Cardamom Ice-cream (Vegan, DF, GF)

Cardamom Ice-cream (Vegan, DF, GF)

Cinnamon Icecream

I love the simplicity and pureness of this recipe, filled with amazing ingredients straight from Mother Nature’s door!

I adapted this recipe from my plant lab raw desserts classic, bringing a little Indian Flair with the cardamom. If you don’t like cardamom, cinnamon works well or vanilla if you’d prefer a less dominant flavour profile

Did you know Cardamom has impressive medicinal properties and has been used in traditional medicine for centuries. It has antioxidant and diuretic properties, which are said to stop the growth of tumours, lower blood pressure, prevent inflammation and act as an antibacterial.  Cinnamon has similar such properties, so you are good either way. Mr B doesn’t like Cardamom, so I tend to use cinnamon for him or during the holidays a little pumpkin spice (a US classic. I can not account for the medicinal properties I am afraid, just the smile invoked by the scent of the holidays)

Ingredients

  • ½ cup soaked cashews
  • ½ cup. Young coconut meat or coconut cream
  • ¼ cup coconut water
  • 1 tbsp. crushed cardamom seeds or cardamom powder
  • ¼ cup agave
  • 2 tbsp. coconut oil, melted
  • Pinch of salt

Method

  • Blend all the ingredients together until smooth, except the coconut oil
  • Stream coconut oil in last
  • Process in an ice cream maker, or if you don’t have one (like me), place in a tub and freeze
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Chickpea Blondies (Vegan, DF, GF)

Chickpea Blondies (Vegan, DF, GF)

Blondie Brownies

Oh so gooey, tasty, yummy, fudgy brownie blondies..

This is an easy blend and bake recipe, so you can do it when whilst you are waiting for the kettle to boil or whilst you are making the kids lunches

The Japanese tend to use sweetened bean pastes, like red bean, in their pastries and this is a nice parallel. It has the texture of a fudge brownie and is sweet but not too sweet, making it great for a midmorning snack

This recipe is super high in protein from the chickpeas and triple use of almonds in the almond meal/flour, almond butter and almond milk. It is gluten free also with the almond flour the only flour used

Mr B has a prolific sweet tooth and he loved these and found them more satisfying in a way as they kept him fuller for longer, whilst still satisfying that sweet craving in a natural way

Ingredients

  • 1 cup almond meal
  • 2, 15oz cans of organic chickpeas
  • ¾ cup almond butter
  • 1 tbsp. coconut oil
  • 1 tsp. vanilla
  • ¼ tsp. sea salt
  • 1/3 cup maple syrup
  • 1/3 cup almond milk
  • 1 tsp. baking soda

Method

  • Add all the ingredients into a blender and blend until well combined
  • Pour into an oiled bread tin
  • Bake for 30 minutes or until a toothpick comes out clean