Believe it or not, it is possible to be just a little healthy with Christmas fare. Check out these healthy ideas, which are ideal for IBS and allergy sufferers, styled in the most festive of ways!

All recipes courtesy of Fodbods, provider of healthy snack foods.

Santa pancakes

Ingredients (serves 2)

• 1 egg
• ¾ cup lactose-free yogurt
• 1 tbsp maple syrup
• ½ cup gluten-free flour
• 1 tsp baking powder
• 6 strawberries, thinly sliced
• 1 firm banana, thinly sliced
• 4 white chocolate buttons
• 4 blueberries
• 2 raspberries
• Whipped cream

Instructions

In a large bowl, combine the egg, yogurt and syrup. Add in the flour and baking powder and mix until well combined. 

Heat a frying pan over medium-high heat and add the batter, flipping when bubbles form on the surface (remember to make the pancake big enough to fit Santa’s beard and hat). Place each pancake on individual plates and allow to cool before decorating. 

To decorate, arrange the strawberries in the shape of a hat and the banana in the shape of Santa’s beard. Place the chocolate and blueberries as eyes and raspberry as his nose, topping with whipped cream to finish (as pictured).

Candy Cane Caprese Board

Ingredients (serves 6)

• Serving board of choice 
• 400g fresh mozzarella, sliced 
• 3 large tomatoes, sliced
• Basil leaves
• Balsamic glaze
• Olive oil
• Low FODMAP bread of choice, sliced and toasted
  

Instructions

Start at the top end of the candy cane shape and alternate layering a slice of mozzarella with a slice of tomato until you get a candy cane shape. Place basil leaves around the board and add a small bowl of balsamic glaze. Drizzle the candy cane with olive oil and balsamic glaze when ready to serve. Serve with toasted low-FODMAP or gluten-free bread.

Peanut Rice Christmas Snacks

Ingredients (makes 6)

• ½ cup rice malt syrup
• 1 cup creamy peanut butter
• ½ tsp pure vanilla extract
• 75 g Fodbods Ginger & Spice Nibbles
• 2 ½ cups rice bubbles
• Large gingerbread man and Christmas tree cookie cutter 
• White icing for decorating

*Can omit Fodbods Ginger and Spice Nibbles if not available

Instructions

In a small pot over medium-low heat, melt together the rice malt syrup and peanut butter, stirring until just combined. Remove from heat and stir in vanilla extract until combined.

Using a blender or food processor, blitz the nibbles into a powder. Add the rice bubbles and nibbles powder to a large mixing bowl, and pour the peanut butter mixture on top. Stir until well combined. 

Line two baking trays with baking paper. Place the gingerbread man cookie cutter onto a tray. Press the rice bubble mixture firmly into the mould (don’t forget the sides). Gently, push the gingerbread man out of the mould. Repeat with the remaining mixture, using the cookie cutter of your choice. Place the baking trays in the refrigerator to chill for 30 minutes. Decorate with icing as desired.