GLUTEN-FREE WAFFLE ICE CREAM CONES AND CUPS

SERVES 4 PORTIONS

3 tbsp chia seeds

1⁄2 cup (120 ml) water

1 cup (240 ml) coconut palm sugar, granulated sugar, or powdered erythritol

1 cup (240 ml) almond flour

6 tbsp tapioca starch or potato starch

1 1⁄2 tsp vanilla powder

3 tbsp coconut oil, melted, plus more for greasing the waffle iron

NUTRITIONAL VALUES

Calories: 384kcal
Fat: 7.5g (4.6g S.Fat)
Carbs: 67.7g
Protein: 8.4g
Sugar: 14.2g
Sodium: 68mg

METHOD

In a bowl, combine the chia seeds and water and set aside for 5 minutes. Combine the coconut palm sugar, almond flour, tapioca starch, and vanilla powder in a mixing bowl. Whisk vigorously until there are no lumps. Allow the mixture to thicken for 5 minutes.

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.

RECIPE NOTES

Spoon about 1 tbsp batter into the centre of a waffle maker, cook for 2 to 2 1/2 minutes, then transfer to a plate and cool flat.

OAT ICE CREAM BOWLS

SERVES 6 TO 8 PORTIONS

Coconut oil, for greasing the muffin tin

1 large ripe banana

2 cups (480 ml) gluten-free rolled oats or raw oat groats

5 fresh dates, pitted

1 tsp vanilla powder

Pinch of sea salt

NUTRITIONAL VALUES

Calories: 139kcal
Fat: 2.6g (0.6g S.Fat)
Carbs: 24g
Protein: 6.6g
Sugar: 5.5g
Sodium: 41mg

METHOD

Preheat the oven to 230°F (110°C). Turn a muffin tin upside down and grease the outside of the shells with coconut oil and set aside.

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

SERVES 2 CUPS

1 cup (240 ml) mixed berries

2 to 3 tbsp maple syrup or another sweetener

1⁄2 cup (120 ml) water

3 tbsp chia seeds

Vanilla extract, optional

Lemon juice and/or lemon peel, optional

Fresh berries, for serving, optional

NUTRITIONAL VALUES

Calories: 58kcal
Fat: 2.3g (1.7g S.Fat)
Carbs: 9.1g
Protein: 0.7g
Sugar: 3g
Sodium: 65mg

METHOD

In a blender, combine the berries, maple syrup, and water and blend for 20 to 30 seconds, making sure to leave some berry seeds behind. Pour into a mixing bowl and stir in the chia seeds. Stir in the vanilla extract and/or lemon peel, if using.

Refrigerate for about an hour, or until the jam has thickened. If desired, garnish with fresh berries before serving.

CAKE CRUMBLE

SERVES 1 CUP

1 cup (240 ml) macadamia nuts or your favourite mixed nuts— cashews, pecans, almonds, etc.

2 to 3 fresh dates, pitted

1⁄2 tsp ground cardamom

Pinch of sea salt

1 tbsp coconut syrup, optional

NUTRITIONAL VALUES

Calories: 1077kcal
Fat: 101.7g (16.2g S.Fat)
Carbs: 47.7g
Protein: 11.1g
Sugar: 31.6g
Sodium: 264mg

METHOD

In a blender, combine all the ingredients and pulse until fine crumbs form. If desired, taste and add more sweetener.

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

SERVES 2 CUPS

2 (14-ounce/400-ml) (397g) cans full-fat coconut milk (refrigerated overnight)

1⁄2 tsp vanilla powder

Few drops stevia (or other sweetener)

NUTRITIONAL VALUES

Calories: 227kcal
Fat: 6.6g (13g S.Fat)
Carbs: 49.9g
Protein: 46.4g
Sugar: 23.4g
Sodium: 210mg

METHOD

Open the cans of coconut milk and scoop the thick white cream into a mixing bowl. Beat until fluffy.

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

SERVES 1 CUP

1⁄2 cup (120 ml) raw cacao butter, melted

1⁄4 cup (60 ml) extra virgin coconut oil, melted

5 tbsp raw cacao powder

3 to 4 tbsp coconut syrup or another sweetener

Pinch of sea salt

NUTRITIONAL VALUES

Calories: 1355kcal
Fat: 75.5g (65.6g S.Fat)
Carbs: 138g
Protein: 25.1g
Sugar: 45g
Sodium: 423mg

METHOD

In a small bowl, whisk together all the ingredients to make a smooth sauce. If desired, taste and add more sweetener.