This recipe blows my mind every time….The batter takes 2 mins to whip up and you’re good to go! In addition, you can use the same batter to make waffles in your waffle maker. If you pour the batter thinly into the waffle maker, you get crispier waffles. If you pour it in thickly, you get soft, squishy waffles. If you pour it in thinly and do it really long, you get wafer biscuits! You can also flavor the batter to suit your preferences – chocolate, vanilla, cinnamon etc.
OK – enough foodporn pics… Here’s the recipe;)
- 1 cup rolled oats
- 1 ripe banana (this can be fresh or a frozen banana that has been thawed)
- 1 cup water/non-dairy milk (I usually just use water)
- flavourings (I used cinnamon&sugar here, but try cacao, sugar/dates/agave/xylitol or vanilla, sugar/dates/agave/xylitol etc)
Make 1 cup oats into oat flour. I just throw it into my vitamix and it turns into flour in seconds. You can also do this in your blender or food processor. Now add the rest of the ingredients and blend. Taste it and adjust sweetness etc as needed. To make pancakes, grease a non-stick pan and heat it. When hot, pour in 2 tablespoons full of batter at a time and quickly spread it into a circle. When the top starts to set, flip using a flat spatula and cook for another few seconds the other side. To make waffles, just follow the manufacturers instructions. Of course, I highly recommend topping it with nicecream and golden syrup or maple syrup:) Another topping idea is this refined sugar free, fat free chocolate sauce.
Although the pancakes and waffles are obviously best made fresh, I do sometimes make them the night before and just reheat in the morning – hubby and I inhale them either way…
This is by far one of the best breakfasts that I have ever had. I struggled to fit it all in, but it was sooo delicious that there was not even a spec of ice cream left when I was done:) Best of all, as always, all ingredients are totally natural and this entire jar full of ice cream is refined sugar free!
- Really ripe frozen bananas (first peel, then freeze)
- Frozen raspberries (or any other berry that takes your fancy)
- vanilla powder or extract
- Sweetener of choice (Optional. I didn’t use any because the date-based chocolate sauce is very sweet.)
- Dried cranberries (optional, but recommended)
- Cacao nibs (optional, but recommended)
- Chopped up dried fig (optional, but recommended)
- water or your preferred nut milk
- Chocolate fudge sauce
First make your chocolate sauce and set aside. Get any toppings you would like to use ready.
To make the banana ice cream, place frozen bananas into your food processor and pulse until broken up. Add a splash of water/nut milk and vanilla powder if you like, then blend until it forms a delicious ice cream. Scoop out and set aside.
To make the raspberry ice cream, place frozen bananas and raspberries into your food processor and pulse until broken up. Add a splash of water/nut milk and blend until it forms a beautiful pink ice cream. You can use as little or much raspberries as you like – it’s really hard to mess up banana-based ice creams:) Scoop out and set aside.
Now layer the ice creams into a mason jar, scooping loads of chocolate sauce and sprinkling any toppings of choice (I used dried figs, dried cranberries and cacao nibs) between each layer. Pour more chocolate sauce on top and experience the ultimate bliss….
I have tried several raw brownie recipes so far and liked them all, but most of them taste overwhelmingly of dates and nuts. This isn’t a bad thing – I love dates and nuts, but I wanted a raw brownie with less of a crunchy texture and more of a fudgy texture. I also wanted them to taste primarily like CHOCOLATE. Not dates, nuts and a bit of cacao – like CHOCOLATE. So off I went to the kitchen and after some playing I came up with these:
The texture is phenomenal – soft, squidgy, fudgy….I mixed some walnut chunks in at the end to give a bit of crunch here and there in between all the fudginess – awesome move. The chocolate ganache frosting is sweet, rich, silky and creamy and makes the perfect topping for this brownie. As usual, your body will love you for eating these as the ingredients are full of healthy (non-cholesterol causing) fats, fibre, vitamins and antioxidants.
Ingredients (makes 8 small brownies)
- 2 cups walnuts
- 1/2 cup fresh dates
- 1 tsp vanilla
- 1/2 teaspoon cinnamon
- 6 tablespoons raw cacao (or cocoa powder)
- 6 tablespoons maple syrup (or agave)
- 2 tablespoons dessicated coconut
- 1/4 cup walnut pieces to stir through (break whole walnuts into smaller chunks)
- 1/2 avocado (ripe)
- 4 tablespoons raw cacao (or cocoa powder)
- 4 tablespoons maple syrup (or agave)
- 1/4 teaspoon vanilla
Place 2 cups walnuts into your food processor and process until almost a flour. Don’t over process and get nut butter! There will still be tiny nut chunks in it – you just want it reasonably smooth in order to create a fudgy brownie rather than one with big nut chunks throughout the batter. Now add the dates and process for a minute. Proceed to add all other batter ingredients and process until a sticky, well-combined lump has formed. Taste. This batter should be pretty sticky at this point. Add walnut pieces and briefly pulse so that it gets distributed into the batter, but the chunks stay in tact. Press this mixture into a small parchment lined dish. Use a small dish so that the brownies are nice and thick. Pop into the freezer for 20 minutes to set. Then remove and put into the fridge.
Add all ganache ingredients into a small blender/food processor or use an immersion blender to process it into the smoothest, bestest ganache you have ever tasted! Try really hard not to eat all the ganache before it reaches the brownies. If you succeed in this (well done!), spread the ganache nice and thickly over the brownies and pop back into the fridge for 4 hours or so to set.
Slice and enjoy! They last a week in the fridge in an airtight container or you can freeze them and just thaw before eating.
Two weeks ago, one of my good friends, J9, invited us to their place for supper. This is what she made for dessert…..yummm….They are chocolate, peanut butter balls with a gooey, chewy texture and they are super sweet, chocolatey and rich….You simply have to make these – it takes only a few mintes and you get about 15 balls from one batch. I’ve kept mine in the fridge for a week and they’ve lasted great, but I will not hesitate to freeze them if needed as I’m sure they’ll do very well in the freezer too.
- 2/3 cup maple syrup or agave
- 1/4 cup coconut oil
- raw cacao to taste – I recommend between 4-6 tablespoons (more if using regular cocoa)
- 1 teaspoon cinnamon
- pinch salt
- 1 cup rolled oats
- 1/2 cup peanut butter (or any nut butter of your choice)
- 1 teaspoon vanilla extract/powder
Mix the first 4 ingredients in a pot on the stove and melt together on medium heat until well mixed. Allow to simmer while stirring for 3 minutes. Remove from the heat and stir in oats, nut butter and vanilla. Allow to cool so that the mixture won’t burn your hands and shape into little balls. Put the balls in the fridge for a few hours. They set to become very firm. Store in the fridge and enjoy from there!