Santa Hat Edible Craft

‘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. 

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.


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