I am not going to claim this 'nice' cream is better than full-fat, rich vanilla ice-cream. It is however delicious, chocolate-y, rich and sweet. It is great for after the gym, as a dessert or even breakfast. Plus it dulls the chocolate craving. Yes, you can now have a guilt-free ice-cream for breakfast. It is incredible how the frozen banana makes such a perfect soft-serve consistency. This 'nice' cream is also dairy free meaning you can serve it to all your vegan and lactose intolerant friends! This treat is so customisable, but this flavour combination is my favourite. Feel free to top with fresh fruit, toasted nuts, chocolate sauce (dairy free or not). Make it your own! You will, however, need a blender or preferably a food processor.
Ingredients
2 frozen bananas, cut into 2 cm pieces
1 tbsp of raisins or 2 dried dates
1 tbsp of peanut butter, I prefer chunky rather than smooth
1 tbsp of unsweetened cocoa powder
Preparation
- For best results freeze your bananas overnight. At the very least for 4 hours. If you do not wait long enough you will have more of a chocolate mousse than a soft-serve consistency. Either way is delicious, but not properly frozen is better.
- Pulse the raisins in a blender or food processor until smooth.
- Add the bananas and pulse or blend until almost completely smooth. You want a few lumps remaining. If you are bananas are not blending evenly, scrape down the sides and make sure everything is getting equal opportunity to hit the blade.
- Add the cocoa powder and peanut butter. Blend until fully smooth. Make sure to stop as soon as the mixture is lump-less otherwise it will get too loose. Alternatively you can add the peanut butter at the end for a streak of peanut butter running through.
- Enjoy!
- For extra texture, sprinkle on some dried fruit and nuts.
These pancakes do taste healthier than regular pancakes, but they are very fluffy and tasty! Plus they are very filling. I paired mine with a banana and some heated up frozen raspberries.
Ingredients
120g of whole wheat flour
40g of porridge oats
a pinch of salt
1 tsp of cinnamon
1 tsp of cardamon
1 egg
240ml of milk
2 tablespoons of brown sugar
60g of greek yoghurt or creme fraiche
1 tsp of vanilla
Preparation
- Combine the dry ingredients: flour, oats, salt, cinnamon, vanilla and cardamon.
- In a separate bowl, combine the milk, egg, brown sugar and yoghurt. Make sure it has no lumps.
- Add the wet ingredients into the dry ingredients and fold in gently.
- Let the mixture sit for 5-10 minutes to soften the oats.
- Heat to a medium/high heat about a tsp of butter or oil in a frying pan, add about 100ml of mixture for one pancake. You can do more than one of a time if you can multi-task.
- Add chocolate chips, blueberries, banana, etc. if you wish at this point.
- Let the pancake cook for approximately 2 minutes per side or until golden.
- Serve with fruit, greek yoghurt, honey or whatever topping you like.
- Enjoy :)
Makes approximately 8 pancakes. Cooking time 20 minutes.
Here in England I have had a hard time finding large applesauce jars that are not packed with sugar. This might just be the shops in my area, but I decided to make my own. This applesauce is so easy to make and was great on my porridge this morning. Another great way to have this applesauce is on a spiced cake like this one I made yesterday! I hope you try out this recipe :)
Ingredients
8 apples
70 grams of brown sugar (optional)
1 tsp of cinnamon
125ml of water
Preparation
- Peal, core and quarter the apples.
- Place them in the slow cooker and cover with the water.
- Cook on a low heat for 5-8 hours. This really depends on how hot your slow cooker gets. The best way to know if they are done is by the consistency. Also, if you want your applesauce to have some whole apple pieces left, it does not need to cook as long as if you want it completely smooth.
- When the sauce nears your desired consistency (about 30 minutes cooking time left) add the sugar and cinnamon. If you want your applesauce unsweetened skip the sugar; however, if you used cooking apple like me some sweetener might be necessary to break down the sharpness of the apple.
- Store in the fridge for 1 week or up to a month in the freezer.
- Enjoy plain or as a topping for any great breakfast!
Makes approximately 1.3kg of applesauce. Approximate cooking and prep time 5-8 hours.
It was my 20th on Sunday and I wanted pancakes. Therefore, I made pancakes! I could have let my boyfriend make them buuuuut I wanted to cook. Surprise, surprise. Swedish pancakes are close to crepes but easier; in my opinion anyway. Beware, they are addictive and not very filling. We had five each, yum.
Ingredients
200ml of flour
2 eggs
200ml of milk
a pinch of salt
Cooking Time!
- Combine the flour and half the milk using an electric or traditional whisk. You do not want lumps!
- Add the rest of the milk and the eggs.
- Mix again.
- Heat your frying pan to a medium-high heat. I used 12 out a possible 14 heat setting.
- Once the pan is hot, add about 1 tsp of butter. Let it melt and spread it about so that it covers the whole pan. Add more butter if necessary. Repeat this stage for each pancake.
- Pour a thin layer of the pancake batter and spread to the edges. If you feel like you did not put in enough, add some more in but quickly!
- The pancake is ready to flip when you see bubbles starting to appear and the top appears dry.
- Cook the other side of the pancake for about 2 minutes or until golden brown. Make sure to check at the minute mark.
- Serve with your favourite topping!
Traditionally, you are supposed to eat these pancakes with whipped cream and jam. In my family though we also have them just with plain jam, sugar, butter and sugar and sometimes nutella. . However, you could even have these savoury with ham and cheese. They are pretty blank canvas. My family spreads our topping of choice on half the pancake, then roll them up as shown below.
Serves 2-3. Approximate cooking time 15 minutes (for all pancakes).
