Four healthy recipes to try this Christmas

In the days and weeks before Christmas, most of us are trying to find grandmother's and mom's classic Christmas recipes, and prepare them with love and passion bringing back those unforgettable memories. That is why this cold winter holiday is certainly one of the most romantic holidays of the year. Make it memorable this year by preparing a healthier alternative to the classic recipes...

Pastries that aren’t pastries, cookies without a lot of calories, side dishes that even kids will love are ready!

SWEET POTATO BUNS

Ingredients:

• 550g sesame flour
• 2 egg yolks
• 350g cooked and pureed sweet potato
• 2 tablespoons olive oil
• 1 dry yeast
• 1 teaspoon black salt
• 150-200g ghee butter
• 2 teaspoons stevia

Instructions:

1. Place the sweet potato on a baking sheet first and wrap it in aluminium foil and bake it in the oven. Take two large sweet potatoes and bake them with the skin on for 40 minutes at 200 degrees. Once done, peel and allow the sweet potatoes to cool.
2. Put flour, egg yolks, oil, salt and sweet potatoes in a bowl, then make a small indentation into which you will add yeast, 2 teaspoons of stevia and a little lukewarm water. As soon as the yeast foams with a mixer, make a medium soft dough that you leave to rise for at least half an hour.
3. Take out the dough and kneed it into a larger rectangle. Coat the middle part of the dough with butter and then transfer the left part to it, then coat the right third again. Switch three times, with the dough having to "rest" between each re-coating for half an hour in the cold.
4. Finally, cut the shapes with the moulds, coat them with an egg and sprinkle with coarse black salt and the seeds of your choice - that is optional, but we recommend hemp, pistachios and sesame.
5. Bake 15 minutes at 200 degrees.

FRENCH SALAD

Ingredients:

• 450g green pea
• 400g carrot
• 450 potato (cooked with skin)
• 1 jar pickles
• 3 eggs (leave them out if you are a vegan)
• 1 apple
• 100g Tofunnaise
• 250ml sour cream
• 1 yoghurt
• 1 teaspoon Dijon mustard
• Himalayan salt or black salt
• Pepper

Instructions:

1. Rinse all vegetables and together with hard-boiled eggs cut into cubes.
2. Add carrots, celery root and salt into a pan and bring to boil. Cook the vegetables for about 10 minutes.
3. Cold eggs, vegetables, pickles and apple cut into cubes and mix everything.
4. Add tofu, yoghurt, cream and mustard and mix everything well, add salt and pepper to taste.
5. Cool well before serving.

SAVOURY HEMP COOKIES

Ingredients:

• 200g coarse whole grain flour
• 100g hemp protein
• 300g fresh cheese
• 300g butter
• 1 teaspoon baking powder
• Pinch Himalayan salt
• Sesame seeds
• 1 egg yolk

Instructions:

1. Mix butter with cheese to form a mixture, then add Himalayan salt, baking powder and flour.
2. All the ingredients will form a smooth dough that should be left in the fridge overnight.
3. The next day, tear the cooled dough into hazelnut-sized pieces and squeeze them between your palms, then arrange them on a floured surface. You can leave them looking rustic or take Christmas moulds to shape them.
4. Arrange them on the parchment paper, lightly coat with egg yolk and sprinkle with sesame seeds (or hemp seeds).
5. Bake them for 25 minutes at 170-180 degrees.

LINZER COOKIES

Ingredients:

For dough:

• 300g spelt flour
• 50g ground almond
• 70g coconut palm sugar
• Lemon zest
• 170g softened butter
• 3 tablespoons almond drink

For filling and decorating:

• 100g preferred jam (pomegranate, blackberry, blueberry, apricot, ginger, apple, orange, strawberry, ginger and orange...)
• Erythritol for dusting

Instructions:

1. Mix all the dough ingredients in one bowl.
2. First, crumble the dough with your hands and then knead it until smooth.
3. Wrap the dough in cling film and leave it in the fridge for an hour.
4. Roll out the dough and cut out circles (or some other shapes) with the help of a mould (or cup), then cut a star symbol or a circle inside every other circle.
5. Bake the biscuits at 180 degrees for about 12-15 minutes.
6. Allow the biscuits to cool, then coat one half with jam and cover, finally sprinkle the biscuits with ground erythritol, or some other powdered sugar.

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