You’ll find 15 nut-free, allergy-friendly Christmas recipes that cover soups, mains, sides, and desserts, all designed to be safe and flavorful for most guests. Follow clear ingredient swaps and simple steps to make roasted butternut squash soup, herb-roasted turkey breast, maple-glazed ham, roast Brussels sprouts, a dairy or dairy-free eggnog panna cotta, and a flourless chocolate orange cake. Try these dishes for a stress-free holiday menu that keeps everyone included—and then pick a few main courses to start.
Festive Roasted Butternut Squash Soup
A cozy, nut-free roasted butternut squash soup that’s creamy, spiced, and perfect for a holiday starter.
Ingredients:
- 1 large butternut squash (about 3–4 lb), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, peeled and chopped
- 1 medium apple (Honeycrisp or Fuji), peeled, cored, and chopped
- 4 cups low-sodium vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (or 1 teaspoon fresh grated ginger)
- 1/2 cup canned full-fat coconut milk (stirred) or use oat cream for a milder flavor
- 1 tablespoon maple syrup (optional, for a touch of sweetness)
- Freshly chopped parsley or chives, for garnish
- Pumpkin seeds (pepitas), toasted, for garnish (optional and nut-free)
How to Make:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment.
- Toss the cubed butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on the sheet.
- Roast squash 25–30 minutes, turning once, until golden and tender. Remove and set aside.
- Meanwhile, heat remaining 1 tablespoon olive oil in a large pot over medium heat.
- Add chopped onion and carrot; sauté 6–8 minutes until softened and translucent.
- Stir in garlic and apple; cook 2–3 minutes until fragrant.
- Add roasted squash to the pot, pour in vegetable broth, and bring to a simmer.
- Stir in cinnamon, nutmeg, ginger, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer 10 minutes to meld flavors.
- Using an immersion blender (or in batches in a regular blender), puree soup until smooth and velvety.
- Stir in coconut milk and maple syrup (if using). Warm gently — don’t boil — and taste for seasoning; adjust salt and pepper as needed.
- Ladle into bowls and garnish with chopped parsley or chives and toasted pumpkin seeds if desired.
Enjoy this warm, festive bowl — it’s holiday comfort in every spoonful!
Herb-Roasted Turkey Breast With Citrus Pan Sauce
Bright, aromatic turkey breast with a zingy citrus pan sauce — festive and allergy-friendly.
Ingredients:
- 3 to 4 lb boneless turkey breast, skin-on
- 2 tbsp olive oil
- 1 tbsp chopped fresh rosemary (or 1 tsp dried)
- 1 tbsp chopped fresh thyme (or 1 tsp dried)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 4 cloves garlic, minced
- Zest of 1 orange
- 1/2 cup low-sodium chicken or turkey broth
- 1/4 cup fresh orange juice (about 1 orange)
- 2 tbsp fresh lemon juice (about 1/2 lemon)
- 1 tbsp unsalted butter (or dairy-free margarine for dairy-free)
- Optional: sliced orange or lemon and extra sprigs of herbs for garnish
How to Make:
- Preheat the oven to 375°F (190°C).
- Pat the turkey breast dry with paper towels so the skin crisps well.
- In a small bowl, mix olive oil, rosemary, thyme, salt, pepper, minced garlic, and orange zest to make a herb paste.
- Rub the herb paste all over the turkey breast, getting under the skin where you can.
- Place the turkey breast skin-side up on a roasting rack in a baking pan.
- Roast for about 60–75 minutes, or until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Tent with foil if the skin browns too quickly.
- Remove the turkey from the oven and transfer to a cutting board. Tent loosely with foil and rest 10–15 minutes (it will reach 165°F while resting).
- While the turkey rests, pour off excess fat from the roasting pan, leaving any browned bits.
- Place the roasting pan over medium heat on the stove (or use a skillet) and add the broth, scraping up browned bits with a wooden spoon.
- Stir in the orange juice and lemon juice and simmer 2–3 minutes to reduce slightly.
- Whisk in the butter (or dairy-free substitute) until the sauce is glossy. Taste and adjust salt or citrus if needed.
- Slice the turkey breast against the grain and arrange on a platter. Spoon the citrus pan sauce over the slices and garnish with orange or lemon slices and extra herb sprigs if you like.
Serve warm and enjoy a bright, herby centerpiece that’s perfect for a nut-free holiday table!
Maple-Glazed Ham With Seed-Only Garnish
A holiday ham that’s sweet, shiny, and topped only with crunchy seeds — nut-free and festive.
Ingredients:
- 1 fully cooked bone-in ham (about 8–10 lb)
- 1 cup pure maple syrup
- 1/2 cup brown sugar, packed
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves (optional)
- 1/2 cup water
- 1 cup mixed seeds (pumpkin seeds and sunflower seeds), lightly toasted
- Fresh parsley or rosemary sprigs for garnish (optional)
How to Make:
- Preheat the oven to 325°F (165°C).
- Score the ham surface in a diamond pattern about 1/4 inch deep.
- Place the ham cut-side down in a roasting pan with 1/2 cup water to keep it moist.
- Cover loosely with foil and warm the ham in the oven for about 1.5 to 2 hours (roughly 10–12 minutes per pound).
- While the ham warms, combine maple syrup, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, cloves (if using), and 1/2 cup water in a small saucepan.
- Heat the glaze over medium, stirring until sugar dissolves and mixture is smooth; simmer 3–4 minutes to thicken slightly, then remove from heat.
- Toast the pumpkin and sunflower seeds in a dry skillet over medium heat, stirring, until fragrant and lightly browned (2–4 minutes). Set aside to cool.
- During the last 20–30 minutes of cooking, brush a generous layer of maple glaze over the ham, return to oven uncovered.
- Every 7–10 minutes brush with more glaze until the ham is glossy and caramelized (watch to avoid burning).
- Transfer the ham to a cutting board and let rest 10–15 minutes so juices settle.
- Sprinkle the toasted seeds over the glazed surface just before slicing, pressing gently so they stick.
- Garnish with parsley or rosemary sprigs if desired, slice, and serve.
Enjoy this sweet, seed-crusted centerpiece that’s festive, nut-free, and ready to impress!
Garlic and Rosemary Prime Rib Roast
Garlic and Rosemary Prime Rib Roast — a showstopping, nut-free centerpiece that’s juicy, aromatic, and perfect for the holidays.
Ingredients:
- 1 (5–7 lb) bone-in prime rib roast (standing rib roast)
- 6–8 cloves garlic, minced
- 3 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves, chopped (optional)
- 3 tbsp kosher salt
- 2 tsp freshly ground black pepper
- 3 tbsp olive oil
- 2 tbsp unsalted butter, softened
- 1 cup beef broth (for pan juices/gravy)
- 1/2 cup red wine (optional, for deglazing)
- Kitchen strings or butcher’s twine (if roast isn’t tied)
How to Make:
- Remove the roast from the fridge 1–2 hours before cooking to come to room temperature.
- Preheat the oven to 450°F (230°C).
- Pat the roast dry with paper towels; loosen any fat cap and score lightly if desired.
- In a small bowl, mix minced garlic, chopped rosemary, thyme (if using), kosher salt, pepper, olive oil, and softened butter into a paste.
- Rub the garlic-rosemary paste all over the roast, coating the top and sides evenly.
- Tie the roast with kitchen string if it isn’t already tied to promote even cooking.
- Place the roast bone-side down (fat cap up) on a roasting rack in a shallow roasting pan.
- Roast at 450°F for 15 minutes to develop a crust.
- Reduce oven temperature to 325°F (160°C) and continue roasting until internal temperature reaches 120–125°F for rare, 130–135°F for medium-rare, or 140–145°F for medium (use a meat thermometer inserted into the thickest part, about 15–20 minutes per pound depending on desired doneness).
- Remove the roast from the oven and transfer to a cutting board; tent loosely with foil and rest for 20–30 minutes (temperature will rise a few degrees).
- While the roast rests, place the roasting pan on the stovetop over medium heat; add red wine (if using) to deglaze and scrape up browned bits, then add beef broth and simmer until slightly reduced to make pan juices.
- Slice the prime rib between the bones or into thick slices across the grain and serve with the pan juices spooned over top.
Enjoy a juicy, aromatic centerpiece that’ll have everyone asking for seconds!
Cranberry-Orange Sauce (Allergy-Safe)
Bright, tangy cranberry-orange sauce that’s zesty, allergy-safe, and perfect for the holidays.
Ingredients:
- 12 oz (340 g) fresh or frozen cranberries
- 1 cup (200 g) granulated sugar (adjust to taste)
- 1/2 cup (120 ml) freshly squeezed orange juice (about 1 large orange)
- Zest of 1 orange
- 1/4 cup (60 ml) water
- 1/2 tsp vanilla extract (optional, check for allergy-safe brand)
- Pinch of salt
How to Make:
- Rinse cranberries and pick out any soft or blemished ones.
- In a medium saucepan combine cranberries, sugar, orange juice, water, orange zest, and a pinch of salt.
- Bring the mixture to a gentle boil over medium heat, stirring occasionally.
- Reduce heat and simmer for 10–12 minutes until most cranberries have burst and sauce has thickened; stir occasionally.
- Remove from heat and stir in vanilla extract if using.
- Let cool to room temperature to thicken further, then chill in the fridge for at least 1 hour before serving.
- Taste and adjust sweetness or orange zest if needed.
Serve this bright sauce chilled or at room temp alongside your holiday meal — it’s zippy, festive, and totally allergy-friendly!
Classic Mashed Potatoes With Chive Butter
A cozy, creamy classic mashed potatoes with bright chive butter — perfect for a nut-free holiday table.
Ingredients:
- 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1–2 inch chunks
- 1 teaspoon salt (for boiling water)
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons finely chopped fresh chives
- 1/2 cup whole milk (or dairy-free milk of choice for dairy-free guests), warmed
- 1/4 teaspoon black pepper, or to taste
- Optional: pinch of garlic powder or 1 small clove minced garlic for extra flavor
- Optional garnish: extra chives or a small pat of butter
How to Make:
- Put the potato chunks in a large pot and cover with cold water. Add 1 teaspoon salt.
- Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced, about 12–15 minutes.
- While potatoes cook, mix the room-temperature butter with chopped chives in a small bowl. Set aside so flavors meld.
- Drain the potatoes well and return them to the hot pot for 1 minute to let excess moisture evaporate.
- Mash potatoes with a potato masher or ricer until mostly smooth.
- Stir in the warmed milk a little at a time until you reach your preferred creaminess.
- Fold in the chive butter until fully melted and incorporated. Taste and season with black pepper and more salt if needed.
- Transfer to a serving bowl, top with an extra pat of chive butter and a sprinkle of chives if you like.
Serve hot and enjoy — these mashed potatoes are a comforting holiday classic everyone will love.
Green Bean Casserole With Crispy Shallot Topping
A cozy holiday classic with a crunchy, savory shallot crown — nut-free and crowd-pleasing.
Ingredients:
- 1½ pounds fresh green beans, trimmed and cut into 1–2 inch pieces (or 2 (10 oz) packages frozen green beans, thawed)
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion, finely chopped
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1½ cups low-sodium chicken broth or vegetable broth (use veggie broth to keep it vegetarian)
- 1 cup milk (dairy or unsweetened plant milk)
- 1 teaspoon soy sauce or tamari (gluten-free if needed)
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- ½ teaspoon black pepper
- ¾ teaspoon kosher salt (adjust to taste)
- 1 cup shredded cheddar or Gruyère (optional for a richer casserole; use dairy-free cheese if needed)
- 1 cup Panko breadcrumbs or crushed crispy fried onions (use gluten-free panko if needed)
- 2 large shallots, very thinly sliced
- 2 tablespoons olive oil (for shallots) plus extra for toasting breadcrumbs
- Fresh parsley, chopped, for garnish (optional)
How to Make:
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish (or a similar-size casserole dish).
- If using fresh green beans, blanch in boiling salted water 3–4 minutes until bright green and slightly tender, then drain and plunge into ice water; drain well. If using thawed frozen beans, skip blanching.
- In a large skillet, heat 2 tablespoons olive oil or butter over medium heat. Add chopped onion and cook 4–5 minutes until softened.
- Add sliced mushrooms and cook 5–7 minutes until they release moisture and start to brown. Stir in minced garlic and cook 30 seconds more.
- Sprinkle 3 tablespoons flour over vegetables and stir to coat for 1 minute to cook the raw flour taste.
- Gradually whisk in broth and milk until smooth. Add soy sauce, thyme, pepper, and salt. Simmer 3–5 minutes until sauce thickens.
- Stir in the green beans and cheese (if using) to coat everything evenly. Taste and adjust seasoning.
- Transfer the green bean mixture to the prepared baking dish and spread evenly.
- For the crispy shallot topping: heat 2 tablespoons olive oil in a small skillet over medium-high heat. Add the very thinly sliced shallots in a single layer and fry, stirring frequently, until golden brown and crisp, about 4–6 minutes. Remove with a slotted spoon to a paper towel-lined plate and sprinkle with a little salt.
- Toss Panko breadcrumbs with a drizzle of olive oil (about 1 tablespoon) and toast in the same skillet for 2–3 minutes until lightly golden, or toast on a baking sheet in the oven for 5 minutes.
- Combine the toasted breadcrumbs and crispy shallots; scatter evenly over the casserole.
- Bake uncovered 20–25 minutes until bubbly and topping is golden. Let rest 5 minutes before serving.
- Sprinkle with chopped parsley if desired and serve warm.
Enjoy this crunchy, creamy green bean casserole that’s perfect for holiday gatherings — no nuts in sight and full of comfort!
Honey-Roasted Carrots With Thyme
Sweet, caramelized carrots with a hint of thyme — a cozy, nut-free holiday side everyone will love.
Ingredients:
- 2 pounds carrots, peeled and cut into 1/2-inch diagonal slices (or baby carrots)
- 2 tablespoons olive oil
- 2 tablespoons honey (use maple syrup for a vegan option)
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Optional garnish: extra thyme sprigs or chopped fresh parsley
How to Make:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the carrots with olive oil, honey, lemon juice, thyme, salt, and pepper in a large bowl until evenly coated.
- Spread the carrots in a single layer on the prepared baking sheet so they roast evenly.
- Roast for 20–25 minutes, stirring once about halfway through, until carrots are tender and edges are caramelized.
- If you like them a bit more browned, broil 1–2 minutes at the end—watch closely so they don’t burn.
- Transfer to a serving dish and garnish with extra thyme or parsley if using.
Serve warm and enjoy a sweet, herb-kissed side that brightens any holiday plate.
Sage and Sausage Stuffing (Nut-Free)
Sage and Sausage Stuffing — warm, savory, and totally nut-free comfort for the holidays.
Ingredients:
- 1 lb (450 g) mild or sweet Italian sausage, casings removed
- 1 loaf (about 12–14 oz / 340–400 g) day-old crusty bread, cut into 1/2-inch cubes
- 4 tbsp (60 g) unsalted butter
- 1 large onion, finely chopped
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tbsp fresh sage, finely chopped (or 2 tsp dried sage)
- 2 tbsp fresh parsley, chopped
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 to 1 1/2 cups low-sodium chicken broth (as needed)
- 2 large eggs, beaten
How to Make:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar casserole dish.
- Spread bread cubes on a baking sheet and toast in oven 8–10 minutes until lightly golden and slightly crisp; set aside.
- In a large skillet over medium heat, melt butter. Add onion and celery and cook 6–8 minutes until softened.
- Add sausage to the skillet, breaking it into small pieces. Cook until browned and cooked through, about 6–8 minutes.
- Stir in garlic, sage, parsley, thyme, salt, and pepper; cook 1–2 minutes until fragrant.
- Transfer toasted bread cubes to a large bowl. Pour sausage and vegetable mixture over the bread and toss to combine.
- In a small bowl, whisk together chicken broth and beaten eggs. Pour over the bread mixture gradually, tossing until bread is evenly moistened but not soggy. Add more broth if needed.
- Taste and adjust seasoning with salt and pepper.
- Spoon the stuffing into the prepared baking dish, pressing gently to compact slightly.
- Bake uncovered for 30–35 minutes until top is golden and the center is set.
- Let rest 5 minutes before serving.
Enjoy this classic sage and sausage stuffing — warm, herby, and perfect for the holiday table!
Cheesy Scalloped Potatoes With Parmesan
A warm, cheesy holiday classic that’s completely nut-free and perfect for cozy Christmas dinners.
Ingredients:
- 3 pounds russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (or dairy-free milk if needed)
- 1 cup heavy cream (or extra milk for lighter version)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 1/2 cups grated Parmesan cheese, divided
- 1 cup shredded sharp cheddar (optional for extra cheesiness)
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme (optional)
- 1/4 cup panko breadcrumbs (optional, for topping)
- 1 tablespoon chopped fresh parsley, for garnish
How to Make:
- Preheat the oven to 375°F (190°C) and lightly butter a 9×13-inch baking dish.
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook 30 seconds until fragrant.
- Stir in the flour and cook 1 minute, whisking constantly to form a roux.
- Gradually whisk in the milk and cream until smooth. Bring to a gentle simmer, stirring until the sauce thickens, about 3–5 minutes.
- Remove from heat and stir in 1 cup Parmesan, salt, pepper, nutmeg, and thyme until melted and combined.
- Arrange a layer of sliced potatoes in the bottom of the prepared dish, slightly overlapping. Spoon about one-third of the sauce over the potatoes.
- Repeat with another layer of potatoes and another third of the sauce. Finish with the remaining potatoes and pour the remaining sauce evenly over the top.
- Sprinkle the remaining 1/2 cup Parmesan and the shredded cheddar (if using) over the casserole. If you like a crunchy top, mix panko with a little melted butter and sprinkle over the cheese.
- Cover tightly with foil and bake for 45 minutes. Remove the foil and bake an additional 20–25 minutes until the top is golden and the potatoes are tender when pierced with a knife.
- Let the scalloped potatoes rest 10 minutes before serving, then sprinkle with chopped parsley for color.
Serve up a creamy, cheesy slice and enjoy the holiday comfort in every forkful!
Winter Salad With Pear, Pomegranate, and Sunflower Seeds
A bright, crunchy winter salad that balances sweet pears and pomegranate with toasty sunflower seeds for a festive, nut-free bite.
Ingredients:
- 4 cups mixed winter greens (baby spinach, arugula, or mixed lettuces)
- 2 ripe but firm pears, cored and thinly sliced
- 1 cup pomegranate arils
- 1/2 cup roasted sunflower seeds (unsalted or lightly salted)
- 1/4 cup thinly sliced red onion (optional, soak in cold water 5 min to mellow)
- 1/2 cup crumbled goat cheese or dairy-free feta (optional)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
How to Make:
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, lemon juice, Dijon mustard, and honey or maple syrup until emulsified. Season with salt and pepper.
- Place the mixed greens in a large salad bowl.
- Add the sliced pears, pomegranate arils, and thinly sliced red onion to the greens.
- Drizzle about two-thirds of the dressing over the salad and toss gently to coat; save the rest to adjust seasoning.
- Sprinkle the roasted sunflower seeds and crumbled goat cheese (or dairy-free alternative) on top.
- Taste and add more dressing, salt, or pepper if needed.
- Serve immediately so the pears stay crisp and the seeds stay crunchy.
Enjoy this festive, nut-free winter salad that’s as pretty as it’s delicious!
Roast Brussels Sprouts With Balsamic Glaze
Crisp-tender roasted Brussels sprouts glazed with sweet balsamic for a holiday side that disappears fast.
Ingredients:
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar or maple syrup
- 1/4 cup toasted pecans or sliced almonds (optional — omit if nut-free household)
- Zest of 1/2 lemon (optional, for brightness)
How to Make:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment or foil.
- Toss halved Brussels sprouts with olive oil, salt, and pepper in a bowl until evenly coated.
- Spread sprouts cut-side down on the prepared baking sheet in a single layer.
- Roast for 20–25 minutes, until tender and caramelized at the edges, shaking the pan once halfway through.
- While sprouts roast, combine balsamic vinegar and brown sugar (or maple syrup) in a small saucepan and simmer over medium-low heat for 3–5 minutes until slightly thickened, then remove from heat.
- Transfer roasted sprouts to a serving bowl, drizzle with the balsamic glaze, and toss gently to coat.
- Sprinkle with toasted nuts if using and finish with lemon zest for a bright touch.
Serve warm and watch them vanish from the plate!
Eggnog Panna Cotta (Dairy or Dairy-Free Options)
A silky, spiced eggnog panna cotta that tastes like festive cream in every spoonful — with easy dairy or dairy-free options.
Ingredients:
- 2 cups eggnog (homemade or store-bought; use dairy or a plant-based eggnog for dairy-free)
- 1 cup heavy cream OR 1 cup full-fat coconut milk (for dairy-free)
- 1/4 cup granulated sugar (adjust to taste if eggnog is sweetened)
- 2 tsp unflavored powdered gelatin (or 2 envelopes; for vegan use agar-agar — see note below)
- 3 tbsp cold water (for blooming gelatin)
- 1/2 tsp vanilla extract
- 1/4 tsp ground nutmeg, plus extra for garnish
- Pinch of ground cinnamon (optional)
- Optional toppings: whipped cream or coconut whipped cream, crushed cookies (nut-free), cinnamon sticks, or a dusting of nutmeg
How to Make:
- Pour the eggnog and your chosen cream (heavy cream or coconut milk) into a medium saucepan. Add the sugar, vanilla, ground nutmeg, and cinnamon if using.
- Warm the mixture over medium-low heat, stirring until the sugar dissolves and the mixture is hot but not boiling — small steam bubbles around the edge is perfect.
- Meanwhile, sprinkle the gelatin over the 3 tablespoons of cold water in a small bowl and let it bloom for 5 minutes. (For agar-agar, whisk 1 tsp agar powder into the eggnog mixture and bring to a simmer for 2 minutes instead of blooming.)
- Remove the warm eggnog mixture from heat. Stir the bloomed gelatin into the hot liquid until completely dissolved. If using agar-agar you already incorporated it on the heat.
- Taste and adjust sweetness or spices if needed, then let the mixture cool for 5 minutes.
- Pour the mixture into 4–6 ramekins or serving glasses. Let them come to room temperature for about 15 minutes.
- Cover each ramekin with plastic wrap and chill in the refrigerator for at least 4 hours, or until set (overnight is fine).
- To serve, top with a dollop of whipped cream or coconut whipped cream, a light dusting of nutmeg, and a cinnamon stick or crushed nut-free cookie if desired.
Enjoy a spoonful of holiday comfort with every creamy, spiced bite!
Note: For a fully vegan version, use plant-based eggnog, coconut milk, and substitute gelatin with 1 tsp agar-agar powder (whisk into the liquid and simmer 2–3 minutes). Adjust texture — agar sets firmer than gelatin.
Flourless Chocolate Orange Cake (Nut-Free)
Zesty, fudgy indulgence — all the chocolate-orange flavor with zero flour and zero nuts.
Ingredients:
- 8 ounces (225 g) dark chocolate (70% cocoa), roughly chopped
- 6 tablespoons (85 g) unsalted butter, cubed
- 3 large eggs, room temperature
- 2/3 cup (135 g) granulated sugar
- Zest of 2 medium oranges
- 1/4 cup (60 ml) freshly squeezed orange juice
- 2 tablespoons unsweetened cocoa powder, plus extra for dusting
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- Powdered sugar (optional, for dusting) or extra orange zest for garnish
How to Make:
- Preheat the oven to 325°F (165°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
- Place the chopped chocolate and butter in a heatproof bowl set over a pan of gently simmering water (double boiler) or melt gently in short bursts in the microwave, stirring until smooth. Remove from heat and let cool slightly.
- In a medium bowl, whisk the eggs and granulated sugar together until slightly thickened and pale, about 1–2 minutes.
- Stir the orange zest, orange juice, vanilla extract, and salt into the egg-sugar mixture.
- Fold the melted chocolate-butter mixture into the egg mixture until fully combined and glossy.
- Sift the cocoa powder over the batter and gently fold it in until smooth and evenly mixed.
- Pour the batter into the prepared springform pan, smoothing the top with a spatula.
- Bake for 25–30 minutes, or until the top is set and a thin crust forms but the center still looks slightly soft; a toothpick should come out with moist crumbs rather than wet batter.
- Allow the cake to cool in the pan on a wire rack for 15 minutes, then release the springform and let it cool completely to room temperature.
- Once cooled, dust with a little cocoa powder or powdered sugar and sprinkle extra orange zest on top for a bright finish.
- Serve slices slightly warm or at room temperature — a scoop of vanilla ice cream or a dollop of whipped cream pairs wonderfully.
Enjoy a rich, citrus-kissed chocolate slice that’s perfect for the holiday table!
Spiced Apple Crumble With Oat Topping
A cozy, cinnamon-scented apple crumble everyone can enjoy — warm, spiced fruit under a crunchy oat topping.
Ingredients:
- 6 medium apples (about 2 pounds), peeled, cored, and sliced
- 2 tablespoons lemon juice
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger (optional)
- 1 tablespoon cornstarch (or arrowroot) — for thickening
- 1 teaspoon vanilla extract
- 1 cup old-fashioned rolled oats (gluten-free if needed)
- 3/4 cup all-purpose flour (use gluten-free blend if needed)
- 1/3 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (for topping)
- 1/2 cup cold unsalted butter, cut into small cubes (or dairy-free spread)
- Optional: 1/4 cup sunflower seeds or pumpkin seeds for extra crunch (nut-free)
How to Make:
- Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or similar.
- Toss sliced apples with lemon juice, granulated sugar, brown sugar, 1 teaspoon cinnamon, nutmeg, ginger (if using), cornstarch, and vanilla until evenly coated.
- Spread the apple mixture in an even layer in the prepared baking dish.
- In a medium bowl, combine oats, flour, 1/3 cup brown sugar, salt, and 1/2 teaspoon cinnamon.
- Add the cold cubed butter to the oat mixture and rub with your fingertips (or use a pastry cutter) until the mixture resembles coarse crumbs. Stir in seeds if using.
- Sprinkle the oat topping evenly over the apples.
- Bake for 35–45 minutes, until the topping is golden brown and the filling is bubbling around the edges.
- Remove from oven and let rest 10 minutes to set the filling slightly.
- Serve warm on its own or with a scoop of vanilla ice cream or dairy-free cream if you like.
Enjoy a warm, nut-free holiday treat that fills the kitchen with spiced apple goodness!
Conclusion
You’ve got a full, nut-free holiday menu that keeps flavor high and risks low. Pick a few mains, sides, and a dessert, and test any swaps ahead of time. Label dishes clearly, check all ingredient labels, and keep serving utensils separate to avoid cross-contact. Guests will appreciate the thought. When you serve, pace dishes so everything’s warm, and don’t be afraid to ask about other allergies—better safe than sorry. Enjoy the meal.