Maple Pecan & Chocolate Chip Coconut Ice Cream

by | | Curated Content

December 19th 2024
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WellBeing Magazine
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This creamy dessert combines the natural sweetness of maple syrup with the rich, nutty crunch of pecans and the irresistible goodness of dark chocolate chips. Made with coconut cream and cashews, this ice cream is not only delicious, but rich in protein, zinc, magnesium and beneficial fats. Coconut cream is high in a type of fat called medium-chain triglycerides, which are quickly absorbed by the body and converted into energy, which can boost metabolism and provide a quick energy source.

Serves: 6

Ingredients

1 cup raw pecans
2 tbsp pure maple syrup

11⁄2 cups raw cashews
11⁄2 cups full-fat coconut cream
1⁄2 cup pure maple syrup
1 tbsp vanilla extract
100g roughly chopped good-quality dark chocolate

Method

  1. Soak cashews in water overnight or in boiling water for an hour until soft.
  2. Heat a frying pan over low-medium heat then add pecans and drizzle with maple syrup. Stir until pecans are well coated. Cook for 4-5 mins, stirring often until they caramelise. Watch they don’t burn. Transfer to a chopping board covered with baking paper to cool completely. Once cooled, roughly chop.
  3. To make the ice cream, add drained cashews, coconut cream, maple syrup and vanilla to food processor and blend until smooth and creamy.
  4. Pour into a container and stir through pecans and chocolate chips. Cover and place in freezer overnight or for around 5 hours until set. Stir every couple of hours.
  5. Before serving, leave it out for 15 mins to soften a little so it is easy to scoop.
  6. Perfect served in cones or bowls on its own, or with fresh berries.

Recipe featured in EatWell Magazine 55

The post Maple Pecan & Chocolate Chip Coconut Ice Cream appeared first on WellBeing Magazine.

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Maple Pecan & Chocolate Chip Coconut Ice Cream

Choc-Cardamom Pudding

by | | Curated Content

December 19th 2024
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WellBeing Magazine
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This simple gluten-free chocolate pear cardamom pudding will satisfy all of the chocoholics out there! I adore the flavour of cardamom, but if you don’t you can certainly leave it out or replace it with another sweet spice like cinnamon.

Serves: 4

Ingredients 

170g rice malt syrup, honey or maple syrup 120g butter, melted
6 tbsp cacao powder
4 free-range or organic eggs
100g almond meal
1⁄2 tsp baking powder
1 tsp ground cardamom
1 pear, halved, cored & finely sliced
40g dark chocolate, broken into pieces

Method

  1. Preheat the oven to 170°C fan-forced.
  2. Mix the sweetener, melted butter and cacao together in a medium mixing bowl.
  3. Add the eggs and whisk well with a fork or small whisk.
  4. Add the almond meal, baking powder and cardamom and mix very well.
  5. Spoon the mixture into 4 x one cup-capacity ramekins.
  6. Top with the pear slices and broken-up chocolate.
  7. Bake in the oven for 10-15 mins. 10 mins will give you a pudding that is still very gooey in the middle, whereas closer to 15 mins will result in a firmer pudding.
  8. Serve immediately with vanilla ice cream or coconut yoghurt.

Atricle Featured in EatWell Magazine 55

The post Choc-Cardamom Pudding appeared first on WellBeing Magazine.

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Choc-Cardamom Pudding

Blueberry & Basil Smoothie Bites

by | | Curated Content

December 19th 2024
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WellBeing Magazine
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These are a delightful, bite-sized treat combining the sweet-tart flavour of blueberries with the refreshing taste of basil. These frozen bites are perfect for a quick, healthy dessert, offering a unique twist on a typical smoothie experience.

Serves: 24

Ingredients 

1 cup frozen blueberries
1 cup frozen dragon fruit, chunks 1 cup coconut milk
2 tbsp coconut yoghurt
1 tbsp chia seeds
6 basil leaves
Pinch sea salt
Coconut oil spray
Granola for topping (optional)

Method

1. Blend all ingredients on high until smooth and creamy.
2. Lightly spray a 24-semi-sphere silicone mould with coconut oil and pour mixture in. Top smoothie bites with granola if using.
3. Place in freezer until frozen, about 1–2 hours.

Tip: Keep frozen until ready to serve as a delicious and cute dessert.

These frozen bites are perfect for a quick, healthy dessert, offering a unique twist on a typical smoothie experience.

The post Blueberry & Basil Smoothie Bites appeared first on WellBeing Magazine.

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Blueberry & Basil Smoothie Bites

Vegan Passionfruit Cheesecake

by | | Curated Content

December 19th 2024
–
WellBeing Magazine
–

Summer is the perfect time for a gluten-free passionfruit cheesecake. This is a baked cheesecake so it holds up well in the warmer weather, and is only mildly sweet, so perfect to enjoy alongside a bubbly sweet drink.

Serves: 8

Ingredients

Base

120g almond meal
85g desiccated coconut 55g coconut oil
115g rice malt syrup, honey or maple syrup
2 tbsp psyllium husks
1 tbsp vanilla

Filling

300g raw cashew nuts 500g coconut yoghurt 170g rice malt syrup
or maple syrup (maple will make it sweeter than rice malt)
1 lemon, juiced & zested
3 tbsp psyllium husks
1 tbsp vanilla
1⁄2 tsp sea salt

Passionfruit Syrup

1/3 cup passionfruit pulp (about 4 passionfruit)
2 tbsp rice malt syrup or maple syrup
1 tbsp vanilla
1 tsp tapioca flour 1 tsp water

Method

  1. Soak the cashews for the filling in water for 4-8 hours (to speed this up, soak in boiling water for 2 hours).
  2. Preheat the oven to 170°C fan forced. Line a 22cm springform pan with baking paper.
  3. Make the base by pulsing all base ingredients in a food processor until they come together to form a sticky dough. Press this into the baking tin, pushing up the sides to form a crust. Pop into the freezer while the filling is made.
  4. Make filling by blending all the ingredients together to form a creamy mixture. Scrape the sides as required.
  5. Add the filling to the base and bake for 40 mins or until golden brown on top and firm in the middle. Allow to cool in the pan on a wire rack or ideally in the fridge overnight.
  6. To make the passionfruit syrup, place the passionfruit and rice malt in a small saucepan and bring to a simmer for 4-5 mins. Mix the tapioca and water in a small bowl and add to the syrup. Stir to thicken slightly. Allow to cool.
  7. To serve, pour the passionfruit syrup over, slice and serve. fruit and shaved dark chocolate.

The post Vegan Passionfruit Cheesecake appeared first on WellBeing Magazine.

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Vegan Passionfruit Cheesecake

Pumpkin & Peanut Stew

by | | Curated Content

December 19th 2024
–
WellBeing Magazine
–

This stew is a hearty and flavourful dish that combines tender pumpkin chunks with creamy peanut butter in a rich, savoury broth. Infused with aromatic spices and complemented by vegetables, this traditional stew is a comforting, nutritious and delicious meal perfect for any time of the year.

Serves: 3-4

Ingredients

1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 tsp ginger, grated
1 tsp ground cumin
1 tsp ground turmeric
1⁄4 tsp cayenne pepper (optional, for heat) 500g pumpkin or butternut squash, peeled and cubed
400g tin chopped tomatoes
800mL vegetable broth
150g smooth peanut butter
Salt & pepper to taste
150g kale leaves, washed,
stems removed & finely chopped
100g rocket leaves
Toasted peanuts, for garnish
Cooked rice or crusty bread, for serving

Method

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 mins.

2. Add the onion, garlic and ginger to the pot and cook for another 1-2 mins, until fragrant.

3. Stir in the cumin, turmeric and cayenne pepper (if using). Cook for 1 minute, stirring constantly to toast the spices.

4. Add the pumpkin or butternut squash to the pot, along with the tinned tomatoes and vegetable broth. Stir well to combine.

5. Bring the stew to a simmer, then reduce the heat to low.

6. Cover and cook for 15-20 mins or until the pumpkin is tender.

7. In a small bowl, whisk together the smooth peanut butter with a ladleful of the hot stew liquid until smooth and well combined. Stir the peanut butter mixture into the stew until fully incorporated.

8. Add the kale and rocket leaves to the stew and stir until wilted.

9. Season the stew with salt and pepper to taste. 10. Serve the Pumpkin and Peanut Stew hot, garnished with rocket and toasted peanuts, alongside cooked rice or crusty bread.

Recipe featured in EatWell 55

The post Pumpkin & Peanut Stew appeared first on WellBeing Magazine.

Read the full article here:

Pumpkin & Peanut Stew