Lovely Saturday evening to you. Hope you are all enjoying the weekend and that you have had time to have some fun. I have had time to make some Christmas snacks this weekend. Cranberries have become one of my favorite berries this month, and it is also in the recipe you find below when you click on the continue link.
50g dates, remember to remove the stones
150g hazelnut flour
1/2 tsp raw cocoa
You can just replace the hazelnut flour with other nut flour or nuts.
Blend well in the food processor and make bowls.
Cranberry sauce is a staple at the holidays, but cranberries are a superfood that you should enjoy all year round.
- lots of vitamin C and fiber, and are only 45 calories per cup.
- In disease-fighting antioxidants, cranberries outrank nearly every fruit and vegetable–including strawberries, spinach, broccoli, red grapes, apples, raspberries, and cherries.
- One cup of whole cranberries has 8,983 total antioxidant capacity. Only blueberries can top that: Wild varieties have 13,427; cultivated blueberries have 9,019.
While they are available frozen year-round, in fall and winter you can buy cranberries fresh. Fresh cranberries stored in a tightly-sealed plastic bag in the refrigerator will last up to two months. But be careful: If one starts to get soft and decay, the others will, too–so remove soft ones before you store them. Cooked cranberries can last up to a month in a covered container in the fridge.