Tag: kids

Double Chocolate Ice-Cream Sandwich Biscuits

Double Chocolate Ice-Cream Sandwich Biscuits

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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.

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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 …

Celebration Biscuits with Home-Made, Sugar-Free Sprinkles

Celebration Biscuits with Home-Made, Sugar-Free Sprinkles

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I love making biscuits – they are quick, easy, and can be super basic or fancy depending on the occasion. We have been making these biscuits, that I adapted from Jude Blereau originally, for ages. They are such a good, sturdy biscuit that have the required crunch factor, and are wheat, dairy and egg free. The best thing, well apart from the fact that they taste delicious, is that they lend themselves perfectly to cookie cutters! Winning!! So many egg-free or shall we say alternative baking projects of mine are wonderful, but certainly could not hold their shape in the oven. These can take any cutter you can throw at them! Octopus, stars, dogs, moose, dove, bunnies, and some sort of wolf -looking animal are just some of the shapes I have tested, with excellent results!

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These are lovely on their own, but they do make a great base for toppings. I have kept it simple today and gone with chocolate and sprinkles – but home-made, sugar-free sprinkles that are a breeze to put together. Freeze dried fruit gives a fantastic result, which I buy at my local health food shop, farmers market or deli. If you have trouble finding it, you can always use any superfood powder that you have hanging around, or even crush up some herbal teas to give you the desired colour. I chose coconut and white chia as the base for the sprinkles as they are a nice blank canvas for the colour, and are nutrient rich in themselves.

A couple of other notes:

These biscuits are excellent with choc-chips.

These biscuits are also excellent sandwiched together with chocolate, particularly mint chocolate.

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[headline]Celebration Biscuits with Home-Made Sprinkles[/headline]

1 cup wholemeal spelt flour

¼ cup almond meal

¼ tsp baking soda

pinch of sea salt

¼ …

Nourishing Antioxidant Fudge

Nourishing Antioxidant Fudge

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Another chocolate treat for you today, bringing with it some nourishment, balance, and deliciousness as always! Actually, this fudge is almost a little too delicious. The great thing about eating whole and real food is that delicious and nutritious don’t have to live at opposite ends of the street – in this case they are BFFs.

This gooey chocolate fudge is packed with antioxidants, firstly from the gorgeous raw cacao, and secondly with the addition of the maqui powder. You can very easily use acai berry if you prefer, or just leave it out if you don’t have it. It also happens to be loaded with the goodness of coconut oil, so add immune boosting and body nourishing to the list. Round out with some mineral rich protein from the nuts, seeds and spirulina (if using), and you have a delightfully decadent but guilt-free treat – just in time for Easter. The only down side is that is does not travel well, in that it will become soft and start to melt when it has been out of the fridge for a while. This hasn’t been a problem for us as it disappears way too quickly!

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[headline]Nourishing Antioxidant Fudge[/headline]

Gluten-free, dairy-free and refined sugar-free

¼ cup almonds

2 tbs sunflower seeds

2 tbs pepitas

1 tbs chia seeds

½ cup desiccated coconut

¼ cup plus 2 tablespoons raw cacao (or ½ cacao, ½ carob powder)

½ cup coconut oil

½ cup rice bran syrup

1 tbs maqui powder

¼ – ½ tsp spirulina (optional)

Freeze dried raspberries, cacao nibs, any other nuts and seeds for garnish

Blitz the almonds in a food processor, then add the sunflower seeds and pepitas and blitz again to break them down a little. Add all the other ingredients and process to combine.

If you …

Double Chocolate Crunch Bars, and the goodness of cacao.

Double Chocolate Crunch Bars, and the goodness of cacao.

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Well it is coming up to that time again, Easter time, holidays, time with family and friends, and temptations a plenty! This month I am creating a number of chocolate based recipes for Loving Earth, so I thought I would share this recipe with you here also. I wanted to put together recipes that were delicious, festive, and also nourishing and not full of rubbish. These bars fit the brief perfectly!

This recipe is quite heavy on the cacao. I love cacao. It is amazingly rich in minerals (particularly magnesium) and antioxidants. Cacao powder is the unheated, raw version of cocoa, and cacao butter is made by pressing the raw cacao nibs. The butter has a much higher melting temperature, and so is solid at room temperature. By the way – if you have any left-over cacao butter, it makes the BEST body moisturiser.

However like everything, it can be controversial. Cacao contains theobromine, which is a powerful stimulant to the nervous system. Some indulgence here and there is not going to be a problem, and everyone is different in terms of how much they can tolerate – similar to coffee. Just know that as much as I love cacao, I am not eating spoonfuls 10 times a day – moderation is key, as with anything! A little trick I often use is to use 1/2 raw cacao powder, and 1/2 carob powder in recipes that I want to tone down the caffeine, or if I am making it for people I know are sensitive to it. It is a wonderful combination as carob is rich in calcium, which nutritionally combines beautifully with the magnesium rich cacao. Most people however will tolerate it beautifully, and it is certainly 100 times better than your typical commercial chocolate bar.

[headline]Double Chocolate …