Sunrise nutritionist, Sarah Di Lorenzo, reveals how you can cater for family and friends who may have dietary requirements if you are hosting a gathering for Christmas lunch or dinner this year.
GLUTEN FREE CHRISTMAS CAKE
Ingredients –
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400 grams of mixed dried fruit
3/4 cup of walnuts chopped
1 orange zest
1 1/2 cups of almond flour
1/2 cup of coconut flour
Pinch of salt
1/2 teaspoon of bicarb soda
2 teaspoons of cinnamon
2 teaspoons of mixed spice
5 eggs
1 tablespoon of vanilla extract
1/4 cup off coconut oil
Juice of 1 orange
Method –
Soak the fruit in boiling water for around 20 minutes go get it soft. You can use any dried fruit you choose, I always use dates, sultanas and cranberries as my top choices.
Preheat the oven to 150 degrees c and line a cake tin with baking paper.
Mix the dried ingredients well, add the zest and walnuts. Mix the wet ingredients in another bowl.
Slowly add the wet to dry and combine Add the fruit that you have drained, just fold it in. Add to the cake tin and bake for around 1 hour or until it is cooked in the centre.
Cool and enjoy.
CHERRY BERRY CHEESECAKE
Ingredients –
1 cup of almond flour
1/4 cup of butter
450 grams of cream cheese
1 cup of Greek yoghurt
2 eggs
1 tablespoon of vanilla extract
1/2 cup of erythritol or stevia
Juice of 1 small lemon (or 1/2 a big lemon)
Top with fresh berries and cherries
Method –
Preheat the oven to 160 degrees.
Mix the almond flour and melted butter and press into the boot of a greased pie dish,
Mix the cheese and sweetener and then add the eggs slowly, one at a time, the vanilla and then the lemon juice.
Pour the mix over the crust and smooth it over bake for 45 minutes but just really until the centre of the cheesecake is cooked
Cool and then garnish with fabulous cherries and berries.
STUFFED ROAST PUMPKIN
Ingredients –
1 butternut pumpkin around 2kg
2 tablespoons of extra virgin olive oil
1 eggplant cut lengthways in 1/2
1 zucchini cut lengthways in 1/2
1 capsicum
1/4 cup of pistachio nuts (shells removed)
1 trimmed leek
4 cloves of chopped garlic
1 cup of fresh basil chopped
2 cups of cherry tomatoes
Salt and pepper
Method –
Preheat the oven to 200 degrees c and line a baking great with baking paper
Cut the pumpkin in 1/2 lengthways and remove the seeds, drizzle with some olive oil, wrap in coil and bake for an hour,
Place the eggplant zucchini and capsicum on the tray as well, drizzle and bake for 30 minutes.
When ready discard the skin of the capsicum and cut the capsicum int strips.
Revome the flesh from inside the pumpkin but leave a boarder.
Add the pistachios to a fry pan until golden, add the garlic and leek, salt and pepper, add 1 cup of the pumpkin flesh, basil and combine well.
Place the pumpkin skin side down and oil the cavities with the mix, top with eggplant, zucchini and capsicum and then put the pumpkin back together with string and glad wrap and into the fridge over night.
The next day preheat the oven to 180 degrees, remove the plastic, keep the string on and roast for 25 minutes.
Add the tomatoes around the baking tray.
Serve with extra pistachio nuts and a fresh handful of chopped basil.
CHRISTMAS CAULIFLOWER CASSEROLE
Ingredients –
2 head of cauliflower washed and chopped
1/2 cup of grated cheddar
1/2 cup of grated parmesan
3 cloves of garlic
1 1/2 cups of milk
2 tablespoons of almond flour
Pinch of ground nutmeg
Pinch of salt and pepper
Pinch of chilli
1 tablespoon of olive oil
Method –
Preheat the oven to 180 degrees and line a baking tray with baking paper.
Grease a baking dish, add the cauliflower and in the baking dish and drizzle lightly with olive oil, season with salt and pepper and toss well and into the oven for 10 minutes.
While the cauliflower cooks time to make the cheese sauce but adding the oil, garlic and flour to a sauce pan and whisk.
Slowly add the milk and let it thicken on a low heat.
Add the cheese, chilli and nutmeg. Pour over the cauliflower from the oven, add the parmesan.
Bake for 10 minutes.
Garnish with parsley and enjoy