My son is suffering his first dose of heartache at age 11. His girlfriend of 6 months dumped him, via a mutual friend, because she is now ‘going out’ with his best friend. I quote “She’s been cheating on me mum. Why would she do that?”. Doesn’t your heart just ache for him?
With his closest friendship group in tatters, Munkyman wants nothing more than to eat cookies and ice cream while watching his favourite Marvel characters on the television. While I can cope with an overindulgence of Iron Man (who doesn’t love Robert Downey Jr?), I know that the refined sugary snacks won’t do him any favours in the long run. So this is what I made for him instead. (Note: he didn’t have these on the same day…)
Chocolate-Banana-Brazil Nut ‘Ice Cream’ (serves 1)
1 ripe banana, peeled and then frozen
3 brazil nuts, roughly chopped
25g dark chocolate, melted and cooled slightly
Take your frozen banana and put it in a food processor. Process until it resembles soft scoop ice cream, then add the brazil nuts and drizzle in the melted chocolate while blending until just combined. Be careful not to over-process otherwise you’ll lose the textural element from the roughly chopped nuts. Scoop into a bowl and freeze for a couple of minutes to re-cool before serving.
I don’t have any photo’s of this to show you as it didn’t last long enough for me to get the camera out 🙂
Wheat & Dairy Free Double Chocolate Cookies (makes about 12 – 15 cookies)
(this is an adaptation of a recipe by Angela Liddon of Oh She Glows fame)
1 tbs ground flax seeds mixed with 3 tbs filtered water
1/4 cup coconut oil (do not melt)
1/4 cup almond butter
2/3 cup coconut palm sugar
1 tsp vanilla extract
1/2 tsp baking soda (bicarbonate of soda)
1/2 tsp baking powder
1/2 tsp himalayan pink salt
2 tbs raw cacao powder
1 & a 1/2 cups oats, processed into flour
1 – 2 tsp coconut milk (or any other non dairy milk you prefer)
100g chopped dark chocolate
- Preheat the oven to 180 degrees and line a large baking sheet with parchment.
- In the bowl of your food mixer (or a large bowl), mix together the flax seeds and water and set aside for about 3 -5 minutes to thicken up. Mix again once thickened.
- Add the coconut oil, almond butter, coconut palm sugar and vanilla extract to the flax mixture and beat again until combined and smooth.
- Now beat in the ‘dry’ ingredients, one by one as they appear in the list, until fully combined. Only add the non-dairy milk if your dough needs loosening up. The dough should be moist enough to form balls without cracking, but not super sticky.
- Bash the chocolate into pieces (I wrapped the sealed bar of chocolate in a tea towel and then beat it with a rolling pin – therapy in itself!) and then mix into the cookie dough.
- Use a tablespoon to measure out the dough into your hands, roll into a ball and then place on the baking sheet. Press down slightly to form a disc shape. Repeat for the rest of your dough. Each disc should be about 2 – 3 inches apart.
- Bake for 12 – 15 minutes until the cookies are spread out nicely, are squidgy when you touch them but don’t leave a gooey mess on your fingers (be careful not to touch the melted chocolate chips because that will hurt…).
- Remove from the oven and cool on the baking sheet for about 5 minutes then finish cooling on a wire rack.
- Eat! Try and and save some for later… 🙂
The original recipe calls for sunflower seed butter in place of the almond butter to make it nut free, but I didn’t have any; it also says to use 1/3 cup brown sugar and 1/3 cup of granulated sugar, but I didn’t have these either. Coconut palm sugar has a lower GI than regular sugar so won’t spike your blood sugar as much, it is also nutritionally better for you because it contains traces of a range of vitamins and minerals, which you won’t find in regular sugar. Finally, I used raw cacao powder, where Angela suggests to use 3 tbs cocoa powder. For those of you that don’t know the difference between cacao and cocoa, there’s a really good explanation here.