Here we are in mid-December, and if you’re like me, you’ve still got quite a list of folks to gift! One of my favorite ways to show appreciation for the many people in my life who I’m grateful for–including my mechanic, mail carrier, staff in my kids’ doctors offices, the admin folks at their schools, George’s therapists, June’s dance teacher–is to make them something delicious from my kitchen. I have a big list and a limited budget, so I always look for something that serves a big bang for a small buck! This year, I’ve been working on my spiced nut recipes and am really excited to share it with you! Most recipes for spiced nuts have tons of butter and refined sugar, but these are super tasty with just a bit of honey.

Because I believe that cooking is a great way to create connection and communication with my kids, I like to get them involved in the process of making the gifts we’re going to share. Last year, my son George, who is 8 and has autism, had a blast making these nuts and we’re planning to get started again this week.

By the way, on Friday, December 9th, I’ll be doing a free, live webinar on gluten-free, casein-free cooking for Hanukkah, Christmas and Kwanzaa. It’ll be just 30 minutes or so starting at 11:30am EST. Please join me!

I’ll show you the recipe with some pictures of our process below:

Spiced Nuts

Ingredients:

• 3 cups nuts of your choice (try walnuts, almonds, pecans, etc.)
• 1 egg white
• 1/3 cup honey
• 2 t. cinnamon
• 1 t. cardamom
• 1/2 t. sea salt

Directions:

1. Preheat oven to 350 degrees F.

2. Help your child unroll some foil over a baking sheet.

3. Look at the nut selections and measure out three cups of your favorite nuts.

4. Your child can dump them out onto the baking sheet.

5. Show your child how to spread the nuts evenly over the baking sheet.

6. Mix the egg white and honey in a small bowl. Help your child measure the spices and salt and add to the egg-honey mixture.

7. Slowly pour over the nuts.

8. Bake for 15-20 minutes until nuts are crisp but not burned!

When the nuts cool down, your kids can help put them into small jars and wrap with pretty ribbons. Be sure to save some for your family to enjoy. Beware: These nuts are addictive!

Ingredients:

• 1 cup coconut oil
• 6 tbsp unsweetened apple sauce
• 1 tsp salt
• 2 tbsp pure vanilla extract
• 3/4 – 1 ¼ cup agave
• 2 cup gluten-free flour mix
• ¼ c flax meal
• 1 tsp baking soda
• 1 ½ tsp xanthan gum
• 1 cup chopped nuts and/or dried fruits

Directions:

1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper.

2. In a medium bowl, mix together the oil, apple sauce, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.

3. Scoop the dough onto the prepared baking sheets, in 1-inch-diameter portions, spacing them 1 inch apart. Gently press each with the heel of your hand to help them spread.

4. Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.

5. Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering.

Corn Fritters

From “A Primitive Diet” by Beverly Southam

Ingredients

• 1/2 cup brown rice flour
• 1 tablespoon potato flour
• 1 tablespoon arrowroot or corn flour
• 1/2 teaspoon baking powder
• 1 large egg
• 1/3 cup filtered water
• 2 cobs of fresh sweet corn
• 2 shallots and green tops sliced
• 2 tablespoons fresh coriander or parsley chopped
• 1/4 teaspoon salt
• Grind of fresh pepper (optional)
• 2 tablespoons oil

1. First take a sharp knife and trim the corn from the cob and put aside.
2. Sift together the flours and baking powder three times to distribute the baking powder evenly.
3. Place egg, water, salt and pepper into a bowl and whisk lightly.
4. Sift in dry ingredients and stir to form a thick batter.
5. Add corn, shallots and coriander and gently combine.
6. Heat pan on medium heat with the oil and place in generous tablespoons of mixture.
7. Cook on one side til lightly brown then with a spatula turn to cook the other side.
8. Serve hot with a sauce, such as tomato sauce, on a bed of greens or serve with salsa.

Butter Pecan Cookies

By Christina Gentile,
NFCA Intern

Ingredients

• 3/4 cup chopped sugar-roasted pecans
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/3 cup sugar, plus more for coating
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups GF flour (3/4 cup Bob’s Red Mill + 1/2 cup Whole Grain Sorghum)
• 1 Tbsp Xanthan Gum

Directions

1. Preheat oven to 350°F.
2. With an electric mixer, cream butter for a minute.
3. Add 1/3-cup sugar and cream for one minute.
4. Beat in vanilla, salt, GF flours, and xanathan gum, scraping the sides of bowl, just until dough comes together. Fold in pecans.
5. Line a large sheet pan with parchment paper.
6. Beat the egg whites; add water and vanilla. Mix well.
7. Separate dough into 12 pieces; squeeze dough to shape into balls.
8. Roll dough balls in sugar. Place 3 inches apart on a baking sheet.
9. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
10. Bake until golden brown, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

Cantaloupe Soup

From “A Primitive Diet” by Beverly Southam

Ingredients

• 3 cups fresh pineapple or apple juice
• 1 cup fresh coconut milk or canned coconut cream or organic rice milk
• 2 cups cantaloupe balls
• Chopped mint
• Crushed almonds, pecans, or both

1. Blend together the juice and coconut or rice milk.
2. Add the cantaloupe balls and serve garnished with mint and nuts.