This is an easy, nourishing holiday spread designed for sharing. Think crispy Golden Sun Milk sourdough crackers, Adaptogenic dark chocolate–covered berries, creamy Matcha and Cacao labneh drizzled with honey, warm maple-cinnamon almonds, and bright pomegranate gummies for a little chew and freshness.
It’s a balance of sweet and savory, crunchy and creamy, with simple functional ingredients woven in without feeling heavy or complicated. Everything can be made ahead and arranged casually on one platter, alongside extra fresh berries or sliced fruit.
Perfect for grazing, gifting, or setting out during the holidays when you want something a little elevated, a little grounding, and very enjoyable to eat!
RECIPE
Prep time: 1 hour
Yield: 1 serving platter
Category: dessert
Recipe by: Panaceas Pantry
Golden Sun Milk Sourdough Crackers
Ingredients:
- 400g sourdough discard
- 2 Tbsp flour (any)
- 2 Tbsp olive oil
- 4 tsp Golden Sun Milk powder
- 1 tsp salt
- Optional: dried flower petals
Instructions:
1. Preheat oven to 300F, fan forced. Line 1 large baking sheet with baking paper and set aside.
2. Mix everything in a bowl until smooth. The consistency should be pourable but thick- something that you can spread easily.
3. Spread the batter over the baking tray, making the layer very thin. If your baking trays are small, spread over 2 trays. Sprinkle over extra salt and optional dried petals.
4. Bake for around 30 minutes, or until completely dry. At the 20 minute mark you can flip the crackers, so the bottom cooks evenly. Watch carefully after 20 minutes so they don't burn.
5. Allow crackers to cool, then break into pieces.
Adaptogenic Chocolate and Berry Bark
Ingredients:
- 3 large handfuls of berries, such as blueberries, chopped strawberries, raspberries or blackberries
- 150g 70-80% dark chocolate, chopped
- 1 tsp Adaptogenic powder
Instructions:
1. Line a plate with parchment paper then make a layer of berries. Ensure berries are all touching and in a single layer (not stacked on top of each other).
2. Melt chocolate. Add chocolate to a heat-proof bowl. Bring 2cm water in a small pot to a boil, then sit the bowl on top of the rim. Reduce heat to low and simmer until the chocolate has melted. Remove from the heat and stir through the adaptogenic powder until smooth.
3. Drizzle the chocolate over the berries, taking time to pour chocolate into any gaps between the berries.
4. Transfer to the freezer for 30 minutes only, then remove and store in the fridge until you are ready to serve.
Matcha, Pistachio and Honey Labneh
Ingredients:
- 1 + 1⁄2 cups plain Greek Yogurt (or vegan yogurt)
- 1 tsp Matcha powder
- 1 tsp Heirloom Cacao
- 2 Tbsp chopped pistachio nuts
- Raw honey
- Salt flakes
Instructions:
1. Divide yogurt between two bowls. Add Matcha to one, Cacao to the other. Mix each until smooth. Sit a sieve over a bowl- the sieve should sit on the rim of the bowl with space underneath so the liquid from the yogurt can drain out. Line the sieve with a linen/cotton cloth. Spoon both yogurts into the cloth, then fold or twist up the sides of the cloth to completely cover the yogurt. Place in the fridge and allow to drain for 6 hours, or overnight.
2. Open up the cloth and transfer labneh to a serving plate. Drizzle with lots of honey. Top with pistachio nuts and a good sprinkle of salt flakes. Keep in the fridge until serving.
Maple Cinnamon Almonds
Ingredients:
- 2 cups raw almonds
- 1 Tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions:
1. Preheat oven to 350F. Line a small baking tray with parchment paper.
2. Mix everything together until the nuts are shiny and coated then pour onto the lined tray. Pat down to form an even layer of almonds, with all the nuts touching (don't have the nuts spread apart as they will burn).
3. Bake for 10 minutes or until fragrant and the nuts have started to turn golden brown. Be careful not to burn. Allow to cool completely then break into small chunks.
Pomegranate Gummies
Ingredients:
- 2 cups pure pomegranate juice
- 4 Tbsp grass fed gelatin granules
Instructions:
1. Add juice and gelatin to a small pot. Sit for 5 minutes, to bloom.
2. Place over low heat and, while stirring, heat to around body temperature or until the gelatin has dissolved.
To make the platter make each of the recipes below, plus have extra berries or any chopped fruits of choice.
3. Pour the liquid into silicone moulds. Transfer to the fridge for 2 hours, or until set.
