Honest Holiday: Gingerbread Stars & Strawberry Santas

The moms that brought us There’s a Beetroot in my Cake are back with a brand new cookbook — There’s a Carrot in my Piñata — full of happy, sparkly and nourishing foods for little people’s parties. Your kids will love these wholesome, holiday treats because they’re almost as fun to make as they are to eat!

Have fun with cookie cutters and this gingerbread dough, which can be cut into any shape you fancy. A snack on a stick — that's packed with goodness and health benefits thanks to the hearty buckwheat grains and goji berries — is a surefire way to keep yourselves on track for a very berry holiday! Little hands will also love helping to make these super cute mini Santas but be warned, you may find them being gobbled up as fast as you can make them.

GINGERBREAD STAR POPS

Makes twenty-four stars

Ingredients

1 cups dates, pitted and soaked (for 10 minutes)

½ cup almonds

¾ cup dessicated coconut

1 teaspoon fresh ginger, grated

1 tablespoon gingerbread mix

¼ cup buckwheat, raw

¼ cup goji berries, dried

Instructions

1. Combine dates, almonds, coconut and spices in a high-speed food processor and mix until smooth.
2. Add the buckwheat kernels and goji berries by hand, form into a ball and then roll out between two parchment paper sheets. Refrigerate for 20 minutes for easier handling.
3. Use a cookie cutter of choice (we used a star, but any shape will work!) and cut out desired shapes. Alternatively, you can simply form little balls with your hands.
4. Refrigerate for at least an hour before serving.

STRAWBERRY SANTAS

Makes twelve Santas

Ingredients

12 strawberries

½ cup banana (or half of a medium-sized banana)

1 cup cream cheese

1 tablespoon maple syrup

1 teaspoon vanilla extract

Dash freshly ground nutmeg

1 medjool date

Instructions

1. Slice off the leafy end of the strawberries, leaving a flat base so the Santas will be able to sit up straight. Then slice off the top half to create a bottom and a hat.
2. Slice the banana into fairly thick rounds then quarter each round. Place one of these pieces on each of the ‘Santa bottoms’. This will allow you to build up the height of the Santas.
3. Place all remaining ingredients (except the date) into a bowl and stir to combine until the mixture is smooth and ready to place in the piping cone. Pipe out a small amount of mixture around and over the piece of the banana on each Santa bottom.
4. Place the ‘hat’ on top of the mixture then pipe out a small amount for the pom-pom of top of Santa’s hat.
5. Cut tiny pieces of date for eyes and stick onto the cream cheese mixture.

~Judy Moosmueller & Jennifer Leckey, There’s a Beetroot in my Cake

There’s a Beetroot in my Cake presents everyday dishes that are stripped back, free from artificial ingredients, and turned into delicious healthy alternatives. Family favorites with a twist.