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UPDATE 12/17: This giveaway is now closed.
Welcome to the kick-off of this week’s Gluten-Free Holiday Progressive Dinner! A few of my friends and I are teaming up to bring you a week’s worth of healthy holiday recipes from appetizers to desserts…all made with love from our kitchens to yours.
Each day this week, stop by the blogs listed below for a new recipe!
- Monday (today): An Edible Gift right here at Daily Bites
- Tuesday: Appetizer at Cook It Allergy Free
- Wednesday: Side Dish at Tasty Eats at Home
- Thursday: Main Dish at She Let Them Eat Cake
- Friday: Dessert at Diet, Dessert and Dogs
Each day there will be a new GIVEAWAY hosted at each blog. Enter one or all, it’s up to you!
So let’s get this party started, shall we?
As any party-goer knows, before you even show up at the party you have to think about what you’ll bring for a hostess gift, right? There’s nothing more thoughtful than a homemade edible gift, especially when it’s super healthy. Who could resist these mouthwatering Figgy Cocoa Wedges?
These bittersweet soft chocolate cookies are flecked with sweet and earthy Black Mission figs. With a cup of warm tea or coffee, they are simply irresistible. They hold their soft texture (without falling apart) for days at room temperature, so they make a lovely hostess gift. Try packaging them up with a box of tea and a unique mug for a gift that will be remembered long after the party is over.
If you’d like to make these treats ahead of time to stash in the freezer, go right ahead. They hold up like a pro. Keep them tightly wrapped in the freezer for up to 2 weeks. (Any longer than that and I find that cookies begin to taste stale.)
For the person who has everything, you just can’t go wrong with chocolate, can you? (You might also like to try my Chocolate Raspberry Truffle Balls.)
UPDATE 12/17: This giveaway is now closed.
With my cookbook, Super Healthy Cookies, to guide you, you can give delicious and nutritious gifts all year long! Enter for your chance to win a signed copy. Just do one or all of the following:
- Leave a comment on this post answering this question: What is your favorite edible gift to give or receive?
- Share this post via Facebook, Twitter, or Pinterest and leave a comment saying that you did.
- “Like” Daily Bites on Facebook or follow me on Twitter and leave a comment saying that you did.
Giveaway is open to residents of the United States and Canada until 12:00 pm CST on December 17, 2012. Winner will be selected randomly and notified via email that they have won. Good luck!
And don’t forget to hop around to the other blogs this week for an amazing allergy-friendly holiday meal. Stay connected with me on Facebook and Twitter, where I’ll be sharing the links to all of the delicious eats throughout the week!
Figgy Cocoa Wedges
Makes 16 wedges | Sweetness: Medium
1/2 cup dried Black mission figs, stems removed
1 3/4 cup (168 grams) blanched almond flour
1/4 cup unsweetened cocoa powder, sifted
3 tablespoons coconut sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 large egg yolk
2 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon unsweetened applesauce
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Place the figs in a bowl and cover them with hot water. Set aside.
In a large bowl, whisk together the almond flour, cocoa powder, coconut sugar, cinnamon, baking soda, and salt. In a separate bowl, whisk together the egg yolk, olive oil, honey, and applesauce. Pour the wet ingredients over the dry and stir to form a thick dough.
Drain the figs well and chop them into small pieces. Stir the chopped figs into the dough. Divide the dough in half. Form each half into a disk. Roll 1 disk between 2 sheets of parchment paper into a circle about 1/4-inch thick. Cut the circle into 8 wedges. Using a wire spatula or pie server, carefully transfer the wedges to one of the parchment-lined baking sheets, spacing them 2 inches apart . (If the dough is very soft and does not transfer easily, freeze the circle of rolled out dough for 5-10 minutes, then make the transfer.) Repeat with the remaining disk of dough, transferring the wedges to the other parchment-lined baking sheet.
Freeze the wedges on the baking sheets for 5-10 minutes (or refrigerate for 20 minutes). Transfer the sheets directly from the freezer into the oven. Bake the cookies for 12-15 minutes until just firm to the touch, rotating the sheets once halfway through. Cool completely. Store in an airtight container at room temperature.