Everybody knows, Christmas can be somewhat of a sugar fest, no matter how hard you try to eat sensibly over the festive period. From mince pies to mulled wine, canapés to gravy, there aren’t many festive foods that are exempt from a hefty dose of the sweet stuff.
The result? Sugar overload...and a subsequent energy rollercoaster 🎢 that threatens to put a dampener on all that festive fun!
So, while relaxing the rule book is all-important at this time of year, there are still some ‘treat tweaks’ that we can all take on board with our health in mind this Christmas.
No Christmas is complete without it, and luckily there’s a way you can indulge in a biscuit bake-off, without the guilt of tucking in afterwards. By switching the sugar to Buddah Fruit, you get all of the taste.... and none of the calories or energy crashes!
Made from lo han guo, also known as monk fruit, Buddha Fruit is 250-300 times sweeter than sugar and has a positive effect on blood sugar levels.
350g/12oz wholemeal flour, plus extra for rolling out
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp nutmeg
2 tsp golden lo han guo
1 free-range egg
4 tbsp agave nectar
writing icing (optional)
Sift together the flour, ginger, cinnamon and nutmeg into a large bowl
Add the butter and rub or blend into the dry ingredients until the mix looks like breadcrumbs
Stir in the Buddha Fruit powder
Mix the egg and agave nectar together, then add to the bowl until the mixture starts to come together.
Bring the dough together and knead briefly, before wrapping in cling film and leaving to chill in the fridge for 15 to 20 minutes.
Preheat the oven to 180C/160C Fan/Gas 4.
Line two baking sheets with greaseproof paper.
Roll the dough out to approx ¼in thickness on a lightly floured surface
Using cutters, cut out circular (or gingerbread man) shapes and place on the baking tray (be sure to leave a bit of a gap between them.)
Bake for 10-12 minutes, or until lightly golden-brown.
Leave to cool, then decorate as desired