3 ingredient dairy-free ice-cream

3 INGREDIENTS | VEGAN | GLUTEN-FREE | DAIRY-FREE | NUT-FREE | CHILD FRIENDLY | NO ADDED CANE SUGAR | LOW FRUCTOSE

I made this “nice-cream” or vegan ice-cream or whatever you choose to call it because I have been getting mighty bored of the whinging of “Whats for afternoon teeeeeeea?” the whole walk home from school! You could add any supplements you enjoy to pimp the nutrient content.

250g frozen mixed berries

150g coconut yoghurt

100g coconut water

Blend until you reach desired consistency – I use the Thermomix on speed 5 for about 20 seconds

Enjoy immediately or pour into a reusable glass container & pop in the freezer

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Low-fructose kids snacks

I see the question pop up all the time of what healthy / low-sugar snacks people can feed their children.

First of all, if a child is genuinely hungry, they are more likely to try something.

Second of all, I am not a Dr or Nutritionist. If your child has sensitivities to certain foods, don’t give it to them.

Third & finally, if you are feeding them in the car, make sure it is age appropriate & not a choking hazard.

The snacks are easier than you think –

Mixed nuts – a nice little hit of protein & fats.

Popcorn – not the most nutrient dense snack but much better & likely lower in salt than a pack of crisps.

Berries – I rinse, dry on a tea towel then throw whole blueberries & strawberries (cut off their heads to minimise mess & maximise the actual strawberry they eat).

Carrot sticks. I find organic carrot sticks much sweeter & my sons aged 5 & 6, ask for them.

Qukes / baby cucumbers – rinse them, top & tail if you like.

A wrap with mashed avocado / peanut butter / almond butter / cheese.

Apple with slices of cheese; or crackers with slices of cheese. 

Organic corn chips – not a weekly treat but every so often a good little treat.

Grissini sticks – not a regular snack but low in sugar & can be convenient.

Freeze-dried fruit – maximum one little pack a day & check there is no added sugar.

Home-made pancakes or pikelets – neither contain sugar (but both contain gluten)

I’d love to hear your healthy snack suggestions too – please leave a comment if you have something to add 

Gluten-free quiche | Thermomix 

We are currently staying with my parents while we renovate – some amazing parts, some difficult. Free use of a Thermomix & never ending supply of fresh rosemary  definitely land in the “pros” column!

1 cup buckwheat groats

1/2 cup sunflower seeds

1/2 cup cashews

1/3 cup (or a touch under) coconut flour

7 eggs (1 for crust / 6 for filling)

1/4 of a sweet potato

2 handfuls baby spinach

1 handful parsley

8 mushrooms

10 olives 

100g organic butter

3 sprigs Rosemary (or thyme)

METHOD

  1. Slice mushrooms & sweet potato  thinly
  2. Throw buckwheat groats, cashews & sunflower seeds in Thermomix. Whizz on about speed 8 for 15 seconds. Check the consistency & if similar to a flour, tip into a mixing bowl
  3. Throw Rosemary into the Thermomix & whizz on speed 10 for 15 seconds. Put in 100g organic butter. Set to 100 degrees for 1 minute on about speed 3. Check it’s melted, otherwise just do another 30 seconds 
  4. Tip nut/seed flours back into the Thermomix, mix well & throw in one organic egg.
  5. Press down into a tin – I used a cake tin as I didn’t have a pie/quiche tin. Cook for 10 mins at 180 degrees.
  6. While the crust is cooking, blend 6 organic eggs with the baby spinach & parsley
  7. Slowly pour the egg/spinach/parsley mix into the crust, add the mushroom slices, sweet potato & olives
  8. Cook for 25 minutes at 180 degrees. Serve immediately, with a fresh green salad (simple dressing of olive oil & lemon compliments this dish well

vegan cashew cheezcake

Before you judge me about using the word “cheezcake”, it’s purely to get across a point about it not actually being cheese or animal based at all. This vegan cake, to me, is more like an ice-cream (or should that be ice-CREEM) cake.

This is my first attempt at making my own cheezcake, with my guess at what quantities are required.

WARNING: before you think that you’re going to make, then eat this bad boy today, unfortunately you will need to soak the cashews overnight so get cracking now!

For the base

1 cup almond meal (I used Naked Foods)
2 tablespoons rice malt syrup (I used Pureharvest) or for strict PALEO replace with an alternate sweetener but it will no longer be low fructose
2 tablespoons coconut oil
2 tablespoons cacao (I used Naked Foods)

For the filling
4 cups organic raw cashews (I used Naked Foods)
1/2 cup rice malt syrup
4 tablespoons coconut oil
1/4 cup + 2 tbspns plant based milk (I used Pureharvest almond milk)
1/3 cup cacao
1/4 cup raspberries

METHOD
1. Soak the cashews in water overnight in 2 seperate containers, each with 2 cups of cashews. This is because we are doing 2 separate layers

I highly recommended not soaking much longer than 12 hours. Mine started to get little purple ‘veins’ on them (I soaked for 24 hours) which I have since researched & seems to be quite common (see below pic)

 

2. Line a round tin with baking paper

3. Make the base first – blend all ingredients in a food processor until it looks like (a very delicious version of) dirt – in little clumps.

4. Press the base into the tin lined with baking paper. I used my fingers to get it right to the edges & then used a fork.

5. Throw this in the freezer

6. While the base is freezing, throw one lot (2 cups) cashews DRAINED cashews in the blender with 1/4 cup rice malt syrup, 2 tbspns coconut oil, vanilla & 2 tbspns almond milk. Blend until smooth.

7. Remove the base from the freezer & sprinkle over the raspberries

8. Pour over the vanilla cashew mix, spread as evenly as possible, then place back in the freezer

9. Do not clean the blender – tip 2 cups cashews (drained) into the blender, followed by 1/3 cup cacao, 1/4 cup rice malt syrup,  2 tbspns coconut oil, 1/4 cup almond milk. Blend until smooth. I’m warning you now, I was a cashew butter cynic before, but this stuff is addictive. Don’t lick the spoon til the end or none will make it into the cake tin.

10. Once blended well tip the cashew chocolate  back into the measuring cup. Once the vanilla layer is frozen (1-2 hours), pour the chocolate layer over, then put back in the freezer for 2-4 hours.

Peanut butter & coconut no-cook fudge

Don’t do what I did & make this in 30 degree heat, only for the fudge to literally melt in my hand (well I’ll maintain that as an excuse for shoving it in my mouth so fast).

INGREDIENTS

1/2 cup Mayver’s peanut & coconut
1.5 tbspns coconut oil
1 tspn vanilla powder (I love Honest to Goodness brand)
Sprinkle of salt (I am currently using a mix containing iodised Australian & Himalayan pink)
1 tbspn rice malt syrup (I tend to use Pureharvest)

METHOD

1. Stir all ingredients together in a small mixing bowl.
2. Tip into preferred moulds. I did 6 moulds, each were about 2.5 tablespoons of mixture.
3. Throw in the freezer for at least an hour. Keep in the freezer.

These are quite rich so take it easy & as always, ENJOY!

Vegan chocolate

I may be anti-Valentine’s Day due to if having become a money making exercise BUT I am all for an excuse to make chocolate…..

1/4 cup coconut oil
1/4 cup hulled tahini (I’ve used Naked Foods brand for this one)
1/4 cup cacao (also Naked Foods)
1 tablespoon Rice Malt Syrup (you guessed it, from Naked Foods)
Optional: a sprinkle of vanilla powder – I’m currently using Heilala, which you can pick up at About Life
Raspberries, for decoration

METHOD

If you’re currently in Australia, your coconut oil will well & truly be in liquid form already….
1. Melt together coconut oil, tahini & cacao on a low heat. If you’re adding vanilla, throw it in now. Once combined, the mixture should look quite thick & ‘creamy’.
2. Remove from heat & stir in rice malt syrup well.
3. If you’re adding raspberries, place one in each mould before pouring in chocolate.
4. Pour chocolate into moulds, throw in the freezer. Lick spoon / bowl / any over utensils covered in chocolate
5. Attempt to wait a full hour until they are ready to devour.

*If it’s summer where you are, they won’t last long out of the fridge before they become a big chocolate puddle. Keep in the fridge or freezer