Welcome treats - The Healthy Chef

H&G living 

Styling by Louise Bickle. Photography by Sue Ferris. Food preparation by Elizabeth Macri. All H&G recipes have been double-tested to ensure success. 

Welcome 

treats 

With homemade sweets on hand, 

you’ll be ready to entertain at 

a moment’s notice. Share the 

joy with these easy recipes from 

Healthy Chef Teresa Cutter. 

The holiday season is a great excuse 

to get into the kitchen and whip 

up little sweets to have on hand 

when friends and family drop by. 

I love to bake and have come up with 

these easy, make-ahead recipes that are 

perfect for gatherings, whether planned 

or impromptu. Store as directed in each 

recipe and you’ll always be ready to 

entertain. What’s more, they’re also 

lovely to take along when you’re doing 

the calling. 

These treats rely on fruits, honey and 

maple syrup rather than refined sugars 

for sweetness. Nuts, seeds and almond 

meal provide protein and fibre. And 

because they’re wholeseome treats, you’ll 

be helping your loved ones avoid adding 

another layer of pudding on the belly 

during the indulgent holidays. Now 

that’s a thoughtful gift. > 

Ribbons and wrapping 

paper, all Paper Couture. 

Christmas tag from I Ran 

the Wrong Way. Vintage 

spoons and glass bauble, 

all The Bay Tree, Paper 

cones and tag from 

Emerald+Ella. For Where 

to Buy, see page 292. 

www.houseandgarden.com.au 203

H&G christmas entertaining 

< Cherry muffins 

¼ cup grapeseed or macadamia oil 

¼ cup honey 

2 organic or free-range eggs 

1 cup mashed banana (about 2 medium) 

2 tsp baking powder 

3 cups (360g) almond meal 

½ cup (75g) preservative-free 

dried apricots, chopped 

½ cup pitted fresh or frozen 

cherries, halved 

Icing sugar, for dusting (optional) 

1 Preheat oven to 190°C (170°C fan). 

2 Combine oil, honey, eggs and banana in a 

bowl. Add baking powder and almond meal 

and mix well. Stir in apricots and cherries. 

Spoon into a 12-hole muffin tray lined with 

paper cases and bake for 20-25mins or 

until cooked through. Dust with icing sugar 

before serving, if desired. Best made on 

day of serving, but can be stored in an 

airtight container for up to 1 day. Makes 12 

Raspberry & apple slice 

Pastry 


¼ cup (35g) chia seeds or linseed 

¼ cup honey or agave nectar 

¼ cup grapeseed oil or macadamia oil 


Filling 

6 medium red apples, skin on, diced 

¼ cup apple juice concentrate 

or apple juice 

120g fresh or frozen raspberries 

1 To make pastry, combine almond meal 

and chia seed in a bowl. Add honey, oil 

and eggs and mix until a soft dough forms. 

Cover with plastic wrap and set aside 

to rest for 1hr. 

2 Meanwhile, make filling. Place diced apple 

and apple juice in a saucepan. Cook, covered, 

over medium heat for 15mins, stirring 

occasionally, until apples have cooked down 

and softened. Remove from heat, stir in 

raspberries and cool to room temperature. 

3 Preheat oven to 170°C (150°C fan). Line a 

20cm square baking tin with baking paper. 

To assemble slice, place half of the pastry 

between two sheets of silicone or baking 

paper, then roll into a square just slightly 

larger than 20cm. Using tin as a guide, cut 

pastry to fit. Spoon filling over and spread 

evenly. Roll and cut remaining pastry as 

before. Place pastry square over filling and 

gently press down to seal. Bake for 40mins 

or until golden. Allow to cool in pan before 

slicing. Store in an airtight container in 

refrigerator for up to 3 days. Makes 12 

Sunshine bars 

1 cup (100g) rolled oats 

1 cup (125g) wholemeal spelt flour 

²⁄ ³ cup (110g) roughly chopped almonds 

or walnuts 

1¼ cups (200g) chopped 

preservative-free dried apricots 

½ cup (100g) pumpkin seeds, plus 

2 tbsp extra 

¹⁄ ³ cup (80ml) grapeseed oil or 

macadamia nut oil 

2 tsp vanilla extract 

1 cup (284g jar) whole-fruit apricot 

preserves (such as St Dalfour brand) 

or pure maple syrup 

1 Preheat oven to 170°C (150°C fan). Line a 

20cm square baking tin with baking paper. 

2 In a bowl, combine oats, flour, 

almonds, apricots and ½ cup pumpkin 

seeds. Add oil, vanilla and apricot 

preserves. Mix well using your fingers 

until combined. 

3 Press mixture into prepared tin. Sprinkle 

extra pumpkin seeds over. Bake for 

45mins or until cooked through and 

golden. Cool in tin before cutting into 

bars. Store in an airtight container for 

up to 1 week. Makes 12 > 

Paper decorations, tags, and 

ribbons, all Paper Couture. 

Cutlery, teacups and saucers, 

plates and footed bowls, all 

Villeroy & Boch. Flowers from 

The Flower Store. For Where 

to Buy, see page 292. 

raspberry 

& apple slice 

cherry 

muffins 

sunshine 

bars 

204 www.houseandgarden.com.au 


H&G living christmas entertaining 

H&G living 

< Vanilla bean & honey 

roasted walnuts 

3 cups (300g) walnuts 

3 tbsp honey 

Seeds from 1 vanilla bean 

Pinch ground cinnamon 

Preheat oven to 180°C (160°C fan). Place 

honey in a small cup or ramekin, then add 

vanilla seeds. Warm mixture by placing it in 

a larger cup or bowl part filled with boiling 

water. Stir until honey is runny. Place 

walnuts in a large bowl, pour honey over 

and add cinnamon. Mix together, then 

spread out on a baking tray lined with 

baking paper. Bake for 10-15mins or until 

golden. Allow to cool on tray. Store in 

an airtight container for up to 2 weeks. 

Makes 3 cups 

vanilla bean 

& honey 

roasted 

walnuts 

Truffles 

2 cups (320g) whole raw almonds 

20 (460g) fresh Medjool dates, pitted 

2 tsp vanilla extract or seeds from 

1 vanilla bean 

2 tbsp good-quality dark cocoa or 

carob powder 

2 tbsp tahini 

¾ cup (60g) dessicated coconut, 

for rolling 

Place almonds in a food processor and 

process until roughly ground. Add dates 

and vanilla, then process until combined. 

Add cocoa powder and tahini, then pulse 

until combined. Transfer mixture to a 

large bowl, then knead by hand until 

mixture comes together. Roll into bite-size 

balls, then roll in coconut. Refrigerate 

in an airtight container for up to 4 weeks. 

Makes 4 dozen > 

truffles 

Ribbons and wrapping paper, 

all Paper Couture. Christmas 

tag from I Ran the Wrong 

Way. Vintage spoons and 

glass bauble, all The Bay 

Tree, Paper cones and tag 

from Emerald+Ella. For 

Where to Buy, see page 292. 



H&G christmas entertaining 

H&G living 

< Chocolate chip & 

cranberry cookies 

250g almond or peanut butter 

¹⁄ ³ cup honey 


¼ cup grapeseed or light olive oil 


½ cup dark chocolate chips 

²⁄ ³ cup chopped dried cranberries 

2 tbsp pumpkin seeds 

1 Preheat oven to 175°C (155°C fan). Mix 

together nut butter and honey. Add eggs 

and oil and combine well. Stir in almond 

meal, chocolate chips and cranberries. 

2 Place level tablespoonfuls on a baking 

tray lined with baking paper, flatten slightly 

and sprinkle with pumpkin seeds. Bake for 

12-15mins, or until golden. Transfer to a wire 

rack to cool. Store in an airtight container for 

up to 1 week. Makes 30 H&G 

H&G 

loves 

To make an extra batch of these choc-chip 

biscuits, the honeyed nuts or sweet truffles, 

simply double the recipe. Then pack in 

pretty tins or boxes to give as gifts. 

Succulents from The 

Flower Store. Timber 

Christmas decorations and 

tea caddy, all The Bay Tree. 

Tags from Emerald+Ella. 

For Where to Buy, see 

page 292.

Welcome treats - The Healthy Chef

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