Christmas Baking
Looking for reliable ingredients for Christmas baking? Choose quality chocolate and cocoa, real vanilla, gentle fats, and, if needed, gluten-free flours. For Linzer cookies, gingerbread, and glazes we recommend Chocolat Madagascar baking chocolates (70%, 85% or 100%) and Madagascan cocoa—pure flavor and consistent results.
For aroma and a tender dough, reach for Ceylon Kokonati vanilla (it’s easy to make your own vanilla sugar). For crispness and full flavor, use clarified butter (ghee); it has a higher smoke point and a nutty profile, so it handles more demanding bakes.
Baking “lighter” or gluten-free? Go with gluten-free flours (e.g., sorghum, cassava) and feel free to combine them with classic recipes—they hold shape and structure well. For a quick route to traditional taste, there’s also a gluten-free gingerbread mix.
Tip: when making glazes, work with chocolate in small batches and fine-tune sweetness with coconut sugar; it preserves caramel notes without masking the cocoa.
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Organic oatmeal and muesli mix with carrot cake flavour? Yes, it's possible with this...
Condensed coconut milk from Ceylon Kokonati is an excellent plant-based alternative for...
Genuine Ceylonese, high-quality cinnamon in organic quality is one of the essential...
Delicious, fragrant and beautifully crunchy shredded coconut in the best original...
Organic coconut flour from finely ground, defatted coconut pulp – ideal for...
Cacao nibs – single-ingredient crushed cacao beans from Sri Lanka. Unsweetened,...
Milk Chocolate 80% Cocoa is intense yet unexpectedly smooth. It combines a high cocoa...
Genuine Ceylonese, high-quality whole cinnamon in organic quality is one of the...
The all-purpose gluten-free baking mix is made from high-quality organic ingredients...
Milk Chocolate 50% Cocoa offers a smooth yet full flavour that highlights the quality...
The mixture for gluten-free gingerbread is quick and easy to prepare, just add water...
White chocolate 45% cocoa is an exceptionally delicate and naturally sweet white...
Genuine Ceylon ginger is a great spicy and pungent spice not only for Asian cuisine. It...
Looking for a smooth, non-alkalised dark chocolate with full flavour without acidity,...
Dark chocolate 65% cocoa is a fine, balanced dark chocolate from Madagascar with notes...
Fine Spelt Flour is a finely ground organic white flour from spelt (Triticum spelta)...
Bionova Raspberry Jam contains 41% juicy raspberries from organic farming, supplemented...
This unalkalized (unblended) fine cocoa powder is made from single-origin cocoa from...
Christmas baking with honest ingredients
Enjoy classic Christmas cookies in a cleaner version: no unnecessary additives, with a focus on quality ingredients and natural taste. Choose flours, fats and sweeteners that respect the recipe and your body.
Opt for clean ingredient lists, short labels and naturally processed staples. Your holidays will be fragrant, crisp and kind to your everyday comfort.
How to choose ingredients for Christmas baking
- Flours: wheat/spelt for tenderness, coconut to reduce carbs.
- Sweeteners: coconut sugar for caramel notes, date for moisture, honey for gingerbread (sparingly).
- Fats: ghee for tenderness and a nutty aroma, coconut plant-based butter for stable texture and vegan variants.
- Spices: cinnamon, clove, star anise, cardamom, real vanilla. Store in a dry, dark place.
- Chocolate & cocoa: choose a high cocoa content, without palm oil or unnecessary additives.
Practical baking tips
- Don’t rush: let dough rest; use fats at the right temperature.
- Working with sweeteners: coconut sugar colours and caramelises; with liquid sweeteners, slightly adjust the flour.
- Texture: ghee supports crispness; nut butter or applesauce add moisture.
- Storage: airtight containers, a cool dry place; grind spices fresh for maximum aroma.
Recipe tips
- Linzer cookies – a butter-and-lemon scented classic that never fails and, in some homes, is made in triple batches.
FAQ
Why use coconut sugar instead of cane/refined sugar?
Coconut sugar has a caramel-like taste and is less refined. In baking it adds colour, aroma and pleasantly crisp edges.
Note for people with diabetes: Coconut sugar often has a lower glycaemic index (~35) than white/cane sugar, so it may raise blood glucose more slowly, but it is still an added sugar with comparable carbohydrates. The key is to watch total amount and portion size; treat it as a flavour alternative with caramel notes. For a smaller glycaemic impact, consider reducing sugar or using substitutes (e.g. erythritol, stevia, monk fruit).
Why add coconut plant-based butter to your kitchen?
Coconut plant-based butter holds its shape, is easy to portion and is stable for baking. Great for vegan and lactose-free doughs.
Ghee vs. butter: when to use which?
Ghee brings crispness and a nutty aroma and tolerates heat better. Butter is ideal when you want full dairy flavour and steam in the dough.
How to bake without white sugar but keep the crunch?
Use coconut sugar or panela and bake until the edges lightly caramelise. A little fine cane sugar can help the structure.
How to replace wheat flour in cookies?
Try a mix of rice, almond and a touch of coconut flour. For binding, add an egg or a small amount of psyllium.
How to avoid overeating and support calm digestion at Christmas?
Slow down and eat mindfully: notice satiety signals and aim for 80–90% fullness. After the main meal, a 10–15-minute walk is gentle, supports digestion and overall comfort.
Balance your plate with protein, fibre and quality fat, stay well hydrated, and try slightly reducing sugar in baking. For gentle support, consider dietary supplements: bitter herbal drops before meals; digestive enzymes with heavier dishes (e.g., lactase for lactose, α-galactosidase for legumes); and long-term probiotics/synbiotics. A gentle finish after meals: ginger or mint tea.