Niki’s Raspberry Ripple Nice Cream with Carob Drizzle

2017, Healthy, nikibakes.co.uk, Summer, Sweet

Serves 4

Time to Prepare: 5 minutes

Storage: Store in the freezer for up to 3 months

  • Vegan
  • Dairy Free
  • Gluten Free
  • Sugar Free

 

Try a new way to enjoy your ice cream by creating this divine raspberry ripple nice cream. Crammed full of vitamins and nutrients from the raspberry powder, it will not only satisfy your sweet cravings but will give you that energy boost in your day. Tickle your tastebuds the natural way with smooth and decadent carob drizzle which helps to assist your digestion and ease your stomach.

Ingredients:

For the nice cream:

  • 3 frozen bananas
  • ½ cup of frozen raspberries plus a few extra for crushing in at the end
  • 1 teaspoon of raspberry powder
  • 3 tablespoons of coconut cream

 

 

For the carob drizzle:

 

  • 1 tablespoon of carob powder
  • 3 tablespoons of coconut oil
  • 2 tablespoon of coconut cream
  • 1 tablespoon of maple syrup (optional)

 

Equipment:

  • Blender
  • Teaspoon
  • Tablespoon
  • A small saucepan
  • A spatula
  • Baking paper
  • Loaf tin
  • Serving bowls
  • Ice cream scooper
  • Freezer

 

 

Method:

 

  1. Simply add all the ingredients (saving a few frozen raspberries aside) for the raspberry nice cream and blend until it resembles soft serve nice cream, crush in the remainder frozen raspberries on top. Pop in the freezer to set for at least 2 hours.

 

  1. Heat up the coconut oil, coconut cream and maple syrup in your saucepan and then add in your carob powder, mix in well and then take off the heat once a smooth sauce forms.

 

  1. Scoop out your nice cream once it’s ready (will take about 20 minutes to soften up) into your serving bowls and spoon over the cooled carbo drizzle.

 

  1. Enjoy!

 

 

 

#sugarfree #naturalway #carobpowder #raspberrypowder

 

Recipe by:

 

Niki Behjousiar

Recipe Creator and founder of nikibakes

 

www.facebook.com/nikibakes

www.nikibakes.co.uk

Twitter: @Niki_Beh 

Many thanks to https://www.indigo-herbs.co.uk/ for their raspberry powder and carob powder, check them out today! 🙂

Niki’s Bountry Bars

2016, Christmas, Healthy, nikibakes.co.uk, Sweet

bountyyy

Hey guys!Hope you’re all ready for the weekend?! Gear up with my bounty bars. They’re simple, gluten free, dairy free and most of all..they’re tasty as hell!

Hope you’re all ready for the weekend?! Gear up with my bounty bars. They’re simple, gluten free, dairy free and most of all..they’re tasty as hell!

All you need is:
(Makes 8 bars)

(Use natural/organic ingredients were possible)

220g of organic desiccated coconut Coconut merchant

120ml of organic coconut cream

1/4 cup of maple syrup from Biona

A teaspoon of Himalayan pink salt

1 tablespoon of coconut oil LucyBeeCoconutOil

1/2 teaspoon of vanilla extract Steenbergs Organic Fairtrade spices, herbs, seasonings and ingredients

250g 85% dark chocolate Green & Black’s

In a small saucepan heat the maple syrup, coconut cream and coconut oil. Allow to cool a little before pouring over your desiccated coconut with the vanilla extract and mix well until a soft dough like consistency forms.

Flatten evenly with a silicone spatula into a loaf tin (lined with great proof paper) and freeze for about an hour. Finally, cut up your bars into the desired size, coat your delicious bars with melted dark chocolate and allow to set completely before devouring.

Happy Baking!

Niki
Recipe Creator
Founder of nikibakes

#glutenfree #darkchocolate #antioxidant #greenandblacksorganic #coconut #organic #delicious #easy #dairyfree #glutenfree #sweet #foodblogger #freefromrefinedsugar #sweettreat #nutriouslydelicious #bountybars

Niki’s Crunchy Cod and Butterbean Stew

2016, Healthy, International, nikibakes.co.uk, Savoury, Spring, Super Quick

codd

Happy Fish Friday all!

It’s still a bit chilly right?

Spring is certainly taking it’s time to warm up that’s for sure but it doesn’t mean you can’t have some hearty food to warm and nourish your body. My crunchy cod is seriously moreish, I can’t describe how light yet filling it is, paired with soft butter beans, it’s sure to warm your spirits right through.

I have used polenta for my coating as it’s gluten free and actually gives a crisper finish to your fish. My recent trip to Milan inspired me to use polenta as well, it’s such a staple out there but quite underused here. Considering that it’s stocked in most supermarkets now, I would like to show you just how versatile it is. It can be a yummy substitute for mash, cakes, cookies and coatings for meat and fish. You can’t go wrong here guys, this meal won’t leave you feeling the least bit sluggish but rather satisfied and nourished. Butter beans contain a good source of iron, zinc and magnesium as well as providing you with fibre and energy. The prep is minimal which is perfect after a long day in the middle of the week.

All you need is:

(Serves 2)

For the Crunchy Cod:

2 Wild Cod fillets, sliced into medium chunks and patted dry with kitchen towel

2 tablespoons of polenta

1 teaspoon of Himalayan salt and cracked black pepper

2 tablespoons of grass fed ghee (surthrival or pukka are good choices)/organic avocado oil (olivado is a great one to try)

 

For the Butter Bean Stew:

1 can of organic butter beans, thoroughly washed and drained

1 tablespoon of avocado/olive oil

5 slices of chorizo, diced finely (optional)

1 teaspoon of Himalayan sea salt and cracked black pepper

1 teaspoon of sweet smoked paprika

2 tablespoons of sweetcorn, washed and drained

1 garlic clove, crushed

1 onion, finely diced

1 teaspoon of tomato purée

½ cup of water

2 tablespoons of finely shredded wild garlic (optional)

1 tablespoon of red chilli flakes (optional)

Start by heating your pan over a moderate heat and sweat off your diced onion and garlic clove for a couple of minutes. Once softened, add in your diced chorizo, sweet smoked paprika, sweetcorn and tomato puree and mix in for a further five minutes, turning the heat down.

Add in your butter beans, seasoning and water and bring to the boil. Simmer for at least ten minutes until your stew has thickened.

Whilst that’s happening, you can get your crunchy cod going. In a separate frying pan heat your oil over a medium heat, season your cod fillets and lightly dust with your polenta.

Place it gently but swiftly in your pan and cook on each side for at least 5 minutes (or until the flesh becomes opaque rather than translucent). Once cooked through, remove your cod with a slotted spoon and let the excess oil seep out by placing it on a plate lined with some kitchen paper.

 

You are now ready to assemble your dish (my favourite part!) by pouring a decent ladle full of your stew in a bowl and top with your crunchy cod. I personally love to top mine with some finely shredded wild garlic for that extra savouriness, mmm. This dish is perfect on workout days as well as it’s fully of energy boosting goodness! Hope you enjoy it guys.

Happy Baking!

Niki B

Recipe Creator