I am super excited to bring you this post today filled with ideas for Easy Holiday Homemade Food Gifts! This weekend I will be baking and organizing the rest of my teacher and friend gifts and I thought this would be helpful if you are too! Some of these recipes are mine and others are taken from some of my favorite blogs. Holiday Homemade Food Gifts reminds people that they are loved and appreciated because of the time and effort that goes into making these gifts.
Many of these gifts you can gift in Mason Jars so I bought a case of them on amazon, but you can also find the jars in Michaels. You could also get a pack of clear cello bags from amazon, Michaels or Target and tie it with a festive ribbon. All of these recipes make a big batch (enough for multiple gifts) so you only have to choose 1 or 2 of them and you will be all set for this season!
Rosemary and Spiced Glazed Pecans
This recipe has half the sugar compared to traditional Glazed Pecans. I also added rosemary and spices to lighten up these yummy glazed pecans (original recipe). These are the perfect gift for someone who is gluten free or would like a less guilty indulgence. I also love to make these for nibbling when I am having company over.
- 1 lb raw pecans
- 2 tsp cinnamon
- 1/4 tsp tsp nutmeg
- 1/8 tsp all spice
- 3/4 tsp salt
- 1 tbsp chopped rosemary
- 1/2 cup white sugar
- 1 egg white
- 4 tsp water
- Preheat an oven to 250 degrees F and line a baking sheet with parchment paper.
- Beat the egg in a bowl until frothy
- Whisk the water and vanilla into the egg
- Stir the sugar, spices, salt and rosemary into the egg mixture
- Add the pecans; stir to coat completely
- Spread the pecans onto the prepared baking sheet
- Roast the pecans in the preheated oven, stirring about every 15 minutes, until the coating forms a glaze, about 45 mins - 1 hour
- Allow to cool on the baking sheet at least 10 minutes before serving
- This recipe can be made with any raw nut. You can do 1lb of the same nut or a 1lb of a combination of nuts.
- I filled 3 16oz mason jars, but you can package these any way you would like.
Holiday Spiced Granola
My Simple Nutty Granola dressed up with molasses and holiday spices! A great gift for your healthy friend or teacher.
- 3 cups rolled oats I love the Trader Joes ones
- ¼ cup ground flax seed
- 1 TBS cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp all spice
- 1/4 tsp cloves
- 2 tbs oil canola or avocado - you can also use coconut or olive oil but they will change the taste of the granola
- 2 TBS maple syrup or honey
- 2 TBS molasses
- 2 tsp vanilla
- 1 cup chopped mixed nuts
- 2/3 cup dried cranberries
- Pre-heat oven to 325
- Whisk oil, maple syrup, molasses and vanilla
- Mix together oats, flax, spices and nuts in a medium bowl
- Add wet ingredients and mix through
- Spread mixture on a lined 11x17 pan
- Bake for 20 mins – stir and rotate pan half way through baking time
- Let cool 5-10 minutes
Brought to you from love and lemons! I love this idea and think it would be great for any friend you know who loves nut butters! I am going to send a jar of this to my nieces this year. Here’s a delicious, healthy version of nutella made with almonds. It’s vegan, dairy-free, gluten free, and only three ingredients!
- 1 cup creamy almond butter
- 1 cup dark chocolate chips or chopped chocolate around 50% cacao
- 3 tablespoons coconut oil
- Combine the almond butter, chocolate, and coconut oil in a medium glass bowl.
- Make a double boiler by placing the glass bowl over a smaller pot filled with simmering water.
- Stir often, as the chocolate slowly melts. Once the chocolate is melted and the mixture is smooth, remove the bowl from heat.
- Let the spread cool and set (at room temp, or pop it in the fridge for a little bit).
- Store at room temperature in an airtight jar.
Healthy Dairy Free Dried Cranberry and Pistachio Biscotti
These are perfect for dunking so ideal for a friend or teacher you know who loves coffee! I love to give these with a Starbucks or Dunkin Donuts Gift card.
Healthy Dairy Free Biscotti with Dried Cranberries and PistachiosPrint Pin Rate
- 8 oz pistachios
- 6-8 oz dried cranberries
- 1 cup sugar
- 2 egg
- 2 egg white
- 2 3/4 - 3 cups flour reserve a 1/4 cup of flour for when forming your logs
- 1 tbs baking powder
- 1 1/2 tsp salt
- 1 tsp vanilla extract
- Preheat Oven to 325
- Whisk egg, egg white, vanilla and sugar in a bowl
- Then Fold in dry Ingredients (flour, baking powder and salt)
- Last fold nuts and dried fruit
- Flour your hands really well (with the extra 1/4 cup of flouand divide dough into 4 logs on a parchment lined baking sheet (about 10-12 inches long and 2 inches wide)
- Bake 25 minutes - cool 15 minutes
- Slice logs diagonal about 3/4 inch thick -
- Place back on baking sheet and arrange sides up
- Bake 5-10 minutes minutes more
- Mini Chocolate Chips and Walnuts
- Just Almonds
- Almonds and Dried Cherries
- Almonds and Dried Apricots
- Pecans and Dried Cranberries
- Fig and Hazelnuts
Salted Carmel Toffee Bark
This recipe is brought to you by Mel’s Kitchen Cafe. No candy thermometer needed for this divine easy chocolate toffee pretzel bark with a little sprinkle of sea salt. It is easy and so delicious! It has only 5 ingredients and it is a great gift for someone who has a sweet tooth! I may also make this as a nice treat for the UPS, Mailman and Fedex workers.
- About 8 ounces (half of a 1-pound bamini pretzels broken into smaller pieces, more or less to cover the pan
- 1 cup (2 stickbutter
- 1 cup packed light brown sugar
- 2 cups (one 12-ounce basemisweet chocolate chips
- Sea salt
- Preheat the oven to 375 degrees F and Line an 11X17-inch rimmed baking sheet with aluminum foil or parchment paper.
- Cover the bottom of the pan in a layer of broken mini pretzels. Set aside.
- In a small or medium saucepan over medium heat, combine the butter and brown sugar. When the mixture starts to gently simmer and bubble, let it cook for 3 minutes without stirring.
- Immediately pour the hot caramel mixture over the pretzels in a back and forth motion to cover most of the pretzels (a few empty/dry spots are ok as the caramel will fuse together during baking).
- Bake for 5 minutes. Remove the pan from the oven and place the pan on a cooling rack.
- Immediately sprinkle chocolate chips evenly over the top of the hot caramel and pretzels. Let the chocolate chips sit for 2-3 minutes until they melt.
- Use an offset spatula or rubber spatula to gently spread the melted chocolate over the toffee. Lightly sprinkle with sea salt.
- Let the toffee cool completely at room temperature then refrigerate if needed to help the chocolate set up. Break the toffee into pieces and try not to eat the whole batch.
Healthy Sweet Potato Gingerbread Loaf
I love making a big batch of little loaves for neighbors and friends for an easy breakfast during the crazy busy holiday season.
Sweet Potato GingerbreadPrint Pin Rate
- 3 cups flour I used 2 1/4 whole wheat 3/4 oat - see notes for gluten free
- 1 teaspoon baking powder see notes for gluten free
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 cup ground flax seed
- 2 large eggs
- 1/2 cup neutral oil
- 1/2 cup molasses
- 1/3 cup honey or maple
- 2/3 cup water
- 1/2 cup unsweetened applesauce
- 1 15 ounce can sweet potato puree (you can also bake a sweet potato and use 1 1/2 cups
- Preheat oven to 350 degrees F.
- In a medium size bowl, mix flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves and flaxseed.
- In a liquid measuring cup or bowl measure molasses, honey, oil and water and whisk together
- Next measure and whisk applesauce, eggs and pumpkin into the liquid measuring cup or bowl until thoroughly combined
- Pour wet ingredients into dry ingredients and stir until just combined.
- Pour into lined or lightly greased muffin tins or loaf pans
- Bake 12-15 minutes for mini muffins, 22 minutes for regular size muffins, 30 mins for smaller loaves (7x 2 1/2) 45 mins - 1 hour for large loaves(9x 3 1/2)
- When you touch them, they will bounce back and you will know its ready
I love this idea from Naptime Kitchen. An easy, budget friendly Christmas gift for a friend or neighbor. People are going to inundated with sweets during the holidays season, and instead having a healthy lunch or meal they don’t have to think about could really be helpful. I am including her vegan black bean soup recipe as she does in her post but any healthy homemade soup is a great idea!
- 6 cans black beans drained and rinsed
- 2 12oz. jars of salsa (**this is where I used 1 jar salsa verde)
- 32 ounces vegetable broth can sub chicken broth if don’t need it to be vegan
- 1 yellow onion diced
- 1 red pepper diced
- 2 tsp chili powder
- 2 tsp cumin
- 2 tbs EVOO or any oil of choice
- S&P to taste
- Start by sautéing the diced onion and red pepper in a little EVOO in the pot for about 5 minutes.
- Next, add everything else. Yep…all of it.
- Let this simmer on the stove at least 30 minutes (I let mine simmer for like 4 hours!).
- Once done simmering, use an immersion blender (here is the link for minto bring the soup to the desired consistency you want (I like to leave mine a little chunky).
- If you do not have an immersion blender, you could blend it in a blender or food processor. Just leave part out of the blender if you want a nice consistency of part chunky part creamy.
- Serve with sour cream and cheese for topping. And perhaps some raw red onion or avocado! I made cheese quesadillas to go with ours.