Nothing gives me more pleasure than seeing a friend's or family member's face light up when they unwrap a present they truly wanted or enjoy. I love giving presents but I do not love consumerism, so isntead of spending hours in shops, I make personal, homemade and creative gifts!

Nothing gives me more pleasure than seeing a friend's or family member's face light up when they unwrap a present they truly wanted or enjoy. I love giving presents but I do not love consumerism, so instead of spending hours in shops, I make personal, homemade and creative gifts!

DIY Edible
christmas gifts

Caramel Liqueur

400 g can caramelised condensed milk

1 tablespoon instant coffee dissolved in 1 tablespoon hot water

1 teaspoon vanilla extract

400 ml brandy or rum

500 ml heavy cream


Mix all of the ingredients in blender and refrigerate.

 

Shake or stir before serving. Enjoy chilled or over ice.

Homemade cola

500 ml water

1 lemon, zest and juice

1 lime, zest and juice

2 oranges, zest and juice

2 tablespoons dry bitter orange peel

2 tablespoons dry lavender

3 large cinnamon sticks, broken

2 teaspoons coriander seeds

3 anise stars

¼ teaspoon ground nutmeg

500 ml stevia infusion

100 g dark brown sugar

½ teaspoon vanilla extract

 

Combine water with lemon, lime, and orange zest and dry peel, lavender, cinnamon, coriander, star anise, nutmeg in a saucepan, add stevia unfusion, and bring to boil while stirring. Let it simmer for about 1 minute. Set it aside, stir in the lemon, lime, and orange juice, sugar, and vanilla extract and let it cool down. Strain the chilled liquid and pour into a bottle. Can be stored in a fridge for up to 2 weeks.

To serve, mix the cola sirup with sparkling water, and top with a slice of lemon.

It takes 6+ weeks to sit and relax, so you’ll need to get started soon to make it in time for Christmas!

 

Vanilla beans - any variety you’d like to use is fine

Alcohol - you can use vodka or bourbon

Bottles with caps

 

You need at least 2 vanilla beans per every 150 ml of alcohol (the more the better!). Cut each whole bean in half, then cut each half in half (longways), leaving the ends intact. Place the bean pieces into your prepared bottles. Fill the bottles with the alcohol of your choosing! Top the bottles with their caps and place in a cool, dark and dry place for 6 or more weeks. You’ll bring them out just to gently shake them every week until you’re ready to gift them.

vanilla extRACT

2-3 cups peeled hazelnuts

125g melted butter

125g water

4 teaspoons of cocoa powder

3 tablespoons  honey

1 teaspoon vanilla extract

pinch of salt

 

Place roasted hazelnuts in the food processor and process until it becomes a smooth butter (5-7 minutes). Add in butter, honey, vanilla, water, cocoa powder, vanilla extract and salt. Blend for another 2-3 minutes until smooth. Keep in an air-tight container refrigerated.

Homemade nutella

'00' flour –a very finely sieved flour

eggs – 1 egg per 100g of flour

salt

for yellow color – kurkuma or saffron

for red color – beet root

for green color – spinach

 

Combine the flour with eggs and salt in electric mixer, beat until they'll all bind together to give you one big, smooth lump of dough. Once you've made your dough you need to knead and work it with your hands to develop the gluten in the flour. Divide into thirds and combine each third with desired color – kurkuma, beet juice and spinach. Place on a floured surface and roll the dough into thin rectangle. Cut into stripes and lay cut noodles out on a floured counter or sheet pan until dry, although they will dry faster if hung to allow better air circulation.

Colorful fettuccine

Real rolled oats: Quick oats or baby oats won’t work.

Sweetener(s): Maple syrup is the best, I recommend mixing it with Agave syrup or honey.
Oil: Coconut or sunflower oil is best, but anything neutral-flavored will work!
Nuts and/or seeds: Of your choice  (coconut, pumpkin seeds, and walnuts, pecans,  slivered almonds, hazelnuts, or pistachios)
Dry fruit: Of your choice (raisins, currants, and cranberries, or dried cherries, apples, apricots)
Spices: Cinnamon, ginger, cardamom, or vanilla
Salt: A crucial ingredient

Granola

Start with around 4 cups of oats with ¾ of a cup of oil (coconut oil will need to be melted beforehand), a quarter-cup of sweetener, spices, and salt. Mix well. Spread the sticky oat mixture on a baking sheet and place in the heated oven for around 20 minutes. Once the oats start to dry out and brown slightly, remove from the oven, stir, and add the nuts and/or seeds. Let it roast for another 10 minutes, then stir again. Remove the batch once the nuts are browned to your liking, add the fruit to the finished granola (so it doesn’t get dried out or burnt in the oven), and stir. Once the granola is cool, scoop it into jars and decorate with ribbon, twine, or gift labels. 

Tips for decorating ...