Almond Caramel N’ice Cream – quick, healthy and delicious


You can never have too much n’ice cream! Dairy, gluten and added sugar free – this is guilt free loveliness. I think this may be my favourite flavour yet! This is really scrummy and tastes divine. It doesn’t need any extra sugar as the bananas and date caramel give it tonnes of rich sweetness and creaminess. It’s also pretty quick to make. I usually make up a big batch of the date caramel so I can use it for other stuff (or just eat it by the spoonful!).


You will need:

8 – 10 Medjool dates (this will create extra caramel so reduce if you don’t want any spare)

1 tbsp Almond butter

1 tbsp hot Water

4 frozen bananas

Handful almonds

Drizzle of coconut, maple or date syrup

It’s best if you peel and slice your bananas for freezing as it makes it easier for the blender to handle so make sure your bananas are well frozen first.

First caramelise the almonds. Pop the almonds into a dry frying pan, add a good drizzle of maple, coconut or date syrup and heat. You need to keep an eye on this – you want it to start to bubble and thicken but not burn. Keep stirring so they don’t catch. Once the syrup is reduced down and they’re well coated tip them out in to some baking paper and allow to cool. You can break them apart once cool.

  

Then make the caramel. Chop the dates and pop in to a high speed blender together with the almond butter. Depending on how dry your dates are you may not need all the water so start with half. Process well, adding the rest of the water if necessary, until you have a smooth caramel. Remove this from the blender (don’t worry about getting every last bit out and there’s no need to clean the blender).

Pop your frozen bananas in to the blender and pulse to blend the banana. Once it’s almost smooth add a tablespoon or so of the caramel back in to the blender with the bananas (add as much as you want – to taste). Blend well and then serve with the almonds sprinkled in top. If you want to serve it later freeze in small portions (plastic food bags or ice cube trays work best) and reblend briefly before serving to remove any large ice crystals.


Coconut and Apple Cake – gluten and dairy free


This is a wonderful combination of squidgy, moist and dry and crumbly cake which makes it super moreish. It’s also full of goodness and, if you add the protein, is also full of extra protein too. It can be made completely vegan if you want it to be (see below), or you can use eggs if you’re not fussed.

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This is especially good if served with the topping I’ve whipped up too and even better with a big dollop of Soya yoghurt or ice cream 🙂

I’ve used the Bali Nutra Coconut Syrup in this recipe which I absolutely love – it’s so tasty!

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I’ve recorded a little video of this recipe here too :

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You will need:

1 cup of flour – you can use any flour you like here – spelt, almond, coconut. I used Almond flour

1/2 cup Ground Almonds

1/2  cup Vanilla Protein Powder (I use this one) – or if not then just add more flour

1/2 cup Desiccated Coconut

1 cup Coconut Syrup (from Bali Nutra)

1/2 cup Coconut Oil (melted)

3 eggs (or 3 tbsp Chia seeds soaked in 9 tbsp water)

2 heaped tsp Cinnamon

1/2 tsp ground Cardamom (or 1 drop of cardamom extract)

1/2 tsp Bicarbonate of Soda

1 – 2 Bramley apples (depends how big they are!) (plus lemon juice to squeeze over them once cut if you want)

Optional – if your batter is too dry (it will depend on the flour you use) then you may need to add a small amount of any non-dairy milk (I splashed a bit of coconut milk in mine)

A sprinkle of coconut sugar and some coconut flakes to decorate.

I also made a little topping to go with it for this you will need:

4 tbsp Coconut milk (use the 65 – 70% extract milk and see here for instructions on how to get the thick creamy part)

2 tbsp Coconut oil (melted)

2 – 3 tbsp Coconut syrup (adjust to taste)

2 tsp ground Cinnamon (adjust to taste)

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Preheat the oven to 180 C and grease and line a baking tin (I used a large loaf tin and three small ones as I had some extra batter but you could any tin you like – a 20 – 25cm round tin would work).

Put all the dry ingredients (flours, protein powder, spices etc) into a large mixing bowl and stir well. Peel and dice the apples. Set the apples aside and if you don’t want them to go brown add a squeeze of lemon juice while you wait to add them. Put all the wet ingredients in another bowl and mix well. Add the wet to the dry and combine. The batter will be thick but if you have used coconut flour and the chia seeds then you may find your batter is far too dry. In which case add a little milk to loosen it up. Fold in the apple.

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Spoon the batter in to your tin, sprinkle a little coconut sugar and coconut flakes over the top for decoration if you fancy, and pop in the oven. If like me you have too much batter then make some small cakes too! Depending on the size of your tin it will take 25 – 40 mins to cook but just keep checking it and when a skewer comes out clean it’s done! As it cooks you may find the top starts to brown too much so just pop some foil over it if so.

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This is best eaten warm with a dollop of the topping – combine the topping ingredients together and serve!

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Peanut butter and blueberry n’ice cream


Nothing beats a nice cold, creamy ice cream on a warm afternoon and this combo works so well together. If you’ve got bananas already frozen this only takes a few minutes to make! 🙂

Freeze your bananas ready diced – it makes blending them easier. Freeze for a few hours, ideally overnight if you can. They will stick together so give them a bash before you blend. If your blender can’t handle them then try blitzing in short pulses or add a very small amount of non-dairy milk,  but the juice from the blueberries will help anyway 🙂

You will need:

4 or so frozen bananas

1 cup blueberries or berries of your choice

1 – 2 tbsp peanut butter

Take half the bananas and pop in to a high speed blender / vitamix with the blueberries and blitz until smooth. It will melt fast so pop in freezer once done while you make the peanut butter one.

Take the other half of the bananas and 1 tbsp peanut butter and blitz. This will be thicker so you may need a small dash of milk. Once blended have a taste and add more peanut butter if you want. Blitz.

Serve together 🙂

If you want to keep it for later pop in the freezer – ideally in ice cube trays then pop out and re-blend briefly to eat (this breaks up the ice crystals that may have formed).

Homemade n’ice cream ‘Nobbly Bobbly’ – easy, healthy but super tasty!


I confess, I have a problem. I am addicted to Nobbly Bobblys. So to save myself from myself I’ve created my own version. These are divine! For me they hit that Nobbly Bobbly spot but with way less guilt! They’re dairy, gluten and sugar free (if you want them to be – with the exception of those little sugar balls on the outside which if you didn’t want to use you could substitute with desiccated coconut or chopped nuts or something instead :)). I didn’t use any sweetener in the chocolate coating as I find the sugar balls and natural sweetness of the n’ice cream is enough for me but its personal preference so if you want it a little sweeter then I’ve added the details below.


These are easy but take a little time. You are going to need quite a few frozen bananas and some lolly sticks. I got mine from Amazon but places like Lakeland or other baking stores will have them, and you may also find them in craft stores. If you have a lolly mould you can use this for the first layer too (I tried using a mould and moulding them without – both worked).

This amount made me 4 pretty large Nobbly Bobblys and I had some n’ice cream and chocolate to spare for a quick pud afterwards but it will depend how big you make them.


You will need:

For the chocolate layer 

4 frozen bananas

4 tbsp Cocoa powder

For the Strawberry layer 

4 frozen Bananas

4 large ripe Strawberries

6 – 10 Raspberries (you can use more strawberries instead, I just like the colour and flavour the raspberries give)

For the chocolate coating

1/2 cup Coconut oil (melted)

1/3 cup Cocoa powder

Optional – 1/4 cup Coconut syrup/ maple syrup/ rice malt syrup / any liquid sweetener

Sugar balls or dessicated coconut or nuts etc (if using sugar balls you’ll need at least a full pot, probably two if you’re as messy as me 😉 )

First clear some space in your freezer and find a suitable tray to lay the ice creams on. Cover it in baking paper and have your ice cream sticks handy.

Start with the chocolate layer. Pop the bananas and cocoa into a high speed blender (I use my vitamix) and blitz until you get a smooth consistency – you will need to do it in bursts and keep stirring in between. Remove from the blender and then as quickly as you can mould your first layer around the lolly sticks (Or in the mould if you’re using one). Place on the tray and in to the freezer. Leave for at least an hour. If they’re s bit messy don’t worry you can tidy them up with a knife before the next layer goes on.

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Next make the strawberry layer. Pop the bananas, strawberries and raspberries into the blender. Blitz until smooth. You will need to work quickly now. Remove the frozen chocolate layer from the freezer (tidy them up if you want to) and using a spatula add a layer of the strawberry n’ice cream all over and then pop back on the tray and get them back in the freezer for another 40 mins or more.

    

Once they’re frozen you can coat them. Mix the coconut oil and cocoa powder together with a fork or whisk (add the sweetener if you want to). If the coconut oil is very hot allow it to cool a little – it will stay liquid for ages so there’s no rush. Place on one side and pour your sugar balls (or whatever you are using) into a tray or plate and have it handy.  It’s best to work with one lolly at a time as they melt so fast. Warning this may get messy 🙂


Take your lolly and spoon the chocolate over one side and immediately press in it the sugar balls (or pour them over the top). Repeat over the whole lolly then get it straight back in the freezer on the tray asap. Do this for all your lollies.

  

Allow to freeze initially for at least 20 – 30 mins on the tray and then you can transfer them to a Tupperware box to keep them in the freezer until you want to eat them! Then enjoy! 

Mint Chocolate Mousse and N’ice cream layered dessert – dairy and gluten free


Does anyone else remember those mint chocolate swirled mousse/ice cream dessert things we used to have as children? They came in a little pot, they were mostly sugar and air but they tasted amazing! I’m such a massive mint choc fan and was feeling a little nostalgic so thought I’d see if I could recreate something similar but a little more classy.

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This would make a great dinner party pud – it looks fab and tastes amazing. You can prepare the mousse and the n’ice cream in advance and then put it together in a few mins. It’s also a great healthy, high protein treat for you or the kids on summer evenings.

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This also gave me a chance to use the yummy choc shot I was sent my the lovely people over at sweet freedom for something other than pouring liberally over my porridge and soya yoghurt 🙂  The mousse recipe is based on Colette’s recipe from The Pure Form Fitness Kitchen and the n’ice cream is my recipe from the other day (here) which I’ll re-post below for ease.

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This will make approx 2 large layered desserts.

For the mousse you will need:

1 packet of Silken tofu

2 tbsp Cocoa powder

2 tbsp sweet freedom Choc Shot (you may want to add a little extra if you want it sweeter)

Natural peppermint extract (to taste)

Pop all the ingredients except the peppermint extract in to your blender/processor and mix well until combined. Have a little taste and add a little more choc shot if you feel you need it. Then add the peppermint extract to taste and mix. Store the mousse in the fridge until you’re ready to prepare the dessert (it will last up to a week – it may separate a little but just stir it before you use it).

For the n’ice cream you will need:

Frozen bananas – I used 4 medium bananas

Handful of spinach (adjust according to how green you want it!)

Couple of tbsp Cacao nibs (or you can use any dark chocolate – sugar free or not – your choice)

Natural peppermint extract (to taste) (or fresh mint leaves if you happen to have some)

Pop the bananas in to a high speed blender – I use my trusty vitamix but any blender that can handle ice will do, and blitz it to start to break up the bananas. Once they start to smoosh up (technical term 😉 ) add the spinach a little at a time. Then add a few drops of peppermint extract – the amount will depend on how minty you like it! You don’t want it tasting like mouthwash though so go easy to start with! Keep blitzing it and stirring it in until the spinach is combined and the colour you want. Remove from the blender and stir the cacao nibs/chopped chocolate through it.

It melts fast so if you’re making it just before you serve it then that’s fab, but if not then you can refreeze it – ideally refreeze in ice cube trays (or small portions) and then when are ready to put the dessert together pop the cubes in to the blender and give it a very quick blitz!

Assemble the pud

Add a layer of mousse, then a layer of n’ice cream and top with another layer of mousse in a glass, sundae dish or bowl. Top with a sprig of fresh mint and enjoy!

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Mint choc chip N’ice cream – dairy, gluten and sugar-free!


Now it’s getting warmer I’m craving ice cream and I absolutely love mint choc chip ice cream so I thought I’d whip up a batch of a slightly less naughty version!

This is as good, if not better, than the traditional stuff and only has four ingredients!

The ingredients below made about 5-6 generous scoops but it will depend on the size of the bananas so you may need to adjust quantities a bit. Don’t be scared about the spinach – you really can’t taste it at all and it gives not only a great nutrient boost but a lovely green colour 🙂

I always have frozen bananas in my freezer for smoothies, banana bread etc. I don’t like over ripe bananas so if they ever start to get too ripe I chop them up and pop them in freezer bags. Then they’re ready to use any time! So first things first – freeze some bananas!

You will need:

Frozen bananas – I used 4 medium bananas

Handful of spinach (adjust according to how green you want it!)

Couple of tbsp Cacao nibs (or you can use any dark chocolate – sugar free or not – your choice)

Natural peppermint extract (to taste) (or fresh mint leaves if you happen to have some)

Pop the bananas in to a high speed blender – I use my trusty vitamix but any blender that can handle ice will do, and blitz it to start to break up the bananas. Once they start to smoosh up (technical term 😉 ) add the spinach a little at a time. Then add a few drops of peppermint extract – the amount will depend on how minty you like it! You don’t want it tasting like mouthwash though so go easy to start with! Keep blitzing it and stirring it in until the spinach is combined and the colour you want. Remove from the blender and stir the cacao nibs/chopped chocolate through it and serve!

It melts fast so get in quick! You can refreeze it – ideally refreeze in ice cube trays and then when you want to eat it pop the cubes in to the blender and give it a very quick blitz!

How easy was that? 🙂

Rhubarb and Cinnamon Cake – Dairy and Gluten free


After very kindly being given some freshly grown rhubarb (thank you Des and Lisa 🙂 ) I thought I would try to do something different with it, rather than the classic crumble and came up with this little beauty! This is a moist but light cake and the tartness of the rhubarb goes so well with the warmth of the cinnamon. I choose to poach the rhubarb lightly first as I find it ensures it is non-stringy and deliciously soft.

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You will need:

Approx 350g Rhubarb, cut into 2cm pieces

3 tbsp Apple juice and 1 tbsp Coconut sugar (for poaching)

1 1/4 cups of Gluten free self-raising flour (or you can make your own using plain gluten free or spelt flour plus 1 3/4 tsp baking powder and 1/2 tsp salt)

1/2 cup Ground Almonds

1 tsp Bicarbonate of Soda

1/3 cup of Golden caster sugar (or other unrefined fine sugar)

1/3 cup Coconut sugar (or other unrefined sugar)

3/4 cup Almond (or light Olive) oil

Up to 1 1/4 cup of Almond milk or Soya milk (or any other non-dairy milk)

2 tbsp Cider vinegar

2 heaped tsp ground Cinnamon

Preheat the oven to 160 C.

First you need to poach the rhubarb. Pop it in to a roasting tin (so it’s only one layer thick) and add the apple juice and 1 tbsp sugar. Cover with foil and bake for approx 15 mins (or until the rhubarb is a little soft – the time will vary depending on how thick your stalks are). Remove from oven, strain and set aside (keeping the juice – we need that later). Leave the oven on but increase it to 170 C.

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Place the flour, sugar, cinnamon and ground almonds in to a bowl and mix together.

Pour the juice from the poached rhubarb into a measuring jug (if there isn’t much don’t worry – use it anyway) and then add enough milk to give 1 1/4 cups in total of liquid. Add the vinegar and stir. Then add the bicarbonate of soda and mix (it will fizz!). Add this to the dry ingredients, and then add the oil. Stir it well and finally fold in the rhubarb.

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Pour in to a tin (I used a 20 x 20 cm tin) lined with greaseproof paper and pop in the oven for 35 – 45 mins (or until a skewer comes out clean). Allow to cool in the tin for 10 mins, then place on a wire rack. Cut and serve! 🙂

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