CAROB or DARK CHOCOLATE GLUTEN FREE COOKIES

I've made this recipe five times over the past week, in an attempt to get the ingredients and their amounts exactly right. I have also served these cookies to many people over this time period, but the person who has most enjoyed these cookies is my fiancee! He has put in a request for these cookies to be baked every single week from now on. If you do not like the idea of caffeine in your cookies, opt for the carob option. If you feel cheated eating a cookie without chocolate in it, add dark chocolate chips or cacao nibs. If you do not eat eggs, replace the 1 egg with 2 extra tablespoons of coconut oil. The only problem you will face with these cookies is just eating one at a time! 

Ingredients

• 1/3 cup real maple syrup (not flavoured)
• 1/3 cup carob buttons or dark chocolate or cacao nibs 
• 3/4 cup almond meal
• 1/2 cup coconut flour
• 1 teaspoon bi-carb of soda
• 1 teaspoon ground cinnamon
• 1 free range egg
• 2 tablespoons coconut oil, in liquid form 
• pinch of sea salt

Baking

1. Preheat oven to 180 degrees celsius and line a baking tray with baking paper. 

2. Combine all ingredients in a large mixing bowl and stir well to combine. 

3. Shape the dough into 12 even sized balls, then flatten with your hand or a fork on the prepared baking tray. 

4. Bake for 20 minutes at 180 degrees, then lower the heat to 160 degrees for 5 minutes. 

5. Remove from the oven and leave to cool completely - this is the hardest step of all! 

Makes / 10 / 12
Total Baking time / 25 minutes 

x Emily 

FRUIT ICEBLOCKS

What better than another popsicle/ice block recipe to celebrate the very first day of summer in Australia?! Regardless of the fact that Queensland has been feeling the summer heat for the past two months, I except this December, January and February to be absolute scorchers! And what better way to cool down than with a refreshing, guilt-free fruit ice block? Besides jumping in the pool that is;) Below are my four favourite fruit iceblock recipes! I encourage you to get creative and blend whatever fruit you have in the fridge with some no sugar coconut water for a low calorie treat! 

Mango Coconut 

Ingredients

• 200g fresh or frozen mango 
• 2 tablespoons shredded coconut 
• 1 cup (250ml) unsweetened almond milk / coconut milk / whatever milk you wish
• 1/2 cup water 
• 6 popsicle/ice block moulds

Method

1. Place the mango, coconut, milk and water in a blender and blend until smooth. 

2. Pour the mango mixture evenly between the 6 moulds.

3. Freeze for a few hours (minimum of 4) before serving. To remove the popsicle from its mould, run under boiling hot water for a few seconds. 

Makes / 6 iceblocks 

Watermelon & Kiwifruit 

Ingredients

• 200g fresh or frozen watermelon, no black seeds
• the flesh of 2 medium kiwifruit or 100g 
• 1 cup coconut water 
• 6 popsicle/ice block moulds 

Method 

1. Combine the watermelon, kiwi and coconut water in a blender and blend until smooth. 

2. Pour the mixture evenly between the 6 moulds. 

3. Freeze for a few hours (minimum of 4) before serving. To remove the popsicle from its mould, run under boiling hot water for a few seconds. 

Makes / 6 iceblocks 

Tropical

Ingredients

• 150g fresh or frozen mango 
• 150g fresh or frozen pineapple
• 1 frozen banana
• 1 1/2 cups no sugar coconut water 
• 6-7 popsicle/ice block moulds 

Method 

1. Combine the mango, pineapple, banana and coconut water in a blender and blend until smooth. 

2. Pour the mango mixture evenly between the 6 moulds. This recipe fills a little more than 6 moulds; if you do not have any more iceblock moulds you can freeze it in a small bowl. 

3. Freeze for a few hours (minimum of 4) before serving. To remove the popsicle from its mould, run under boiling hot water for a few seconds. 

Makes / 6-7 iceblocks 

Raspberry & Rockmelon

Ingredients 

• 100g raspberries, fresh or frozen 
• 200g rockmelon pieces, fresh or frozen 
• 1 cup coconut water 

Method

1. Combine the raspberries, rockmelon and coconut water in a blender and blend until smooth. 

2. Pour the mixture evenly between the 6 moulds. This recipe fills a little more than 6 moulds; if you do not have any more iceblock moulds you can freeze it in a small bowl. 

3. Freeze for a few hours (minimum of 4) before serving. To remove the popsicle from its mould, run under boiling hot water for a few seconds. 

Makes 6 / 7 iceblocks 

x Emily 

CHOC BANANA POPSICLES / ICE CREAM

I've tweaked this recipe several times over the past few weeks and feel that the below ingredient list is at its best. Half an avocado is a necessity, as it makes the mixture creamy and smooth. A frozen banana (or 2 small) is almost a must for creating the ice cream consistency. I like to use 1/2 cup unsweetened almond milk and 1/2 cup unsweetened vanilla almond milk for a delicious flavour, however any almond milk would do. My fiancee and I love these choc banana popsicles, as they taste like a guilt-free ice cream and have been cooling us down over the past few steamy days! 

Ingredients

• 1 large frozen banana or 2 small frozen bananas
• 2 heaped tablespoons cacao powder
• pinch of sea salt
• 1/2 a medium avocado 
• 1 tablespoon organic maple syrup
• 1 cup unsweetened almond milk
• 1/2 cup water 
• 6 ice block / popsicle moulds

Method

1. Place all the ingredients in a good blender. Blend on a high setting until smooth and all ingredients are well combined. You may need to add more water if the mixture is too thick. 

2. Pour the mixture evenly into 6 ice block/ popsicle moulds and place in the freezer for a minimum of 3 hours. 

To eat- run the mould under hot water for a few seconds to loosen the popsicle. 

Makes / 6 

Total Preparation time / 5 minutes 

Total Freezing time / minimum of 3 hours 

x Emily