There’s nothing better than those treats you have every holiday season with your family. Maybe it’s a recipe passed down through the ages, or maybe it’s just something you’ve enjoyed making the last few years, holiday recipes just bring that extra yum to home comforts. Maybe it’s your favourite nog while you decorate the tree or the cookies you’re baking to swap with your friends. We asked our Rocky staff for their fave home holiday recipes.
Manager, Canmore Store
I have a dynamite granola recipe that I love to make, gluten free, dairy free, everything free, but delicious :)
Gluten Free, Dairy Free Granola!
- 1/2 cup Almond Flour
- 1/2 cup chopped Pecans
- 1/2 cup each, diced dried fruit - apricots, cranberries, blueberries
- ¼ cup Hemp Seeds
- 1/2 cup Sunflower Seeds
- 1 & 1/2 cup Oats
- 1/3 cup Shredded Unsweetened Coconut
- ⅓ cup Diced Crystallized Ginger
- 2 tsp Cinnamon, ground
- 1/4 tsp Sea Salt
- 1/4 cup Canola Oil
- 1/3 cup Maple Syrup
- 2 Tsp Vanilla Extract (Optional)
- Prepare all dried fruit by dicing into small, bit sized piece
- Combine all dry ingredients - almond flour, nuts, seeds, dried fruit, oats & seasoning
- Separately combine wet ingredients and stir - maple syrup, vanilla & oil
- Add wet ingredients to dry ingredients, ensuring all components are wet
- Spread on to parchment paper, tin foil lined or oiled baking sheet to a compact, 2 cm thickness
- Bake in the oven for 275 degrees, rotate the baking sheet(s) after first 20 minutes. Bake for 40 minutes or until golden/firm to touch.
- Allow to cool on stove top or counter with towel covering overnight to firm up granola - break apart and put into mason jars/containers!
Photographer & Graphic Designer
One of my favourite go-to recipes for Christmas has been a Vegan Sticky Gingerbread Cake with Cardamom Poached Pears that I found a few years ago on SPUD.ca. I love that it's vegan, super simple, strikes the right balance between spices, isn't overly sweet and doesn't require any electric mixers!
You can also make this in a cupcake tray—if you're doing this, I would halve the length of time the cake is in the oven to keep it moist and "sticky". Pair with a vegan vanilla ice cream and this is sure to be a household favourite.
Sticky Gingerbread Cake
Note: As mentioned above, this recipe originally appeared on SPUD.ca, head there for the full recipe, pears and all!
- 2 ½ cups Flour
- 1 tsp. Baking Soda
- 1/2 tsp. ground Star Anise
- 1 1/2 tsp. ground Ginger
- 1 1/2 tsp. Cinnamon
- ¼ tsp. Nutmeg
- ½ tsp. Sea Salt
- 2 tsp. fresh grated Ginger
- ½ cup Olive Oil
- ½ cup Coconut Sugar
- ½ Aqua Faba (not whipped) or 2 Tbsp. ground Flax mixed with 6 Tbsp. water
- 1 cup Molasses (not blackstrap)
- 1 cup warm water
- Preheat the oven to 180C (350 C). Line a 25 cm by 33 cm baking dish (10 inch by 13 inch) with parchment paper and set aside
- In a large bowl sift together the flour, baking soda, baking powder, and spices. Set this mixture aside.
- In another bowl mix together the grated ginger, salt, oil, sugar, aqua faba, and molasses. Add the wet ingredients to the dry and mix until it’s just starting to come together, then mix in the warm water.
- Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until the top of the cake springs back.
- One the cake is cooled, serve with pears and ice cream
My mom makes this shortbread every year. It’s her grandmother’s recipe! My mom wrote this out for me to share.
- 1/2 cup Cornstarch
- 1/2 cup Icing Sugar
- 1 cup Flour
- 3/4 cup Butter
- Sift first 3 ingredients together, blend in softened butter until a smooth ball forms.
- Chill dough if it's too soft to handle (you can wrap tight and freeze to use later). Gran would roll into a log with plastic wrap chill and then slice.
- Decorate with candied cherry or sprinkles if desired.
- Bake in a preheated 300 degree oven for 15 or 20 minutes, or until the edges are very light brown. Cool on rack. Enjoy!
Team Lead, Edmonton Southgate Store
I wanted to send along one of my favourite holiday recipes...great to have while relaxing at “Home Sweet Home” wrapping all of the Christmas presents you bought at Rocky Mountain Soap Company!
Prep Time: 20 minutes
Servings: Makes 24 cups
- 2 Litres Vanilla Ice Cream
- 1 Litre Whipping Cream
- 1 Litre Half & Half
- 1 Litre 2% Milk
- 4 cups Kahlua or Irish Cream
- 2 cups Dark Rum
- Mix ice cream until soft and smooth.
- Add remainder of ingredients and whisk together until smooth
- Place in a sealed container in the fridge for three hours for flavours to blend
- Mix well, serve over ice and drink and be merry! **Check expiry dates on dairy products to determine how long drinks will keep.
Do you have a favourite holiday flavour? Let us know!