Christmas recipes

Enjoy some delicious Christmas recipes to add deliciousness to your meals.

Gluten Free Nut and Seed Slice

• 200g mashed potato, cold
• 3 eggs
• 200g chocolate chips
• 70g chopped cashew nuts
• 70g slithered almonds
• 70g pumpkin seeds
• 2 cups desiccated coconut

1. Preheat the oven to 180°C.
2. Spray a 20 cm square tin with oil and line the bottom with cooking paper.
3. Beat the mashed potato and eggs together in a bowl until creamy. Then stir in chocolate chips, nuts, almonds, pumpkin seeds and coconut.
4. Press into prepared tin and bake in preheated oven for about 30 minutes, until just starting to turn golden.
5. Cut into squares with a sharp knife and then leave in the tin until cold.

Variation: For a crisper slice, bake mixture, as prepared as above, in a sponge roll tin.

Lemon Cake

• 200 mls canola oil
• 200g caster sugar
• 4 eggs
• 175g ground almonds
• 250g mashing potatoes, cooked, mashed and cooled
• zest 3 lemons
• 2 tsp baking powder

1. Heat oven to 180°C.
2. Spray a 20 cm round cake tin with oil and line the bottom with baking paper.
3. Beat oil and sugar until light, then gradually add the eggs, beating after each addition.
4. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
5. Pour into the tin and level the top. Bake in preheated oven for 40-45 minutes or until golden, and a skewer inserted into the middle comes out clean.
6. Cool for 10 minutes, then turn out onto a wire rack.
7. Cool completely before slicing.

Variation: Drizzle the warm cake with a lemon glaze.

• 4 Tbsp white sugar
• juice 1 lemon

Heat sugar and lemon juice together, then spoon over the top of the cake, letting it drip down the sides.

Sticky date slice

• 300g dates, pitted and chopped
• 1½ tsp gluten free baking soda
• 1 cup water
• 100 mls canola oil
• 1 cup soft brown sugar
• 3 eggs
• 2 tsp orange zest
• 2 cups mashed potatoes
• 70g walnuts
• 70g pumpkin seeds, optional

1. Preheat oven to 180°C.
2. Spray a sponge roll tin with oil and line the bottom with paper.
3. Place the dates in a saucepan, add baking soda and water, and heat until boiling. Lower heat and cook until soft and mushy.
4. Mix the oil and sugar together and beat until creamy. Add eggs, one at a time and beat after each addition.
5. Stir in orange zest, mashed potato, walnuts, and pumpkin seeds if using and mix well.
6. Pour into prepared tin and bake in preheated oven for 30-35 minutes or until firm to the touch.
7. Cool in the tin then slice.

Variation: Serve as a dessert with a caramel sauce.

Meri Kirihimete