Banana Cashew Ice Cream (dairy-free) with a Hazelnut Waffle Cone (gluten-free/dairy-free)

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.

#Ad #SomeBunnyLovesBobs #BobsRedMill

Hazelnut Waffle Cone (gluten-free/dairy-free)

makes 8 cones

Ingredients

  • 1/3 cup @bobsredmill hazelnut flour
  • 1/3 cup @bobsredmill oat flour
  • 1 pinch of salt
  • 2 eggs
  • 1/4 cup almond milk
  • 2 tablespoons pure maple syrup
  • 2 tablespoons melted coconut oil
  • 1/2 teaspoon vanilla extract

Instructions

  1. 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).
  2. 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.
  3. 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.)
  4. 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.) 
  5. 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

Ingredients

  • 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

Instructions

  1. Put sliced/frozen bananas in blender (or food processor) first. Blend slowly for a few seconds to start breaking them apart.
  2. Add in the remaining ingredients. Blend until smooth, making sure to blend at a LOW speed.
  3. 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.
  4. 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

Love Crunch Granola (COPYCAT RECIPE)

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

INGREDIENTS

  • 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

INSTRUCTIONS

  1. ALRIGHT, so first you’re gonna want to preheat your oven to 250 degrees Fahrenheit (not any hotter than this, please).
  2. Combine dry stuff in a large bowl (oats, oat flour, coconut flakes, cocoa, flaxseed meal, cinnamon, salt).
  3. In a smaller bowl, whisk together wet stuff (coconut oil, maple syrup, honey, vanilla).
  4. 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).
  5. 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).
  6. 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!
  7. Stir in chopped freeze-dried strawberries and dark chocolate chips.
  8. Store in an air-tight container.
  9. EAT, obviously. There will be no problem there, I promise.

Creamy Strawberry Protein Smoothie

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 banana
  • 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

Directions:

  1. Pour all ingredients into a blender. Process until smooth.
  2. Taste and adjust ingredients as needed.
  3. If you’re feeling adventurous, pour your smoothie into a bowl and swirl with fresh fruits and superfood powders.

Delicate Arch Smoothie Bowl

Delicate Arch Smoothie Bowl.

This #EdibleLandscapeBowl is in Moab, Utah (located in Arches National Park). If you haven’t been, you’re missing out on some breathtaking views!

We were there in 2018 for Spring Break. I was 4 months pregnant with my first kid (see photos below), and had intense morning sickness and fatigue. We’d hike half the day, then come back to the motel, and I would sleep for the last part of the day. Haha. Oh my goodness…good times.

Now it’s 2021 and I’m pregnant with my second kid. We’re debating if we should travel to an area like this in Southern Utah for Spring Break again. Although this time, I’ll be 8 months pregnant…so a little more intense (and scary)! I just REALLY don’t want to go into labor while we are hiking. I asked my husband if he was comfortable delivering our baby…he didn’t seem too intimidated by it! However, I’d prefer to give birth in a hospital, rather than in a hot desert.

Decisions, decisions.

Meanwhile, let me tell you about this bowl!

This bowl is made with a base of cooked oats, Silk almondmilk yogurt, and colored with superfood powders: blue spirulina, beet, goji berry, orange dunaliella, and cocoa.

Here’s how to make a superfood smoothie bowl…

Superfood Smoothie Bowl

  • 1 cup cooked Quaker oats (rolled or steel-cut)
  • 1 cup Silk almondmilk yogurt (or any type of yogurt)
  • Superfood Powders to create your design (any type will do)
  1. In a bowl, add in your cooked oats (feel free to season with salt and sweeten as needed).
  2. Next, cover your cooked oats with yogurt.
  3. Now it’s time to design and swirl!
  4. Beforehand, have an idea of how you want your bowl to look. You can keep it simple with just a few superfood powders. Use a very small spoon to carefully sprinkle your powders on top of the yogurt. Use a toothpick to swirl the powder into the yogurt. Keep repeating with different colors.
  5. Alternatively, you can separate your superfood colors into individual bowls of yogurt (just a spoonful of yogurt will do). Then use those yogurt-superfood colors to design your bowl. This strategy makes designing a little easier and more predictable.

Happy creating!

XOXO, Sarah



VELVETY CHOCOLATE ICE CREAM (DAIRY-FREE & NO PROCESSED SUGAR)

This ice cream. It’s non-dairy and has no added processed sugar. It’s creamy and rich. It’s seriously so yummy.

My sweet husband posed for this photo. He’s pretty patient when it comes to me taking photos of my food.

To celebrate Valentine’s Day, he took me to The Melting Pot (a fondue restaurant). Although it was a little pricey, we had a great time. What did you do for Valentine’s Day?

VELVETY CHOCOLATE ICE CREAM

Ingredients

  • 1 cup cooked mashed orange sweet potato (about 1 medium-sized one)
  • 2 cups room temp canned coconut milk (shake the can well)
  • 1 1/2 cups semi-sweet chocolate chips* (see below for dairy free and sugar free options)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt

Instructions

  1. Cook your sweet potato, using your cooking preference. I baked mine in the oven at 425 degrees Fahrenheit for about an hour. You can even cook yours in the microwave.
  2. Meanwhile, melt chocolate chips in a double-boiler on the stovetop—set aside once melted. Alternatively, you can melt your chocolate chips in the microwave.
  3. After the sweet potato is cooked through, allow it to cool for a few minutes, then peel off the skin. In a high-power blender (or food processor), add in the sweet potato and coconut milk. Blend for about 10 seconds.
  4. Pour in melted chocolate chips. Blend again on high power for about one minute, until completely smooth. You don’t want any chunks.
  5. Add in vanilla and salt. Blend for another 30 seconds.
  6. Taste the mixture. If you want it sweeter, add in a little sweetener of choice. I thought it was the perfect balance of sweetness to creaminess, so I didn’t add any additional sweetener. Also, if you want it more bitter/chocolately, then you can add in a spoonful of cocoa powder. Keep in mind—if you add cocoa powder, you’ll want to add a touch of sweetener. (Remember the story: “If You Give a Mouse a Cookie”? Yeah, it’s kind of like that if you choose to add the cocoa powder.)
  7. Grab a freezer-friendly container and pour this ice cream mixture in there. Put on the lid and place in the freezer. Check it out and stir every 30 minutes (as the edges will freeze first)—this part is optional, but I found that it ended up freezing faster/more consistently this way.
  8. After about 3-4 hours, it should be frozen and ready to devour!

*Chocolate Chip options:
Dairy-free: Guittard, Enjoy Life, Thrive Market
Stevia-sweetened options: Lily’s Sweets, Wholesome Provisions

Recipe inspired by The Vegan 8

Secret Ingredient Hummus

Doesn’t the arugula make this hummus look so fancy? 🤴🏼Technically this arugula wreath is called a “laurel wreath” or “civic crown” that Julius Caesar wore to symbolize victory. Good ol’ history.

The secret ingredient in this recipe is peanut butter. Add it in addition to tahini. It’s seriously SO GOOD.

SAVE THE RECIPE (CLICK “PIN” BUTTON ABOVE)

P.S. I would LOVE to keep in touch! Follow me on Instagram, Facebook, or Pinterest to stay up to date with my posts! 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

SECRET INGREDIENT HUMMUS

  • 2-3 garlic cloves, peeled & chopped
  • 2 cans chickpeas/garbanzo beans, 1 can drained (& 1 can undrained)
  • 1/4 cup olive oil (add more if needed)
  • 3-4 teaspoons lemon juice (or juice from 1 freshly squeezed lemon)
  • 1/4 cup tahini
  • 2 tablespoons peanut butter
  • spices: 1/2 teaspoon salt, 1/2 teaspoon cumin, 5 dashes hot sauce

Directions:

  1. In a food processor, pulse the garlic.
  2. Pour in the chickpeas, the liquid from one of the cans, olive oil, lemon juice, tahini, and peanut butter. Blend until smooth.
  3. Add all the spices and blend for another full minute.
  4. Taste. Add more spices or ingredients, as needed.
  5. If too thin, add in a spoonful of peanut butter or powdered peanut butter. If too thick, add in a tad more olive oil and lemon juice.
  6. Keep blending/processing until really smooth!

You’ll want to eat this stuff all by itself!

Copycat TWIX BARS (gluten-free & plant-based)

Copycat TWIX BARS (gluten-free & plant-based).

Guys…this is one of my favorite treats. Seriously. Lightly sweet shortbread base, coconut caramel, with the perfect chocolate topping…this recipe you’ll want to save and make and remake.

I’ve been making these Copycat Twix Bars for a few years now, and dang…they are tasty! People don’t have a clue that these bars are both gluten-free and plant-based. WIN WIN.

I got the chance to try some amazing honey from Bumbleberry Farms (@bumbleberryfarms), which inspired me to make these bars. If you don’t eat honey, feel free to use agave.

P.S. I would LOVE to keep in touch! Follow me on Instagram, Facebook, or Pinterest to stay up to date with my posts! 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 TWIX BARS (GLUTEN FREE & PLANT-BASED)


Cookie Crust:
½ cup coconut oil, melted
¼ cup @bumbleberryfarms honey (if making vegan, use agave)
1 teaspoon vanilla extract
2½ cups blanched almond flour
couple pinches salt

Caramel:
1 can (15 oz) coconut cream
½ cup coconut sugar
1 teaspoon vanilla extract
couple pinches salt

Chocolate Topping:
1 1/4 cup dark chocolate chips
2 teaspoons coconut oil


DIRECTIONS

1. Preheat oven to 350 degrees Fahrenheit. Line a 9×9 inch square pan with parchment paper so you can easily remove the bars when they’re done setting (note: this step is very important!).

2. In a bowl, stir together the coconut oil, honey (agave), vanilla, almond flour, and salt. Stir well.


3. Transfer this batter to pan lined with parchment paper. Press the dough into the bottom of your pan to create an even base and bake for 10-12 minutes, until golden brown. (Note: baking times vary due to type of pan used & how hot your oven is).

4. While the base is baking, make your caramel…In a saucepan, combine the coconut cream, coconut sugar, vanilla, and salt over medium-high heat. When everything starts to bubble, whisk frequently for about 10 minutes until it thickens up and the color darkens. Remove from heat.

5. When the cookie base is done baking, allow to cool for 10 or more minutes (feel free to place in freezer to cool).

6. Pour the caramel over the cookie base. Refrigerate this for an hour (or freezer for 30 min).

7. Melt the chocolate with coconut oil (in microwave or on stovetop) and pour over the top of your set caramel.


8. Put pan back into the fridge to set for another hour (or freezer for 30 min).

9. Remove from freezer. Slice into bars and sprinkle with a coarse salt.



Recipe inspired by Paige at Front Paige Bakes (@frontpaigebakes)