Homemade gifts are a great way to save money and share the spirit of the season in a way that is thoughtful and unique. Help those on your list get a head start on their New Year’s resolution with these two healthy homemade gifts. There is no sweeter way to show you care.
Dorie Greenspan’s Puffed Grain and Miso Cookies
Who says cookies have to be naughty? These crisp gems say nice with their winning combination of white sesame seeds, peanuts and dried goji berries. Bring these as a hostess gift to your next cocktail party to share a delightful bite everyone will love.
3 ¼ cups puffed rice cereal
1 cup salted peanuts, coarsely chopped
¾ cup puffed whole grain cereal or puffed barley cereal
1/3 cup plump dried goji berries (raisins or cranberries could work), optional
¼ cup white sesame seeds
1 tsp. fleur de sel or ½ tsp. fine sea salt
1/3 cup plus 2 Tbsp. brown rice syrup
2 Tbsp. light-color miso paste
2 tsp. olive oil
1 tsp. toasted sesame oil
1. Position racks to divide oven in thirds and preheat to 325F. Lightly coat 2 ½ inch muffin cups with nonstick cooking spray.
2. In a very large bowl toss together the puffed rice, peanuts, puffed whole grain, dried fruit (if using), sesame seeds, and the salt.
3. In a small saucepan bring rice syrup just to a boil over low heat (or boil in the microwave). Remove syrup from heat; let stand for two minutes. Add miso and both oils, whisk to blend (It’s Ok if the miso doesn’t dissolve completely, leaving little strands).
4. Pour warm liquid over the dry ingredients. Using a silicone spatula, stir for a few minutes until all is moistened. Fill each muffin cup with 2 Tbsp. of the mixture; press flat with the bottom of a jar. Bake for 15 to 18 minutes (rotate the pans front to back after 8 minutes) or until cookies are golden brown. Transfer to wire racks and cool completely. Makes 36 to 40 cookies.
Bonus – only 56 calories per cookie. A Toll House cookie has a whopping 90 calories!
From Better Homes and Gardens
Guilt free Peppermint Brownies
These easy to make treats are a feel good nod to the season.
1 15-ounce can low-sodium black beans (yes, black beans!)
1/3 cup coconut oil
1/4 cup unsweetened cocoa powder
1/8 teaspoon salt
2 teaspoons vanilla extract
1/2 cup honey
2 drops Peppermint essential oil
1. Preheat oven to 350°F.
2. Rinse and drain black beans.
3. Melt coconut oil on stove until clear.
4. Blend all ingredients except eggs in food processer until smooth.
5. In a separate bowl, lightly whisk eggs until well beaten.
6. Fold into chocolate mixture.
7. Pour mixture into a greased 8×8 pan and bake 25–30 minutes.
8. Let cool 15 minutes then cut.
9. Let cool another 15 minutes and serve.
From the Young Living Blog