Raw Chocolate Chip Cookie Dough Bars

raw-cookie-doughThe best part about dessert is eating it! Wouldn’t you agree? Lately I have been experimenting with desserts and came up with this handy “Raw Cookie Dough” recipe.

This recipe is so easy; the longest (and might I add hardest) part is waiting for it to set.

Serves: 15-25 (depending on size)

Ingredients:

  • 1/2 cup coconut oil
  • 3/4 cup coconut sugar
  • 3/4 cup coconut flour
  • 1/2 cup coconut milk
  • 1-tablespoon vanilla extract
  • 1/2 cup dairy free chocolate chips (this can also be substituted with dates/sultanas)

Method:

Combine coconut oil, coconut milk, vanilla and sugar in a large mixing bowl, thoroughly stirring until all ingredients are combined. Sift through the coconut flour and fold into the mixture, then add chocolate chips and fold until mixture is well combined.

Line a 7x7cm square baking tin and add the dough ensuring to create an even consistency by using a spatula or the back of a spoon.

Place tin into the freezer for a minimum of 2hrs (or fridge for a minimum of 4). These can be stored for up to 4 months in an airtight container in the freezer.

Gluten-free, low-sugar, banana bread

Here is a great recipe for those of you craving a healthier, sweet dessert. Since this doesn’t contain any flour it is great for those of you following a gluten-free diet. The sweetness in this recipe comes from the bananas and dates, which also provide a great deal of fibre. There is no refined or processed sugar in bananathis recipe at all. Bananas provide not only 3g of fibre, but also a good dose of potassium, Vitamin A, and folate. Dates are also super high in potassium, iron, and magnesium. A dessert packed with all these amazing nutrients? Yes, please!

I made these as muffins or you can use a traditional banana bread dish. Be aware if you cook it in a bread dish, you will have to cook it for slightly longer.

This recipe is GLUTEN-FREE, DAIRY FREE, GRAIN FREE, PALEO, NUT FREE, SOY FREE, LOW ADDED SUGAR, HIGH FIBRE

Ingredients

For the banana muffin

  • 6 bananas (brown ones are sweeter)
  • 4 dried dates, pitted
  • 4 eggs
  • ? cup coconut cream concentrate or homemade coconut butter  (see recipe)
  • 3 heaping tablespoons of coconut flour
  • 2 teaspoons vanilla extract
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1-2 teaspoon cinnamon
  • pinch of salt

Coconut Butter Recipe

  • 200g unsweetened shredded coconut
  • 1 tablespoon melted coconut oil
  • 1 teaspoon vanilla extract (you can also use almond extract)
  • Pinch of Kosher salt.

Place all ingredients in a high powered blender or food processor and blend together until smooth. This may take up to 10 minutes to get smooth depending on the power of your blender or food processor.  Store at room temperature in a sealed container.

Toppings
Frozen blueberries or raspberries
Sliced banana
Dark chocolate chips or cacao nibs
Flaked almonds

                                                Instructions
glutenfreeveganbananamuffins_158x2001. Preheat oven to 180 degrees
2. Add dried dates to the food processor and puree until you get a lumpy paste.
3. Then place bananas in the food processor and pulse until completely pureed.
4. Next add eggs and coconut butter and puree.
5. Then add coconut flour, baking soda, baking powder, vanilla extract, cinnamon and salt.
6. Pour batter into well-greased muffin tins (baking paper works best).
7. Add blueberries, cacao nibs (or chocolate chips), flaked almonds or whatever other topping you like onto the muffins. Mix with a knife to incorporate if you like.
8. Place into the oven for 30 minutes or until you poke each one with a skewer and they come out clean.
9. Let rest for about 5 minutes.

 

Coconut and Almond Rice Pudding

I’ve always loved rice pudding or ‘rizogolo’ in Greek as my wonderful mother-in-law calls it (and I should note her more traditional cinnamon and vanilla version is to diet for…and she has made this for me MANY times in the last decade).  This rice pudding just has a little dairy free and coco-nutty twist!  This is a great little dessert but I ate it for breakfast too! It is so creamy and tasty you wouldn’t guess it is dairy free, gluten free and low in added sugar too.  Perfect for the adults and the kids.

Now that I’ve made it, I think this would also be divine made with quinoa instead of the rice which would make it higher in protein, fibre and lower glycaemic index too.

This creamy deliciousness is GLUTEN FREE, DAIRY FREE, LOW ADDED SUGAR, MODERATE GI LOW FODMAP20130407-140452.jpg

What you need…

  • 1 cup (250g) arborio rice
  • 1 x 400ml Can Coconut Milk
  • 3 cups Almond Breeze, unsweetened
  • 1 vanilla bean, seeded and scraped (or 1 tsp Vanilla bean paste)
  • ¼ cup Stevia, Xylitol (these are the sugar free options)…OR… Coconut sugar or Rapadura (these are sugar alternatives but still contain sugar but in a less processed form)
  • 1 cinnamon pod
  • 1 tsp Almond Extract (optional)
  • ½ cup unsweetened coconut flakes, toasted slightly
  • ¼ cup sliced almonds

 

How the magic happens…

…on the Stovetop:

1. Start by rinsing the rice with water. Add rice to a medium saucepan. Add sugar substitute, vanilla bean and pod (or paste) and coconut milk.

2. Cook over low heat, stirring occasionally, until the milk is absorbed, about 5 minutes. Gradually add 2 more cups of almond milk, about 1/2 cup at a time. Let the milk absorb before adding more.

3. After 25 minutes, the rice pudding will be thick and creamy.

4. Let cool slightly and stir in the last cup of milk. Remove vanilla bean and cinnamon pod.

5. Serve. Garnish with fresh coconut flakes, almonds, berries and ground cinnamon.

 

…in the Slow cooker or Rice cooker:

1. Turn the slow/rice cooker on.

2. Add rice, coconut milk, almond milk, vanilla paste, sugar substitute, almond extract (if using) and cinnamon to the slow cooker. Set to high for 2-2 ½ hours or low for 4 hours.

3. Remove vanilla bean and cinnamon pod if used. Allow to cool slightly.

4. Serve. Garnish with fresh coconut flakes, almonds, berries and ground cinnamon.

 

…in the Thermomix (adapted from the fabulous Quirky Cooking)

1. In your Thermomix, grind up the sugar and vanilla bean for 1 minute on speed 9.

2. Scrape down lid and sides and add remaining ingredients. Cook for 25 minutes at 90 degrees, reverse, speed 1 1/2.

3. Allow to cool for approximately 5 minutes before serving (it will thicken slightly).

4. Serve. Garnish with fresh coconut flakes, almonds, berries and ground cinnamon.