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Sticky Date and Macadamia Ice Cream

Sticky date and macadamia ice cream bowl

Being vegan doesn’t mean you have to miss out on the cool stuff – ice cream!!!!

I have so many favourite brands of vegan ice cream at my local grocer, but they are so pricey. Hence I’ve been experimenting by checking out labelled ingredients and different blending methods – I gave my ice cream maker away years ago when it was still new in the box thinking I’d never use it…I wish I didn’t!

Below is my first contribution to the Go Yoga vegan ice cream recipes, because it was Fathers Day on Sunday and my dad loves sticky date pudding. The dates were processed smooth as I wanted to create streams of caramel-like sauce.

Stayed tuned, my husband loves vanilla bean and salted caramel, my girls love chocolate and I adore mint chip as well as mango ice cream. This are all next in the pipeline to summer!

Ingredients

200 – 250g medjool dates

1 x 400mL can 100% coconut cream (not milk as this makes the ice-cream icy)

*¾ cup pure maple syrup (or stevia if you’re watching your sugars)

2 Tbs cornflour or arrowroot

1 tsp guar gum

2 tsp vanilla bean paste

½ cup raw macadamia nuts

*optional and can be omitted if you’re curbing your sweet tooth

Instructions

Sticky DatePre-cool a medium stainless steel bowl in the freezer.

In another small bowl cover the medjool dates with boiling water for 10 minutes, then drain. Add 70ml of the coconut cream and optional ¼ cup maple syrup or stevia and process until smooth. Set aside.

Measure 70ml of the coconut cream in a small jug and add the cornflour and guar gum. Whisk until all dissolved with no lumps.

Meanwhile, simmer the remaining coconut cream and maple syrup or stevia in a small saucepan over med-low flame. Once bubbles form, remove from heat and whisk in the cornflour/gum mixture and vanilla. Coconut creamTransfer to the pre-cooled steel bowl, cover place in freezer for 1 -1.5 hours until the edges start the freeze.

Stir in the processed medjool dates and nuts, cover and return to the freezer for 1-1.5 hours again until the edges freeze.

Continue to stir once every 60-90 minutes another 4-5 times, or until its almost frozen resembling soft serve, then allow to freeze completely. You can be civilised and scoop it into a bowl or cone or just give everyone a dessert spoon and eat it right out of the the container! Mine didn’t last long but you could transfer it to a airtight container to store longer than 1 day, just allow it to sit at room temperature and soften a little before you dive in!Sticky Date ice creamsticky date ice cream 2

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Gluten-Free ANZAC Biscuits

Gluten-Free ANZAC Biscuits

Okay, okay, I know it’s a little late to be posting a recipe for Anzac biscuits, given that the day of remembrance was two weeks ago. BUT, my father-in-law, who was just last year diagnosed as having Coeliacs disease, has been staying with us for the past week. Although he never had a big sweet-tooth, before having to remove all gluten from his diet he did used to thoroughly enjoy a couple of Anzac biscuits with his black tea.

This inspired me to dig out an old recipe that I follow for the ‘crunchy-on-the-outside, chewy-on-the-inside’ Aussie bikkies. I experimented with quinoa flakes instead of rolled oats to make them gluten-free (GF). My husband couldn’t tell the difference and ending up downing more than his dear ol’ Pa!

Ingredients

2 level cups of quinoa flakes

1 level cup GF-plain flour

1 level cup desiccated coconut

1 level cup raw sugar

150g Nuttelex or other non-dairy margarine

2 big Tbsp golden syrup

1 ½ tsp baking soda

¼ cup boiling water

Instructions

Preheat oven to 170°C, 150°C fan-forced. Line two oven trays with baking paper.

Pour the quinoa flakes, GF-plain flour, coconut and raw sugar into a large bowl and mix well.

Melt the nuttelex in a medium saucepan over medium flame. Dip a metal tablespoon into hot water and then use it to measure out the golden syrup into the melted nuttelex. Stir until dissolved and just coming to boil then reduce to a very low flame.

Stir the baking soda into the boiling water until dissolved then add to the saucepan of melted nuttelex and golden syrup. Stir until it froths then immediately add it to the dry ingredients and mix well.ANZAC cookie dough

Take heaped teaspoons of the mixture and roll together into a ball. Place each ball on the baking sheet and flatten slightly.Raw anzac biscuits

Bake for 12-15 minutes or until golden brown. Remove from oven, they should still be a little soft, then allow to cool on the oven trays for at least 5 minutes to harden up a little.Fresh baked Anzacs

Transfer to a cooling rack and then store in an airtight container – I made 24 bikkies with this recipe.

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Vegan Spanokopita (Greek Spinach Pie)

Vegan Spanokopita sliceEver since they came home from kindy with a recipe for spinach pie, my girls have been freely eating spinach without protest in all kinds of dishes. I often make the traditional version for my family and miss out myself due to the cheese and egg content, so I thought I’d try out some new flavours that we can all enjoy – this is the result…

Ingredients

1 bunch of organic spinach (about 4-5 cups of stems and leaves), chopped

1 onion, finely chopped

1 garlic clove, minced

good quality olive oil for sautéing

1 heaped Tbsp basil, finely chopped

1 tsp dill, finely chopped

2 Tbsp tamari

fresh cracked black pepper and pink salt

60g vegan cheddar, grated

60g vegan parmesan, grated

2 sheets frozen reduced fat vegan puff pasty, thawed (I use Borg’s)

unsweetened almond milk for brushing

 Instructions

Sautéed Spinach and Onion

Preheat oven to 170C (150C fan forced). Sauté onion and garlic in olive oil, add spinach and cook for a few minutes. Add tamari and seasoning to taste. Add basil and dill and cook for just another few minutes. Cool slightly then mix through grated cheddar.

Spinach Pie AssemblySpread spinach mixture evenly over 1 sheet of puff pastry and sprinkle grated parmesan over the top. Cover with second sheet of puff pastry, seal edges with a fork and prick top to prevent “ballooning”. Brush pastry with almond milk and bake for 20-25 minutes or until pastry is crispy and golden.

Served with steamed vegetables or salad for a delicious light lunch.Cooked Spinach Pie

Addison with her Spinach Pie

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