup coconut butter (made by blending 2+2/3 cups shredded unsweetened coconut until smooth)
2 cups shredded unsweetened coconut
3/4 cup liquid sweetener like agave nectar, brown rice syrup or maple syrup
1 vanilla bean
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/2 teaspoon sea salt
 
Preheat your oven to 300 degrees and line a baking sheet with wax paper. Mix all the ingredients together in a bowl and place on the baking sheet in 1-2 tablespoon scoops. Bake fore 23-28 minutes or until the bottoms are golden. Allow them to cool for 25 minutes no matter how tempted you are to try them!
 
Ginger Cookies
2 cups all purpose flour (or gluten free baking blend)
1/2 cup sugar (or raw turbinado sugar)
1+1/2 tablespoons ginger powder
1 tablespoon grated ginger
1/4 cup water
1/4 cup molasses
1/3 cup oil or melted butter
3/4 teaspoon sea salt
1/5 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking soda
2 teaspoons baking powder
 
Preheat your oven to 375 degrees and line a baking sheet with wax paper. Combine wet and dry ingredients separately and then mix them together. Keep kneading the dough until the mixture comes together and add 1 tablespoon of water if the dough is too dry. If you want to use a cookie cutter you can freeze the dough before rolling it out or you can just roll the dough into 2 tablespoon balls and then roll them in sugar before putting them on the baking sheet. Bake them for 8-10 minutes and let them cool at least 15 minutes. Enjoy them with a cold glass of eggnog!
 
Adapted from:
http://www.sheletthemeatcake.com/2010/10/gluten-free-and-vegan-pumpkin-b…
http://ohsheglows.com/2011/02/20/detox-blonde-macaroons/
http://kblog.lunchboxbunch.com/2010/11/molasses-ginger-cookies-vegan-rec…