Dairy-Free Coconut Gelato

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Melissa’s absolutely incredible coconut gelato looks crazy gooooood! I can’t wait to try this. My mouth is watering just by looking at the amazing pictures!
Awesome work honey!
Thanks for sharing x

Much love, D x

Smells Like Brownies

Dairy-Free Coconut Gelato

If you’ve been hanging around here for a while, you might know that my mom has a lot of food intolerances. We don’t get to share as many meals as I would like now that we live in different cities, but I am always looking for recipes and treats to share with her!

Ice cream has been kind of a doozy. When I was in high school, my mom and I used to have “Girls Weekend” regularly—basically two days packed full of shopping, Taco Bell (don’t judge me), chick flicks, and enormous amounts of ice cream. We still talk about doing that, but there are so many roadblocks! I have a toddler; she can’t eat ice cream. The capstone of the whole weekend, staying up late and eating ice cream until we make ourselves sick, has taken on a whole new meaning for her.

I know there are tons of…

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Crunchy peri-peri Chickpeas

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I’ve had chickpeas fried and tend to find them in a Bombay mix snack and other Indian savoury foods. I tend to pick them out as I enjoy them so! And I was extremely happy to see that two lovely fellow foodie bloggers Celeste and Bandhna very recently posted recipes to roast chickpeas!! Yay!!! I thought and I couldn’t wait to open a tin and was inspired to make a peri-peri version!

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Thanks to both Celeste and Bandhna, we now have a favourite nibble that is actually good for you. My little one was chomping away on them too and without realising we had shared a whole tin of chickpeas together! I’ve promised to make some more for my husband today so he can snack on them with a cool beer.

INGREDIENTS

1 tin chickpeas drained and rinsed and dried
1½ tbsp sunflower oil
½ tsp garlic granules/powder
½ tsp paprika
⅓ tsp chilli powder or more to taste
1 tsp salt or to taste

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METHOD

• Preheat oven to 200°c/400°f/gas mark 7 and line a baking tray some foil

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• Arrange the chickpeas onto the tray and then add all the ingredients starting with the oil, followed by all the seasoning. Massage well into the chickpeas

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• Place in the oven to roast for 35-45 minutes, stirring half way through. Keep an eye at how crunchy you would like them towards the end of the roasting process

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• Leave them to cool in the tray. You may wish to squeeze a few drops of lemon juice onto them to make them a little tangy, but this will soften them a little

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Choc Coconut ice lollies

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Even though I have been baking alot I’m still trying to lose a little baby weight! For that reason I have no chocolate or cocoa products in our home, and yesterday I had a major craving!

I saw my 2½ year old playing with some ice lolly moulds and pretending he was eating ice cream. That’s when the bulb in my head lit up! Lol

I now fancied chocolate ice cream and my number one choice of gelato has to be sweet tender creamy coconut, so this is how these lollies were conceived!

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I’ve made the recipe in proportion to the my ice lolly moulds, which are quite small. If your moulds are larger please adjust accordingly and remember to taste before freezing them to give you the desired sweetness before it is frozen

Once again you can alter the amount of sugar and cocoa if you are making these yummy lollies for your children!

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INGREDIENTS

300ml milk full fat
50g caster sugar
1½ tbsp cocoa powder
2 tbsp desiccated coconut
1 tbsp cornflour
½ tsp vanilla extract
8g butter
Extra desiccated coconut

METHOD

• In a small saucepan heat the milk, sugar, cornflour and cocoa powder

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Simmer on a low heat and stir with a whisk until velvety thick. Keep whisking for a couple more minutes

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• The chocolate mix will start to resemble a thick chocolate pudding sauce

• Take off the heat and stir in the butter and vanilla extract

• Transfer over to a heat proof bowl, chill the chocolate mix in the fridge for 10 minutes

• Mix in the 2 tablespoons of desiccated coconut and combine well

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• Put 1 teaspoon in the bottom of each moulds with a few drops of water, next spoon in the chocolate coconut mix

• Put the sticks in and place the lollies in the freezer for a few hours. Over night is better!

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