Tag: home-made

Fig Popsicles with Easy Salted Caramel Sauce

Fig Popsicles with Easy Salted Caramel Sauce

fig pops 1.1

Hello, Autumn! And hello, FIGS! If you happen to live in Melbourne, particularly the inner north as I do, you’re be very aware of the fig-tastic-ness that is everywhere. Unfortunately not in my back yard, but luckily we have a work friend who regularly comes to the fig party with a beautiful donation 🙂

Just because I’m still hanging on to summer, I still feel the need for frozen treats in the freezer. And these are highly recommended! Super easy to make, and deliciously refreshing.

I’ve spoken about the nutritional beauty of figs before here (back when I had an overhanging fig tree next door…), but to give you a little recap, you can expect to find calcium, magnesium, zinc, iron and vitamins A, C and E among other things. They are also wonderfully high in fibre, go figs!

So if you manage to get your hand on some, here is one quick and delicious serving suggestion. I’ve listed some others below.

fig pops 2.1

[headline]Fig Popsicles with Easy Salted Caramel Sauce[/headline]

Makes 7-8 popsicles

2 cups coconut cream (full fat)

1 large ripe banana

2 tsp vanilla extract

1/2 – 1 tbsp maple syrup (optional)

5-6 fresh figs, thickly sliced

For the sauce

2 tbsp cashew, macadamia or almond butter

1 tbsp maple syrup

1/2 tsp vanilla extract

Decent pinch sea salt

Place the coconut cream, banana, vanilla and maple syrup if using in a blender, and blend until smooth.

Taste and make sure the sweetness is to your liking.

Pour the mixture into popsicle moulds, poke in a couple of slices of fig to each one and transfer to the freezer for at least 4 hours, or until frozen.

To make the caramel sauce, simply combine all ingredients in a small bowl and mix to combine.

Serve the popsicles once frozen …

No-Bake Spiced Carrot Cake with Whipped Coconut Icing

No-Bake Spiced Carrot Cake with Whipped Coconut Icing

raw carrot cake 1

Having just polished off the last of this cake (with a little help) this afternoon, I can confirm that it is not only delicious, but nutritious – awesome! It contains a whole world of goodness, is simple to put together, and you don’t even need to bake it! Too good. It makes the perfect little snack with a cup of tea as it combines some lovely protein from the walnuts and almonds, some high quality fat from the nuts again as well as the coconut, some fabulous vitamin A, C and fibre with the carrot, and is naturally sweetened with dates, which are also high in fibre and potassium. So let’s jump right in.

I have presented it as a layer cake, but you could just as easily set it in any dish you like, and have more of a slice style cake. Alternatively, this mix would also make great bliss balls for something different, just shape into balls and roll in desiccated coconut.

 

[headline]No Bake Spiced Carrot Cake with Whipped Coconut Icing[/headline]

Gluten Free, Dairy Free, Vegan, Grain Free // Makes one small 15cm layer cake, or a larger single layer cake

1/2 cup walnuts

1/4 cup desiccated coconut

1/2 cup almond meal

1 generous cup of grated carrot (about one large carrot)

1/2 cup (about 5) medjool dates, pitted

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/2 tsp ground cinnamon

For the Icing:

1 400g tin coconut cream (unsweetened, no added emulsifiers)

The zest of 1 orange

1/2 tsp vanilla extract

Place the walnuts, coconut and almond meal into  food processor and process until they form a small crumb.

Add all other ingredients and process until dates are well incorporated.

Press into a tin or dish of your choice lined with baking paper.

To make the …

Double Chocolate Ice-Cream Sandwich Biscuits

Double Chocolate Ice-Cream Sandwich Biscuits

choc ice-cream bisc copy1choc ice-cream bisc copy2choc ice-cream bisc copy

It has been a little quiet around here lately – I have been working hard on some new projects and can’t WAIT to share some awesome new things with you all!! It all got a bit too much the other day, so I made these biscuits. These are some pretty awesome biscuits, delicious day fixers in fact! You are welcome to enjoy them straight up, but if you need next level excitement (and let’s face it, who doesn’t?) then you can sandwich them around a cheeky layer of ice-cream. So if you’re having a day when you can’t decide if the moment your drink bottle exploded over the inside of your bag, or noticing the dribbled toothpaste on your shirt half way through the day was the greatest moment, make these. And then eat them!

I have made them gluten free, and they are easily adaptable to dairy free and egg free if needed.

ice-cream sandwich biscuits handicecream sandwich biscuits

DOUBLE CHOCOLATE SUNFLOWER BISCUITS

Makes around 14

½ cup ground sunflower seeds – blitz in a blender or food processor (you can also use any other nut/meal)

½ cup raw cacao or dutch cocoa powder

½ cup brown rice flour

¼ cup cornflour (corn starch)

1 tsp baking powder

1 tsp ground cinnamon

A good pinch of fine sea salt

½ cup chopped almonds (or extra sunflower seeds or activated buckwheat if you’re nut free)

1/4 – ½ cup good quality dark chocolate

 

½ cup maple syrup

¼ cup melted butter / ghee / coconut oil

1 egg (or 1 tbs chia seeds soaked in 3 tbs water if egg free – but it will be more crumbly)

1 tsp vanilla extract

 

For the Ice-Cream {ice-cream adapted from the lovely Danijela of HealthyAlways Instagram greatness!}

4 ripe bananas

2-3 tbs cacao powder

2 tbs …

Express Cashew Yoghurt – straight up, vanilla cream, and choc-mint.

Express Cashew Yoghurt – straight up, vanilla cream, and choc-mint.

cashew cream

It all started with the above creamy vanilla cashew ‘cream’.  Then I wanted more of a tang, so it morphed into a yoghurt situation, and then I made a choc-mint version – because everything should have a choc-mint version! If you are restricted with a dairy free diet, you will no doubt have a hyper appreciation of all things creamy and delicious. Normally, coconut milk is my go-to in these situations, but cashews make a wonderful alternative. I have added probiotics from powder in this recipe, rather than actually fermenting the cashews to make it quick and easy, but stay tuned for more dairy free ferments where I have used the traditional fermenting method. Use the yoghurt as you would any creamy or yoghurt topping – on breakfasts, pancakes, atop of curries, in Mexican fiestas, in smoothies, or just enjoyed with a handful of nuts or some seasonal fruit.

Cashews are high in magnesium, which is one of my favourite minerals as it is all about helping out muscles and nerves to relax. Magnesium also assists healthy blood pressure, and can prevent muscle cramps, headaches, migraines and PMS. Cashews have a wonderful healthy fat profile, have a lovely dose of zinc and copper, and a great, mild flavour that lend themselves to well to loads of different dishes. Because of their creaminess, they are an awesome alternative for yoghurt and cream, when you are after that sort of texture.

cashew yoghurt 3

 

[headline]Creamy Cashew Yoghurt[/headline]

This is a very versatile recipe. You could use different nuts, add lime juice instead of lemon, adjust the thickness by adding more or less liquid, and if you don’t have psyllium you can use 2 tsp soaked chia seeds in its place.

1 cup raw, unsalted cashews, soaked for at least 4 hours, or overnight.

2/3 …