Pumpkins and early evening sunsets illuminating the skies with bursts of turquoise and pink. It can only be autumn holidays in England;
The festive season is finally here, it’s time to make some christmas sweets with your family or your friends. At Giving Tree, we want healthy sweets for Christmas. You wonder how freeze dried fruits can be used in baking? They can be baked in to the dough and batter or you can incorporated in to a biscuit filling. Sounds yummy?! See all the recipes below.
Strawberry Banana Bread
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 cup vegetable oil
1 cup coconut palm sugar
1 large egg
1 tsp vanilla extract
1 cup mashed banana (approx 2 large)
1/2 cup plain greek-style yogurt
1 cup Giving Tree freeze dried strawberries
Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking soda, baking powder, salt and cinnamon.
In a large bowl, whisk together vegetable oil, coconut palm sugar, egg and vanilla extract until well-combined. Stir in the mashed banana, followed by half of the dry ingredient mixture. Stir in yogurt, followed by remaining dry ingredient mixture. Mix just until no streaks of dry ingredients remain. Fold in strawberries and pour batter into prepared pan.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the batter comes out clean and the bread springs back when lightly pressed.
Allow loaf to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
Strawberry chocolate Chip cookies
2 1/2 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar
1 cup coconut palm sugar
1/2 cup butter, room temperature
2 large eggs
2 tsp vanilla extract
2 cups Giving Tree freeze dried strawberries or Mango or Apple or Peach
1 cup Raw chocolate chips
Preheat oven to 350F. Line a baking sheet with parchment paper
In a large bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together the butter and sugars. Add eggs in one at a time and beat until fully incorporated. Stir in vanilla. Gradually blend in dry ingredients, followed by freeze dried fruits and chocolate chips (don’t worry about breaking up freeze dried fruits; stir them vigorously!).
Drop tablespoonfuls (1-inch balls) of dough onto prepared baking sheet.
Bake for about 10-11 minutes, or until cookies begin to brown and are set. Bake an extra minute or two for a crisper cookie.
Cool for 2 minutes on baking sheet, then transfer to a wire rack to cool completely.
- 1½ cups all purpose flour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 tsp CardamomPowder
Sift all the ingredients into a bowl and set aside.
In another bowl, beat together until well-mixed:
- 1½ cups Mango Pulp or Puree
- ⅓ cup Canola Oil
- ⅔ cup Granulated Sugar
- 1 tsp Pure Vanilla Extract
- 8 tbsp (1 stick) Vegan Butter like Earth Balance
- 8 tbsp Vegetable Shortening
- 2 cups Powdered Sugar
- ¼ cup Mango Pulp or Puree
- 1 tsp Pure Vanilla Extract
- 1 cup Giving Tree Freeze dried mango
MAKE MANGO CUPCAKES:
- Add the wet ingredients to the dry ingredients and mix with a whisk just until you have a smooth batter. Do not overmix or overbeat.
- Divide the batter equally among 12 cups of a standard-sized muffin pan lined with cupcake liners. Smooth down the tops with the back of a spoon or spatula or you will have a lumpy top.
- Bake in a preheated 350-degree oven about 27 minutes or until a toothpick inserted in the center comes out clean.
MAKE MANGO BUTTERCREAM FROSTING:
- Cream together the butter and shortening until they are fluffy, about 1 minute.
- Now add the mango puree and vanilla and half the sugar. Beat until mixed, then add the remaining sugar and beat until mixed. This should take no more than 2 minutes altogether.
- Frost the cupcakes after they’ve cooled completely.
- Sprinkle some Giving Tree mango crisps.
Low fat Ginger bread cookies
- 3 tbsp unsalted butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup unsweetened applesauce
- 1 egg
- 1/3 cup dark molasses
- 3 cups all-purpose flour plus more for dusting
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp allspice
- 1/4 tsp ground cloves
For the Icing
- 1 1/2 tbsp egg whites
- 1/4 tsp fresh lemon juice
- 1 cup powdered sugar
- pinch of cream of tartar
- Giving Tree, freeze dried fruits (mango, apple, peach, strawberry)
In a large mixing bowl, beat the butter, sugar and applesauce until smooth. Add the egg and molasses, mix well. In another large bowl, combine flour, baking soda and spices. Add to sugar and molasses mixture, stirring well. Divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours. Preheat oven to 350°F. Generously dust the surface of your working area with flour before rolling out the dough. Work with one ball of dough at a time, keep the other refrigerated while you do so. Roll the dough out to 1/4 or 1/8-inch thickness, sprinkle a little flour on top of the dough if it’s a little sticky. Cut the gingerbread with a cookie cutter shape of your choice. Place cookies 1 or 2 inches apart on a silpat-lined baking sheet. Bake 10-12 minutes.
For the icing:
Mix the egg whites with lemon juice. Combine with powdered sugar, mixing well. If the icing is too thin, add more powdered sugar, if it’s too thick add a drop of lemon juice.Add to a piping bag to decorate cookies when cookies are cooled.And then add some freeze dried fruits instead of sugar.
(Recipe from http://www.skinnytaste.com/2011/12/low-fat-gingerbread-cookies.html)
Homemade Chocolate bars
- 8 ounces good quality, dark chocolate (70-80%), very finely chopped
- 1 cup assorted Giving Tree freeze dried fruits, large pieces roughly chopped
In a microwave, double boiler, or chocolate melter, gently melt chocolate on the lowest possible heat setting. Stir regularly, removing from heat as needed. The goal here is to keep the temperature under 90 degrees, above which the chocolate will lose its temper. Be patient, keep stirring, and even with on and off low heat the chocolate will melt eventually.
Once melted and smooth, pour chocolate onto a baking sheet lined with parchment paper. Spread into an even layer (it will not cover the entire pan, just spread it until it’s as thick as you want your final bark to be).
Sprinkle evenly with Giving tree freeze-dried fruits. Let dry, uncovered at room temperature, for 1 to 2 hours or until set. Break into serving size pieces.
In case you haven’t noticed it yet; our Giving Tree fruit crisps are really special as they are freeze dried. Sounds pretty fancy,