Christmas Recipes to Suit Dealing with Eating Distress:

Cooking is a creativity, recovery is using creativity, let’s - use it.

SEED AND NUT CAKE - No sugar added

Cooking time: 30 minutes, gas mark 4

Ingredients: 8 oz jumbo oats, 2 oz coarse brown flour, 2oz wheat germ, 4oz sunflower seed oil, 1 glass of orange juice, 3 eggs, 2 oz sesame seeds, 2oz of linseed, 2 oz of sunflower seeds, 2oz of ground almonds, 1 teaspoon cinnamon

Method: Put all the ingredients into a bowl and mix well together. Press in a Swiss-roll, well greased tin and top with mixed sunflower and sesame seeds, bake in oven - 160C for approximately 30 minutes.

FRUIT CAKE – No sugar added

Cooking time: 2 ½ – 3 hours

Ingredients: ½ lb raisins, 2oz currants, 8oz figs, 8 oz dates, 2oz apricots, 4 oz coconut, 4 oz ground almonds 2 oz sunflower seeds, 1 teaspoon mixed spice, 1 teaspoon ginger, 2 grated apples, 5 eggs, 5 oz brown flour, 4 oz oil, 4 oz orange juice, ½ glass whiskey or rum

Method: Mix all ingredients gently together and put in 7’’square double-lined cake tin. Cover the top with brown paper and put into oven at low temperature (about 130C or Gas Mark 4) for approximately two and half to three hours, until the middle is firm.

CHRISTMAS PUDDING - No sugar added

Ingredients: 450g/16oz dried fruit
80g/3oz ground almonds
40g/1.5oz chopped nuts (pecans, almonds, and hazelnuts work well)
80g/3oz rice or quinoa flakes (available in most health food stores), ground into crumbs
3 ounces coconut oil, 3 eggs, ½ pt Guinness
1 medium apple, finely chopped
Juice of one orange (or 3 tablespoons of brandy if you are feeling decadent), 1 tablespoon lemon juice
1/2 teaspoon grated nutmeg, 1/2 teaspoon mixed spice, 1 teaspoon ground cinnamon

Method:
1. Mix together the dried fruit, nuts, and crumbled flakes and oil.
2. Add the Guinness.
3. Add the chopped apple and the orange and lemon juices.
4. Beat eggs well and stir into the mixture.
5. Mix in the spices.
6. If you like, add any lucky coins (well-wrapped in greaseproof paper — not aluminum foil — to prevent metal poisoning).
7. Place in an oiled, pudding basin that can hold at least 3-1/2 cups of liquid. Make an airtight cover with 3 layers of greaseproof paper.
8. Fill half of a large saucepan with water and bring to a boil. Place the pudding basin in the pan (don’t let any water enter the pan) and cover. Steam the pudding in the simmering water for 5 hours, taking care to top the water levels up from time to time. (If you are going to cook the pudding in advance, steam it for 4 hours and leave covered until you are ready to eat it and then steam for another hour before serving.)
9. Serve with natural yoghurt or cream.

Julia Child would be proud of you….