It is almost weekend and time for your favourite festive treats for Christmas

Blink, it’s almost Christmas! Seriously, I can’t even believe that another year has passed. It has been such an eventful year and time of my life. So much joy and hardship have been rolled into this year, but it is time to relax.

Here is some recipes to sparkle up your Christmas, do it with your children, your hubby, your friends … and for those of you that are alone, enjoy making these recipes … with your all time winner the Gingerbread Man !!

Espresso caramel self-saucing pudding

Preparation time: 10 minutes
Baking time: 12 minutes
Serves: 20–25 cookies


1/2 cup whole wheat flour/rye flour or plain flour
1 tbsp. almond flour
1/4 cup brown sugar or coconut sugar
1 1/2 tsp. baking powder
3 1/2 tsp. cocoa powder
1 tsp. espresso powder
1 tsp. caramel essence
1/2 cup milk/coconut milk/cream
35 g vegan butter or normal butter
1 flax egg or 1 normal egg
1/2 cup coconut sugar or brown sugar
1 cup boiling water


Preheat the oven to 180°C.
Sift together the flour, almond meal, sugar, baking powder and two spoons cocoa powder.
Spoon this mixture into ovenproof cups or crème brûlée cups.
Mix together the other spoon of cocoa powder and the rest of the sugar, sprinkle a spoonful over every cup and then pour over the boiling water.
Bake for 12–15 minutes till cooked.
Serve hot out of the oven with coconut whipped cream or vanilla ice cream.

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Speculoos gingerbread men

Preparation time: 20 minutes
Baking time: 10 minutes
Serves: 20–25 cookies


1 cup rye flour
1 1/2 cup whole wheat flour
70 g vegetable butter (like soy or coconut)
1 tsp. speculoos spice (Dille et Kamille) or gingerbread spice
50 g coconut oil
125 g coconut sugar
A pinch of salt
1 tsp. baking soda
1 tsp. vanilla essence
1 egg yellow or 1 vegan flax egg
2/3 cup maple syrup/agave/molasses
Icing ingredients

1 egg white or coconut oil
125 g white sugar
Drops of lemon juice

Heat up the oven to 175°C.
Mix together the butter, coconut oil and sugar until nice and smooth.
Add the dry ingredients and then mix well till dough forms.
Scoop the dough out on a flour surface area and roll out with a rolling pin.
Press out gingerbread men and place on a parchment paper lined baking tray. (Cookie press bought from Dille et Kamille.)
Bake for 9–12 minutes till nice and brown and remove to cool.
Let the cookies cool completely before adding the frosting and let them dry in a dry place at room temperature.

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Gingerbread icing

Mix all these ingredients together and let it rest for a bit before pouring into a piping bag with a small nozzle.
Decorate your cookies and let them dry at room temperature.
Store in an airtight container.


125 g salted butter
1 1/2 cup all-purpose flour (farina de ble)
1 tsp. vanilla
1 egg
1/2 tsp. baking soda
1/4 tsp. salt
1 slab of peppermint chocolate
Funfetti sprinkles
Silver cake sprinkles

Heat up the oven to 180°C.
Mix together the softened butter and sugar, add the egg and mix slightly more.
Add the dry ingredients and the chopped chocolate. Mix well until pliable dough forms and scoop the dough out into the giant cookie press. (Bought from Maison du Monde.)
Remove some of the dough so that the cookie dough does not bake over the sides of the cookie press. You can make extra cookies with this dough.
Now it’s time to add the sprinkles and other decorations.
Bake for 14–20 minutes till nice and gold.
Let it rest a bit before you remove it from the cookie press and decorate a bit further if you like. Wrap it up and give it as a present to someone special!

Happy festive baking!

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