The Ultimate Most Perfect, Inexpensive, Quick Vegan Ice Cream Base Recipe; Scoops From The Freezer Like A Dream. Life Will Never Be The Same! Aah!

What a time to be alive.

This is my gift to the people. It feels like the pinnacle of my contribution to veganism. I take full credit for the modification of other vegan ice cream recipes into an incredibly simple, quick, cheap recipe – with no fancy ingredients – that scoops directly from the freezer with the perfect softness.

Right now I only recommend this one particular brand of coconut cream, but it’s the ubiquitous Woolworths Homebrand Coconut Cream found in Countdown supermarkets for $1.20 per tin.

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INGREDIENTS:

1/2 cup sugar (I prefer coconut sugar)
1/4 cup maple syrup (I use the inexpensive imitation stuff)
2 tins Woolworths Homebrand Coconut Cream
2 teaspoons vanilla extract
1/4 teaspoon salt

INSTRUCTIONS:

Ensure your ice cream maker bowl has been frozen for at least 24 hours.

Put all ingredients into a pan and stir over a low head until sugar has dissolved – no need to boil. Place mixture in freezer or fridge until very cold.

Once cold assemble ice cream maker and pour mixture into bowl. Churn until very thick. Return churned ice cream to freezer and freeze. You should be able to eat this as ice cream after it’s been frozen for around 1 and a half hours.

Makes 850ish mLs.

This is absolutely as delicious as the fancy brands that are around $8 for 400mLs.

This is the vanilla recipe and it operates as a base, flavour this any way you damn well please.

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NOTE:  If you are a rebel and a troublemaker with no regard for potential waste you can trial other cheaper brands of coconut cream. You’re a braver kind than me. Let me know how you go. One of the most important thing to avoid is the formation of oil on top of your mixture. If oil forms it will destroy your batch. Watch out for that with other brands. If oil forms, remove as much as you can. You may also use coconut sugar and agave to make it low GI. Experiment with Stevia and Erythritol; the world is yours.

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LSA-Lemon-Berry Cake with Coconut Cream (Low Sugar)

This is so lovely. This is my first layer cake. ♥ Pretty proud of it actually. Plus; low sugar, low oil.

I’m currently experimenting with cakes to see just how low the sugar and oil can go and just how much healthy can be jammed into them without losing the cakey texture and flavour that we love. This cake – for example – is one people will enjoy and not realise there’s less sugar than usual. In the past I’ve made some fruit-sweetened cakes but have not liked the texture and flavour as much.  I believe I could still lower amounts more so stay tuned for later experiments! I am also getting closer to creating vegan sponge…

Note the use of vegan whipped cream and the addition of healthy LSA! This is good celebration food.

Without further ado I give you the next in my series of LSA cakes:

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If you don’t want to make two layers, ’cause of resources – I don’t like to waste food on experiments when I’m unsure how they’re gonna turn out! – you can just make one layer then fold one half atop the other as shown.

INGREDIENTS FOR ONE LAYER:

1 and 1/2 cups flour
1/2 cup ground LSA
1 and 1/4 cups soy  milk
1/3 cup oil
1/3 cup sugar
3 teaspoons vanilla
1/2 teaspoon baking powder
1 teaspoon baking soda
pinch salt
1 tablespoon lemon

INSTRUCTIONS:

Blend, bake until springy, then repeat for the second layer.

 

INGREDIENTS FOR LEMON-WHIPPED CREAM (enough for a full layer cake, half the amounts for a half layer-cake like the one I made):

4 teaspoons lemon (to taste)
4 teaspoons apricot jam (to taste)
whipped with 2 tin of coconut cream

INSTRUCTIONS:

Whip in food processor and apply only when cake is very cool.

 

DECORATION:

Decorate with fruit, brazil nuts and shaved sugar-free chocolate.

Raw-ish Banoffee Pie

Banoffe Pie is notoriously rich and sweet so I really suggest berries here to offset the sweetness. The toffee sauce is next level; count on it.

This didn’t take that long to make, I probably spent about 20 minutes in the kitchen. 

Dates soften in roughly 5 minutes in boiled water.

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 Biscuit layer:

Some LSA
1 pre-soaked date
1 tablespoon of cocoa powder
water to moisten into a dough

Blend, then press into a tin.

Banana layer:

Sliced bananas

Cream layer:

1/2 can of extremely thick coconut cream (I prefer Family Choice)
1 pre-soaked date
2 heaped dessert spoons of peanut butter
1 dessert spoon of coconut oil

Toffee:

10 presoaked dates
Vanilla
Dash of coconut cream to add creaminess
Salt to taste

 Toppings:

Cinnamon & strawberries.

Serve:

Firm up in the freezer (do not freeze), then serve.

Pretty Raw Dinner Party

I held a party and the food looks pretty simple – in fact it just looks  like salad – but it wasn’t. The flavours were lovely and each dish was incredibly simple to prepare. So this is my dinner-party turbo blog. Enjoy! Raw food is very quick to make and has speedy clean up time. We made this in approximately 2 hours other than the bread which took 10 minutes preparation time and just 2 hours to dehydrate. People left feeling satisfied, but with no digestive burden.

Chocolate parfait – what’s nice about this is that the layer of nuts and seeds becomes kind of cakey when the coconut cream drizzles through.

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Guacamole…

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Sunflower seed bread with basil pesto and fresh baby tomatoes…

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Everything…

plated

Almond-ginger satay sauce – beautiful

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Zucchini/courgette spiralised noodles with tahini-coconut dressing…

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Tahini-banana dessert… incredibly simple preparation – 5 minutes – absolutely delightful result.

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The whole table…

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Raw wraps, enjoyed with the satay sauce…

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Chocolate Parfaits

Taste as you go and adjust to taste. Recipe can be found here. This time made with maple.

Guacamole

Super simple: avocados, garlic, lemon, salt, pepper, cayenne pepper. You can also throw in sundried tomatoes.

Sunflower Seed Bread with Basil Pesto and Fresh Baby Tomatoes

Dough: In a food processor blend 125g LSA, two handfuls sunflower seeds, 3/4 of an unpeeled carrot, enough water to make a dough and salt generously taste. Press flat onto your dehydrater and dehydrate until desired consistency achieved (flipping half-way through the process).

Top with basil pesto: pulse 70g of cashew nuts in a food processor until powdery, add half a dry basil plant including stalks and blend, drizzle in oil until it is no longer a dough. Taste as you go to ensure you have the right oil balance, salt generously to taste; will last for a long time in the fridge.

Finish with alfalfa sprouts, chopped baby tomatoes and salt and pepper. You can even put a little cashew cheese on there if you like. This is my favourite bread recipe.

Almond-ginger Satay Sauce

This is stunning. Pulse almonds in the food processor until powdery. Add coconut milk, sweet syrup to taste, salt to taste, add generous handfuls of fresh, chopped coriander and add finely-chopped fresh ginger to taste. Enjoy with…

Raw Wraps

In large lettuce leaves wrap; mung bean sprouts, capsicum, cucumber, beetroot, coriander and sunflower seeds, salt lightly.

Zucchini/Courgette Spiralised Noodles with Tahini-coconut Dressing

Spiralise zucchini/courgette into noodles. Make a dressing from tahini, coconut milk, lemon juice and salt. Add sunflower seeds and fresh tomato.

Tahini-banana Dessert

Simply blend 2 bananas with 3 dessert spoons of tahini. Add water slowly while blending to achieve desired consistency. Mix in chopped strawberries and banana.

Lemonade & Pomegranate-tea infused Lemonade

What you can’t see is the lemonade: fresh lemon, a little maple, water. A second jug was made by soaking a pomegranate and berry teabag in the lemonade. Beautiful!

Iced Cookies

I was feeling a bit stressed by a monster week and an unwell Little Bear, so I took some time out and baked some cookies.

They’re really crunchy and hard. Iced. Mm. 

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INGREDIENTS

3 tablespoons golden syrup
1/2 cup sugar
1/4 cup margarine
1/2 teaspoon baking soda
1 & 1/2 to 2 cups flour
Dash of vanilla
A selection of icings and sprinkles

INSTRUCTIONS

On stovetop melt golden syrup and sugar. Boil. Remove from heat add margarine and baking soda. Stir through until margarine has melted. Add flour and dash of vanilla. Add enough flour until dough-like consistency is formed. Roll out and cut into shapes on floury surface. Bake until golden on top – around 12 minutes – these bake quick. Remove from oven and ice with a variety of flavoured icings; these are raspberry, lemon and chocolate.

Raw Passionfruit-Macadamia Biscuits With Strawberry & Lavender Spice

This is my first experimentation with lavender.

It’s a strong flavour so use sparingly.

These cookies are lovely and my 1 year old son loves them too. Don’t forgo the strawberry, that’s the freshness!

Note this person being wooed like putty. And THEY’RE PRETTY.

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BISCUIT INGREDIENTS

1.5 cups coconut
1/2 cup sliced almonds
3 teaspoons vanilla
4 heaped teaspoons macadamia nut butter (or other nut butter)
4 teaspoons syrup (yacon, maple, agave)
The seeds of 3 passionfruit
Generous pinch of salt
3 teaspoons coconut oil
Maybe water

GARNISH INGREDIENTS

Macadamia nut butter
Strawberry slices
Chopped lavendar flowers

INSTRUCTIONS

Blend all biscuit ingredients in a food processor. Adjust for consistency and taste. If too dry add a dash of water until biscuits can be shaped. If too wet add additional coconut. Top with a smear of macadamia nut butter, a slice of strawberry and a light sprinking of lavender.

Red Chai

Beautiful. Brew up a batch for friends. I’ve been wanting a caffeine-free chai for so long. Rooibos (red bush) tea makes a lovely alternative. It’s also fine for children and a lovely dessert tea. Perfect served with fruit toast and Kere’s bliss balls. Dedicated to my sis.

Chai tea brings peace.

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INGREDIENTS

1 stick cinnamon
12 sticks of cloves (more if desired)
6 cardamon pods
1/4 inch fresh ginger (peeled)
2 tablespoons fair-trade rooibos (red bush) tea or 4 bags, opened up and added
7 cups water
ground pepper (optional)

AND
1 cup soymilk (I prefer Soymilky)
2-5 tablespoons sugar (I prefer 2, but chai is supposed to be served super-sweet)

INSTRUCTIONS

In a pot on the stove, boil cinnamon, cloves, cardamon, ginger, tea and water. Add pepper if desired. Boil for 5 minutes then stand for 10. Add soymilk and sugar. Strain into teacups to serve.

No Refined Sugar No Bake Healthy Hazelnut Afghan Biscuit Cookie Batter Bites

This is one of those “few handful” recipes. It’s really lovely way to enjoy afghan biscuits without all the sugar. Plus they’re gluten free!

Definitely kid-friendly – lots of healthy nuts – and they also enjoy collaborating on the build!

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70g pack hazelnuts
2 and a half teaspoons cocoa powder
2 big, heaped teaspoons peanut butter
3 teaspoons vanilla
A few walnuts, brazil nuts and raisins
2 teaspoons maple syrup or agave (optional)
2-3 big handfuls of cornflakes

Pulse hazelnuts in food processor until fine. Add cocoa powder, two heaped teaspoons peanut butter, vanilla, and a few brazil nuts, walnuts and raisins. Blend. Add a couple of  teaspoons of syrup (if desired) or more raisins to sweeten. Blend. Once doughy, remove from food processor and add to bowl. Mix in cornflakes by hand. Roll into balls. Enjoy!

Particularly nice with spiced chai  rooibos (red bush) tea.

No Refined Sugar Wholemeal Peach and Vanilla-walnut Cake with Peanut Butter Ganache and Banana-lemon Almond Cinnamon Topping

I think the title says it all! Yum! So delicious it’s been glamour modeled.

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INGREDIENTS

CAKE
2 cups wholemeal flour
1 and a 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1 tin of sliced peaches in juice (440ml)
1/4 cup oil
3 teaspoons vanilla
2 tablespoons water
2 handfuls raisins
1 handful crushed walnuts

TOPPING
2 heaped tablespoons peanut butter
1/3 tin thick coconut cream
1 tablespoon agave or maple syrup (optional)
1 banana
Lemon juice
1 handful sliced almonds
Cinnamon

INSTRUCTIONS

Mix dry ingredients. Mix in wet ingredients. Mash in entire tin of peaches in juice. Bake until cooked through and springy to the touch. This cake is moist. Leave to cool. Meanwhile, in food processor blend coconut cream, peanut butter and syrup (optional). Spread peanut butter ganache over cooled cake and top with thin slices of banana. Brush banana generously with lemon juice. Sprinkle almonds and cinnamon atop. Enjoy.

Plain Shortbread and Chocolate-macadamia Nut Shortbread (Gluten Free)

Sometimes you want shortbread.

Then you make shortbread and someone else comes along and improves it.

I give you Plain Shortbread and Chocolate-macadamia Nut Shortbread. You can use regular flour if preferred.

Macro brand gluten free flour is the best quality and least expensive pre-mixed flour.

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PLAIN SHORTBREAD INGREDIENTS (Gluten free)

250g Macro Gluten Free Flour
175g margarine
100g sugar
2 teaspoons vanilla
A sprinkling of salt
A dash of soy milk

PLAIN SHORTBREAD INSTRUCTIONS

Blend all ingredients in a food processor, if a little dry add a dash of soy milk until doughy. Shape into biscuits, press, bake.

CHOCOLATE-MACADAMIA NUT SHORTBREAD INGREDIENTS (Gluten free)

180g Macro Gluten Free Flour
150g margarine
3 tablespoons cocoa
1/3 cup sugar
1/2 cup chopped macadamia nuts
2 teaspoons vanilla
A sprinkling of salt
A dash of soy milk (optional)

PLAIN SHORTBREAD INSTRUCTIONS

Blend all ingredients in a food processor, if a little dry add a dash of soy milk until doughy. Shape into biscuits, press, bake.