I am a little obsessed with reindeers. Every year, I add another reindeer to my Christmas herd. So in dedication to Rudolf and his friends, here’s my favourite Christmas baking recipe: reindeer noses. Of course, it’s easy for the kids to join in the baking fun and the recipe is allergy friendly: no gluten, dairy, eggs, or nuts.
What you need:
- 1/2 cup vegetable oil (healthier alternative: olive oil)
- 1 and 3/4 C brown sugar (healthier alternative: coconut sugar)
- 1 C applesauce
- 2 T vanilla essence
- 1 C cocoa powder
- 2 1/4 gluten-free flour
- 2 t baking powder
- 1/4 t salt
- 1 C icing sugar (healthier alternative: xylitol icing sugar)
How to make reindeer noses:
- Mix together oil, sugar, applesauce, cocoa powder and vanilla.
- In a separate bowl, use a wire whisk to mix together flour, baking powder and salt.
- Add the dry ingredients to the chocolate mixture until combined.
- Wrap the dough in cling wrap and freeze for 1 hour.
- Lick the bowl! Clean up! Sing Rudolf the red-nose reindeer! Wait for the dough to get super sticky!
- Preheat oven to 180 C. Line 2 baking trays with baking paper.
- Scoop out reindeer nose-sized balls of dough, roll them into balls, and then drop them into the bowl of icing sugar for a snow-like coating.
- Place noses on baking trays and bake for 10 minutes.
- Cool on the trays.
- Reindeer noses can be stored for up to 3 days in an airtight container so they are perfect for Christmas gifts! (I like adding a little red chocolate ball to the mix to show my love for Rudolf!)