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.

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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

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)