Mixed Berry Slushy – Dairy/Gluten/Refined Sugar Free

I have to admit that I’m pretty terrible at eating breakfast, I just don’t feel like eating early in the morn! With a new wee one on the way, I have to find something I can enjoy in the morning.
Enter my Mixed Berry Slushy!

Quick and easy just throw it in the blender and you’re done! It transforms into a thick, frozen slushy – perfect for the early morn or a refreshing drink on a hot day. This tasty slushy is also a great way to get fruit into your little ones or as a healthy alternative to slushy drinks in summer – Mr 2 Loves them!
Dairy/Gluten/Refined Sugar Free too X

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For 1 Cup you will need:
1/2 C of Water or Apple Juice – I add a dash of Refined Sugar Free Syrup when I use water too
1 small handful of Frozen Berries – I use a mix of frozen organic Strawberries, Blueberries & Raspberries
3 Ice Cubes
Optional – Chia or Flax Seeds

Simply Pour into your Blender and whizz together! If you have an ‘Ice Crushing’ Mode use that. If you need to make a few Cups simply double or triple the recipe!
I’d you’d prefer yours less Slushy/Sorbet in texture and more Liquidy omit the Ice Cubes but still use frozen berries X

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Choc Chunk Cookies with Homemade Choc Chunks – Gluten and Refined Sugar Free!

What a flat out week its been! I haven’t had time to post a new recipe and I wanted my next post to be a savoury dish but alas! its more sweets. With school starting back up for Term 3 it was time for some serious baking! I managed to churn out a double batch of Kidney Bean Brownies except with Black Beans this time, a batch of Gluten/Refined Sugar Free Choc Chip Cupcakes, some amazing Peppermint Truffles – find the recipe at HungryCub and finally a batch of these Gluten/Refined Sugar Free Choc Chunk Cookies! They are great in the lunchbox or I’m sure they would be great dunked in a hot drink! They also don’t taste overly Coconutty even using the Coconut Flour! If you use Coconut Oil in place of Butter and use the Choc Chip recipe then these are Dairy Free as well!

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First up if you want to make your own Dairy Free Choc Chips
You will need:
1/3 Cup Coconut Oil
1/3 Cup Cacao or Cocoa Powder
2 1/2 Tbsp Local Organic Honey
1 tsp Organic Vanilla Bean Paste

Quite simply add all your ingredients into a saucepan on low heat and mix mix mix until well combined. Then pour or spread your mixture onto a Baking Paper lined tray and pop in the freezer until solid. Then chop into rough chunks or small chips, whatever you fancy! This made enough Choc Chips for 1 batch of cupcakes and 1 batch of Cookies. You can easily double or triple the recipe.

Now for the Cookies!
You will need:
90gm Butter or Coconut Oil
1/4 Heaped Cup Organic Coconut Sugar
1/4 Heaped Cup Local Organic Honey
1 Free Range Egg
1 Cup Coconut Flour
1/2 tsp Gluten Free Baking Powder
1 Cup Choc Chunks

In a food processor or mixer (or even by hand!) Cream the Butter or Coconut Oil with the Coconut Sugar and Honey until light in colour.
Add the Egg and beat well. Now add your Flour, Baking Powder and Choc Chunks and carefully mix it all together. Finally drop Tablespoon size balls of Cookie Dough onto a lined tray and flatten with your hand or a fork. Bake at 180°c for 10 minutes, then leave to cool on a wire rack.  Enjoy!

Hazelnut Butter Method & Homemade Nutella

I thought since its the school holidays here I would make a bit of a treat for the boys breakfasts this morning. They are big Peanut Butter fans so I thought I would try something a bit different…Hazelnut Butter!

This is more of a Method rather than a Recipe as there is only 1 ingredient!

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Firstly you need to Roast your Hazelnuts to get the oils going, put 1 Cup of Hazelnuts into a roasting dish and pop in the oven for 10 minutes at 160°c – give them a couple of shakes to ensure they don’t burn.

After 10 minutes out of the oven they come, pop them onto a clean tea towel and rub to remove the Hazelnut Skins – they should just crumble away easily. Next tip them into a mini chopper or food processor and blitz! At this point it will look as though all you have made is Hazelnut Meal but persevere. If you keep blitzing you will start to see that the oils have been released and its starting to meld together. Now you will know you’re on the right track, keep going until it looks like a Nut Butter and its as smooth or crunchy as you like. Pour into a sterilised jar unless it gets devoured first! This went down a treat with Mr 7!

Now if you want to go to the next level and make a spread similar to Nutella, all you will need is Sugar, Modified Palm Oil, Hazelnuts, Cocoa, Skim Milk Powder, Whey Powder, Lecithin, Vanillin.
1 Cup Hazelnuts
1 Tbsp Cacao or Dark Cocoa Powder
1 Tbsp Local Organic Honey
1 Tbsp Milk, either a nut milk – Hazelnut or Almond would work well here or Cows Milk (I use Raw Cows Milk)
1/2 tsp Organic Vanilla Bean Paste (optional)
Simply make your Hazelnut Butter using the method above. Once it has become a Nut Butter add the remaining ingredients and mix well to combine.
I actually forgot to add the Vanilla and I think its great without it so I won’t bother adding it to my next batch either. It tastes awesome and has only 4 ingredients! Success!

As long as you use a Nut Milk, this Choc Hazelnut Spread is Dairy Free and Refined Sugar Free.
Enjoy!

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It may interest you to know that in a 37g (2Tbsp) serving of Store Bought Nutella, 21g of that is Sugar.

Lime and Dark Chocolate Ice Cream (Refined Sugar and Dairy Free!)

Although the colour of this Ice Cream may be deceiving,  you have the intense zing from the lime cutting through the bitter dark chocolate.
It is awesome!
Don’t just take my word for it though, give it a whirl, no fancy Ice Cream Maker required!

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You will need:
1 Tin Full Fat Coconut Milk
1/4 Cup Organic Coconut Sugar
Juice and Zest of 1 Lime – Make sure you squeeze out aaalll the juice!
1/2 tsp Organic Vanilla Bean Paste
2 Squares of Dark Chocolate – Grated (Richfield’s if you want to avoid Refined Sugar or Whittaker’s Dark Ghana if you want to avoid Dairy)

This ones easy!
Just throw all your ingredients into your mixer with a balloon whisk attachment or a mixing bowl if your going to whisk by hand. Mix for a minute until everything is well combined. Next pop the covered bowl into the freezer. Every half hour for 2 hours take it out and give it a quick whisk. After the fourth whisk you can transfer it to a loaf tin or similar( I used a silicone loaf mould) Leave for 12 hours and then thaw on your bench for 10 minutes before giving it a final whisk and serve!

Next time I will replace the Lime with Orange for Jaffa Ice Cream, or perhaps I will go for a simple Chocolate Ice Cream and ditch the citrus all together, add Dark Cocoa and up the Vanilla. Or…..

Chocolate Coconut Creamsicles

This morning our small town woke to some surprise snow! Quite a dumping but the sun came out and melted it by the afternoon. As if it wasn’t cold enough I thought an icy cold chocolate fix might be in order too!

Here’s my recipe for a super quick  Dairy Free, Refined Sugar Free Ice Cream

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You will need:
1 Can of Coconut Cream – 400ml
3Tbsp Dark Cocoa Powder or Cacao
1 Heaped Tbsp Organic Honey
2Tbsp Shredded Coconut
1Tbsp  Chopped Raw Cashew Nuts
1/2tsp Organic Vanilla Bean Paste
3 Squares Dark Chocolate – Finely Grated (optional)

Pour Coconut Cream into a bowl or jug and sift in the Cocoa Powder. Whisk it into the Coconut Cream quickly until well combined then add remaining ingredients and continue whisking until everything is well mixed. Pour into moulds and freeze until set!
Boom. Done.

Variations: Feel free to omit the Shredded Coconut or Cashew Nuts and replace with Orange or Lime Zest, Mint Leaves (you will probably want to remove them before pouring into moulds) Chopped Ginger, or whatever you’re into. You might even want to keep them plain old chocolate…

Chocolate Mint Slice

This recipe was adapted from here, a lovely friend from round the corner put me onto it.

A Rich Choc Mint Slice that’s gluten free with no refined sugar!
So minty. So chocolatey. So good.

Firstly for the Choc base you will need:
1/4C Dark Cocoa Powder or Cacao Powder
1/4C Butter
1/4C Ground Almonds
2Tbsp Organic Honey
1/2tsp Organic Vanilla Bean Paste
1/4tsp Natural Peppermint Extract pinch of salt

Mix everything in a saucepan over low heat until melted and well combined. Then pour into a loaf tin that is lined with baking paper and keep in the freezer while prepping the next layer.

Now for the Mint Cream Layer!  You will need:
1 Ripe Avocado
1/4C Coconut Oil or Butter
A splash Lemon Juice to stop the Avocado from browning
1/2tsp Organic Vanilla Bean Paste
3/4tsp Natural Peppermint Extract
2Tbsp Organic Honey
Pinch of Rock Salt

Put all the ingredients into a mini chopper or food processor and blend until smooth and combined. Taste and adjust the Peppermint and Honey if you wish.
Spread the Mint Cream layer over the Choc Base and top with some melted Chocolate (totally optional) I used Richfield’s Sugar Free Chocolate.
Put in the freezer to set. I think its best kept in the freezer although the addition of Almonds in the base should keep it together somewhat and Mr 7 has a piece in his lunch box today so let’s see how that goes!

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You can make this Dairy Free by replacing butter with coconut oil.

A note about Honey
I use Local Organic Honey from just a couple of kms down the Road (I’m pretty lucky and I know this is not always possible) You should always try to source the most local Honey you can, perhaps there is a local farmers market nearby or someone may know of a nearby Apiary. If you consume local Honey it can help reduce or even eliminate Hayfever symptoms as you are exposing yourself to pollens that are in your local area.