This is a lighter cake that is full of the yummy fruit and tastes very good. That is if you like Christmas cake...
I’ve never made a traditional Christmas cake before, so this was quite the baking experience for me. I guess I really didn’t care for them till my husband started buying them. I think I have learned to like them. So while having some store bought cake and tea Sunday afternoon, I decided I must be able to make a better Christmas cake. And at the last minute! When I was searching the world wide web, the only recipes I liked were from the UK. So no ‘cup’ measurements; I was going to bake by weight.
The original recipe was raisins and more raisins and currants. I wanted something a little different. You will see I put in dates, craisins, dried apricots and cherries, and whole pecans. Feel free to doctor up this recipe to your liking. Just substitute one thing for another. Add different or more nuts, more glace cherries and less of some of the others.
I was tasting the dough as I made the cake and was really afraid it was going to be sickly sweet. I did cut down the brown sugar and the honey. Ohhh... I was not thinking this was going to be good. Then when I added the beer to the batter, it took that super sweet taste away. I used a pilsner from a craft brewery - not my favorite kind of beer at all. But it did the trick. I know beer in your Christmas cake! Yes you do expect Christmas cake to be sweet but not super sweet - or you don’t want it to be. A hoppy IPA would work too.
It probably took me a couple of hours total to make the cake (not including the baking). I wasn’t in a hurry though. I prepped the dried fruit the night before so it could soak in the brandy. The next day it was just a matter of making sure the butter and eggs were at room temperature and everything was ready to go.
This recipe is adapted from www.cottagesmallholder.com To make a 9 inch round cake (4” deep). LAST MINUTE CHRISTMAS CAKE by Jayne Holgate Prep Time: 2 hrs Cook Time: 2 hrs Keywords: bake Christmas cake winter
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Ingredients
Instructions Preheat oven to 325 degrees fahrenheit. Line the base and sides of the 9″ cake tin with a double thickness of baking parchment and approximately 1 ½ inches above the rim. Using a beater, cream the butter and sugar together until light and fluffy Add 1 egg at a time, beating well between each egg. Using a spatula, gently fold in the flour, lemon zest and spices. Fold in the beer and honey and stir gently until well blended. Add the fruit and ground almonds and stir gently. Transfer the mixture to the lined cake tin. Make a hollow in the centre of the mixture approximately 2″ wide and 1″ deep. Bake in the centre of a preheated oven for about 2 hours. Depending on your oven, it may need a little longer. Rotate the cake every ½ hour - of course this depends on your oven too. Check that it is cooked by inserting a skewer into the middle – this should be clean when removed. The centre should feel firm and spring back when touched. If the cake starts to get to brown, cover with a piece of parchment paper. Turn out onto a wire rack. When it is cold, make a few holes in the top and bottom of the cake (using a skewer) and feed the cake with the 75 to 125 mls of brandy. Wrap the cake in parchment paper and store in an airtight container or cover with foil until you need it.
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These bars are great to have on hand. They are packed full of all the good things you need to get you going in the morning or when you’re hiking up that mountain or just to survive that busy, busy day.
Throw these granola bars together in no time at all. Mix, press and bake. Easy as that!!
I always make a 9 x 13 pan. They keep well in the freezer. But if you only want a few, half all the ingredients and press into an 8 x 8 pan. There is minimal honey in this recipe so you won’t get that sickly sweet granola bar taste. I’ve added the egg to help hold them together. The chia seeds in water (chia egg) also really helps keep these together without overdoing the honey. Don’t be afraid to change up the seeds and dried fruit. Don’t have hemp seeds? Just add more sunflower seeds. PALEO GRANOLA BARS by Jayne Holgate Prep Time: 20 minutes Cook Time: 20 minutes Keywords: bake snack breakfast paleo gluten-free vegetarian almond flour
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Ingredients
Instructions Preheat oven to 350 degrees. Line a 9 x 13 pan with parchment. Combine chia seeds and water and let sit while you’re mixing everything else. These are easy to mix my hand. Combine almond flour and salt in a bowl. Mix together coconut oil, honey, eggs, water and vanilla and add to the almond flour. Add chia seed mixture to it and mix very well. Add in coconut, pumpkin,sunflower, chia and hemp seeds, almond slivers and dried fruit until combine until well mixed. Press dough into an 9 x 13 baking dish. You need to ensure the mixture is well pressed into the pan. This will help the bars hold together. Bake for 20 minutes. Let bars sit until cool. Cut, wrap and store. These freeze very well and are ready to go when you are.
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You just have to take advantage of all the the fresh produce at the farmer’s market at this time of year. I was there yesterday and everything looked soooo good!
The tomato is from my garden. There is nothing like home-grown tomatoes for flavor. I used fresh corn, cut off the cob. I buy fresh corn on the cob, cut off the kernels and freeze it. No, I don’t par-boil it, but it never lasts long in the freezer anyway. The fresh corn just adds to the deliciousness of this recipe.
If you just want salad on the side with your grilled protein, omit the shrimp. It will be just as tasty. It will make a great vegetarian salad without the shrimp too.
This salad is quick and easy to throw together and will keep if you are taking it for lunch. Yum Yum!! Makes 1 large serving or 2 smaller servings. I adapted this recipe from A Bite of Health Nutrition. FRESH ZUCCHINI NOODLE & SHRIMP SALAD by Jayne Holgate Keywords: no-bake raw salad side gluten-free grain free nut-free vegetarian
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Ingredients
Instructions Spiralize the zucchini into a bowl. Add the remaining ingredients. Salt & pepper to taste. It’s as easy as that!
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My good friend Myra and I discovered a version of these on our golf trip earlier this year. I just had to figure how to make them. We were sitting in the back seat of Barb’s Tahoe while she was filling up with gas, at the gas station in Kimberley. We sat there taking bites, analyzing the ingredients and typing them into my phone so I could figure how to make them at home. Chocolate and peanut butter!!! It doesn’t get much better than that!! Now if you are familiar with Kimberley, BC, there’s a gas station that has the most remarkable, fresh food, produce, baking… Sound weird? It’s the local organic market. Hahaha it was fun and the outcome was delicious!!
These are a great protein snack for the summer. Whether you are hiking, cycling or just need a quick fast snack. What I really love about them, is that they are raw. So no baking!
Be prepared to spend about an hour from start to finish. This recipe make around 33-34 ballzzz. I wrap them individually (which is what takes the time) and throw them in the freezer. Careful - they taste good frozen.
If you do not want to use peanut butter, any nut butter will work. All the seeds and coconut can be toasted or not. If you don’t like raisins, use all craisins or another dried fruit. It’s your choice.
If mixing the ingredients together by hand, be prepared for some work. The dough will look crumbly, but that’s ok. Once you scoop them into balls and roll them in your hands, they will stick together.
These are Myra and my new favourite! POWERRRR BALLZZZZZZ by Jayne Holgate Prep Time: 60 minutes Keywords: no-bake raw snack gluten-free vegetarian
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Ingredients (33 ballzzz)
Instructions In a large bowl or mixer with a dough hook attachment, combine all dry ingredients (not the chocolate chips). This mixture is too heavy to use a regular mixmaster. If you have one that will make bread, use that. Otherwise, mix my hand and get a good workout. Melt honey and peanut butter and add. Mixture will be crumbly. Now add the chocolate chips. If you add them before everything is mixed together, you will end up with them mushed all together. Scoop out about ¼ cup and roll into a ball. Work until smooth and it holds together. Wrap in plastic wrap. Freeze balls in a plastic container or bag so they don’t melt and are ready to get packed on your next trip! Dried fruit can be substituted to your liking. Dark chocolate chips, and natural peanut butter are recommended. If all your ingredients are room temperature you should be able to stir to combine. If this is difficult you can warm in the microwave for a few seconds or even place the bowl in an inch or two hot water for a few minutes to soften everything. Once this is combined add the remaining ingredients. Makes approximately 30 power balls. I had 33 last time.
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This has become a favorite. It keeps well and makes for an excellent lunch.
This salad came about shortly after I started eating paleo. The cauliflower has a similar consistency and is a healthy alternative to bulgur wheat/couscous. More vegetables!
Hope you enjoy this fresh and colorful salad with a bit a crunch. TABOULI - PALEO & GRAIN FREE by Jayne Holgate Prep Time: 20 minutes Keywords: grain free gluten-free paleo vegetarian
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Ingredients
Instructions Roughly chop the cauliflower into very small pieces. Some like the cauliflower the size of rice or smaller. Personally, I like them a bit larger. There’s no wrong way to do this. You can even use leftover cauliflower. Cook the cauliflower until just cooked - 6 or 7 minutes. It should still be a little crunchy. You just want to soften it a little. Pour into a strainer and run cold water over to cool off. In a bowl combine cauliflower, onions, tomatoes, cucumber and parsley. Combine lemon juice, olive oil, salt and pepper. Add dressing and stir until well coated. Add sunflower seeds just before serving. This salad can be stored in the refrigerator for 3-4 days. NoteIf storing for your weekly lunches or another day, consider adding the cucumber and sunflower seeds just prior to serving.
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I love dessert!! How can you tell?
This is a great mini dessert. You can change up the fruit or just do one flavor. I decided on raspberry with a chocolate base. Use your imagination! The chocolate can be made with dark, semi-sweet or sweet chocolate, depending on the intensity you want.
I made these with raspberry and chocolate - 2 of my favorite flavors. Then topped them off with the most amazing chocolate filled raspberries. They are not hard to make at all. Give it a try. I’ve served just the chocolate filled raspberries for dessert and they were a hit. Fresh and delicious!!
You will need 12 glasses (2 oz each) or small glasses/dessert bowls.
QUICK & SIMPLE MOUSSE – RASPBERRY & CHOCOLATE PARFAITS by Jayne Holgate Keywords: no-bake gluten-free almond flour spring Ingredients
Instructions CHOCOLATE FILLED RASPBERRIESUsing half of the chocolate filling recipe above, pour or spoon the chocolate into a small ziplock bag and seal. Cut a small hole in one of the corners of the bag and pipe the chocolate into the centres of the raspberries. Put in the frig. I place a few on top of the dessert for garnish and place the rest on a plate for nibblies. Two or 3 of them are not enough!!
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GINGERBREAD PUMPKIN LOAF - PALEO
This loaf is bursting with ginger, cinnamon and pumpkin. There’s fresh minced ginger added to the batter and WOW! So you gotta love ginger if you make this loaf. You could omit the fresh ginger if you don’t want the intensity that fresh ginger.
Molasses is the only sweetener. I really don’t think it needs any more, but it is all personal preference. Almond and coconut flour are great grain-free options. I like the combination.
I was looking for a pumpkin loaf to make for the long weekend coming up. When surfing the net, I decided that a gingerbread pumpkin combination would fit the bill - but of course I never seem to be able to find exactly what I want. When all the kids are home the seem to consume a lot of food - and they want good, healthy stuff. So this falls in line with that. If there are leftovers, I know all three of them will want to take some home. It’s a little harder for my daughter who is flying home, but I’m sure she will manage.
I usually slice up the loaf and freeze it in individual portions. Then it’s easy to have one for breakfast or a snack. I have even taken them on holidays. I don’t see these loaves lasting long. Maybe next time.
Happy Thanksgiving to you and your family! Enjoy your time with family. GINGERBREAD PUMPKIN LOAF - PALEO by Jayne Holgate Cook Time: 55 minutes Keywords: bake snack breakfast gluten-free paleo almond flour coconut flour Ingredients (2 loaves)
Instructions Makes 2 loaves. Preheat oven to 350 degrees. Line 2 loaf pans with parchment paper. Combine all the wet ingredients first. Mix well with a hand mixer. Then add all the spices, almond milk and coconut flour and mix well. Let sit for 5 minutes or so to allow the coconut flour to absorb the moisture. Add almond flour, baking soda and powder to mixture and only mix until just combined. If you find your batter too thick, you can add more almond milk if you need to. Optional: You can add chopped nuts in at this point if you want. 1 cup of pecans or a mixture of pecans and pumpkin seeds would taste good too. Bake for 55 minutes. Make sure your toothpick comes out clean when you test it. Allow to cool. This loaf will taste better tomorrow. So if you are freezing it, wait if possible till the following day so the flavor has a chance to develop.
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I was visiting my sister and she made this coleslaw. WOW!! If you have never been a fan of coleslaw, you will be after this. This is the time of year to make use of the fresh flavours coming from the garden. Not mine, but from the farmer market. The cabbage and carrots taste incredible at this time of year. It’s worth the trip.
This recipe is from Well Fed 2. I have made a few changes, just because I didn’t have fresh basil or parsley in the house. Feel free to experiment with it by using fresh basil or cilantro. Add some fresh bell peppers. They would work well too.
I added leftover Greek chicken from my Big Fat Greek Mess recipe below. It goes so well and adds the protein you need for a great lunch. Give it a try. I know you be hooked, like me. ASIAN COLESLAW by Jayne Holgate Keywords: raw salad paleo gluten-free nut-free paleo sugar-free vegetarian
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Ingredients
Instructions Make the dressing and let sit while you assemble the salad. Chop the cabbage thinly, shred the carrots. Add the dressing, parsley and basil. Mix the salad thoroughly so everything is well covered. Now if you can let it sit for an hour, it will taste better. I didn’t - I just could wait to eat it! This is one of those salads that will taste even better the next day. Perfect for leftovers or a salad you need to make ahead. Enjoy!
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I remember eating these chocolate bars when I was small. The kids even say they taste like Eatmore Bars. But these are a healthy protein bar.
No corn syrup in this recipe. In fact there is no added sweetener. The dried fruit adds more than enough sweetness. I do prefer these protein bars made with walnuts - I think they taste more like the chocolate bar than when made with peanuts. Both are good though.
I had a file for Eat More Bars and it must be old because it was not even close to the healthy energy bars I made for our hike at Lake Louise.
These are a no bake recipe, which works great for summer time when you don’t want to turn your oven on. I found this recipe at Delishably.com and love it. I made very few changes. They freeze extremely well and who doesn’t want or need extra bars for those busy times when you need a snack. Be careful - they are good even frozen.
Excerpt from Delishably
Health Benefits of Dates - Our ancestors ate wholesome, nutritious foods and one of them were Meedjool dates. Dates are very dense, keeping you full for a longer period of time. Some groups throughout history, leading lifestyle reminiscent of hunters and gatherers, relied heavily on dates. If you've never considered adding dried dates to your recipes, start considering it now! A good organic date is just about the closest thing to candy that nature produces.Although they have more calories than most fruits, they make up for it by being an excellent substitute for heavily processed candy and snacks. When comparing ounces, they are a better choice. More importantly dates are fat-free, sodium-free, cholesterol-free, and are loaded with fiber! All these factors are crucial to losing weight. Dates also have the following vitamins and minerals:
Dried dates do contain sugar, similar to eating raisins. They are still a better and healthier choice than the regular sugar in candy! Eat sensibly. One or two dates a day should be enough. PROTEIN BARS - NO BAKE by Jayne Holgate Prep Time: 15 minutes Keywords: raw snack gluten-free paleo sugar-free vegan vegetarian
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Ingredients
Instructions Add the pitted dates and coconut oil to your food processor and puree until they're smooth. The coconut oil will help blend the dates into a paste. The bars will not hold together if the dates are not fully blended. Add cocoa powder, cinnamon, flax seed, and vanilla. Mix until combined. Add nuts and pulse again. Watch closely. If you want larger pieces of nuts, don’t blend the nuts too much. I find that I need to break the date puree up by hand between pulses. Dump the date mixture into a bowl. Stir in dried cranberries or dried cherries. Line a 9 x 13 pan with parchment paper and press the mixture down. They should be about ½ inch thick. Alternately, you can make them into balls. Cover lightly and refrigerate until hard. Cover with saran wrap and refrigerate until for about 1 hour. The mixture needs to harden. Cut into squares and wrap individually then they’re ready to go when you need them. Store in the refrigerator or freezer.
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Oh so good, easy to make and healthy to boot!
A year or so ago we tried a new restaurant out Kimberley, BC. I had this huge baked potato topped with a chicken, Greek salad and tzatziki. It was delicious! So when I ran across a recipe on that was similar but served on fries, I just had to make it. This is Ashley and my take on Greek salad and chicken on baked fries. We ate till we were stuffed! I think I want to make it again for tomorrow night. It would make a great Friday night, end of the week dinner. It’s healthy and full of flavour. Feeds 3 large appetites or 4 average servings. GREEK SALAD & CHICKEN ON BAKED FRIES by Jayne Holgate
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Ingredients (3 or 4 servings)
Instructions Preheat oven to 425 degrees. Prepare 2 baking sheets. I line mine with parchment paper because I want an easy clean up. I’m lazy – what can I say. I also find that the fries really stick to the baking sheet if you don’t use parchment paper. GREEKCHICKEN Combine marinade ingredients in a bowl. Cut chicken into bite size pieces (sliced or chunks) and add to a marinade while your prep the fries. FRIES Don’t peel your potatoes - just clean them and cut them into fries (1/2 inch) or slice with your mandolin. Toss with olive oil (you want a minimum amount of oil or your fries will turn out soggy), chili powder, oregano, parsley, salt and pepper. BAKE Cook chicken for approximately 15 to 20 minutes depending on the size of the chunks or slices you have. Put the fries on the bottom rack and cook for 25 minutes. Flip/stir at 12 minutes. Fries and chicken should be ready to come out of the oven around the same time. SALAD Cut salad ingredients into a bowl and toss with olive oil, lemon, salt, pepper and oregano. ASSEMBLE Top Greek fries with chicken. Spoon the Greek salad on top. Be careful not to spoon any liquid from the salad onto the fries. Top with tzatziki and any additional topping. Enjoy!!
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Search this website:Hi! I'm Jayne.Welcome! Here are my recipes that I've collected for years. Many are old classics and others are new favorites. A lot of my new recipes are paleo/primal ones. Archives
December 2017
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