Well this recipe couldn't be much easier!
I LOVE icecream, but I hate the tummy ache and skin breakouts it gives me. Not to mention undoing all my hard work at the gym! Here is quite possibly my simplest recipe to date for frozen yoghurt that tastes like a naughty icecream, without the guilt!
1/2 cup organic peanut butter with no added sugar or salt (Sanitarium do one in Coles/Woolies if you don't have access to a health food shop or About Life.)
1 1/5 cups yoghurt (Greek, plain, coconut, etc)
1-2 ripe bananas
Throw all ingredients in a blender and blend until creamy. Pour into a glass storage container or even better, Popsicle containers. You can add dollops of peanut butter after and stir through if you want it to be more chunky.
Place in the freezer for 4+ hours.
I served it with this Coconut Flour Brownie, which turned out extremely moist, rich and dense, and was super easy to make too!
50g (about 1/2 cup minus 1 tbsp) coconut flour
1/2 cup raw cacao
1/2 cup melted grass fed butter
2 tbsp coconut oil
1/2 cup maple syrup or honey or rice bran syrup if you like it less sweet
1 tsp organic vanilla extract
1 tsp cinnamon
Preheat oven to about 150ºC (a little less for fan forced) and grease a glass baking dish or loaf pan with coconut oil.
Mix together all ingredients and pour into the baking dish. Bake for 30-35 mins, until a skewer comes out clean. Cool before cutting and remove from the pan.
Store in the fridge for a few days.
Who doesn't like bread!?
I whipped this up today inspired by Pete Evans recipe in Taste Magazine this month. It's very very easy to make, although a little expensive if you buy activated seeds and nuts like Petey recommends. But you should be able to get at least 3 loaves out of one shop (minus the eggs) so that's a win!
What's good about it: it's super nutritious, fibrous, filling and great for muscle repair with all the protein. Plus it is gluten free, great for those who suffer from bread bloat or are trying to lose weight. I love it as a breakfast topped with sliced bananas , or you could omit the honey in the bread and keep it savory served with mashed avocado and goats cheese - yum!
As with all things you want to eat this in moderation as it is very dense and high in calories. Chances are you'll be so full after one slice with all that protein that you won't need another!
Ingredients - 1 loaf serves approx 12
1/4 cup pumpkin seeds, plus extra to sprinkle on top
1/4 cup sunflower seeds, plus extra to sprinkle on top
1 1/2 cups almond meal
1 tbsp black sesame seeds, plus extra to sprinkle on top
1/3 cup almonds, chopped
1/4 cup ground linseed/flaxseed
2 tbsp coconut flour
6 organic free range eggs
1 tsp gluten free bicarb soda
1 tbsp apple cider vinegar
1/3 cup coconut oil
1 tsp Himalayan sea salt
1 tbsp raw honey optional
1. Preheat oven to 160ºC or 140ºC if fan forced. Grease a loaf pan or line the base with foil/baking paper.
2. Combine all ingredients in a mixing bowl, mix well. It will look more like batter than dough.
3. Pour the mix into the pan and smooth the surface. Sprinkle the extra seeds on top and place in the oven for 45-50 mins or until golden and a skewer comes out clean. Allow bread to cool completely in the pan.
4. Store in the fridge for up to 5 days, or in the freezer (pre-cut is easier) for up to 3 months.
NB: You can buy activated nuts and seeds, or you can make your own. Activating nuts and seeds decreases phytic acid, a compound that binds to nutrients from our food and inhibits their absorption in our bodies. By activating them, you increase the nutrient absorption.
These recipes come from my Grandmother who is the love and inspiration of my life and hands down, the best cook in the whole world. Some recipes I've tweaked to make into a healthier version, others I've left for you to enjoy as a treat.