Soft and Chewy Oatmeal Sorrel Cookies

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Fall in love with my Oatmeal Sorrel Cookies this Christmas! Cozy up in your favourite Christmas sweater with a glass of spiced milk and these soft and chewy cookies.

It was super rainy over the weekend so of course our Mandeville temperature dropped to a ‘low’ 64°F  which for me is the perfect excuse to throw on a chunky sweater and curl up with the family; in that moment it dawned on me, Christmas is here!! So I decided to make some Christmasy cookies with our most beloved Christmas ingredient here on the island; sorrel.

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So if you’re from North America and parts of Europe, you’ll probably think I’m talking about that herb you use in salads but our sorrel is nothing like that. It’s actually a fruit-like flower that some people might refer to as hibiscus. We use it primarily to make a boozy drink around the holiday season which every one is permitted to gulp down, including kids! Kinda crazy, I know but usually a batch without alcohol is made for the kids and those who don’t drink.

Recently I discovered these dried, candied sorrel at the supermarket (you can also find them on Amazon) which I snack on or add to salads; this weekend they were added to my cookies!

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So to make these, its quite simple and perfect to make with your kids, nieces and nephews, grandchildren and the list goes on. I went all out on these and didn’t skim on the things that make cookies really… amazing. I added organic cane sugar, flour, oats, cinnamon, butter and of course salt and baking soda.

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First step, whisk the sugar and butter together.

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Second step, add the flour mixture.

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Third step, add the oats and sorrel.

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Fourth step, refrigerate if your kitchen is warm, don’t if it’s cool.

Fifth step, bake.

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Easy, right! Before I add them to the oven, I add a sprinkle of oats on top for texture and crunch. You have to use whole, old fashioned oats, it just won’t be the same with the processed stuff. I pull these out of the oven when they are golden brown and the middle is still soft. You wanna let them cool before you remove them from the pan, although you don’t have to wait ’till they cool completely, just enough so you can touch them. I continue cooling mine on a cooling rack.

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When they cool I grab a glass of milk that I add nutmeg to and chow down. My mom likes to have her cookies warm and it’s pretty good with the cold milk, definitely something to try.

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If you make these cookies, leave a comment and let me know how you liked it!

Oatmeal Sorrel Cookies

  • Servings: 8
  • Difficulty: easy
  • Print

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These are the perfect Christmas time cookies and a great alternative to the well-known gingerbread cookies and sugar cookies; get the kids to help out on this one!

INGREDIENTS

1/2 cup organic cane sugar

1/2 cup butter (organic and unsalted), softened

3/4 cup flour, plus 2 tablespoons

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

1 tablespoon milk or almond milk

1 teaspoon vanilla extract

1/2 cup dried candied sorrel

1/2 cup whole, old fashioned oats (plus extra)

INSTRUCTIONS

  1. Preheat your oven to 350°F.
  2. Using a mixer or whisk, cream the sugar and butter together until smooth and fluffy.
  3. In a separate bowl, sift the dried ingredients, the flour, cinnamon, baking soda and salt.
  4. Add gradually to the creamed butter mixture and mix just enough to combine.
  5. Add the milk and vanilla extract and whisk in.
  6. Add the sorrel and oats and switching to a rubber spatula, mix the sorrel and oats in to form a smooth, soft dough.
  7. Cover with plastic wrap and refrigerate for 15 minutes if you are in a hot environment, you can skip this step if your kitchen is cool.
  8. Remove from the refrigerator and roll into balls and place them on a butter or parchment lined cookie sheet.
  9. Press down the ball slightly and sprinkle extra oats on top.
  10. Bake for 7-10 minutes or until the edges are golden brown and the middle is still soft.
  11. Remove from the oven and allow to cool for 5 minutes before transporting the cookies to a cooling rack.
  12. Enjoy with a glass of milk!

 

 

Raspberry No-Bake Cheesecake

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Who doesn’t love some cheesecake now and again? Some of us could actually have cheesecake all day, every day! But if you’re pursuing the righteous path, sweet cakes of any kind are in the opposite direction. Fret not my sweet tooth friends! I’m about to share with you my indulgent, yet healthy no-bake cheesecake recipe.

So if you’ve ever baked a cheesecake on your own, you’ll remember all too well the cracks on the surface of the cake after baking or the water bath you absolutely need to put your cake into or just the long wait you have while your cheesecake bakes and all you wanna do is eat cheesecake now! This recipe will remove all those little things you rather not go through and you’ll still end up with some yummy cheesecake.

I made these after my bounty of raspberries and my organic cream cheese kept calling out to me saying: “raspberry cheesecake”, well, maybe it didn’t happen like that exactly but there was definitely a moment of long, intense stares at both my raspberries and cream cheese, then an overwhelming need to marry the two in the form of cheesecake!

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So let’s talk ingredients. Fresh. Organic. Homegrown. Handpicked. Handcrafted. The raspberries I used are from my backyard where I’ve got a huge bush growing. I actually picked these a few weeks ago and had the remainder of what we didn’t scarf down in my freezer and the cream cheese is the good, organic stuff that anyone with the right ingredients could make easily on their own! Tip: Good milk=good cheese. Check out my soon to be milking gal Shelby!

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This recipe is easy peasy, lemon squeezy. Allow the cream cheese to sit out at room temperature so it gets soft, then whip it to a smooth, airy texture with a whisk; this won’t take long at all, you don’t need a mixer. Then add a pinch of salt, some honey, organic of course, some coconut milk and lime juice to finish it off. If you’re Jamaican, you know this is the real organic stuff; honey in an Appleton flask, haha.

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Then you wanna puree some raspberries with some more coconut milk. I divided the cream cheese mixture by adding about 1/3 of it to a separate bowl before adding the raspberry puree to the majority of the mixture. I decided to make this two-toned on the spot and boy does it look pretty!!

For the crust, I used what I suppose is the Jamaica version of graham crackers; which are essentially nothing like graham crackers but I figured that if we were making one it would be ginger flavoured, haha. So I crushed a few ginger biscuits in a food processor with a bit of coconut oil. The oil gives the crumbs hold so it creates a crust.

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After you’ve done all that, the only thing left is the assembly.

  1. Add some crumbs to cute individual dishes and press it down to pack it firmly.

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2.Pour some plain cream cheese mixture on top and level it out.

3. Pour the raspberry mixture on top of that and level it off (just make sure it all looking even on the surface). Decorate with some raspberries and lime zest!

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Easy right!

Pack these into the refrigerator and chill for about 1-2 hours or freeze them for 30 minutes. You’ll be having a healthy and delicious cheesecake in no time and all without the hassle of bakingsmile face

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Thanks to my photographer for the day, Gordon, for the wonderful photos! xoxo

Check out the recipe below!!

Raspberry No-Bake Cheesecake

  • Servings: 3
  • Difficulty: easy
  • Print

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Enjoy this sweet tooth’s dessert that’s easy on the waist line!

INGREDIENTS

6-8 ginger biscuits

1 tablespoon coconut oil

1 cup organic cream cheese

2 tablespoon coconut milk

2 tablespoons organic honey

1 pinch of salt

1 or 1 1/2 lime, juiced

1 cup raspberries, pureed

Fresh raspberries

Lime zest

INSTRUCTIONS

  1. In a food processor, pulse the biscuits to get crumbs. Add the coconut oil and pulse to incorporate. When pinched in your hand, the crumbs should come together.
  2. Press the crumbs into individual dishes or bowls to pack it firmly. Set aside.
  3. Whip the cream cheese, coconut milk, honey, salt and lime juice together to get a smooth and airy mixture.
  4. Remove about 1/3 of the mixture and transfer to a separate bowl.
  5. To the remaining majority, add the raspberry puree and mix to completely incorporate.
  6. Pour some of the plain cream cheese mixture on top of the crumbs and make sure it’s even in the dish.
  7. Pour some of the raspberry mixture on top of the plain mixture and level it off, making sure everything is even. You want to be able to see each layer.
  8. Decorate each cheesecake with raspberries and lime zest.
  9. Refrigerate for 1 -2 hours or freeze for 30 minutes. Serve and enjoy!

I hope you shine today!heart

 

 

 

 

Pumpkin Spiced Bread Pudding

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So Autumn is in full swing and the classic flavours of this season have come to life in my Pumpkin Spiced Bread Pudding!

My mother, when she would bake every single Sunday, would make a bread pudding; you could say it was her specialty. Today I thought I’d relive those days so I came up with a quick recipe that’s fit for the season.

Pumpkins are enjoyed by us here in Jamaica year round but I have always felt that Autumn brings the best pumpkins; the pumpkin vines grow bigger and more beautiful and the heavy fruits we reap from them are full bodied, yellow-orange and packed with great flavour. My pumpkin vine is proof of this; just look how amazing it looks!

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For this recipe, I really wanted the flavours to make you feel like the only thing you want to do is cozy up with a blanket, a good book and some bread pudding. The pudding is ooey, gooey, warm and delicious and the chocolate drizzle I added on top really does top it off!

Making this bread pudding is very easy. You’ll need pumpkin of course, some stale/old bread (I used some old beetroot bread), some spices like nutmeg, cinnamon stick and cardamom pods. I kept it healthy by replacing the traditional milk/cream with coconut milk and eggs and sweetener were the other ingredients I used; the sweetener can be maple syrup, honey, Stevia or some other natural sweetener. I used honey.

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So first I cooked my pumpkin until it was soft and mashable and while it cooked I made my custard; I simply boiled the coconut milk with the spices (you wanna bring this to a boil slowly so the spices are infused into the milk).

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And then I added it slowly to my eggs and sweetener. Chefs call this tempering the eggs; you have to add the hot liquid to the eggs slowly while whisking the hell out of them so you don’t end up with scrambled eggs.

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By then, my pumpkin was cooked, (if you don’t have access to fresh pumpkin where you are, canned pumpkin is the best alternative). I mashed the pumpkin and added it to the custard then whisked it in. I left little flecks of pumpkin in the custard because I love the texture of the whole pumpkin in the custard.

Then it’s time for the bread. I cubed my bread up and soaked it in the custard for what seemed like forever. My bread was pretty crusty and old haha, so soaking it took a while.

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In the mean time, I preheated my oven to 300°F and oiled my baking ramekins with coconut oil.

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Once the bread was thoroughly soaked through with the custard, I spooned the mixture into my ramekins and popped them into the oven. Baking took about 30 minutes but the best bet is to stick the pudding with a tooth pick and when it comes out clean and the custard is longer wet-looking, it’s done!

I melted some dark chocolate and gave my pudding a healthy drizzle but if chocolate isn’t your thing, you can go for whipped cream, fruit, maple syrup, honey or even warmed milk/cream of your choice. Chocolate and pumpkin though… match made in heaven, a must try!

Gordon and I shared one pudding since we were stuffed from dinner and I must say, there is something romantic about warm, spiced pumpkin bread pudding shared with the one you love. It’s the perfect dessert to end a romantic dinner on an Autumn day.

Check out the full recipe below!

Pumpkin Spiced Bread Pudding

  • Servings: 3
  • Difficulty: moderate
  • Print

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A warm and delicious dessert to keep you satisfied this Autumn!

INGREDIENTS

1 1/2 cups coconut milk

1 cinnamon stick

1 teaspoon grated nutmeg

5 pods cardamom, cracked

a pinch of salt

3 eggs

1/4 cup honey

1 cup mashed pumpkin

4 cups old bread, cubed

coconut oil, for oiling ramekins

1/4 cup chocolate sauce (dark chocolate)

INSTRUCTIONS

  1. Boil the coconut milk, spices and salt together over low heat for 15 minutes or until the spices become very fragrant.
  2. In the mean time, whisk the eggs and honey together in a heat proof bowl, set aside.
  3. Preheat the oven to 300°F.
  4. Once the milk is infused with the spices, pour it into a measuring cup with a spout. Slowly begin pouring the milk in with the eggs while whisking the eggs quickly; add the milk slowly until the eggs mixture becomes warm/hot, at this point you can add the milk faster and continue whisking.
  5. Add the pumpkin to the custard and whisk it in.
  6. Add the cubed bread to the custard and soak until each piece is completely wet.
  7. Oil the ramekins with coconut oil.
  8. Spoon the bread pudding mixture into each ramekin. Bake for 30 minutes or until a toothpick inserted comes out clean and the custard itself is set.
  9. Drizzle the baked puddings with chocolate sauce and serve warm and enjoy!

I hope you shine today!heart

 

 

Banana-Chocolate Cake with Guavas

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Is it cheat day for anyone else? Today I indulged in some lick-the-plate-clean Banana-Chocolate Cake with a most surprising filling! That’s right I stuffed my cake with whole, ripe guavas and baked that baby up for some sweet tooth satisfaction.

This is just another of my wacky guava recipes I came up with in an attempt to save all the guavas from sure death by worms. I was a bit heartbroken when I woke up to find more that 70% of my lovely guavas on the ground beneath the tree. A storm-like trough hit the parish all weekend and after all the wind and rain, my guavas were laying on the ground! Instead of flinging myself into deep depression, I baked my sorrows away with a cheat of a cake, which by the way, is a great Autumn/Fall dessert with warm cinnamon!

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I decided to be a bit cheeky and use butter, the real fatty stuff! And I used honey as my sweetener and told myself it made up for the butter I added to the cake. It does, doesn’t it? I mean, I could have added refined sugar and I totally resisted! The butter gave me a super moist and gooey cake in spots where the chunky banana and chocolate meet. Yum!

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The procedure was pretty standard. I whipped my honey with my butter until fluffy then added three eggs at a time, whisking after adding each, then added my flour mixture (baking power, cinnamon powder, salt, all that good stuff) and milk alternately. My last additions were my chunky bananas and some vanilla extract. I took out 1 cup and a half of the mixture added melted dark chocolate to it. Then the fun part! I poured the first batter into a floured loaf pan and swirled in the chocolate batter to get a marble effect; if you’ve got young kids, this is where they’ll shine!

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After that, I just popped three guavas in, you wanna just rest these on top, the cake will rise up against them, so do not push them down. I baked my cake at 325°F for 50 minutes to an hour.

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My kitchen was the smell of guavas, bananas and chocolate! All baking together and had me and my family glancing at the oven doors, impatiently waiting for the cake to raise, then bake through completely.

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When it was finally done, we didn’t even allow it to cool completely; We each had two slices which I dressed up with some macerated cherries from my Grammy’s cherry tree. The cherries added a burst of juice and tartness that contrasts with the sweet cake! So good!

If you wanna indulge in a little cheat day sweet, try this recipe! Gooey, soft, yet light Banana-Chocolate Cake with Guava has never tasted so good!

Get the recipe below.

Banana-Chocolate Cake with Guava

  • Servings: 10 slices
  • Difficulty: moderate
  • Print

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This cake has just the right amount of ‘cheat’ and is a great feel good cake for these cooler Autumn days!

INGREDIENTS

Macerated Cherries 

1/2 cup ripe cherries, quartered and seeds removed

1/2 cup spiced rum or brandy

The Cake

3/4 cup butter + extra for the loaf pan

1/2 cup honey

3 eggs

1 1/4 cups flour + extra for the loaf pan

1 teaspoon baking powder

1/8 teaspoon salt

1 teaspoon cinnamon

1/4 cup milk

1 teaspoon vanilla extract

2 large, ripe bananas

1/4 cup melted dark chocolate (I used chocolate chips since that’s what I had)

INSTRUCTIONS

  1. Soak the cherries in the spiced alcohol for a few hours or overnight for best results.
  2. Preheat the oven to 325°F and grease and flour a loaf pan.
  3. In a clean bowl, whip the butter and honey until light and fluffy.
  4. Add one egg at a time and whip it in completely before adding the other.
  5. Sift the flour, baking powder, salt and cinnamon.
  6. In three additions, add the flour and milk, beginning with the flour and ending with the flour.
  7. Pour in the vanilla extract.
  8. Mash the bananas with a fork, keeping it chunky.
  9. Mix the batter together using a rubber spatula.
  10. In a clean bowl, add 1 1/2 cups of the batter and mix it with the chocolate using a wooden spoon or rubber spatula.
  11. Pour the first batter into the pan, 1/4 way up, then add a spoon full of the chocolate batter. Swirl it together with a knife. Repeat this until all the batter is added and swirled together.
  12. Bake for 50 mins. to 1 hour or until a toothpick comes out clean when you stick it into the cake.
  13. Once baked, remove the cake and cool on a cooling rack until cool enough to touch but still warm.
  14. Slice it up and plate with the macerated cherries over top.

I hope you shine today!heart

Brandy Poached Guavas

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When I was a kid, every Sunday my mom would whip up some sort of dessert, whether it was store-bought apple pie and ice cream or make-your-own dessert where she guided my brother and I in making our own desserts from this stack of recipe cards we had in the kitchen. Then I really got into cooking and baking and mom traded her spot in the kitchen for a spot at the dining table, with me serving her Sunday dessert. Then I went to college and the tradition all but died. But today I was feeling a bit nostalgic and decided to bring the tradition back! I made some beautiful Brandy Poached Guavas.

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Where banana trees meet guava fruits.

Right now I’m rolling in guavas! The entire week was rainy (which is great weather for a fruiting tree of any kind) and all of a sudden, our guava tree was limping with heavy, ripe guavas when I work up this morning.

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What to do with so many guavas? Eat them just so? Yes. Poach them in hard liquor? Yes! So while I snacked on some guavas, I contemplated my simple but decadent poached guavas recipe.

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First thing’s first, add some cracked cardamom pods, cloves and a cinnamon stick to a heavy bottom pot with brandy and honey. Then put those guavas in. The poaching liquid should not cover the guavas, they should come up a little pass half the guavas.

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Drop that pot onto a low flame and cover with the lid and let it poach away for about 30 minutes. The guavas will be all taut when they are done and have a slightly sticky texture. That’s when you take them out, set them aside, hike up the heat to medium (don’t let it boil too wild or it will boil over) and reduce that syrup to a level of concentrated deliciousness you’ve never experienced before!

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When it’s reduced to a thicker, syrupy consistency, add the guavas back in and lower the heat to the lowest of lows and just warm those guavas back up.

And voila! You’re done, cut the heat and grab a shape knife. Slice the guavas in half and plate them up with some vegan ice cream, I used my avocado mint ice cream, and poured that syrup over top. This is my newfound, favourite guava dessert, well until my next guava inspired dessert, haha. The spices are great in the syrup since they sorta combat the sweet and ‘warm’ it up and the mint is a fresh addition that goes great with with natural flavour of the guava.

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If you wanna try these decadent Brandy Poached Guavas, check out the recipe below!

Let me know what you think.

Brandy Poached Guavas

  • Servings: 3
  • Difficulty: easy
  • Print

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This decadent dessert is simple, quick and easy and a perfect way to eat through your guavas this guava season.

INGREDIENTS

-1 cup brandy

-2 1/2 tablespoons honey (or maple syrup)

-6 cloves

-8 cardamom pods, cracked

-1 cinnamon stick

-3 ripe but firm guavas

-mint leaves

-avocado mint ice cream (optional)

-grated coconut and chocolate (to top the ice cream)

INSTRUCTIONS

  1. Add the brandy, honey, spices and guavas to a small, heavy bottom sauce pan set over low heat.
  2. Simmer for 30 to 40 minutes until the guavas become taut and a bit sticky.
  3. Remove the guavas and set aside.
  4. Reduce the syrup on medium-high, watching it carefully to prevent it from boiling over. When it reduces in amount and becomes thicker and more syrupy, lower the heat and add the guavas back in.
  5. When the guavas are reheated, turn the heat off and remove them from the pan again.
  6. Slice them in half and plate them up with some of the syrup and the avocado mint ice cream (with coconut and chocolate toppings).
  7. Pour the rest of the hot syrup over top and garnish with mint leaves.

I hope you shine today!heart

 

 

 

Baked Bananas

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I go bananas for bananas! They are hands down my favourite fruit. I mostly have them as a snack, as is but now and again I like to have them for dessert; so here’s another healthy dessert recipe coming at you!

I usually make baked bananas as a super simple and quick dessert when I’m suddenly craving sweets after dinner and had nothing planned. Normally, I have the ingredients on hand and even when I don’t, I make these baked bananas without the syrup, all I need is banana and cinnamon and I’ve always got those.

This version of the recipe, with the syrup is a bit of a cheat, owing to the Jamaican rum and organic maple syrup (especially the rum). BUT, a small cheat once in a while is okay. I must admit though that these baked bananas go great with really good ice cream or gelato, which is a big cheat so I have it with plain Greek yogurt and imagine I’m having ice cream when quite frankly, I’d rather cheat big time and dig into a scoop of the good stuff.  Either way, these baked bananas are yummy and so simple, you could make them in your sleep.

Now, let’s take a moment to appreciate Jamaican RUM. I know, sounds a bit like crazy talk coming from a ‘healthy eats’ blogger but the chef in me cannot ignore the fact that this smooth, sweet stuff is probably what the gods sip on. It’s made from sugar cane which has a long history here in the Caribbean (coming from India) and yes, it is packed with calories so I mostly stay away.

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Sugar Cane

At the same time, it’s a great ingredient to cook and bake with since its sweet flavour pairs well with certain meats and adds a unique dimension to cakes, frostings, pastries etc. (yeah, I make them, occasionally, I just don’t eat them).

Cinnamon is a staple ingredient in this recipe and add that very subtle spice that has this dessert screaming Autumn (or Fall for my North American friends). Plus it is a popular ingredient in Jamaican cuisine when it comes to baking and porridges, so thumbs up again for Jamaican ingredients!

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The maple syrup, also an Autumn gift, is not indigenous to Jamaica, in fact I’m sure most Jamaicans have never even seen a maple tree (in real life), much less had real maple syrup but its a natural sweetener that goes perfect with bananas so its the choice ingredient in this recipe. Since some Jamaicans might not have this ingredient laying around, feel free to use honey.

I’ll admit that I made this today not because I needed a sweet pick-me-up but because we’ve got tons of bananas ripening up on us and not enough mouths to eat them. So it’s gonna be a lot banana smoothies, bananas as snacks and banana whatever else I think of for the next week or less. But I’m not complaining.

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Here’s a tip though, you wanna bake these in some sort of oven proof deep dish or pan because you’ll wanna trap those juices and not have them run all over a flat baking sheet and burn. That’s not gonna make you a happy camper. The set up should look something like this:

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I’ll bet that this recipe will become your go to dessert for week nights and something you and your family will enjoy… and let’s not forget, its a healthy treat!

So without further adieu, check out the recipe below and comment to let me know what you think of this one!

Baked Bananas

  • Servings: 3, 2 slices each
  • Difficulty: easy
  • Print

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It’s a quick week night dessert that is sure to satisfy in health and ‘yumminess’.

INGREDIENTS

3 ripe but firm bananas

2 tablespoons white overproof rum (Jamaican, if you can find)

2 1/2 tablespoons organic maple syrup (if you can’t get your hands on this, use organic honey)

1 lime, juiced

1 teaspoon cinnamon powder

Greek yogurt (optional)

INSTRUCTIONS

  1. Preheat your oven to 350°F
  2. Cut the bananas in half, lengthwise and lay them out, cut side up in a deep baking dish or pan.
  3. Mix the rum, syrup and lime juice together and spoon it over the bananas.
  4. Sprinkle each banana slice with cinnamon powder.
  5. Bake for 15-20 minutes, depending on the power of your oven. Keep an eye on them to ensure the syrup does not burn or evaporate too much. It’s done when the bananas are soft.
  6. Serve immediately with Greek yogurt or really good Ice cream.

I hope you shine today!heart

 

Faux Avocado Mint Ice Cream

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Ice cream is a sinful combination of cream and sugar that should be eaten on the rarest of occasions and never in large portions. Who’s ever said that??

If you are looking for an ice cream that won’t have you browsing the amount of calories, fats and sugar on labels at the supermarket, then you have come to the right place.

When you’ve just begun to change your life and eat consciously and nutritiously, finding appropriate desserts can be so daunting that sometimes all you wanna do is give up and grab that pint of ice cream in the frozen desserts aisle. Everyone talks about healthy breakfast foods or dinner items but not many people consider dessert. What will you have for dessert as ‘health conscious you’? What are the ‘dessert starved’ vegans, vegetarians and health conscious folk scarfing down when they have a sweet tooth? No doubt, we are eating buckets full of avocado mint ice cream- no sugar, no cream, no unhealthy fats- pure deliciousness.

Avocado mint ice cream is fall on your knees begging for more, smooth and so yum, you’ll wonder why people are still eating the traditional stuff. The main ingredient of course is avocado. I found a huge one which had fallen from the tree in my backyard and knew that I just had to use it in this recipe.

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I sliced that baby up and into the freezer it went.

BUT the star of this ice cream and the one ingredient that makes all others look real good is bananas! Frozen bananas to be exact. (They are my absolute favourite fruit and we have a ton of trees in the backyard- all organic).

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Can hardly wait till this bunch is ripe and ready.

The bananas help to combine everything and keep them together and not all separated or melty; they are like egg substitutes in that way; without them, this recipe would not work out so well. Bananas also add sweetness to the ice cream but I added 1-2 tablespoons of honey to even out the flavour since the avocado can be a bit over powering. As the ‘cream’ I added coconut milk which I extracted from the coconuts at home to get that rich coconut flavour but of course you can use canned coconut milk as a substitute and it will come out tasting just great.

Mint was my extra flavouring and something I decided to add last minute. I actually used peppermint oil which is super concentrated so only a few drops are needed to give that minty flavour. I first thought to incorporate some Jamaican dark chocolate in the ice cream after I blended all ingredients but I ended up using it as a topping instead because I realized I’m not a big fan of small pebble-like ingredients in my ice cream. I prefer that completely smooth mouth-feel but please don’t hesitate to add chocolate (vegan or otherwise) to your version of this recipe; you can even add berries or coconut flakes, whatever you like.

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I blended all ingredients in a high powered blender, gradually. Then spooned it all out into a deep dish (I actually ate some as soft serve before freezing, which was awesome!). Then I covered it closely with plastic wrap and popped it in the freezer. In 45 minutes I was knee deep in ice cream heaven.

I love this recipe because it is so simple and really satisfies my craving for something sweet. And lets not forget, it’s 100% health approved!

Check out the recipe below.

Share your thoughts on this recipe by leaving me a comment!

Faux Avocado Mint Ice Cream

  • Servings: 10
  • Difficulty: easy
  • Print

A great dessert alternative- healthy and oh so good!

INGREDIENTS

1 large avocado or 2 medium sized

2 super ripe bananas, frozen

1/2 cup coconut milk

1-2 tablespoons organic honey

4 drops of peppermint oil or 1 teaspoon peppermint extract

1 pinch salt

dark or vegan chocolate, shaved or grated

INSTRUCTIONS

  1. Slice the bananas and freeze them from the day before in a zip lock bag.
  2. Cube avocado in medium sized pieces and store in an air tight container or zip lock bag and freeze for 1-2 hours, until firm.
  3. Add the bananas and coconut milk to a high powered blender, blend on high until smooth.
  4. Add the frozen cubed avocado. If you don’t have a high powered blender, note that you will have to add the frozen avocado 1 -2 cubes at a time and blend until incorporated (it does not have to be completely smooth).
  5. Add the honey, peppermint oil and salt. Blend on high just until everything is smooth.
  6. Transfer to a deep dish (this is where you would fold in the shaved chocolate, if that’s your thing). Cover with plastic wrap and ensure that it is touching the surface of the ice cream to prevent any sort of skin from forming.
  7. Freeze for 45 minutes to 1 hour.
  8. Serve with shaved chocolate on top or any preferred topping and garnish with mint. Enjoy!

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