Strawberry Ice Cream Double Chocolate Chip Cookie Sandwiches (vegan)🍧🍪

Strawberry Double Chocolate Chip Cookie Ice cream Sandwich (2)

I know, right?

How delish does this sound, I mean….4 ingredient Strawberry ice cream squashed between the best double chocolate chip cookies in the world. I’m so happy right now   (… I just had one😋 )🍧🍪

I have decided to go vegan again for the hundredth time, since I was having some digestive issues, hence the last post Gluten Free Bread  I thought it best to cut out meat, fish and dairy for a while too and see how I feel, I’ve been doing this for two weeks now and I have to say, I feel amazing. I’ve done it before  for several months a year, for years now but never as strict as now. Before I would still eat cheese, but now I realize that that’s probably the one thing causing most of the trouble. Long story short, I’m loving it and I really want to stick with for a while, maybe forever and even start a new vegan blog, who knows?

But for now, I’ve got these perfect summer time ice cream cookies. The strawberry ice cream is so velvety (also because of the tapioca flour which add softness) and yummy I can’t even begin to explain how delicious, you can really taste fresh strawberry and then cream. Well strawberries and cream have been an an epic combo since forever so that isn’t exactly news. But putting them between double chocolate chip cookies bring it to a whole new level.

If you’re not a strawberry fan you could also put  Blueberry Swirl Cheesecake Ice cream  in between the cookies or this super easy  two ingredient coconut ice cream

Speaking of cookies, did you try these Perfect Chocolate Chip Cookies.  already?

I’ve actually adapted these cookies from that recipe, swapping the egg for a flax egg and using my gluten free flour mix from the gluten free bread recipe instead and adding cocoa. Yes I’m a chocoholic with a crown (= proud of it). I haven’t had chocolate for over a month, but now I can handle it again. (proud of that too, such an accomplishment).

 

🍧 Prep time : Cookies, 15 minutes plus baking. Ice cream, 10 minutes plus freezing

⏰  Cooking time: 12 minutes

😋  Makes : 6 (large) Sandwiches

 


STRAWBERRY ICE CREAM;

  • 300 grs / 10.5 oz ,  about 1 1/2 cups (frozen )Strawberries, hulled
  • 4 tbsp. Agave Syrup or according to taste
  • 1 tsp. Vanilla extract
  • 1 tbsp. tapioca flour
  • 1 cup Soy whipping cream

Instructions;

  1. Freeze the strawberries the night before if you are using fresh ones.
  2. Put the strawberries with the agave syrup, the tapioca and vanilla in a blender and blend untill very smooth.
  3. Whip the soy cream untill stiff peaks form and fold the strawberries thru the whipped cream.
  4. Place in an ice cream maker or in a container in the freezer. If you freeze it in the freezer you need to whip it every hour or hour and a half until it is frozen to avoid crystallization.

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DOUBLE CHOCOLATE CHIP COOKIES;

WET INGREDIENTS;

  • 1 tbsp ground flax plus 1 tsp. tapioca flour,  plus 3 tbsp. water mixed
  • 1/2 C. solid coconut oil/fat
  • 3/4 C. coconut sugar
  • 1 tsp. vanilla extract

DRY INGREDIENTS;

  • 1 cup plus 2 tbsp. gluten free flour  ( see  Gluten Free Bread Loaf  )
  • 1/4 C. cocoa
  • 1/2 tsp. baking soda
  • 1/2 tsp. pink Himalaya salt
  • 1/8 tsp. cinnamon
  • 1/2 C. mini vegan chocolate chips

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INSTRUCTIONS:

  1. Start by soaking the flax/tapioca mix and let stand for about 10 minutes while you prepare the rest.
  2. Mix all the dry ingredients in a bowl and whisk to combine.
  3. In an other bowl, mix the wet ingredients and combine with the dry.
  4. At this point I like to place the cookie dough on a piece of parchment paper and roll it into a cylinder.
  5. Then I place it in the refrigerator for at least two hours or if you are in a hurry in the freezer for half an hour.
  6. This will give you the perfect cookie consistency when baking. They dough needs to be really cold!!!
  7. Then when you’re ready to bake, pre heat the oven to 175° C / 350° F
  8. Shape dough into balls and press them a little flat with your hand. Lay them onto the baking sheet lined with parchment paper.
  9. Bake for 12 minutes.
  10. The cookies may look a little soft still but they will continue to cook on the baking sheet. You don’t want them too soft in this case.
  11. When you take them out of the oven, immediately press on a few more chocolate chips, for prettiness. And because it’s so darn delicious!
  12. Let cool completly. I keep mine in the refrigerator because I love how they become chewy.
  13. To make the ice cream sandwich, take two cookies.  Scoop out one big ball of strawberry ice cream and place it on one cookie. Gently press on the second cookie being careful not to break.
  14. Press the sandwiches in some sprinkles if you like.

NOTE 1: I scooped the ice cream balls ahead of time and placed them in a container and back into the freezer until I was ready to “build” the sandwiches.

NOTE 2: Once you’ve made your Strawberry Ice Cream Double Chocolate Chip Cookie Sandwiches (uh hello…?.) you can keep them in the freezer assembled. Just in case you can’t eat them all in one go. Or can you?

Enjoy!

Myra XO

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…..and remember share, share, share…. 💜

 

 

 

 

Rainbow Fruit Popsicles

Rainbow Popsicles

Colourful, yummy, pretty, healthy and sweet – what a perfect little treat! 

 

Yeah! Summer! I love Summer, I guess everybody does, sun, sea, swimming, holidays and with all that fresh fruit, and with the best excuse ever to eat ice cream all day long.

And since that is basically my goal, I came up with these healthy popsicles that are so jam packed with fruity flavour goodness, you’re gonna love ’em.

Let’s face it, we all have a sweet tooth. We can stay disciplined for a short while, but sooner or later you’re longing for that sweet and delectable treat.

This is also a great way to give more fruit to picky eaters or small children.

These are pretty much irresistable and I haven’t come across anyone yet who doesn’t fall in love with them instantly and asks me for the recipe, so here goes….


🍝 prep time : 30 minutes (in intervals)
🍚 servings : 6

INGREDIENTS for six pops:

  • 1 cup frozen blueberries / cherries
  • 1 cup frozen strawberries / raspberries
  • 1 cup  frozen (orange) peach 
  • 1 cup roughly chopped frozen mango / kiwi
  • 1 cup chopped frozen pineapple
  • plus a tablespoon of agave syrup in each and a tablespoon of water

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INSTRUCTIONS:

  1. Working with one fruit at a time, puree in a small food processor with the agave syrup and water. Rinse the machine out between fruits.
  2. Carefully spoon a layer of fruit at the bottom of each popsicle mold. Gently tap the mold on a firm surface to level the puree. Freeze until solid.
  3. Spoon another layer of fruit into each mold and stand a wooden popsicle stick upright in each. Force it down gently into the frozen bottom layer so it will stand up straight.  Don’t use the plastic cover for the pospicles, since you need to keep filling the molds. Again firmly tap the mold down on the counter to level the puree and freeze again until the second layer is solid. 
  4. Continue with each fruit untill the molds are full. 
  5. To un-mold, rinse the mold under warm water, just the plastic part, not the top. Wiggle the pops out and place them in  a ziplock bag , “pop” them back into the freezer (see what I said there) . Ready to serve and enjoy. 

NOTE 1: I made two different kinds, this is why I noted two different types of fruit in the ingredient list.

NOTE 2: Depending on the mold size you may need a little more or less fruit. My mold contains a 100 ml / 3.3 oz ( a little less than 1/2 a cup) each.

Enjoy!

Myra XO

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…and remember, sharing is cool!

Chocolate Truffle Salted Caramel Pie

 

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This Pie! I just can’t get over it! This is seriously one of the easiest, most decadent desserts ever. I mean, just look at it! Don’t you just want to dig in? It’s the perfect amount of decadence without being too naughty or overpowering. And the best part is, it’s refined sugar-free. I’m gonna go ahead and call this “health food”, there …

Cocoa is full of anti oxidants after all. Coconut cream is a power house when it comes to nutrients and the coconut sugar? very acceptable, it has a lower glycemic index ( about 35) than its white refined counter part.

According to Dr. Andrew Weil, coconut sugar is 3 to 9 percent fructose. Regular sugar is 50 percent fructose.

Fructose intake spurs the liver to produce more triglycerides. The less fructose your liver needs to contend with, the better. This makes coconut sugar a better choice than regular cane sugar.

One of my favorite things about this pie is, that you can freeze it in portions and eat it semi frozen, it has almost like an icy fudge like texture. Take it out of the freezer and let it sit for 5 minutes (while you make your tea or coffee for instance) and then it’s ready to eat, so good!

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Serves: 8

Prep Time: 15 minutes

Cooking Time: ca. 20-30 minutes


INGREDIENTS:

Crust;

  • 1 C. whole oats, ground to flour
  • 10 medium dates, stone removed
  • 1 1/2 tbsp cocoa
  • 1 tbsp coconut oil

Dark Caramel;

  • 4 tbsp butter, or vegan butter
  • 1/4 cup regular cream or coconut cream  
  • 1 cup packed coconut sugar
  • 1 tbsp. water
  • 1/2 tsp. vanilla extract

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Truffle Fudge filling

  • 7 oz. /  200 gr. chopped dark sugar-free chocolate
  • 1 C. regular cream or coconut cream
  • 1/2 C. Agave syrup (or more to taste)
  • 1 tsp. vanilla extract

Extra

  • Fleur de Sel

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INSTRUCTIONS:

For the crust, place the  oats in a food processor and grind to flour then add in the dates, cocoa and coconut oil. Pulse until you have a finely ground sticky mass.

Line a 8″/ 20 cm tart tin with a removable bottom, with parchment paper.

Press the crust filling into the tart tin, pressing firmly to get a solid crust. Place in the freezer while you prepare the rest.

For the caramel, In a sauce pan with a thick bottom, melt the butter and let it cook until it browns slighty and starts to smell like hazelnuts. Carefully add the cream and vanilla and bring to a boil. Remove from the heat.

In another pan, melt the coconut sugar with the water until it thickens and starts to bubble (about 4 to 5 minutes), add the cream mixture in three times stirring constantly. Let the sauce cook and thicken, stirring with a wooden spoon.

Let the fudgy dark caramel cool for 15 minutes before spreading out over the crust. Return to the freezer.

For the Chocolate Truffle filling, Place chocolate  in a glass bowl. In a saucepan, bring the cream to a simmer over medium-high heat. Add the agave syrup. Pour the cream over the chocolate and let sit for 5 minutes, then whisk until completely smooth. Taste for sweetness, add more agave syrup if you like it sweeter.

Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve. Before serving, sprinkle the top with  Fleur De Sel or other flaky sea salt.

Enjoy!

Myra XO

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

…and remember, Sharing is Cool!

 

Breakfast Crêpe Suzette filled with honey cream cheese

Crepe suzette

Crepe suzette

Let’s have crêpes this weekend, for Mothers day!

No, not the boozy kind. C’mon, it’s for breakfast.

No, instead I have made a really delicious Orange syrup to pour over the crêpes. No flambee-ing involved either. Last thing you need in the morning is to scorch your eyebrows…

These crêpes really are the business, it will set the mood for the entire weekend and they’re filled with whipped honey cream cheese, YES whipped honey cream cheese and Orange syrup. What a feast! Then you add some orange segments or  your favourite fruit and you’re in breakfast dreamland.

Serve these for mother’s day and I promise mom is going to be very happy, she deserves something special.

 

Serves: 4


INGREDIENTS:

for the crêpes

FOR THE ORANGE SYRUP

FOR THE HONEY CREAM CHEESE:

  • 3/4 Cup cream cheese at room tempered 
  • 1/4 cup honey
  • 1/8 tsp. Orange blossom extract (optional)

Extra for serving: 

  • 2 oranges, peeled and sectioned, skin removed

 

Crepe suzette

Crepe suzette


Directions:

Crêpes:

Whisk together the flour and salt in a medium bowl. In an other bowl whisk the eggs, milk and vanilla. Add to the flour slowly and whisk until combined, add the melted butter and mix. If the mixture is too thick, add a little more milk until a thin consistency is achieved. Cover and refrigerate  for 30 minutes.

Heat an 8-inch  skillet over medium heat for about 1 minute. Add butter to the pan and swirl it around so the butter covers the entire surface. Ladle some batter onto the middle of the pan and immediately start swirling the pan to distribute the batter over the surface. Cook for  60 seconds or until lightly golden brown. Add a little butter to the uncooked side and flip over and cook the other side for 30-60 seconds. Remove to a plate and repeat with the remaining batter.

You may keep the crepes warm on a plate set on a pan with simmering water or covered with foil in a low-warm oven

Sauce:

In a sauce pan over high heat, bring the orange juice to a boil with the sugar,  reduce the heat to a simmer, add the cornstarch slurry and cook until the mixture has thickened, about 5-10 minutes. Remove from heat and set aside.

HONEY CREAM CHEESE:

Place the cream cheese in a bowl together with the honey and whip for a few minutes until fluffy and creamy. Add orange blossom extract if desired.

TO SERVE:

Place a crepe on a warm plate. Spoon some cream cheese down the middle and roll the crêpe into a cylinder.  Top with syrup and fruit and serve immediately. Serve 2 crêpes per person.

Enjoy!

Myra XO

Crepe suzette

Crepe suzette

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ☺

Blueberry Swirl Cheesecake Ice cream

Blueberry Swirl Cheesecake Ice Cream

Blueberry Swirl Cheesecake Ice Cream

This Blueberry Swirl Cheesecake Ice cream is made without an ice cream maker!

This no churn ice cream is a dream come true. I’m not a person  who has tons of kitchen appliances because  they clutter up my kitchen space which is rather small as it is.

So I need to improvise (which I happen to love). What I did here was mix the base ingredients in a bowl then fill it in to a plastic ziplock bag and put it in the freezer for about 4 hours, laying it out flat.

Then once it was really frozen, I banged it on the kitchen counter, removed the ziplock bag and put it in the food processor fitted with blades and processed it for a few minutes. You end up with the most incredible smooth ice cream, then I added the blueberry swirl and the condensed milk, and voila…Blueberry Swirl Cheesecake Ice cream.

Honestly, no one can tell it’s a no churn ice cream. And in case that wasn’t enough I made it refined sugar free! I’m seriously addicted to this stuff now. I’m thinking of having it for breakfast, maybe sprinkle over some granola? Can I get away with that?

The refined sugar free option is yours to choose, because  the coconut condensed milk is refined sugar free but the regular one isn’t. I used the coconut condensed cream here, but it is up to you.

Blueberry Swirl Cheesecake Ice Cream

Blueberry Swirl Cheesecake Ice Cream

Refined sugar free 

Gluten free 

Lacto vegetarian 


INGREDIENTS;

  • 2 C. Greek Yoghurt
  • 1 C. Cream cheese
  • 1 tsp. vanilla
  • 6 tbsp. Xylitol
  • 1/4 C. (coconut) condensed cream
  • 1 tbsp. milk or cream
  • 3/4 frozen blueberries
  • 3 tbsp. agave syrup

METHOD:

  1. Put the greek yoghurt, the cream cheese, vanilla and xylitol in a bowl and mix until smooth.
  2. Place in a large ziplock bag and put it flat in the freezer.
  3. Freeze for at least four hours or overnight.
  4. Take the bag out of the freezer and bang it on the counter so it breaks into pieces.
  5. Pour the contents in to the food processor fitted with the knife blades.
  6. Blend until smooth for about four minutes.
  7. Add a tablespoon cream or milk to get it going.
  8. Mean while blend the frozen blueberries with the agave syrup. Add a tablespoon of water if necessary to get it going.
  9. Transfer the ice cream to a tin, alternating with spoonfuls  of blueberry and drizzles of condensed milk.
  10. Put it in the freezer for at least 6 hours or overnight.
  11. As soon as it sets cover with cling film.
  12. To serve, take it out of the freezer and let it sit for about 10 minutes before scooping it out in to bowls or cones.

Enjoy!

Myra XO

Blueberry Swirl Cheesecake Ice Cream

Blueberry Swirl Cheesecake Ice Cream

Blueberry Swirl Cheesecake Ice Cream

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about TWO Ingredient Coconut Ice Cream 

Vanilla Chia Pudding with Figs and stewed Apples.

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Don’t you just love Chia pudding? If you’ve never tried it I suggest you do because you’re missing out, really.

It’s so simple to make and if you make it the evening before,  the morning is virtually hassle free.

Besides the fact that Chia seed is a nutritional power house it’s so delicious, creamy, dreamy and versatile.

When you have your basic recipe, you can vary in any possible way imaginable.

This is a basic recipe, but you can add any kind of milk or liquid (like cranberry juice for a beautiful ruby red pudding) , and add any kind of topping like bananas, chocolate, nuts…

Chia seed is packed with protein and although it may seem like a little jar for breakfast, this will keep you full for hours. And it’s not just for breakfast, you can make them in the morning a serve it for dessert.

Chia seeds is also high in fibre and low in calories.

Vanilla Chia Pudding14

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A 1 ounce (28 grams) serving of chia seeds contains

  • Fiber: 11 grams.
  • Protein: 4 grams.
  • Fat: 9 grams (5 of which are Omega-3s).
  • Calcium: 18% of the RDA.
  • Manganese: 30% of the RDA.
  • Magnesium: 30% of the RDA.
  • Phosphorus: 27% of the RDA.
  • They also contain a decent amount of Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2.

 

So let’s all eat Chia seeds! This also makes a great dessert by the way.

 

Vegan ✔

Vegetarian  ✔

Gluten free  ✔

Dairy free option  ✔

Ref. sugar free  ✔

Egg free  ✔

 


 

Serves: 1

Ingredients:

Chia Pudding:

Ingredients stewed Apples

  • 1 Apple, peeled and chopped in to chunks
  • 2 tsp. coconut sugar or maple syrup
  • 2 tbsp. water
  • 1/2 tsp. Ground Cinnamon
  • a pinch of Cardamom (optional)

Additional:

  • 1 Fig, one half sliced, the other half in wedges

Method:

  1. Mix the Chia pudding ingredients in a jar and mix well. After about ten minutes mix again and place covered in the fridge overnight.
  2. You can make the stewed apple the night before aswell or in the morning if you have time.
  3. Place all the ingredients for the stewed apples in a small saucepan and cook gently for about 10 to 15 minutes until the apples are soft.
  4. When ready to eat. Remove the stem from the fig and carefully slice half the fig, place a slice of fig on your fingers and slide it down the jar pressing against the glass so no chia pudding comes in between. Repeat for all the slices.
  5. Cut the other half of the fig in wedges.
  6. Top the Chia pudding with the stewed apples and decorate with fig wedges and sprinkle with some cinnamon.

A real breakfast treat!

Enjoy!

Myra XO

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about Smoothies Galore

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Apple Raspberry Pie

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“As American as Apple Pie” is an expression we all know, meaning that something is undeniably American, like Ronald McDonald, President Lincoln or the 4th of July.

I hate to be the bearer of bad news, but Apple Pie is not American at all.

Apple pies are as European as… well me. One of the first recorded Apple pies dates from around 1381 in England.

In fact Apples didn’t even exist in the U.S.A until much later. Having said that, I do believe Americans make the best pies in the world.

 

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Here in Europe we thank apples to the Romans who first introduced them to us, later colonists brought them over to the new world. Even planted apple trees but because they didn’t have any proper honey bees at first, the trees didn’t produce much fruit. Later they also brought over honey bees and plenty of apples were produced.

America is now one of the largest producers of apples on the planet, that’s probably why they are so good at making Apple Pies.

 

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This here is my Apple Pie to which I have added some raspberries and almond paste, because I love almonds and raspberries together, it gives such a great flavour. Almond paste is available in most supermarkets and otherwise online.

I have doubled the crust recipe because I wanted to decorate the top with lots of leafs and flowers, but you don’t have to do that. Normally one crust recipe is enough for the base and some lattice-work on top.

And it is so much fun to play with dough, maybe you should let your kids do the decorating they’ll have a great time.

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Ingredients:

Dough:

  • 2 1/2 Cups plain Spelt flour
  • 1/2 Cup Coconut sugar
  • 1 tbsp. Corn starch
  • 3/4 Cup Butter, cut in to cubes
  • 1 egg

Filling:

  • 2 lbs mixed apples
  • 2 1/2 Cups frozen Raspberries, partially thawed
  • 5 oz. almond paste, cut in to small cubes
  • 1/4 cup coconut sugar
  • 1 tbsp lemon juice
  • 1/4 cup flour

Egg wash:

  • 1 egg yolk
  • 1 tbsp. cream or milk

Apple Raspberry Pie

Method:

Pre heat oven to 160° C / 320° F

  1. For the dough, put all the ingredients in a food processor and blitz until a ball forms.
  2. Wrap dough in plastic foil and refrigerate for about 30 to 60 minutes.
  3. Line a 9″ baking tin with parchment paper. Oil spray the sides.
  4. Roll out 3/4 of the dough and cover the bottom and the sides.
  5. Place the tin in the freezer while you peel and cut the apples in 1/2 inch slices or cubes.
  6. Mix the apples with the raspberries, almond paste, flour, sugar and lemon juice.
  7. Take the tin from the freezer and fill with the fruit, packing it in.
  8. With the remaining dough, cut patterns or strips and place on top of the pie.
  9. Brush with egg wash.
  10. Place in the middle of the oven and bake for 60 to 65 minutes, turning half way.
  11. If the crust gets too dark, cover loosely with foil, and tent it.
  12. Let cool on a rack for several hours or over night before cutting.

Enjoy!

Myra XO

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Not quite what you’re looking for? How about No bake White Chocolate Cheese Cake with Raspberry Swirl.

Quick Chocolate Cookies

This is my “go to” recipe for when I need a quick cookie fix.

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I can have a cookie in my mouth within 20 minutes. Ok, it will still be warm, but hey?

They take five minutes to stir together and ten to bake, another five to cool down. I recently discovered that they are fantastic with my  TWO Ingredient Coconut Ice Cream , just crumbled on top.

These cookies aren’t beautifully shaped and that’s on purpose there quick and rustic. And that’s what I kind of love about them, I press them down with three fingers as you can see. It gives it the homey look.

Believe me, you should give them a try, they’re reasonably healthy to, without refined sugars or nasty fats, so…just “GO FOR IT!!!

The Beet root powder is available at most health food stores and is just added for visual fun. You can leave it out if you prefer.

 

Vegan ✔

Vegetarian  ✔

Gluten free  ✔

Dairy free  ✔

Ref. sugar free  ✔

Egg free  ✔

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Makes: 9 cookies

INGREDIENTS:


 

Quick Chocolate Cookies

Quick Chocolate Cookies3

METHOD:

Pre heat oven to 180° C  / 350° F

  • Mix oat flour, ground almonds,  baking powder and cocoa in a bowl until evenly combined.
  • In a separate bowl make sure the coconut oil is liquid but cooled and mix in the syrup and vanilla extract until combined.
  • Add the wet mix to the dry and mix well together until you have a nice cookie dough consistency.
  • Take a scoop of the mixture and make little balls with slightly wet hands and place on a  baking tray that has been lined with baking parchment.
  • Flatten slightly with your fingers and bake in the middle of the oven for about 9-10 minutes.  
  • Remove from oven and let cool completely before decorating.
  • Melt the white chocolate chips in the microwave at 30 second intervals until melted. Add a little of the beet powder for a pink hue.
  • With a spoon drizzle the white chocolate on to the cookies.
  • Sprinkle over the beet powder.

 

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Quick Chocolate Cookies7

Enjoy!

Myra. XO 

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about Apples & Blackberries with an Almond Cookie dough Crumble or maybe a Brownie Cookie Squares with Chocolate Fudge Layer

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Whole Spelt Vanilla Dutch Baby with Strawberry Syrup

…….and Chocolate chips!!!

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Since it’s Sunday and almost Valentines I think it’s ok to start indulging a little again. The whole month of  January filled with super healthy food has  past and the December damage has been repaired.

Normally I am one of those super active morning people, the first one to get up. And with up, I mean up and running. I want to eat breakfast straight away and lots of it because on Sundays we  usually go for a hike after hearing things like , “mom chill , it’s Sunday”…..pfffff whatever.

But then I saw Nigella the other day on the tv, cooking breakfast and then taking it back to bed again, now that for me is like a foreign language. Back to bed???? Is that really ok??? I decided to give it a try, (since it’s almost Valentines), I know myself well enough that as soon as brekkie is down, I’ll be up. But I’ll try it anyway.

So, since it was going to be a special morning, a special breakfast it had to be. This Dutch Baby is off the charts. I really can’t think of a better treat, and not even that naughty. Ok, maybe a little.

And an other plus is that you don’t have to stand over the stove flipping pancakes for half an hour. Just one bowl, one pan and one Dutch Baby to share (or not).

For those who don’t know what a Dutch Baby is, it’s one big pancake baked in a hot cast iron pan in the oven. They’re thicker than normal pancakes and also a little chewier. But crispy around the edges. And although the name may suggest that they originate in the Netherlands this is not the case. We have Pannekoeken, also super delicious. Larger pancakes, a little thicker than crepes, plain or filled with apple and or bacon. Served with a kind of molasses called stroop.

The batter comes together in one bowl with a whisk, and it’s poured over melted coconut oil or butter in a pre heated skillet, and baked.

Any large oven-safe skillet will do. I used my  Lodge Seasoned Cast Iron Skillet, 8-Inch, if you don’t have one bake in an oven proof dish.

Gluten free option  ✔

Dairy free  ✔

Ref. sugar free  ✔

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Vanilla Dutch Baby.3

Vanilla Dutch Baby4

Serves: 2

                                                                                              

INGREDIENTS:

Strawberry Syrup:

  • 1  cup Strawberries, rinsed and drained (or frozen)
  • 1/4 cup Maple Syrup
  • 2 tbsp. water
  • 1 tsp. Arrowroot mixed with a tablespoon water

Vanilla Dutch Baby:

METHOD:

Strawberry Syrup:

Combine Strawberries with the  Maple syrup and water  in a saucepan.

Cook on medium until thicker, but not all berries have burst. Make a slurry with 1 tsp. arrowroot and the water. Mix and add to syrup in pan. Cook for a few more minutes until thickened.

Turn off heat, and reserve.

Vanilla Bean Dutch Baby:

Place the flour, sugar, vanilla and salt in a bowl and use a whisk to mix .

Add the eggs, and stir with a whisk. Add the milk stirring.

Pour into the bowl of flour and mix thru completely until is it a smooth batter.

The batter will be loose and very liquidy.

Leave the batter to rest 20-25 minutes to give the flour time to absorb the liquid.

Place the cast iron skillet you are using in the oven to preheat.

Preheat the oven at 220 C /425 F.

When ready to make the pancake, remove the skillet from the oven (use an oven mitt!) and place on top of stove.

Add coconut oil/butter and swirl pan to melt and coat the bottom and sides of the pan.

Pour the batter on top of the butter and tilt the pan if needed to get the batter even all over. Sprinkle over the chocolate chips.

Place skillet back in oven.

Bake until it is puffed, lightly browned across the top, and darker brown on the edges, about 15-20 minutes.

Serve from pan, or transfer to plates. Dust with xylitol icing sugar and serve with the Strawberry syrup.

Enjoy!

Myra. XO 

Vanilla Dutch Baby6

Vanilla Dutch Baby9

Vanilla Dutch Baby12

Vanilla Dutch Baby15

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about  French Crêpes. or maybe a Raspberry & Almond Breakfast Loaf

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TWO Ingredient Coconut Ice Cream

Coconut Ice cream10

 

Amazingly delicious homemade creamy coconut ice cream, with just two simple ingredients and no machine needed!

Oh my, we have a new favorite sweet treat at our house. Can you guess what it is? How ’bout I give you some  clues … It’s cold. It’s super easy. It’s super creamy and super delicious. And it only takes 2 ingredients to make.

I totally can’t believe that an ice cream this good can be whipped up without an ice cream machine.
‘Cause seriously,  if you’re a coconut fan, you need this in your life asap.

I actually created this ice cream kinda on a fluke.

I was in the kitchen going thru my cabinets to check dates on jars and packs and I came across a tin of condensed coconut milk. I always buy to much of this stuff, because it’s seriously adictive and I could drink it from the can.

Anyhow, I had to use it soon so I came up with this super fast ice cream. I didn’t have to think hard about it either. I had just bought soy whipping cream, so there really wasn’t much thinking involved it sort of made sense automatically if you know what I mean.

My mom has this “cheese cake” recipe that is unbaked and it involves condensed cream, and it inspired me to make this ice cream.

So, I whipped up the soy cream which I was wanting to try because I hadn’t used it before and added the coconut condensed milk. Mixed them a put them in the freezer overnight.

And it worked! Oh my, did it ever work. You should totally see for yourself.

 

Vegan ✔

Vegetarian  ✔

Gluten free  ✔

Dairy free  ✔

Ref. sugar free  ✔

Egg free  ✔

 

Serves: 6

 


INGREDIENTS:


Coconut Ice cream2

Coconut Ice cream3

Coconut Ice cream4

 

METHOD:

  • First make sure you have all the ingredients cold from the refrigerator.
  • Line a cake tin with baking parchment.
  • Take a large bowl and whip the soy whipping cream until stiff.
  • Add the condensed coconut milk and beat a little more to fully incorporate.
  • Pour into prepare tin.
  • Freeze for at least eight hours or overnight.

 

PS. I sprinkled some toasted coconut over the ice cream, sooooo good!

 

Coconut Ice cream5

Coconut Ice cream11

Coconut Ice cream12

 

Enjoy!

Myra. XO 

 

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about  Raw Chocolate with Berries and Nuts

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