Over the last few weeks I have had a few recipes either shared with me or I have found them online so I have decided to share them with you.
They are either Paleo or clean eating recipes and of course they are super super yummy.
The first one is Vegan Chocolate Mousse and instead of using it as a dessert out of a bowl,
I decided to use it as icing on strawberry cupcakes and boy was it great.
Even my 2 year old thought it was fabulous.
Check out the recipe http://vegan-magic.blogspot.com.au/2012/09/chocolate-mousse-no-added-sugar.html?m=1
The second is chocolate dairy free ice cream, this stuff is seriously yummy and there are plenty of different ingredients that you could use to mix it up.
450 g full fat coconut milk…
2 tbsp raw honey
1/2 tsp vanilla
1/4 tsp sea salt
3 tbsp cacao powder
Combine ingredients in a large bowl. Make sure you use full-fat coconut milk. If you use light coconut milk or watered down.
Mix with a hand blender, hand mixer or blender/food processor.
Add cacao powder, then once everything is thoroughly mixed, place the mixture in a jar and keep it in the fridge overnight for a mousse like treat or in the freezer, be sure to leave the freezer mixture in room temperature for 10 min before eating.
Thirdly, yesterday I made Pumpkin Bread from a recipe that I sourced from the December issue of Woman’s Fitness Magazine.
It’s seriously nice and although it’s around 130 calories a serve it’s really healthy. My very fussy almost 4 year old came back for seconds of this one.
450 grams (3 cups) grated raw pumpkin
4 whole eggs
1/2 tsp sea salt
pinch nutmeg ( i used about a tsp)
honey to taste (i used about 3 tbsp)
1/4 cup (60 ml) olive, macadamia nut or cold-pressed coconut oil
350 grams (3.5 cups) almond meal
2 tsp gluten-free baking powder
handful of pumpkin seeds for decoration (which I didn’t use)
I served my pumpkin bread with a small amount of home-made marmalade rather than butter and it was delic!!