Rocky Road Coconut Ice-cream

I will never go back to dairy ice cream- coconut ice-cream all the way.

You may have noticed a trend with my recipes! Chocolate. Combine that with coconut ice-cream and I am very happy! I love Chocolate- there’s nothing wrong with it. In the right form and the right amount it’s really good for you- a very good anti- oxidant. Full of healthy fats (when cocoa butter/coconut oil is used), magnesium, vitamins and minerals

I have raw organic cacao powder and I use it in my baking and for hot chocolate and my  2 kids like it way better than the sickly sweet, poor quality, addictive garbage that is generally billed for kids. “That’s not chocolate” she says about the mass produced stuff and reaches for the 85% I always have in the fridge! Guess what, she’s happy with one square.

Anyway, I love ice cream- it doesn’t love me- until now. My husband is a great cook and he too loves his sweet stuff although he has a lot more will power than me- not difficult. He also is not great with dairy and the only stuff we have is kefir and cheese (although mainly goats and Sheeps cheese and only occasionally). So dairy free coconut ice cream has always been something we have tried. Most products out there are either soy (something else we avoid unless it’s fermented) or very sweet and the chocolate flavour is usually lacking. We have developed our own little favourite flavour from checking out some blogs (see below) and have already started to brainstorm other flavours.

Here’s Niall’s winning recipe-

700mls coconut milk (organic preferably)
1 mashed banana
100ml Coconut nectar
100ml Maple syrup
3 tbs Cacao powder (I may have added 1 or 2 more to make it really chocolaty!)

Whisked in the kenwood (without banana). Stirred in banana at end. Then either use an ice cream machine or put in container and in the freezer- use a hand blender to break up the ice crystals at intervals when frozen. Yum yum!!! Seriously like it better than dairy chocolate.

Here is our Rocky Road version;

1 ½ cups of Coconut yoghurt or 1 cup coconut meat

1 cup  Fresh coconut milk (you could also use any nut,oat or dairy milk)

1 Banana (mashed) Optional

1tbs Raw Cacao powder

Pinch of Himalayan Pink Salt

3 drops Vanilla essence

1tbs Honey or Maple syrup (optional)

Rocky bits (marshmallows, chopped nuts, chocolate chips, dried fruit, soaked seeds, toasted coconut…)

Just made it again and added a tablespoon of peanut butter yum yum!

The third adjustment comes from Miranda, I was struggling because it keeps freezing really solid- she suggested a little salt. Have tried it and it has made a difference. It also definitely brings out the taste of the chocolate- just add it slowly and taste along the way- the first time I did it I added too much salt! Thanks Miranda x

Here is a winning chocolate syrup recipe too from A Happy Health Nut- using honey to sweeten, yum!

 

Best friends chocolate chip cookies

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My daughter and I love to bake together, she loves what we make and I love making the cookies and cupcakes nutritious enough for me to feel happy she’s eating them! To help her adjust with the addition of her little brother it’s something I am trying to keep as consistent mummy and Eva time. Also with visitors coming to meet the little guy i called them best friend cookies.

I am currently baking gluten free as we are a gluten and dairy free family. This is a choice we made as neither dairy nor gluten seems to agree with us and using different flours definitely adds more goodness and for example quinoa flour adds some protein to the mix. Using coconut sugar makes such a difference. Not only is it adding fibre but it has a completely different effect on the body. For one thing, you are satisfied with just the one! I tend to divide the mixture in half, roll them into sausages in cling film, stick one in the freezer, one in the fridge and cut off and bake the number of cookies you need when you need them. Not only does it cut down temptation (ESP when breast feeding!) it means you always get that fresh baked texture, smell and taste of a good gooey chocolate chip cookie.

Here is my recipe;

50g coconut flour
300g Buckwheat/oat flour
1tbs kefir
1 tsp salt
1 tsp baking soda
150g coconut sugar
225g butter
1 tsp vanilla (1 pod)
3 medium organic eggs
1tsp orange peel powder (optional)
100g chocolate chopped up or good quality dark chocolate
1tsp cinnamon

 

I recently got a Kenwood Major for my birthday. put the softened butter and coconut sugar and nectar in the bowl and whisk (on 2 for those with a mixer with the balloon whisk.) until creamy. Add the vanilla, orange water and eggs whisk together.

Add the flours salt and baking powder and continue whisking until dough like. Add chocolate and cinnamon and mix till combined. Put in cling as described above and stick into the fridge. Let cool and harden slightly so it can be cut. Or just put a spoonful on a greased baking tray, leaving room between each one. Cook at 200c for 10-15 mins allow to cool on the tray.

 

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Seriously good chocolate cupcakes

Not my cupcakes I hasten to add- I tend to rush decoration and they look more like the pic at the bottom!

I have to share this recipe so I don’t lose it. I am notorious for not being able to follow a recipe. I use them as guides and change things as I go along. Constant experimentation, sometimes it works, and sometimes…well lets just say those ones won’t be posted!!!

I have a very sweet tooth and it is my undoing, I hate adding sugar to things because I know how damaging it can be to your body. I have just found coconut sugar. Brilliant adds good fat fibre and natural sweetness to any recipe. I also have been playing with various different gluten-free flours and have enjoyed using them knowing they are adding some goodness to my baking. Pair this with the added pleasure of baking with my 2.5 year old and we are winning all round.

150g organic butter (for dairy free try coconut butter or coconut oil, 150 g coconut sugar, whisk till creamed (blended and fluffy)

Add 3 organic eggs one by one and whisk together, (for egg free I add 1tsp chia:3 tsp water = 1 egg so for this recipe I use this x2 and mash half a banana to substitue the 3rd egg)

then 25g coconut flour (red mill), and 25 g organic cocoa powder, 120g gluten-free baking and biscuits flour(red mill) ( I deviated slightly from my original plan of quinoa flour (red mill)and add baking soda, that’s for next time!)

tsp baking powder

then coconut flour sucks up moisture so I added oat milk till I got the desired consistency when whisked together (wet but still thick and fluffy).

Then 2 1/2 handfuls of hazel nuts bashed and I cut up a small bar of organic 85% chocolate added and stirred.
Oven at 180 for 18 mins check and keep going till golden brown (mine took 22 mins but I never wait for the oven to heat up!). Or 8 mins in the cupcake maker (yep!!) made about 25-30 and they are nice and light and fluffy.

Frosting; 20g butter, 2tbs boiling water and cocoa then sprinkles for fun!

My friend has just added the following frosting which shall be my next plan: “chocolate frosting (cocoa, dates, coconut oil)” From our new fav blogger www.therawtarian.com. Thanks Amanda xxx

Happy baking and indeed sharing with family and friends.

Heres what I think encompasses my decorating skills!!! Love this-

 

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Nurturing Nutrition

Getting organised  for the impending birth of my son, I wanted to go over my snacks list to make sure I have them here if I want them. It occurred to me that they are great snacks for anyone and for all the family. What else would you add, or have you used?

Labour and post labour Snack Ideas: (for him and her!)

  • Frozen grapes, mango and coconut icelollies. Honey ice cubes
  • Banana smoothie (all my smoothie recipes are here): banana, oat milk, mango, Pumpkin seed protein powder, nut butter and cinnamon (can also be frozen like an ice-lolly or in drinks bottles to thaw on route.) A common breakfast in our house.
  • Vegetable crisps. Homemade in the dehydrator or use a peeler to get nice thin layers and bake in the oven till crispy with a little olive oil or coconut oil.
  • Dried apricots, blueberries, apple, banana chips, prunes, dates, papaya, mango
  • Nuts; almonds, hazelnuts, walnuts, pecans, cashews
  • Coconut water (fresh- here is my coconut milk and coconut yoghurt recipes also- how to open a coconut here)
  • Crystallised ginger
  • Protein bars, energy balls, homemade bounty bars (chock full of coconut!) fat bombs like vanilla fudge and chocolate fudgehomemade chocolate and this homemade rocky road.
  • Oatcakes and jar nut butter. Or nut butter with slices of apple and pear. Or a personal favourite in the groove of celery.
  • Raw chocolate! Or at least 70% cocoa
  • Straws for drinking through
  • Carrot and celery and hummus/white bean dip (already cut in fridge ready to grab)
  • Water melon to help restore electrolytes (can also be blitzed and frozen in drinks bottles)
  • Falafel (to eat with hummus)
  • Iced raspberry leaf, nettle and peppermint tea with lemon and honey to taste. (of course can be hot too or made into ice cubes) Can also use tulsi tea. (holy basil) can chill you out during labour. Also can add rescue remedy.

Recipe idea:

HIGH PROTEIN SUGAR FREE ENERGY BAR

• 250g desiccated coconut
• 200g ground almonds (can use pumpkin seed protein power for allergies)
• 100g sesame seeds
• 1 tsp of cinnamon
• approx 14 dried pitted dates, chopped
• 2 eggs (can use egg replacement for allergies)
• 2 tbs pure organic coconut oil, which is solid at room temperature.

Melt coconut oil over very low heat until it is liquid. Do not cook or
boil.
Chop dates and mix together with dry ingredients (coconut, ground
almonds, sesame seeds), and cinnamon.
Add 2 beaten eggs and mix till mixture is moist.
Pour in melted coconut oil and mix with fork or hands
Spread into a shallow tin lined with baking parchment.
Bake in a moderate oven (gas mark 4) for 30 minutes. Remove when top
is golden.
Cut into slices while still warm and soft.

Enjoy, I know we do!

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