A Responsibly Sweet Lakanto Christmas // Merry Christmas!

Christmas is here! Menu planning for the day is well under way and we have put together a collection of brand new responsibly sweet Lakanto Christmas recipes for the whole family to enjoy. 

This Christmas Lakanto is here to support you in eating all the festive foods you love whilst minimising all that added sugar we can easily over-consume, particularly at this time of year. 

Start with our x-mas tree caramel smoothie to get some greens in, then enjoy nibbling some gingerbread men (even hang them from the Christmas tree), for lunch feast on maple glazed ham and veggies, yum. Then there's dessert, the gingerbread cookie cake is a sure hit and the vegan meringues are a wonderful option for vegans. Plus cute little Strawberry Santa's if you're feeling like some fruit, and the kids will love. 

Thank you for all your support this year. All of us at Lakanto wish you a very happy, healthy and safe Merry Christmas!

If you make any of these for your Christmas table we'd love to see! Don't forget to tag us @lakantoaustralia #responsiblysweet

Caramel Christmas Tree Smoothie 

Serves 1-2

Ingredients:

  • 2-3 handfuls of spinach leaves
  • 1 banana 
  • 3 Tbs Lakanto Caramel Syrup
  • 1 tbsp Almond or Peanut butter 
  • 1 cup Milk of choice 
  • 1/2 lemon, juiced
  • 1 tsp ground cinnamon

To serve 

  • 1 tbsp shredded coconut “snow” 
  • 2 Xmas Tree Sprigs (optional)

Method

  1. Place all ingredients in a blender and blend until smooth and creamy. 
  2. Taste and adjust the flavours to your liking. 
  3. Serve in glasses and sprinkle with coconut snow and decorate with spruce sprigs.

Tips:

  • Can be made GF 
  • Keto option: Use water instead of milk 
  • Use a frozen banana for an extra creamy smoothie. Don’t love caramel? Swap for our maple syrup.  

 

Gingerbread Men

  • 10 Tbsp (2/3 cup; 145g) unsalted butter, softened to room temperature
  • 3/4 Cup (150g) Lakanto Baking Blend
  • 2/3 Cup (200g) Lakanto Golden Monkfruit Sweetener
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 3 ½ Cups (437g) Plain Flour 
  • 1 tsp bi carb soda
  • 1/2 tsp salt
  • 1 Tbsp ground ginger 
  • 1 Tbsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cloves

Icing:

  • 2 -3 Tbsp Lakanto Pure Icing Powder
  • 1 egg white 

(Dependant on the amount of egg white you use, you may have to adjust the icing powder amount to reach the correct consistency).

Method

  1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the baking blend and golden monkfruit sweetener and beat on medium high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. 
  2. Add remaining ingredients and mix until fully incorporated.
  3. Preheat oven to 177°C. Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.
  4. Roll out the cookie dough to the desired thickened approx 4 mm
  5. Next use the cookie cutter to cut out your gingerbread men and allow to rest for 30 minutes.
  6. Bake cookies for about 9-10 minutes. 
  7. Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. 
  8. For Icing simply add the egg white and icing powder together and whisk until it form a smooth white paste that runs off the whisk. Add to your piping bag and decorate
  9. Cookies stay fresh covered at room temperature for up to 1 week.

 

Vegan Christmas Meringue Nests

Vegan Meringues

  • liquid from 1 can of chickpeas
  • 1/2 tsp cream of tartar
  • 1/2 tsp vanilla extract
  • 3/4 cup Baking Blend
  • Coconut whipped cream
  • 1 cup full fat coconut, solids only
  • 1/4 cup Lakanto Pure Icing Powder
  • 1/2 tsp vanilla extract

Toppings

  • Fresh berries
  • White Cacao Butter
  • Dried Rose Petals

Method

  1. Place the bean liquid in a stand-up mixer with the whisk attachment. Add cream of tartar and vanilla extract. Whip on high for 5-6 minutes until the aquafaba has formed medium-stiff peaks. During that time, slowly add sugar, about 1/4 cup at a time.
  2. Pipe the meringue nests about 2 inches in diameter on a parchment-lined baking sheet. With a spoon, create a well in the middle. Bake at 100C for 2 hours, until firm.
  3. To make coconut whipped cream, whip up coconut solids with a handheld mixer. Add powdered sugar and vanilla extract and whipped until the coconut cream is similar in texture to whipped cream.
  4. Once meringues have baked, top with about 1 tablespoon of coconut whipped cream each and 3-4 berries. Drizzle melted chocolate.
  5. Serve immediately.

Gingerbread Christmas Tree 

  • 10 Tbsp (2/3 cup; 145g) unsalted butter, softened to room temperature
  • 3/4 Cup (150g) Lakanto Baking Blend
  • 2/3 Cup (200g) Lakanto Golden Monkfruit Sweetener
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 3 ½ Cups (437g) Plain Flour 
  • 1 tsp bi carb soda
  • 1/2 tsp salt
  • 1 Tbsp ground ginger 
  • 1 Tbsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cloves
  • ½ Cup Lakanto Pure Icing Powder
  • 2 Egg Whites

Method

  1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the baking blend and golden monkfruit sweetener and beat on medium high speed until combined and creamy-looking.
  2. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. 
  3. Add remaining ingredients and mix until fully incorporated.
  4. Preheat oven to 177°C. Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Roll out the cookie dough to the desired thickened approx 4 mm
  6. Next use the cookie cutter or star shaped cutter to cut out your stars in sizes large to small allow to rest for 30 minutes.
  7. Bake cookies for about 9-10 minutes. 
  8. Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. 
  9. For Icing simply add the egg white and icing powder together and whisk until it form a smooth white paste that runs off the whisk. Stack the cookies on top of each other using the icing to between each layer to hold the cookies in place.
  10. Once completed allow to set for an hour, pour over the remaining icing and dust with Lakanto Pure Icing Powder.



Gingerbread Cookie Cake w/ Cinnamon Glaze

Looks amazing, tick. Tastes incredible, tick . Christmas vibes, tick.  Wholefood, nourishing ingredients, tick. Your guests will love, tick. Responsibly Sweetened with no added sugar, tick. 

Recipe on our blog here

 

Maple Glazed Roast Ham 

Ingredients

  • 1 Ham Leg 4 kg
  • Cloves (optional)
  • 100mL Lakanto Maple Syrup
  • 4 Tbsp Whole Grain Mustard
  • 2 Tbsp Olive Oil
  • 100 mL Water 
  • Salt
  • Pepper

Method

  1. Preheat a oven to 180c
  2. In a small bowl combine the Mustard and Maple Syrup and Olive Oil until smooth
  3. Cut the fat on the top of the ham into 1nch squares and approx 1 cm deep. 
  4. Rub the ½ the maple glaze over the ham then pierce 1 clove into each square on top of the ham.
  5. Place on a wire rack in a deep oven tray and add 100 ml water.
  6. Place in the centre of the oven and cook for approx 1 hour. 
  7. 20 minutes before you want to serve the ham place back in the oven and add remaining glaze. 
  8. Season and serve.

Tip: Roast the ham and finish with the Maple Syrup 20 minutes before you serve

 

Maple Glazed Vegetables 

Ingredients

  • Baby Carrots
  • Baby Zucchini 
  • Baby Parsnips
  • Butternut Pumpkin 
  • Roasting Potatoes
  • White Onion
  • Whole Garlic
  • Olive Oil

Glaze

  • 100mL Lakanto Maple Syrup
  • 4 Tbsp Whole Grain Mustard
  • 2 Tbsp Olive Oil
  • 100 mL Water 
  • Salt
  • Pepper

Method

  1. Preheat a oven to 180c
  2. In a small bowl combine the Mustard and Maple Syrup and ½ the Olive Oil until smooth
  3. Tumble all the vegetables in the glaze and cook for approx 30 minutes 
  4. Tumble the potatoes in the Olive oil and season Roast for approx 45 minutes before serving add any remaining glaze to the vegetables.
  5. Season and serve.

 

 Strawberry Santas  

Ingredients

  • 20 Strawberries
  • 100g Cream Cheese
  • 4-6 tsp Lakanto Icing Powder
  • Small sugar free choc chips or other small ‘eye like’ foods. 

Method

  1. Mix together the cream cheese and icing powder, by hand or with an electric mixer. 
  2. Wash and slice the strawberries in half. 
  3. Dob the cream cheese mix on the base and then gently press the top of the strawberry on. 
  4. Push little eyes on.
  5. Dust with extra Lakanto Icing Powder if you wish 

Tip: Use coconut cream or yoghurt instead of cream cheese for a vegan version. 


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