Gluten Free Vegan Chocolate Ice Cream

Gluten Free Vegan Ice Cream

Gf & Vegan Chocolate Ice Cream

Ingredients

1 cans (403 ml) coconut milk, refrigerated 2 -3 tbsp cocoa powder (or to taste, I used a mix of regular & extra dark) 1/4 cup maple syrup 1/8 cup icing sugar (keep adding to desired sweetness) 1/4 tsp xanthan gum pinch of sea salt (to taste) 1/2 tbsp vanilla extract 1 tsp coffee flavoring 1/8 - 1/4 cup of chocolate chips (added after churning)

Directions

Blend all of the ingredients until well mixed, taste and adjust if needed.

Add to an ice cream maker, following the manufacturer's instructions. Fold in chocolate chips when complete

You can freeze at once if you do not have an ice cream maker. As it is freezing mix several times to prevent the mixture from getting icy.

Chocolate Ice Cream

The Quickest Bread You Will Ever Make

5 Minute Bread

5 Min Bread (a GF and Vegan Recipe)

Ingredients

1/4 cup gf flour* 1/4 tsp baking soda pinch of salt 1/4 tsp sugar (or to taste) 1 flax egg** 2 drops of lime juice (or vinegar) 4-6 tbs of liquid (milk &/or water) 1/2 tbs oil

* 1 to 1, all purpose or a bread mix

**for each egg, combine 1 tablespoon of ground flax seed with 3 tablespoons of water. Stir well, and allow to sit for a few minutes until sticky

Note: Add herbs to the dry ingredients for a savoury, fragrant bun

Instructions

Mix together the dry ingredients and set aside.

In a separate bowl, add the oil, liquid and lime juice to the flax egg mixture

Add the wet ingredients to the dry ingredients and mix until thoroughly combined.

Spoon the mixture into a greased ramekin or microwave safe cup.

Place in the microwave for 60 - 70 seconds.

To get a lovely crunch on top, remove from the ramekin and toast (or bake) for another 2 - 3 minutes 

Healthy Chocolate Snack Bar

One of the main reasons I got started with recipe conversion and buying less packaged foods is that it saves me money and I get to control the ingredients I use.

Granola bars, snack bars, protein bars are pretty popular as a snack or as a post or pre workout treat. They can be pricey, made with questionable ingredients and very sweet.

These snack bars are my substitute for that. Not only do you have the opportunity to load it up with healthy ingredients (substitutions work well), but you can also keep it refined sugar free. Best of all it's delicious and takes less than 30 minutes to make from start to finish.

Easy to make, delicious, healthier, full of fiber and protein, refined sugar free, on the go snack? This gluten free and vegan healthy chocolate refined sugar free snack bar delivers.

You can also try my peanut butter snack bar which has slight variations to this recipe.

Gluten Free and Vegan Healthy Chocolate Snack Bar

Gluten Free and Vegan Chocolate Snack Bar Recipe

Ingredients

(makes about 12 bars)

1⁄2 cup oat flour (certified gluten free)

1⁄4 cup of unsweetened cocoa powder

1⁄4 tsp sea salt

1⁄2 tsp baking powder

2 cups rolled oats

1 cup almonds coarsely ground*

1⁄4 cup chocolate chips

1 cup raisins (prunes or dates will work)

1⁄4 to 1⁄2 cup water

3 tbsp flax meal

1 tbsp coconut oil

2 tbs sugar (optional)

*any combination of nuts will do e.g. almonds, pistachios, cashews

Directions

Soak the raisins, dates or prunes in the water until softened, this can also be done overnight. Add enough water to cover the raisins.

One you are ready to proceed with the recipe, preheat the oven to 350 degrees F. Line the bottom of a baking tray (I used 2" x 7" x 10") with parchment paper allowing the paper to overhang from the sides. Set aside.

In a large bowl, combine until evenly mixed the oat flour, cocoa powder, salt and baking powder. Mix in the rolled oats, nuts and chocolate chips. Set aside.

Add the raisins, flax meal, sugar (if using) and oil to a blender and pulse to form a sticky paste. Spoon the paste into the dry mix and combine until it all holds together, add a little water if the mixture is too dry and very crumbly

Spread evenly in the prepared baking tray. Press down firmly and smooth with a pastry roller or a flat sided object to the desired thickness. Bake in the oven for 10 minutes or until it is just set.

Remove from the oven and allow to cool in the pan for about 5 mins. Hold onto the parchment paper and lift the entire sheet out of the pan and place on a wire rack to cool completely before cutting into squares. Store in an airtight container.