I have been very busy the past six days, baking for an event that I volunteer at, in my child’s elementary school. They have a Santa Shop every first week of December where kids shop craft items donated by parents and all the proceeds go to the school. This is the second time I’m doing this and I learned what kids like the most from last year’s sale!
I love this school where the teachers take extra care to make sure they offer healthy snacks to the kids. I take this as an opportunity to spread my passion for healthy baking. These are a set of very easy to make holiday treats, with wholesome ingredients, but delicious nevertheless.
Here’s what I made for this year’s sale (going on today and tomorrow):
I always use organic whole wheat pastry flour in baked goods, but I ran out of it. So, in some recipes I have used the substitute: 50% whole wheat flour and 50% all-purpose flour.
Cranberry Shortbread (Recipe adapted from here @ Madhuram’s Eggless cooking)
Here are the ingredients I used: (makes 60-70 cookies)
whole wheat flour- 1 cup
all-purpose flour- 2 cup
butter- 1 cup (2 full sticks)
sugar- 1/2 cup
maple syrup- 1/4 cup
vanilla- 1 tsp.
salt- 1/2 tsp.
For the method, refer to the link above.
Chocolate Fruit and Nut Truffles- no bake, gluten-free (I will post the recipe soon… stay tuned!)
Pumpkin Chocolate chip cookies ( I used this recipe from my blog and added semi-sweet chocolate chips)
Mango Cupcakes with cranberry (Recipe from here @ Holy Cow Vegan, always a winner at a bake sale!)
Chocolate shortbread (recipe from my blog here)
Chocolate cupcakes (I tweaked this recipe from my blog to make cupcakes)