Santa Hat Edible Craft

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‘Tis the season to bake goodies and make special Christmas crafts. Why not combine the two and eat your creation once you are finished? Enter the edible Santa hat craft.

Santa Hats - edible craft

Santa Hats – edible craft

What you need: your favorite chocolate (or carob) muffin recipe, whipped cream (or your healthy, vegan version of it) and strawberries (cut off the end with the leaves). If you are looking for a good muffin recipe, I added mine below, gluten free and vegan.  Continue reading »

Once your muffins have cooled, cut off the top, the famous muffin top, which is probably curved and cannot support stuff. Then, you add whipped cream and a strawberry. Be sure to consume it right away or store it in the refrigerator, otherwise the whipped cream will melt.

Next thing you know, you have an adorable plateful of Santa hats. Your kids will not know which one to eat first when they see them. Better yet, involve them in the making of it. It’s not that hard for an older child to help with the baking. Even young ones can help with decorating.

Edible Christmas Craft


Vegan, Gluten Free Chocolate/Carob Muffins



2 flax eggs (2 Tbsp ground flax seed mixed with 1/2 c water; let sit for five minutes)

1/2 c avocado oil (or any oil you like)

3/4 c soy milk

2/3 c raw sugar (or any other sweetener of choice)

1/2 cup cocoa/carob powder

2 c gluten free flour (I use Bob’s Mill or King Arthur, which already have xantham gum)

3 t. aluminium free baking powder

3/4 t salt



Preheat oven to 400 F. Spray a medium muffin tin with oil spray. I also had enough batter for a dozen mini muffins from this recipe, in addition to the dozen medium muffins. It’s cute to have two sizes of Santa hats.

Mix the flax seed with water and let sit for five minutes. Meanwhile, mix the oil, mix and sugar. In a separate, big bowl, mix the flour with baking powder, cocoa and salt.

By now your flax eggs should be good and ready. Add them to your wet ingredients, then pour into your big bowl with the flour mixture. Spoon into your muffin tins.

Bake for 20 minutes or so, until golden brown. Gluten free flour needs more time baking, so keep an eye on the clock and the oven. It is not unusual for it to take double the time suggested in recipes, depending on how slow your oven is and what flour mixture you have on hand.

Let muffins cool. Decorate while singing Fa la la la la la la.


Gluten Free Apple Crisp

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September and October are apple months where we live. That’s when we can applesauce and make apple crisp almost every day. November can be apple crisp month too. Why not?

Gluten free apple crisp to warm you on a cool fall morning

If you ask me, any month is apple crisp month. I love, love, love apple crisp and any kind of fruit crisp, really. And since becoming gluten free, I have changed my baking recipes and the result is just as tasty if not even better.

Gluten free apple crisp with vegan cream

Option: serve it with vegan cream

This recipe I will share with you is inspired by the Minimalist Baker apple crisp, but I had to modify it because I like a different apple-to-topping ratio than what their recipe was. Also, I like a healthier take on it, so I put less sugar in mine. Continue reading »


Apple Layer

4 apples, cored and diced into bite sizes

1/4 c sugar in the raw or any other unrefined sugar

1 Tbsp cornstarch

1/2 tsp cinnamon

pinch of salt

small dash of lemon juice (optional)

IKEA apple corer/slicer

I love my IKEA apple corer/slicer



1/4 cup sugar in the raw or any other unrefined sugar like Muscovado

1 cup gluten free flour (I like King Arthur or Bob’s Mill)

2 cups rolled oats*

1/2 teaspoon cinnamon

1/2 cup avocado oil

1/4 cup water

pinch salt



Preheat oven to 375 F and spray a 9×13 casserole dish with oil. Mix apples well with the rest of the ingredients in that list. Place in a uniform layer at the bottom of the casserole dish.

Mix dry Topping ingredients in a clean, dry bowl. Add wet ingredients and mix well until you do not see any more flour and the oats look wet. Layer over the apples in the dish. Bake for 1 hour. My oven is slow, especially if I bake using the convection feature. Sometimes I have to bake it for an extra 10 minutes, so use your judgment.

*Gluten sensitivity comes in many levels. Regular oats do not bother me, for instance, so I do not have to buy gluten free oats. If you know you must have gluten free oats, by all means use them instead of regular oats.