Super-Easy, Healthy & Vegan Matcha Ice Cream At Home (No Ice Cream Machine)

There’s no denying the fact that ice cream is one of the most popular comfort foods out there – but lots of recipes require you to have a special ice cream maker, which makes it difficult to make at home. Not this recipe!

This is the easiest ice-cream recipe, as it includes just two ingredients. And there’s no need for any expensive ice cream machines (all you need is a food processor and a freezer).

Plus while most ice creams can be unhealthy with high levels of fat, sugar and dairy, this recipe is dairy free, and sugar free. It’s sweet enough from the natural sugars in the bananas, and it also contains matcha powder which gives it an added boost of superfood goodness.

Matcha powder is made from green tea leaves which are stone ground to form a fine powder. Just half a teaspoon of this powder contains 137 X the antioxidants that’s found in a cup of standard green tea, and that’s why matcha helps strengthen your immune system, increase energy levels, and boost your metabolism.

So now you can easily enjoy guilt-free, homemade ice cream!

Makes 2-3 servings.

Matcha Ice Cream

Ingredients

  • 2 large bananas (peeled, cut into chunks, & frozen overnight in a freezer bag)
  • 1 tsp matcha (Using Zen Green Tea matcha)

Instructions

  1. Place the banana chunks into a food processor fitted with the S blade, and turn machine on. Let the motor run until the bananas reach a creamy texture, just like soft serve ice cream. It might take a little time and the processor may make loud noises but it will work – don’t worry!
  2. Once the bananas become creamy, add the matcha powder and blend.
  3. Serve immediately. Any leftover can be refrozen and then re-blended for a perfect texture.

Disclaimer: This is a guest post written by Zen Green Tea. The matcha was provided as a gift. I only support and endorse products that I have used or cooked with myself. 

Aquafaba Chocolate Mousse

So aquafaba (chickpea water) desserts have been all over my Instagram and Facebook feed for a little while now. Since I always have a tin of chickpeas in my pantry, I figured I’d give this a go. I was definitely a bit of a sceptic at first that’s for sure. However as I began to whip the aquafaba like I would eggs, it was coming together exactly as it should. Weird huh? I don’t have an intolerance to eggs so this was a curiosity challenge more than anything. With melted chocolate folded through, these turned out to be quite a tasty afternoon dessert.

This recipe definitely gives you the light and airy feel of a mousse with a subtle chocolate flavour. If you are looking to be more nifty with your food leftovers and are keen for an experiment, I reckon you should try this out. Or, if you happen to have an egg allergy or are a vegan well then this is perfect!

Aquafaba Chocolate Mousse

What you’re going to need

1 tin chickpeas, draining the liquid into a medium sized bowl (save chickpeas for Hummus )

1 block 70% dark chocolate (100g if using Lindt)

2-3 tablespoons castor sugar (adjust to taste)

Method

  1. Using a hand mixer, beat the aquafaba and sugar until stiff peaks form (ideally you can lift the mixer out of the bowl and you will have mixture all over the blades). This will take at least 10-15 minutes.
  2. Melt chocolate using your preferred method. (I like the bowl over water approach on the stove top. It’s quick and works every time).
  3. Once completely melted, pour into the aerated aquafaba and fold through with a spatula. Keep folding until all mixture is even.
  4. Spoon mixture into small ramekins.
  5. Leave to set in the fridge for 4 hours. Serve fresh out of the fridge with grated chocolate on top.

 

Chocolate Mousse

French Toast with Raspberry Compote

I absolutely love weekend breakfasts. At the moment, my weekday breakfast is the exact same thing everyday. It tastes delicious but I like spending time in the kitchen and creating something a bit different to my usual.

French toast is super easy and always guaranteed to be tasty! Very minimal prep time and ingredients required. I had some leftover frozen raspberries that I had been meaning to use for a while and figured it would be a good pair with the toast.

And to finish, I added a generous drizzle of 70% dark chocolate. The combination of raspberry and chocolate works a treat if you’ve never tried it, you should.

French Toast with Raspberry Compote (yields 1 serving)

What you’re going to need

2 slices bread, sliced into large triangles

1 egg

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

25 g dark chocolate, melted

1/4 cup raspberries (frozen or fresh)

1 tablespoon maple syrup (plus additional for serving)

20 mls water

Method

  1. In a small saucepan, prepare the raspberry compote by adding the raspberries, water and maple syrup. Keep on a low simmer unless mixture reduces and thickens. Set aside.
  2. In a small bowl, whisk the egg, vanilla extract and cinnamon until well combined.
  3. Heat up a fry pan on a medium heat. Dip each triangle of bread into the egg mixture then place in the fry pan. Cook for approximately 2 minutes each side or until golden brown.
  4. Serve toast hot with melted chocolate drizzle and raspberry compote on top. Optional: Add maple syrup over the top as well.

French Toast

Our Growing Edge December 2016 Round Up

Happy 2017! Hope everyone enjoyed the festive season. As part of celebrating the holidays as well as giving the blogging community a chance to share their creations, this month’s growing edge theme was Festive Feeds. As part of the community, we want to encourage everyone to get creative in the kitchen as well as share their marvellous creations to inspire others.

This month, we were lucky to have 18 submissions! Thanks so much to all the bloggers who submitted their creations.

Here is a showcase of all things festive by our community:

First up we have Terri’s Roasted Turkey & Black Current Brie Bites! These look so quick, easy and of course delicious! Also from Terri, we have some butter tarts which look divine!

The holiday fever continues with Cheat Sheet Home Maker’s North Pole Latte! I can imagine this being a perfect fit for a white Christmas! In the same league, another idea from Cheat Sheet Homemaker is using your leftover candy canes in your tea or coffee! A great way to add a minty sugary hit!

Next up, some more fruity flavours from Corina with her Apple Carpaccio.  I especially like this because it includes my current favourite food – pomegranate! For more fruit fusion during the holiday season be sure to try out candied orange peels by Ms Frugal Ears! Absolute genius idea.

This one is for the popcorn obsessed people (me) out there! From Julianna we have Coconut Curry Caramel Corn. Cannot wait to try this one out! Another great hit by Julianna is her Cranberry Pistachio Pate! Pate has become a recent fave for me as well and this looks delightful!!

Loved this winter warmer from Elaine which is a Pumpkin Pie. Have only eaten this dish once but I loved it and really want to eat it again. Fabulous! For more of your baking desires, you will want to whip up these Cinnamon Rolls from Maja! I know if I made these at home they would gone as soon as left the oven! Delicious.

For those who love roasts regardless of the temperature outside, please join me in admiring Patricia’s Roast Pork which looks so succulent and tender! Mmmmm. Another grand roast idea is From the Terrace Baker with Roasted Gammon 2 ways. The honey and mustard glaze looks completely on point and I would devour it all immediately.

Anyone who knows me personally will know that I love miniatures! From dosirakbento we have some beautifully decorated Christmas Cakes including one with a mini dining table Christmas setting including a turkey and mini bon bons!

As a chocolate fiend, I loved Tess’ Chocolate Crinkle Cookies made with Hershey’s! Hitting the sweet spot that’s for sure. From Tracey we have some Traditional German Christmas Ginger Butter Cookies! A great staple cookie recipe to have on hand whenever the sweet cravings kick in!

From the Our Growing Edge leader Genie, we have an incredible, fresh and vibrant Festive Lamb Salad ! Salads are perfect for a Summery Southern Hemisphere Christmas! Keeping on with the light and healthy approach to the festive season, we have Nicole’s collection of Christmas cooking! I really enjoyed her idea of stuffed mushrooms which serve as a perfect healthy side dish at a festive gathering!

And last but not least. for those who love the holiday spirit (as well as alcoholic spirits), you will enjoy Chandler’s Holiday Spirit Exchange providing an opportunity to share the merriment over good quality liquor.

Thank you again for your submissions! It was a pleasure being host this month and getting to share some really fabulous ideas and getting some inspiration for my own cooking! If you would like to know more about Growing Edge and be part of our monthly blogging event, check out Genie’s blog Bunny Eats Design for more info!

Our next month’s theme is Healthy Starts and is hosted by Terri over at Food Meanderings.

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Homemade “Cocoa Pops”

Cocoa pops have been a childhood favourite for years. However they have been banned from my house since I was about eight years old! Recently, I haven’t really been the biggest fan of cereal but I figure that I may as well create one of my old faves with the abundance of puffed rice I had around the house today (which is super cheap by the way, only about $3 a bag).

So commenced the experimentation of making these tasty treats. I followed the same kind of approach as I would with making a baked granola just without the nuts. Super easy and simple with only 4 ingredients which are all conveniently gluten, dairy and refined sugar free. I reckon that these matched up with vanilla unsweetened almond milk are a match made in heaven so be sure to try that.

Homemade “Cocoa Pops”

What you’re going to need

3-4 cups of puffed rice

2 tablespoons organic cacao powder

1/4 cup maple syrup

pinch sea salt

Method

  1. Preheat oven to 140 degrees Celcius.
  2. In a large bowl, add the puffed rice, cacao powder and salt and stir until well combined
  3. Add the maple syrup and stir through until it all comes together and the mixture is wet. (if there are parts that are dry and you bake it, it will not taste great…)
  4. Place on a lined baking tray and bake for 20-30 minutes on a low shelf in your oven.
  5. Leave out to cool completely before storing in an airtight container.

cocoa-pops

In other news, I am lucky to be the host of this month’s Growing Edge blogging community event themed “Festive Feeds”. If you would to share your creations, please submit your post via the following link: Festive Feeds Submission. Looking forward to seeing all the wonderful festive inspired creations for both the summer and also from my friends in the Northern Hemisphere. I will be sharing a compilation of all the submissions in early January. Merry December everyone!

Dark Chocolate Bark

For probably one of the first times ever, we had pistachios in our house. Oh so many ideas were coming to mind for what to do with them! Desserts, crusts, breakfast toppers or just on their own because they’re glorious. I had a bunch of 85% dark chocolate which I wanted to muck around with and make something tasty. So that’s what I did on this quiet and relaxing Sunday afternoon.

In addition, I have recently been introduced to a new blogging community “Our Growing Edge”. The concept is to bring together fellow foodies and to share our creations and inspire us to create something new. This month’s theme is “Allergy Friendly Recipes” and is hosted by Joana from My Gut Feeling.

So some fast facts, my recipe is dairy free because 85% chocolate. Enough said. Also conveniently gluten and egg free for anyone worried about those too!

This recipe is oh so easy. The longest part of it is melting the chocolate! Honestly, quick, convenient and you will be able to consume it within half an hour of you making it (just to make extra sure that the chocolate has completely set!) Okay let’s get to it.

Dark Chocolate Bark

What you’re going to need

50 grams > 70% dark chocolate (if 85% is too bitter for you, feel free to use 70% instead to still get it dairy free)

small handful pistachios, shells removed and ready to go

small handful raspberries

pinch, cracked sea salt

Method

  1. Melt your chocolate using your preferred method. (Just please for your sake, do not get any water/moisture near the chocolate!!! Seized chocolate is the worst and just ruins your day so be careful.)
  2. In a lined shallow baking tin, pour melted chocolate and spread evenly. Once even, sprinkle and mix of the pistachios and raspberries ensuring they are embedded enough in the chocolate so that they won’t roll off!)
  3. Sprinkle with desired amount of sea salt.
  4. Freeze for up to 30 minutes or until chocolate has re set. Break pieces off and devour!

Dark Chocolate Bark

For more info about the “Our Growing Edge” community: Our Growing Edge

And to take a look at the host of this month’s Growing Edge theme: My Gut Feeling

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Banana and Cinnamon Muffins

Easy Sunday mornings call for baked goods. 3 perfectly overripe bananas which were just calling me to bake them. It’s starting to get colder now and so these are great to warm up and eat for breakfast or afternoon tea (or anytime really, let’s be real). I thought about making a banana bread but since I’m the only one at home who really eats it, figured I would reduce waste by making something smaller.

This is one of those chuck everything into one bowl recipes which saves time and washing up! I kept these dairy free because of bod.

Banana and Cinnamon Muffins (yields 6 – 12 depending on how much mixture you put in each tray)

What you’re going to need

2 cups self raising flour

1/2 cup brown sugar

3 overripe bananas

1/3 cup soy milk (or any non dairy milk of your choosing)

1/3 cup Nutellex (or any dairy free spread)

1 egg

1/2 – 1 teaspoon cinnamon

pinch salt

Method

  1. Preheat oven to 180 degrees Celcius.
  2. In a large bowl, add the bananas and egg. Using a stick blender, blend up the mixture is well combined and bananas are at your desired consistency.
  3. Sift in the flour, add all the other ingredients and mix until well combined .
  4. In a greased muffin tray, add even amounts of the mixture. (I like my muffins really big so I fill each one until it is full)
  5. Bake for 20-25 minutes or until a skewer comes out clean.
  6. Remove tray from the oven and leave to cool slightly. Remove muffins and place on a wire rack to cool completely before storing in an airtight container.

Banana and Cinnamon Muffins

 

Salted Caramel Bliss Balls

As much as I adore PB choc bliss balls, thought it was time to try something else! Whoever thought of bringing sweet and savoury flavours into one dish is a genius. I have taken that concept and put it into my bliss balls as they are fast becoming one of my favourite work snacks.

Bliss balls are super easy, jam packed full of deliciousness and will keep you full for your afternoon! These are dairy, gluten and refined sugar free!

Salted Caramel Bliss Balls (yielded 8 for me but will depend how big you roll them)

What you’re going to need

1 cup dates, chopped (soaked in boiling water for 15 minutes if not moist)

3/4 cup walnuts (soak in cold water for 30 minutes – optional)***

1/2 tablespoon rice malt syrup

1 teaspoon vanilla extract

sprinkle cinnamon

cracked sea salt (to taste)

desiccated coconut for rolling

Method

  1. In a food processor, add of the ingredients except the coconut.
  2. Process until ingredients are well combined.
  3. On a plate, add a few spoons of desiccated coconut. Using gloves, a spoon or bare hands, roll the mixture into evenly sized bliss balls.
  4. Roll each ball through the coconut. Repeat until all the bliss ball mixture has been used.
  5. Store in the fridge/freezer and enjoy!

Salted Caramel Bliss Balls

*** The bliss balls will still turn out wonderfully without soaking the nuts prior to blending, but soaking them makes them so so creamy and perfect for these sweet treats!

Chocolate Muffins

I always get cravings for baked goods but I tend to avoid buying them from cafes and other places because I have no clue what’s in them. I also just love baking so baking something myself is much more satisfying. There was a bit of experimentation with these in getting the wet to dry ingredient ratio right. I feel pretty good about how they turned out!

So here we go, my chocolate muffins which I made dairy free because of bod and there’s no eggs either because we hadn’t done the groceries yet! Alas, subbed in apple sauce (random but great) to fill in for the eggs. Also mixed a bunch of dark chocolate through these for an extra chocolatey hit!

Chocolate Muffins (yields 6)

What you’re going to need

1 1/2 cups self raising flour

1/4 cup cacao powder

1/4 cup apple sauce

1 teaspoon vanilla extract

1/3 cup Nutellex (or any dairy free spread), melted

1/4 cup rice milk (or any other non dairy milk)

1/4 cup maple syrup

50 grams dairy free dark chocolate (70% and above), roughly chopped

Method

  1. Preheat oven to 180 degrees Celcius. Grease a muffin tray with cooking spray.
  2. Sift the flour and cacao powder into a large bowl. Add all the other ingredients except the dark chocolate and mix well.
  3. Add in the chocolate and make sure it is evenly distributed through the mixture.
  4. Place even amounts in each muffin tin until all batter is used.
  5. Bake for 15-20 minutes or until a skewer comes out clean.
  6. Cool on a wire rack and then store in a container until they all disappear!

 

Chocolate Muffins

Quinoa Granola

Oh my granola! It’s been so long since I got creative with granola recipes so I’m super excited to share this one with you!

This granola has the perfect balance of sweetness, spice and crunch! I have never baked quinoa before so was intrigued at how well it turned out. Matched up with some mixed nuts, oats and maple syrup creates a delicious crunchy topping for yoghurts, smoothie bowls or even in a bowl with some milk!

This recipe has only 6 ingredients! Less than 5 minutes to throw it altogether then another 15-20 minutes for baking! Dairy, oil and refined sugar free!

Quinoa Granola

What you’re going to need

1 cup rolled oats

1/2 cup raw, unsalted mixed nuts

1/4 cup uncooked quinoa

2 teaspoons cinnamon

1 teaspoon nutmeg

1/4 cup maple syrup

Method

  1. Preheat oven to 180 degrees Celcius
  2. In a bowl, add all of the dry ingredients and make sure they are well coated with the spices.
  3. Add the maple syrup and mix again until all of the dry ingredients are coated.
  4. Spread on a lined baking tray and bake for 15-20 minutes (check a few times during baking to ensure it’s not burning)
  5. Allow to cool entirely before storing in an airtight container

Quinoa Granola