The most festive season of the year is also the busiest. With things rolling in at high speed, it won’t be long until you feel stuck on what to serve. Aside from the everyday hustle, there are also parties, special events, and Christmas gifts to think about. There’s plenty to be done, lots of tummies to satisfy and very little time - what’s a busy mum to do?
Here’s a bit of holiday cheer! We’ve heard the call for help over at the WMBT HQ, and so we bring you a healthy, delicious and super easy solution – Raspberry & Walnut Delights. This is a perfect make-ahead snack you can prep and store for instant success when your days seem extra full.
Picture perfect with warm milk, tea, or a nice cup of coffee.
So mums, if you like this recipe, you’ll enjoy the other nine included in WMBT’s booklet, "Summery Holidays". It showcases a nourishing and tasty spread fit for the holidays and festive celebrations. Rocking party preps during the busiest time of the year have never been this easy-peasy! So be sure to check that one out, too.
Snacking Made Simple
One of the many challenges when prepping party food for tiny tummies is finding the right balance between nutritious, delicious, and fun. This super versatile recipe checks all the right boxes!
Even better? This raspberry & walnut treat is such an easy baking recipe that whipping it up can be a fun bonding activity for you and your favourite little humans. They’ll enjoy rolling out the dough, spreading the jam, and layering the walnut crunch on top. It’s such an exciting way to encourage fussy eaters to explore a variety of tastes and textures while letting their inner chefs shine.
It’s the perfect addition to any holiday party spread, lunch box or picnic potluck.
Even with such a ridiculously easy recipe, making it look elegant and impressive doesn’t take much either, especially when you serve up this culinary treat in WMBT Snackies. This silicone snack box comes with a lid that you can remove when used as a serving dish. Slap on the cover to secure your storage container and keep any leftovers in the freezer. A super cute multi-purpose kitchen partner that’s time-saving and easy to clean? This goes on any mum’s nice list, for sure!
What’s In Our Delightful Bars?
Don’t expect a lot of leftovers with this crowd-pleaser, though! It’s not just kid-approved, adults love this nutritious treat just as much. You can now bid your usual sugary treats goodbye when you need a quick fix for your sweet tooth. Most store-bought bars are packed with processed sugar, empty calories, and preservatives. These delightful bites, on the other hand, are safe for you and your little ones.
You only need these basic ingredients:
Butter – softened but not melted.
Coconut Sugar – While brown sugar and coconut sugar have the same nutritional profile in terms of calories and carbohydrates, coconut sugar is lower on the glycemic index. It also gives your bars that ooey-gooey caramel flavour we all love.
Egg – whisked at room temperature.
Spelt Flour - this nutrient-dense wheat flour has a warm, nutty, slightly tangy flavour. None on hand? You can replace this with pastry flour or all-purpose flour.
Raspberry Jam – You can swap out the raspberry jam for your favourite flavour, but avoid anything too sweet. After road-testing this recipe over at the WMBT HQ, we found that tart jams like cherry, blackberry, raspberry, and strawberry work best.
Walnuts – Feel free to switch this up with pecans or almonds. Not a fan of nuts? You can leave those out completely. Other delicious topping alternatives or mix-ins include rolled oats, chocolate chips and coconut shavings.
Expect this raspberry walnut recipe to be a staple in your household. This is a brilliant make-ahead secret weapon! You can store baked, cooled and cut cookie bars in your trusty, freezer-safe, silicone storage container.
Perfect for when guests arrive unexpectedly or you just want a nice sweet snack to make your tiny tots smile. Remove and pop in the microwave for about 20-30 seconds and enjoy!
Makes 40 Cookies | Prep 45 minutes
Ingredients
BASE
- 300 g (2 ½ cups) white spelt flour
- 200 g butter
- 60 g (⅛ cup) coconut sugar
- 1 egg
- 1 egg yolk
TOPPING
- 250 ml (1 cup) raspberry jam
- 4 egg whites
- 3 egg yolks
- 100 g (½ cup) coconut sugar
- 250 g (2 cups) walnuts, finely ground
Method
Preheat oven to 180° C and line a baking tray with parchment paper.
Add all base ingredients to a high-speed food processor and mix until a dough forms.
Turn out dough onto a board and roll evenly into a rectangle 5 mm thick.
Transfer rolled dough to prepared baking tray and place in oven for 10 minutes.
Allow to cool slightly before spreading the jam evenly over the full surface.
In a medium-sized bowl, whisk the egg whites with a hand mixer for around 5 minutes until stiff.
Add sugar and continue to whisk for a further 5 minutes.
Add egg yolk and whisk for another few minutes.
Finally gently fold in the ground walnuts before pouring mixture over the jam-covered base.
Bake for 10-15 minutes or until golden.
Allow to cool before slicing into evenly sized squares.
Use a wet knife to allow easy slicing. Re-wet regularly.
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