Christmas Gift Ideas

Stuck for Christmas present ideas? Why not go down the homemade route when it comes to gift giving this year? It’s the perfect opportunity to get creative and show your loved ones just how much you care!

Homemade Bath Bombs

Ingredients

Bath Bomb

Essential Oils

Whole Spices

Instructions

  • In a mixing bowl, mix the bicarbonate of soda, citric acid, cornflour and Epsom salt until combined.

  • In a separate bowl combine the coconut oil and your chosen essential oil. Either 1/4 teaspoon of cinnamon essential oil OR 1/4 teaspoon of nutmeg essential oil.

  • Slowly add the oil mixture into the dry ingredients, thoroughly mixing before adding more. Once combined, add a couple drops of water and mix quickly.

  • When the mixture can be clumped together get your moulds ready by placing the star anise and cinnamon stick pieces into the bottom of each mould. Pack the moulds tightly with the mixture and smooth the top with a spoon.

  • Leave the bath bombs to dry over night, carefully remove once dry and give as a gift or drop into the bath.

Festive Macaroon

Ingredients

Macaroons

Syrup

  • 150g Granulated Sugar
  • 50g Water

Filling

  • 115g Dark Chocolate Chips
  • 115g Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Butter room temperature

Decoration

  • Edible Glitter
  • Snowflake Icing

Instructions

  • Line your baking trays with silicon baking paper.

  • Mix the ground almonds, beetroot and the icing sugar in a food processor for about 2/3 minutes. Sift the blended mixture into a bowl and discard of the big lumps that have been left behind.

  • Whisk 60g of egg whites and add to the almond/sugar mixture. It will form quite a stiff mixture.

  • Whisk the remaining 60g of the egg whites to soft peaks and then add 35g sugar.

  • Put the sugar and water in a saucepan to make the syrup. Heat until it reaches 118 C. Slowly add the boiling syrup to the egg whites and whisk on medium/high speed for about 10-15 minutes. The meringue will have become shiny and will have cooled.

  • Add a quarter of the meringue to the almond/sugar mixture. Mix well so that the mixture loosens. Now fold in the remaining meringue a quarter at a time. Mix until the two mixtures are completely combined and it has a little fluidity to it. To test this hold up the spoon and it should fall back in to the bowl slowly. If it runs quickly like a ribbon it will be over mixed.

  • Fit a piping bag with a plain tip and add the mixture. Pipe the macaroons on to the baking sheet. Make them the size you want – I usually do about 5 cm across.

  • Leave to rest so that the macaroon forms a skin – when it is touched your finger will not pick up any of the macaroon mixture. This can take anything from 15 mins – 1/2 hours depending on the weather.

  • Bake at 150 C for 15-25 minutes.

  • Check to see if macaroons are done by grabbing the top of one macaroon and trying to shake it. They are done when the top barely slides against the skirt. If they are not done, extend baking time by two minutes intervals, checking after each extension. When ready leave on a cooling rack. Don't remove the shells off the parchment paper as soon as the tray comes out of the oven, else you will break the shell. Wait for 2-3 minutes at least for it to cool down.

  • To make the Ganache, put the chopped chocolate in a bowl. Heat the heavy cream in a small saucepan till it just begins to boil. Add it to the chocolate and stir until all the chocolate melts. Add in the vanilla extract and soft butter and mix till silky smooth.Allow to cool in the fridge for at least 30-40 minutes.

  • Sandwich 2 macaroon together with the ganache. Sprinkle the edible glitter on top and using a small amount of water and icing sugar mixed together fix your festive decoration on top.

Glühwein Jam

Ingredients

Instructions

  • Tip all of the ingredients into a deep pan and bring to the boil while stirring occasionally. Place an empty bowl in the freezer.

  • Leave the jam to bubble for just under an hour, remove the bowl from the freezer, place a teaspoon of the jam onto the bowl, tilt the bowl and if the jam doesn't run then it's ready to remove from the heat, if not, keep boiling and try again in a minute or two.

  • Carefully remove the whole ingredients. Sterilise glass jars, spoon the jam into the jars, close the lids and place upside down for a while to create a vacuum. Store in the refrigerator.

Organic Blueberry Sugar Scrub

Instructions

  • Using a food processor, pulse the dried blueberries to break them down.

  • Tip the dried blueberries, blueberry powder, coconut sugar and coconut oil in to a bowl and mix until combined. Store in an airtight container.

Homemade Chocolate Mendiants

Ingredients

  • 100g Dark Chocolate
  • 100g White Chocolate
  • 100g Chocolate

Toppings

Instructions

  • Using three sheets of baking paper, draw circles that are equal distance apart using an egg cup or glass as a guide, depending on the desired size of your mendiants.

  • Turn the baking paper over and place on to baking trays.

  • Using a saucepan, fill up to a quarter with water and simmer. Break the dark chocolate in to pieces, place in to a heat proof bowl and place on top of the pan of water.

  • Once the chocolate has began to melt, remove from the heat and allow the remaining solid chocolate to melt.

  • Now the chocolate has melted completely use a spoon to create the chocolate circles on to the baking paper. Sprinkle a variation of finely chopped ingredients on top and allow to cool on a work surface.

  • Repeat this process with clean equipment for the white chocolate and milk chocolate. Get creative with your toppings!

  • When set, peel the mendiants off the paper and place in to a gift box and tie ribbon around as a gift or enjoy as a treat.

Leftover Turkey & Cranberry Pie

Ingredients

  • 300g Leftover Turkery shredded
  • 8 tablespoons Creme Fraiche or Double Cream
  • Cranberry Sauce
  • 1 Egg
  • A sprinkle of Rosemary
  • Salt

Instructions

  • Place the pastry into the pie dish and up the sides, add a layer of cranberry sauce, cream creme fraiche or double cream then turkey. Season with rosemary and salt, roll out the pastry again and cut a circle to form the lid of the pie. Place on top, pinch the sides to seal the crust and place in the fridge for half an hour.

  • Preheat the oven to 200C or 180C for fan assisted ovens, brush the top of the pie with a beaten egg, bake for half an our or until golden and crip and serve.

Pink Himalayan Salt & Rose Petal Body Scrub

Instructions

  • Using a pestle and mortar roughly grind the salt and rose petals.

  • Add the coconut oil, grapefruit juice, essential oils and almond oil to a small glass bowl and combine thoroughly.

  • Tip the roughly ground salt and rose petals to the mixture and stir until combined and add two or three of our pink rose buds.

  • Store in an air tight glass and use to exfoliate skin and then rinse off.

Mince Pie Bliss Balls

Instructions

  • Place the figs into a large bowl and cover with just boiled water. Allow the figs to rehydrate in the water for 5 minutes before draining thoroughly.

  • Pulse the almonds and pecan nuts in a high speed food processor until they resemble rough bread crumbs. Add the rehydrated figs, raisins, cranberries, orange peel and spices and pulse again until everything has come together to create a nice sticky dough.

  • Use your hands to form tbsp sized chunks of the mixture into 12 nice round balls, before rolling in the topping of your choice (if using).

  • Place the balls in the fridge for an hour to firm up before serving.

Festive Bliss Balls

Instructions

  • Tip the almonds into a food processor, process until ground then tip in the chia seeds, dates, coconut oil, cacao powder and orange zest and process until the mixture begins to stick together when pressed.

  • Roll the mixture into equal sized balls and place in the refrigerator for an hour.

  • Melt the dark chocolate, roll the balls in the chocolate, sprinkle with your chosen toppings and place in the fridge.

White Chocolate & Coconut Truffles

Ingredients

Instructions

  • Place the chocolate, butter and cream in a saucepan and heat over a low temperature while stirring until smooth and creamy. Remove from the heat and leave to cool. Cover with clingfilm and place in the refrigerator for two hours to set.

  • Once firm, spoon out a tablespoon of the ganache, roll into a smooth ball using your hands and roll in the desiccated coconut. Make sure the entire outside of the truffle is coated and then store in the fridge.

Christmas Tree Cupcakes

Ingredients

Cupcakes

  • 350ml Almond Milk
  • 1 tablespoon Apple Cider Vinegar
  • 330g Sugar
  • 100g Vegan Butter
  • 100g Plain Flour
  • 1 teaspoon Bicarbonate of Sofa
  • 80g Cacao Powder
  • 1/2 teaspoon Salt

Icing

Instructions

Cupcake

  • Preheat the oven to 180C or 160C for fan assisted ovens and line a cupcake tin with cupcake cases.

  • In a jug, whisk the milk and vinegar together and leave to sit.

  • In a large mixing bowl, cream the sugar and butter together, sift in the flour, bicarbonate of soda, cacao powder and salt. Stir, then pour in the milk mixture and mix until combined.

  • Spoon the cake batter into the cupcake cases, place in the oven to bake for 25 minutes or until cooked through then leave to cool.

Icing

  • Combine the butter and icing sugar together, add the milk and mix until fluffy. Add a few drops of green food colouring or green powder until the icing turns green.

  • Pipe the icing on to the cupcakes and top with sprinkles for a Christmas tree touch.

Mulled Wine Spiced Plum Chia Jam

Ingredients

Instructions

  • Destone and cut each plum into 8 chunks. Add them to a medium saucepan along with the orange juice. Bring the pan to a light simmer then add your vanilla seeds and pod, orange slices, cloves, star anise, cinnamon sticks and bay leaf, give everything a good stir and continue to cook on a light simmer for 20 minutes or until the plums are very soft.

  • Use a spoon to remove the spices from the pan before grating in ½ the nutmeg and using a hand blender to blend the plums into a chunky puree.

  • Return the plums to the heat and bring to the boil before removing from the heat and stirring in the chia seeds and maple syrup.

  • Allow the jam to cool completely and thicken up before transferring into sterilised jars and storing in the fridge.

Vegan Christmas Biscuits

Ingredients

Instructions

  • Preheat the oven to 180C and line two baking trays with baking paper.

  • Heat the butter and golden syrup in a saucepan until melted, remove from the heat and leave to cool for a minute or two.

  • Sift the flour, bicarbonate of soda and spices into a large mixing bowl and stir in the sugar.

  • Add the butter mixture and mix into a thick dough. Roll the dough into a ball, cover with clingfilm and place in the fridge for half an hour.

  • Remove the dough from the fridge, lightly dust a clean work surface with flour and roll out the dough around half a centimetre thick.

  • Use Christmas shaped biscuit cutters to cut out festive shapes and place them on to a baking tray with at least a centimetre between each biscuit.

  • Bake in the oven for 12 to 15 minutes or until golden brown. Leave to cool completely before icing.

Festive Gingerbread Biscuits

Ingredients

Instructions

  • In a large mixing bowl or food processor sift the flour, ginger, cinnamon and bicarbonate of soda. Add the butter and combine then stir in the brown sugar.

  • Beat the egg and golden syrup together and add to the mixture and pulse until a dough consistency forms.

  • Add the dough to a clean work surface and knead for 2-3 minutes. Wrap the dough in clingfilm and place in the fridge for 15 to 30 minutes.

  • Meanwhile, line a baking tray with baking paper and preheat the oven to 180Cor 160C for fan assisted ovens.

  • Remove the dough from the fridge and on a clean work surface that's lightly dusted with flour or icing sugar roll the dough out. Using festive biscuit cutters, cut shapes out of the dough and place on the lined baking tray.

  • Bake for 12 to 15 minutes until the biscuits are a golden brown colour.

  • Allow the biscuits to completely cool before decorating. We suggest adding natural ingredients to your icing mixture such as Beetroot Powder and Spinach Powder to form a vibrant yet healthier icing.

Turmeric & Peanut Butter Dog Biscuits

Ingredients

Instructions

  • Preheat the oven to 170C, combine all the ingredients in a large mixing bowl until crumbly, form into two balls and roll out on to a clean work surface.

  • Cut into the shape of bones, place on to a baking tray lined with baking paper, bake for 25 minutes, turn off the oven and leave in the oven for a further 10 to 15 minutes or until crisp.

Organic Cacao Protein Balls

Ingredients

Instructions

  • Tip the walnuts in to a food processor, combine until crumbly, add the dates and cacao powder and blend.

  • Scoop the mixture out of the food processor and using your hands make equal sized balls and dust with cacao powder.

Multicoloured Macaron

Ingredients

Macaron

Sugar Syrup

  • 150g Granulated Sugar
  • 50g Water

Filling

  • 115g Chopped Dark Chocolate or dark chocolate chips
  • 115g Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Butter room temperature

Instructions

  • Line your baking trays with silicon baking paper.

  • Divide the ground almonds and icing sugar between how many different colours you're using. For example, if you're using four different colours, separate the ground almonds and icing sugar in to four different bowls. In each bowl add half a teaspoon of your chosen powder. You'll have one bowl for beetroot powder, one bowl for turmeric etc.

  • Place in to a food processor and process for 2-3 minutes and place back in to it's bowl. Clean the processor and repeat for the other colours.

  • Sift each blended mixture into a bowl and discard of the big lumps that have been left behind.

  • Whisk 60g of egg whites and separate between the bowls and mix until a stiff mixture forms.

  • Whisk the remaining 60g of the egg whites to soft peaks and then add 35g sugar.

  • Put the sugar and water in a saucepan to make the syrup. Heat until it reaches 118 C. Slowly add the boiling syrup to the egg whites and whisk on medium/high speed for about 10-15 minutes. The meringue will have become shiny and will have cooled.

  • Add a quarter of the meringue to the almond/sugar mixtures. Mix well so that the mixtures loosens. Now fold in the remaining meringue a quarter at a time. Mix until the mixtures are completely combined and it has a little fluidity to it. To test this hold up the spoon and it should fall back in to the bowl slowly. If it runs quickly like a ribbon it will be over mixed.

  • Fit a piping bag with a plain tip and add the mixture. Pipe the macaroons on to the baking sheet. Make them the size you want – about 5cm across.

  • Repeat with a clean piping bag for each colour.

  • Leave to rest so that the macaron forms a skin – when it is touched your finger will not pick up any of the macaroon mixture. This can take anything from 15 mins – 1/2 hours depending on the temperature of the room.

  • Bake at 150 C for 15-25 minutes.

    Check to see if macaroons are done by grabbing the top of one macaroon and trying to shake it. They are done when the top barely slides against the skirt. If they are not done, extend baking time by two minutes intervals, checking after each extension. When ready leave on a cooling rack. Don't remove the shells off the parchment paper as soon as the tray comes out of the oven, else you will break the shell. Wait for 2-3 minutes at least for it to cool down.

  • To make the Ganache, put the chopped chocolate in a bowl. Heat the heavy cream in a small saucepan till it just begins to boil. Add it to the chocolate and stir until all the chocolate melts. Add in the vanilla extract and soft butter and mix till silky smooth.Allow to cool in the fridge for at least 30-40 minutes.

  • Sandwich 2 macaroon together with the ganache.

Pink Bliss Balls

Ingredients

Instructions

  • Place the dates, grated beetroot, almonds, chia seeds, coconut sugar, desiccated coconut, spinach and pecans in to a food processor and process until smooth.

  • Roll the mixture in to balls and roll in to beetroot powder to coat with a pink layer. You can also coat in desiccated coconut!

Bentonite Clay Face Mask

Ingredients

Instructions

  • Begin by grinding the oat flakes in a food processor or with a pestle and mortar.

  • Pour the crushed oats and the bentonite clay in to a bowl a long with 1 tablespoon of water and mix to form a paste. Add another tablespoon of water if the consistency is not similar to a paste.

  • Drop in the tea tree oil and mix. Once applied to the face, leave for 10 to 15 minutes then remove with warm water.

Mint & Lime Homemade Soap

Ingredients

Instructions

  • In a glass bowl, mix the lye into the water and leave in a safe place, out of reach of children and pets.

  • In a large glass mixing bowl, mix the olive oil and coconut oil together.

  • Pour the lye and water mixture into the oil mixture and gently combine.

  • Place the bowl in the kitchen sink and using a hand blender, blend the mixture together. Be careful that the mixture does not leave the bowl.

  • When the mixture becomes thick, tip in your essential oils, ground lime leaves, peppermint powder and mix.

  • Carefully pour the mixture in to soap molds (you can also use oiled plastic containers).

  • Cover the soap molds and leave for 24 hours.

  • If the soap is not hard enough to remove from the molds, place in a cold place. Make sure you do not leave the soap in a cold area for too long as the soap will become too hard to cut in to shapes.

  • Once the soap is removed from the mold, cut in to bars and leave to set for as long as possible.

Chai Spiced Almond Butter Cookies

Ingredients

Chai Spice Mix

Instructions

  • Combine coconut sugar, flaxseed/ground linseed, baking powder, baking soda and spice mix in a large bowl.

  • Add the almond butter, nut milk and vanilla extract and stir until the mixture resembles a firm dough. If you dough is not coming together in a ball add another tbsp of nut milk and mix again. Place the dough into the fridge for 30 minutes to chill.

  • Preheat the oven to 180c fan/200c/390f.

  • Remove the dough from the fridge and use your hands to form 12 heaped dessert spoon sized balls of the mixture to spread between 2 lined baking trays. Press each cookie down lightly with your hands before sprinkling with a small pinch of coarse sea salt. Bake in the oven for 10-12 minutes or until darkened at the edges but still soft to touch in the middle. Be careful not to over bake the cookies here, you want them to remain chewy not crispy.

  • Allow the cookies to cool and harden completely before serving.

Brussels Sprout Soup

Ingredients

  • 2 teaspoons Olive Oil
  • 2 Onions chopped
  • 2 Cloves of Garlic minced
  • 300g Brussels Sprouts cooked & chopped
  • 650ml Vegetable Stock
  • 4 tablespoons Cream
  • 100g Cheddar grated
  • Celery Salt
  • Black Pepper

Instructions

  • Heat the oil in a pan and fry the onions until soft, add the garlic and fry for 1 minute. Tip in the chopped sprouts and vegetable stock, cover and bring to the boil. Remove from the heat and leave to cool down.

  • Puree the soup, return to the heat and simmer while stirring in the cream and cheese until the cheese has melted. Season with celery salt and pepper and serve with a drizzle of oil.

About the Author

Georgia

As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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