This gorgeous ice cream is completely dairy-free, naturally-colored, creamy, and delicious. I made this a while back for Bob’s Red Mill.
I made it right before the Easter holiday, but it’s amazing all year long.
I also created a Hazelnut Waffle Cone recipe to go along with the ice cream. It’s also gluten-free and dairy-free.
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Hazelnut Waffle Cone (gluten-free/dairy-free)
makes 8 cones
1/3 cup @bobsredmill hazelnut flour
1/3 cup @bobsredmill oat flour
1 pinch of salt
1/4 cup almond milk
2 tablespoons pure maple syrup
2 tablespoons melted coconut oil
1/2 teaspoon vanilla extract
Preheat a waffle-cone maker (or a griddle if you don’t own a waffle-cone maker—P.S. I don’t own one, so you can definitely do without).
In a bowl, whisk together all wet ingredients (eggs, milk, maple, oil, vanilla). Add in dry ingredients (flours). Stir together for at least 1-2 minutes. Make sure there are no lumps.
Spoon 2-3 tablespoons of the batter onto waffle-cone maker (or griddle). Cook until golden brown. (If using a griddle, flip like a pancake and press with the turner to make sure it is cooked evenly and stays flat.)
Once golden brown on both sides, quickly remove from heat and shape around a cone roller or mold into a cone shape. (I used my ceramic cone shown in picture, lined with parchment.)
Repeat with remaining batter and set cones on cooling rack to cool and harden. Makes 8 cones.
Creamy Banana Cashew Ice Cream (dairy-free)
makes 2-3 servings
3 bananas, sliced and frozen
1/4 to 1/2 cup cashew butter (depending on how creamy you want it)
1/4 teaspoon vanilla
1 pinch of salt
1/4 cup almond milk
Put sliced/frozen bananas in blender (or food processor) first. Blend slowly for a few seconds to start breaking them apart.
Add in the remaining ingredients. Blend until smooth, making sure to blend at a LOW speed.
Add superfood powders for color. I used blue spirulina powder (for the blue), pitaya / pink dragonfruit powder (for the pink), and orange dunaliella powder (for the orange). You can find these from Amazon, Terrasoul Superfoods, or Suncore Foods.
Eat immediately for soft-serve or freeze for 3-6 hours to get a firmer texture. Serves 2-3.
P.S. I would LOVE to keep in touch! Follow me on Instagram, Facebook, Pinterest, or Youtube to stay up to date with all my creations and recipes! If you end up making one of my recipes, I would love to see it! Just take a photo, post it, and tag me @saltanddough
Copycat recipe for LOVE CRUNCH GRANOLA ❤️ Dark Chocolate & Red Berries. ❤️
Trust me guys, if you haven’t tried this granola, then you haven’t lived. It’s chocolatey, it’s the perfect balance of sweet to salty, and it also makes the best cereal-milk. YUM.
They used to sell this Nature’s Path Love Crunch “Dark Chocolate & Red Berries” granola at Costco, but I haven’t seen it there for a while. I’m so glad I’ve got this recipe up my sleeve when I can’t find any at the store.
COPYCAT LOVE CRUNCH GRANOLA
3 cups rolled oats
1 cup oat flour
3/4 cup coconut flakes
1/2 cup cocoa powder
1/4 cup flaxseed meal
1 tsp ground cinnamon
1/2 tsp salt
3/4 cup melted coconut oil
1/3 cup maple syrup
1/4 cup honey (or agave)
1 tsp vanilla
1/2 cup dark chocolate chips (or bar, roughly chopped)
1 cup chopped freeze-dried strawberries
ALRIGHT, so first you’re gonna want to preheat your oven to 250 degrees Fahrenheit (not any hotter than this, please).
Combine dry stuff in a large bowl (oats, oat flour, coconut flakes, cocoa, flaxseed meal, cinnamon, salt).
In a smaller bowl, whisk together wet stuff (coconut oil, maple syrup, honey, vanilla).
Pour wet stuff over dry stuff and stir real nice. DO NOT add chocolate chips & freeze-dried strawberries at this point (or you may end up eating charcoal).
Spread granola evenly on a baking sheet. Bake for 40-50 minutes, and PLEASE stir every 10 minutes, as you want it to bake evenly and slowly (especially for those of us who don’t have fancy-pants convection ovens).
Remove from oven and let cool for one whole hour in the same baking sheet (yes, you heard me right). This helps create those joyous little clusters!
Stir in chopped freeze-dried strawberries and dark chocolate chips.
Store in an air-tight container.
EAT, obviously. There will be no problem there, I promise.
After not being able to even look at fruits and vegetables for months (thank you morning sickness during pregnancy), I can finally get back to making smoothies and smoothie bowls! It only took until the 3rd trimester!
I have been overly excited to share my favorite smoothie concoctions with you! (More to come!)
My absolute go-tos when making smoothies include: adding yogurt to make it creamy and frothy, and adding lemon juice (or any other citrus) to balance the sweetness.
Creamy Strawberry Protein Smoothie
2 cups frozen strawberries
1/2 cup Greek yogurt
1 tablespoon lemon juice
2 scoops vanilla protein powder (optional)
3 cups liquid (milk or water) + add more if needed
Pour all ingredients into a blender. Process until smooth.
Taste and adjust ingredients as needed.
If you’re feeling adventurous, pour your smoothie into a bowl and swirl with fresh fruits and superfood powders.