Chocolate-Banana ‘Ice cream’

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Last week I set myself the challenge of going ‘Raw Till 4’ which is where you eat raw fruits and vegetables until 4pm (so basically breakfast and lunch) and then have a cooked meal in the evening. Lots of raw foodies like making ‘nice cream’ (banana ice cream) so I decided to make my own variation which I have been having a lot for breakfast! It is so delicious!

 

Ingredients:

  • 4 bananas
  • 2 medjool dates
  • A splash of almond milk
  • 1 tablespoon of raw cacao powder or carob powder
  • A sprinkle of raw flaked coconut (optional)

 

Method:

  1. Chop the bananas into little chunks and freeze over night
  2. Put the bananas, dates and cacao powder into a blender and blend. If you do not have a high-speed blender add some almond milk to help it combine.
  3. Once the consistency is smooth like ice cream, serve in a bowl and sprinkle with raw coconut flakes.

Banana Bread

banana bread

Because I find it really hard to go a day without snacking, (especially if there is cake around) I have decided to make a healthy banana bread which will not only relieve your sugar craving, but will keep you going until your next meal! If you are really hungry, bananas and dates are a really good source of energy, because they will boost you naturally without giving you a sugar low 30 minutes later!

Ingredients:

  • 1/2 cup (4 oz or 113g) of flaked coconut
  • 1/2 cup (4oz or 113g) of coconut flour (you can just blend flaked coconut in a food processor until it is fine)
  • 1/4 cup (4 oz or 113g) cup of rice flour
  • 1/2 cup (2 oz or 57g) cup of ground almonds
  • 7 medjool dates
  • 2 ripe bananas
  • 1/2 cup (4 fl oz or 113ml) cup of water
  • Banana chips to top the loaf (optional)
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of chia seeds
  • 1 tablespoon of coconut cream

Method:

  1. Preheat the oven to 140°C and line a loaf tin with baking paper.
  2. Pit the dates and blend them with the bananas, water and coconut cream in a food processor.
  3. Place the wet mixture into a mixing bowl and add the coconut flour, ground almonds, rice flour, vanilla extract, chia seeds and flaked coconut.
  4. Mix until it has the consistency of normal cake mixture.
  5. Spoon into a small loaf tin and cover with slices of dried or fresh banana.
  6. Bake in the oven at 140°C for 40 minutes.
  7. Then turn the oven up to 180°C and cook for another 5-10 minutes until the top is brown.
  8. You should be able to stick a knife into the bread and it come out clean!
  9. It is best to serve this cool so the bread stays firm. I like to have a slice with some hot almond milk.

 

 

Maple and Ginger Chia Cookies

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These little chia cookies are the perfect thing if you feel like you are going to cave and jump of the plant based band wagon! They are completely vegan and gluten free so the carbohydrates that they are made of are slow releasing and full of fibre! Because they are completely vegan, I couldn’t use egg to stick the mixture together, so I have used chia seeds, which are a really good source of natural plant based protein and a superfood! However, like all sweet treats you won’t lose weight by scoffing all 12 in one day, remember to eat them in moderation alongside lots of veggies!

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Ingredients:

  • 125g oats
  • 95g mixed nuts
  • 7tbsp pure maple or date syrup
  • 1 small handful of chopped pitted dates (they do not have to be medjool)
  • 3tbsp chia seeds
  • 2tbsp ground almonds
  • 2tsp ground ginger
  • 2tsp ground cinnamon
  • 2tsp ground all spice
  • 3tbsp coconut oil

Method:

  1. Pre-heat the oven to 180 degrees (c), and line a baking tray with greaseproof paper.
  2. Place the chia seeds into a mug and cover with water, leave the seeds to absorb all the water so they form a jelly like mixture.
  3. Blend the oats in a food processor so they make a coarse flour and place them in a mixing bowl.
  4. Then put the mixed nuts (I used almonds, hazelnuts and walnuts) into the food processor and pulse until they are chocolate chip size.
  5. Melt the coconut oil until it is liquified (it will only need 30 seconds in the microwave).
  6. Roughly chop the dates and add them to the mixing bowl along with the maple syrup, coconut oil, nuts and spices.
  7. Finally, add the chia seeds it should be a gloopy texture which will stick all of the ingredients together.
  8. Measure out 1 tablespoon of mixture, roll into a ball using you hands, and then flatten on the lined baking tray. Repeat this until all the mixture is gone (it should make around 12 cookies).
  9. Bake in the oven at 180 degrees for 10 minutes, then turn the oven up to 220 degrees for a further 4 minutes so they go nice and crispy.
  10. Once brown, take the cookies out of the oven and leave to cool.

 

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