Healthier Holidays: Sugar-Free Recipes for Naturally Sweet Treats
Wherever you’re celebrating the holidays this year, make it a healthier season for you and your family with six simple recipes that capture all your favourite flavours — with no refined sugar.
A collection of food and drinks recipes for lighter, healthier holidays.
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Welcome guests with a comforting glass of this festive favourite — with no added sugar or alcohol.
Ingredients
2 cups / 500ml of whole milk or unsweetened alternative
1 cup / 250ml double cream or unsweetened alternative
3 eggs yolks
1sp vanilla extract
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tbsp honey (or omit for a fully sugar-free recipe)
Optional: Cinnamon sticks, rosemary, fresh orange peel
Directions
Pour the milk, cream, vanilla extract, nutmeg and cinnamon into a deep saucepan and warm gently (don’t allow it to boil).
In a separate bowl, whisk the egg yolks with honey (if using).
Take a little milk from the saucepan and pour it slowly into the bowl of yolks while whisking.
Then return the egg and milk mixture to the rest of the milk in the saucepan.
Stir constantly on a low heat for about five minutes until it has thickened to your preferred consistency.
Remove from the heat, strain, and chill for at least an hour.
Serve cold, sprinkled with a little nutmeg and garnished with cinnamon sticks, rosemary or a curled orange peel for colour.
Is there anything better than a warming cup of mulled wine on a wintry night? Yes — a non-alcoholic version that leaves you with all of the taste and none of the hangover!
3 cups (750ml) unsweetened red grape juice or pomegranate juice
1 cup (250ml) water
1 orange, sliced thinly
1 cinnamon stick
4 whole cloves
2 star anise
1 small piece of ginger, sliced
Optional: 1 tsp honey, sprig fresh rosemary
Combine all the ingredients in a large, heavy bottomed saucepan. Add the honey if you’d like some natural sweetness.
Simmer gently for around 20 minutes (avoid boiling it).
Strain into glasses and serve hot with an orange slice, cinnamon stick or sprig of fresh rosemary as a garnish.
Ideal as a make-ahead breakfast snack, these tasty bars will provide plenty of energy for long days of celebrations.
1 ⅔ cups (150g) rolled oats
3/4 cup (100g) unsalted, shelled pistachios, chopped
1/2 cup (80g) dried cranberries
1/2 cup (125g) peanut butter or almond butter
1/4 cup (60ml) coconut oil or butter, melted
1 tsp vanilla extract
Pinch of salt
Line a square tin (about 8 inches or 20cm in size) with parchment paper.
In a large bowl, mix together the oats, pistachios and cranberries. In a small pan, gently warm the peanut / almond butter and coconut oil or butter. Add the vanilla and salt and stir gently until fully incorporated.
Pour the warm mixture into the bowl of dry ingredients and stir to combine.
Press firmly into the tin and chill for at least an hour. Cut into bars and keep refrigerated until ready to serve.
Perfect with a cup of tea, this hearty cake is gently spiced and naturally sweetened for a wholesome mid-afternoon treat.
1 1/2 cups / 200g wholemeal flour
2 tsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
2 large high-welfare eggs
1/2 cup (120ml) whole milk or unsweetened alternative
1/4 cup (60ml) of vegetable or coconut oil
1 ripe banana, mashed
Optional: Fresh whipped cream and cranberries
Preheat the oven to 170°C / 340°F and line a loaf tin with parchment paper.
In one bowl, whisk together the dry ingredients. In another, mix the eggs, milk, banana and vanilla extract. Gently mix the ingredients until fully combined.
Pour the batter into the tin and bake for about 40-45 minutes. Test the doneness by piercing the loaf with a toothpick or skewer — when it comes out clean, it’s ready.
All the loaf to cool completely before slicing and serving with optional whipped cream and stewed or fresh cranberries.
This is a healthier — and easier — twist on a traditional holiday dish that’s a big hit among expats everywhere.
1 1/2 cups (150g) oats or crushed sugar-free biscuits / cookies
1/2 cup (120g) butter or non-dairy alternative, melted
1/2 cup (120 ml) of milk or unsweetened alternative
1 cup (250g) pumpkin purée
2 high-welfare eggs
1 tsp cinnamon
1/2 tsp nutmeg
1 tbsp honey (or omit for fully sugar-free recipe)
Optional: Whipped cream
Preheat the oven to 180°C / 350°F.
Grease two four-cup muffin tins with a light coating of butter or non-dairy alternative.
Mix the oats / biscuits / cookies with the butter and then press into the muffin cups to form a biscuity base.
Pour on top of the bases and bake for 20-25 minutes until set.
Allow to cool and serve with a little whipped cream on the side.
If you can’t have real snow where you live, this fun treat might be the next best thing for your holiday season abroad!
1 1/4 cups (100g) desiccated coconut (plus extra for rolling)
3 tbsp coconut oil or butter, melted
2 tbsp milk or coconut milk
1/2 tsp vanilla extract
2 tbsp unsweetened shredded coconut or finely ground oats
Combine all the ingredients in a bowl and mix until it turns into a dough-like consistency.
Using dry hands, roll the dough into small balls and coat them in the extra desiccated coconut.
Lay out on a tray and chill for at least 30 minutes until firm to the touch.
Serve chilled as a sweet treat or simple dessert.
