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last-minute edible christmas gifts


SEEDED CRISP BREAD (makes 2 trays)

this is such a crowd pleaser and a huge hit with everyone we know. it tastes amazing on its own, but feel free to enjoy it with your favourite spread, lots of avo or a good cheese.

  • 120g plain flour
  • 120g oats
  • 100g sunflower seeds
  • 50g sesame seeds
  • 50g linseeds
  • 50g hemp seeds
  • 25g chia seeds
  • 25g black sesame
  • 1 tbsp ground coriander
  • 1 tsp salt
  • 3 tbsp olive oil
  • 500ml water
  1. preheat oven to 175C and line two baking trays with parchment paper
  2. mix all ingredients until you are left with a thick dough. spread evenly onto the trays and bake for 15 minutes. take out of the oven, cut into equal rectangles and bake for another 30-45 minutes, until golden brown
  3. if you want to wrap them, make sure to let them cool completely beforehand

alternatively you can layer all the dry ingredients in a large jar to give away as a baking mix. just make sure to add instructions and the measurements for the wet ingredients. it looks especially pretty if you don't mix the ingredients, but layer them separately like we did.



this is probably too easy a recipe to label it as such, but we just had to include it in this post. because it really is a  l i f e  s a v e r  - made in absolutely no time, you'll never have to come empty-handed again, no matter how last-minute the invite. you can never go wrong with an oil as it's something that everyone needs. just add a special twist and voilà: a fancy gift that no one will ever know only took you two minutes to put together.


  • a very good quality olive oil
  • a few sprigs of fresh rosemary
  • 1 tsp chili flakes


  • a very good quality olive oil
  • a few sprigs of fresh thyme
  • a garlic clove, peeled and chopped
  1. place the ingredients in a bottle or jar and cover entirely with olive oil. (it's very important that the herbs are completely covered so that they don't mould)
  2. add a bow and some dried herbs for an a+ on presentation.


spreads are such an amazing gift and we've realized that every family has their own special recipe - we've tried so many delicious ones over the years and we're always grateful when we receive another. we're happy to share some of our family recipes with you here!


  • 350g lingonberries
  • 200g red onion, peeled and finely chopped
  • 100g sugar
  • 6 tbsp vodka
  • 4 tbsp condimento bianco (vinegar)
  1. sautée the onion and sugar with no oil in a pan. now add the lingonberries and stir until you're left with a thick mixture
  2. deglaze with vodka and condimento and allow to reduce on low heat
  3. fill into jars and store in a cool place


  • 500g preserving sugar (2:1)
  • 600g frozen red berries and cherries
  • 300ml red wine
  • 5 star anise
  • 10 cloves
  • 2 sticks of cinnamon
  • zest of half an orange
  • a shot of rum
  1. heat the red wine, orange zest and spices - but don't bring to a boil. remove from heat and allow to infuse for an hour
  2. in a pot, mix sugar and berries. add the wine and bring to a boil, stirring consistently. allow to boil for 3 minutes and then test for a set
  3. mix in the rum, pour into mason jars and seal immediately

AMLOU (the moroccan version of almond butter)

  • 300g almonds
  • 300g orange blossom honey
  • 150-300ml argan oil (depending on your desired consistency)
  1. toast the almonds in a pan on medium heat.
  2. place into a food processor and blend together with the argan oil. now add the honey and blend until you're left with a smooth texture.
  3. add extra oil if necessary - the almonds will always thicken up a little, so if it seems to runny, not to worry!


  • 75g almonds
  • 60g fresh coriander
  • 60g fresh parsley
  • 125ml best olive oil
  • 20ml toasted sesame oil
  • 20g toasted sesame seeds
  • a thumb-sized knob of ginger, grated
  • 1/2 tsp sea salt
  • 1/4 tsp chili flakes (optional)
  1. pop all the ingredients into a blender or food processor and blend away until you have your desired consistency. we love it when there are a few almond pieces left here and there but feel free to blend as long as you like
  2. fill into a mason jar, top with a little olive oil and store in the fridge