GLUTEN-FREE WAFFLE ICE CREAM CONES AND CUPS
GLUTEN-FREE WAFFLE ICE CREAM CONES AND CUPS
Calories: 384kcal
Fat: 7.5g (4.6g S.Fat)
Carbs: 67.7g
Protein: 8.4g
Sugar: 14.2g
Sodium: 68mg
While the mixture sits, cut 8-inch (20-cm) squares of foil or cardboard paper to make cone moulds. Construct a cone out of the squares by rolling them together and taping the edges together. Preheat a waffle iron and coat it with coconut oil.
When the batter has thickened and the texture is similar to porridge, stir in the melted coconut oil. Close the lid on the waffle maker after spooning 3 to 4 tbsp batter into the centre. Waffles should be cooked for about 21 /2 minutes, or until golden brown. Roll the waffle into a cone shape using a cone mould (or a cone roller or a small bowl). Allow the cone to cool for about 2 minutes to allow the waffle to harden slightly.
Remove from the mould gently and cool completely on a plate or wire rack. Repeat with the rest of the batter.
HOMEMADE GRANOLA
HOMEMADE GRANOLA
Calories: 28kcal
Fat: 0.2g (0g S.Fat)
Carbs: 5.1g
Protein: 2g
Sugar: 3.7g
Sodium: 7mg
Combine the oats, almonds, pecans, and seeds in a large mixing bowl. In a separate bowl, whisk together the coconut oil, maple syrup, vanilla extract, and salt. Combine the two mixtures and spread them out on the prepared baking sheet.
To achieve an even colour, bake for 20 to 25 minutes, stirring once.
Allow to cool completely. Store at room temperature in an airtight container for up to 1 month.
OAT ICE CREAM BOWLS
OAT ICE CREAM BOWLS
Calories: 139kcal
Fat: 2.6g (0.6g S.Fat)
Carbs: 24g
Protein: 6.6g
Sugar: 5.5g
Sodium: 41mg
In a food processor, combine the banana, oats, dates, vanilla, and salt and process until a ball forms (you can also use a high-speed blender and prepare the dough in two batches).
Divide the dough into 6 to 8 small balls and press them against the tins' outer shells to form a bowl shape. Bake for 15 to 25 minutes, depending on the thickness of the bowls. When finished, the bowls should be dry to the touch. Allow to cool until you can gently remove the cups from the tin, using a knife if necessary, and invert them to cool completely. Fill to the brim with ice cream and enjoy!
If you follow a raw food diet: Instead of baking, dehydrate the bowls for 8 hours in a food dehydrator set to 115°F (45°C). Remove the bowls from the muffin tin shells and dehydrate for another 8 hours. When the bowls are no longer sticky to the touch, they are done. Use within 1 week after storing in an airtight container.
BERRY JAM
BERRY JAM
Calories: 58kcal
Fat: 2.3g (1.7g S.Fat)
Carbs: 9.1g
Protein: 0.7g
Sugar: 3g
Sodium: 65mg
Refrigerate for about an hour, or until the jam has thickened. If desired, garnish with fresh berries before serving.
CAKE CRUMBLE
CAKE CRUMBLE
Calories: 1077kcal
Fat: 101.7g (16.2g S.Fat)
Carbs: 47.7g
Protein: 11.1g
Sugar: 31.6g
Sodium: 264mg
Nut-free version: Instead of nuts, use 1/2 cup (120 ml) rolled oats and 1/2 cup (120 ml) dried mulberries.
COCONUT WHIPPED CREAM
COCONUT WHIPPED CREAM
Calories: 227kcal
Fat: 6.6g (13g S.Fat)
Carbs: 49.9g
Protein: 46.4g
Sugar: 23.4g
Sodium: 210mg
Combine the vanilla and stevia in a mixing bowl. Use right away. (If the mixture is too runny, refrigerate it for about 15 minutes.) Refrigerate any leftovers, covered, for up to 3 days.
CHOCOLATE SAUCE
CHOCOLATE SAUCE
Calories: 1355kcal
Fat: 75.5g (65.6g S.Fat)
Carbs: 138g
Protein: 25.1g
Sugar: 45g
Sodium: 423mg
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