Good Morning,

I’ve got some last minute diy gifts perfect for the holidays for you. They’re all edible and fairly simple to make. Five different foods that will please different people or you could make them all and put together your own Christmas hamper to share with family and friends. You would only need to spend roughly half a day but make sure to stock up on jars and bottles and I ecorated some of the gifts with pieces of pine tied with twine to the vessels.

I hope you’re all enjoying these days leading up to Christmas. My only advice is just that; take the time to enjoy this time. Like any other day really but it’s so easy to get lost in stressing around and worrying about getting it perfectly right but at the end of the day I’d rather to go bed pleased and exhausted rather than plain exhausted. I’ll be doing the fun parts and forgetting about the rest, remember why I love my family instead of focus on the little quirks I find annoying and I’m going to take more time for what I find fun during the holidays. And if I end up lost in the flurry of glitter and craziness I’m going to stop and breathe and try to remind myself of all these things.

Hopefully these gift ideas can make someone happy out there, maybe one of your friends or even you! x


Follow Good Eatings on Bloglovin. | Subscribe to Good Eatings YouTube Channel.


YIELDS: 2 pint sized jars  /  TIME: 25 min

2 cups rolled oats
1/2 cup desiccated coconut
1/2 cup whole nuts, I used hazelnuts
1/3 cup seeds, I used sunflower seeds but pumpkin seeds would work well here
1/3 cup whole flax seeds
2 tsp gingerbread spice mix
3 tbsp maple syrup
1 tbsp pure cane molasses
2 tbsp coconut oil, melted
Pinch of sea salt

Preheat your oven to 165 degrees celsius.

Combine all the dry ingredients in a large mixing bowl and combine well.

Pour in your wet ingredients and use a fork to mix everything well, the molasses can be a bit sticky so make sure it’s incorporated evenly.

Spread the mixture out onto a lined baking tray and bake in the middle of the oven for 18-20 min or until golden.

Let cool before storing in an air tight jar or container.


YIELDS: 1 GIFT  /  TIME: 15 min + setting time

100 g dark vegan chocolate
Dried fruit, I used yellow raisins
Nuts, I used chopped hazelnuts and roughly chopped almonds but pistachios would look lovely
Desiccated or flaked coconut

Prepare some sort of tray by laying out a clean baking sheet on it. It doesn’t need to be very large and you don’t need to worry about edges, the chocolate will stay more or less in the shape you spread it into.

Chop your chocolate finely before adding it to a bain marie (i.e. a bowl on top of a smaller pot with boiling water) to melt it. Keep mixing it until it is melted smooth.

Pour onto the baking sheet and spread into your desired thickness, I made mine roughly 1/2 centimeter thick.

Sprinkle your decorations in clusters, patterns or however you see fit and let set in the fridge before breaking or cutting up into pieces if you wish.


YIELDS: 1 pint sized jar  /  TIME: 20 min

1 1/2 cup nuts, I used almonds, cashews and walnuts
1 1/2 tbsp liquid smoke
1/2 tbsp maple syrup
1/2 tsp smoked paprika
1/2 tsp flaked sea salt
Pinch of cayenne pepper

Preheat your oven to 150 degrees celsius.

Mix all the ingredients in a bowl before spreading out onto a lined baking tray.

Toast in the oven for 13-15 minutes or until golden.

Let cool before storing in an air tight jar or container.


YIELDS: 1 x 25 cl bottle /  TIME: 10 min + cooling time

1 X 25 cl glass bottle with air tight seal
20 cl olive oil
1 1/2 tsp hot chilli flakes
1 dried whole hot chilli pepper
1 sprig of fresh rosemary
Pinch of sea salt

Place all the ingredients in a sauce pan an heat the oil until roughly 160 degrees celsius, use a thermometer to monitor your progress. Keep stirring throughout the heating process.

Remove from the heat and let cool, it will take a couple of hours before you can pour it into your bottle. You could remove from the oil and place the whole chilli in the bottle at this point though as it’s more pliable then once it’s all cooled.

Place the rosemary sprig into the bottle and pour the oil over it using a funnel.

Store in a cool and dark place.


YIELDS: 20 crackers /  TIME: 15 min + 2 hours cooking time

1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup sesame seeds
1/2 cup corn flour
1/3 cup whole flax seeds
1 tbsp dried mixed herbs, optional
1 tsp flaked sea salt
2 sprigs fresh rosemary, roughly chopped
1/4 cup rapeseed oil
1 cup hot water

Mix all the dry ingredients in a large mixing bowl before adding the oil and hot water.

Mix well and let sit for roughly 30 min.

Preheat your oven to 150 degrees celsius.

Place the mixture onto a lined baking tray, it will be slightly wet and that’s okay, and spread it out using your hand and/or a spatula. The mixture should be spread rather thin, roughly 1/3 of a centimeter thick. Score the spread out mixture into the shape you wish to break it into after baking.

Bake the crackers for 90 minutes. You can flip the cracker onto a wire rack after 70 minutes or so and remove the baking sheet if you wish but it’s not necessary. Keep an eye on the cracker in the last 20 minutes to make sure it doesn’t burn.

Let cool completely and then crack into pieces.

Privacy Preference Center