Peanut Butter & Cacao Energy Bites

So I’ve been really getting my sweet cravings lately. Like literally after every meal. That’s quite unusual for me since I don’t essentially have a sweet tooth. But I ALWAYS look at the dessert menu first lol. I’m one of those people who are excited about desserts from the start of a meal but by the time you actually come to the desserts portion, you are too full. Does it happen with any of you? Or maybe I’m the only weirdo haha 😛

Energy bites are definitely the best thing ever! They are light, yet filling and definitely do the trick of satisfying your sweet cravings without burdening your waistline. No extra 20 minutes on the treadmill for these guys, woohoo! I love how quick these are to put together and you don’t have to be a culinary mastermind to make them. Just throw everything into one bowl and give it a good stir. Tadaaa! Energy bites are super versatile and you can literally make them in any flavor. I went with the classic peanut butter-cacao combination because well, I was craving peanut butter. (Seeee you don’t have to deprive yourself of the food you like because of a healthy lifestyle). There is a lot of goodness packed into one bite here. You get your protein dose from peanut butter and oats. Oats are also a high source of fiber. Cacao are great anti-oxidants and flax seeds are a good source of omega-3 fatty acids. Bottom line: they are damn good! 😀

Peanut butter cacao balls

Peanut butter energy bites

Peanut butter cacao bliss balls.jpg

 

Makes: 12 balls

Ingredients

  • 1 cup rolled oats
  • ½ cup flax seed meal
  • 3 tbsp cacao powder
  • 1 tsp coffee powder
  • ½ cup peanut butter
  • 2 tbsp honey / maple syrup if vegan

 

Method

  • In a medium bowl, add the oats, flax seed meal, cacao powder and coffee powder. Mix well.
  • Add the peanut butter and honey/ maple syrup and mix well until everything comes together. Form 1″ balls. You could also make bars out of them. Refrigerate until use.

 

 

 

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Vegan Berries Ombre Ice Cream (No churn)

You guys! I can’t believe I completely forgot about this one. This is literally the best thing I’ve found this year. I know, I know, the year has just started. I’ve always been afraid of making ice cream at home. Yes, afraid. Well, given my past experiences, it’s only natural to feel that way. I tried my first ice cream when I was around 15 I’m guessing and guess what? It was a disaster! I was making mocha ice cream and it couldn’t have been farther from being anything like that. The second time I thought, “Oh, let me try a sorbet this time.” If I’m not wrong, it was a mango sorbet. Again, too icy. So yeah you get my point. There was always something or the other wrong with it. At last, I’ve managed to make something that closely resembles an ice cream. Woohoo! 😀 Still need to work on my photography skills here though. Seriously, shooting ice cream is the toughest thing ever! It literally took me 3 days to shoot them because either the sun was too strong, or the light wasn’t right or they just melted. -.-

{Nerd alert} So before making this one, I read up a lot about the various elements of ice cream and the technicalities behind making it. Let me break it down for you. The more sugar you add, the softer your ice cream will be and thus, less likely to set. However, if you add too less of sugar, there is a risk of ice crystals formation and well, it won’t taste good. So getting the sugar level right is the key. Secondly, adding water leads to ice crystals formation which is not something we want. If using an ice cream maker, it’s no problem since it breaks down the ice crystals and gives the ice cream a smooth texture. However, we are making this without an ice cream maker. But the best part about this is that you don’t have to beat the mixture every 2 hours like you have to otherwise. Yesss! So in short: these are super super yum, very simple to make, look super prettyyyy with minimal effort and dairy freeeee! Now that’s the kind of ice cream I would love! ❤

Ombre ice cream 3.jpg

vegan-ice-cream-1

Recipe adaptation: Gemma Stanford

 

Makes: 12 scoops

Ingredients 

For the base:

  • 400 ml coconut milk (full fat)
  • 130 gms granulated sugar
  • 175 gms coconut cream, chilled
  • 1/2 tsp vanilla extract

For strawberry ice cream:

  • 1/3 of the base
  • 150 gms fresh strawberries, pureed *

For raspberry ice cream:

  • 1/3 of the base
  • 125 gms fresh raspberries, pureed and sieved

For blackberry ice cream:

  • 1/3 of the base
  • 125 gms fresh blackberries, pureed and sieved

 

METHOD

For the base:

  • Prepare coconut condensed milk first: In a heavy bottomed saucepan, heat coconut milk and sugar over low heat until the sugar has dissolved. Once the sugar has dissolved, let the mixture simmer on low-medium heat for about 30 minutes or until the milk has reduced by half and thickened. Stir occasionally to prevent the milk from sticking to the bottom, however do not scratch the bottom. (The milk will turn dark and begin to thicken- that’s exactly what’s supposed to happen. Don’t worry)
  • Remove from heat and let it cool. Pour into a jar and refrigerate for at least 3 hours or overnight.
  • Making the base: Beat the chilled coconut cream until light and fluffy for about 2-3 minutes. Add the chilled coconut condensed milk and beat for another minute until combined properly and thickened. Stir in the vanilla extract and mix well. Your base is ready. Divide into three equal portions to add the flavours.

For strawberry ice cream:

  • Mix 1/3 of the base with the pureed strawberries and give it a good whisk until well combined. You can add a few chunks of strawberries if you wish. Pour into an air tight container and freeze overnight.

For raspberry ice cream:

  • Puree the raspberries and sieve to remove the seeds. Mix 1/3 of the base with the raspberry puree and give it a good whisk until well combined. Pour into an air tight container and freeze overnight.

For blackberry ice cream:

  • Puree the blackberries and sieve to remove the seeds. Mix 1/3 of the base with the blackberry puree and give it a good whisk until well combined. Pour into an air tight container and freeze overnight. Enjoy!

 

Note:

*- Make sure to wipe the berries gently on a towel before pureeing to remove any water. Do not add water to the berries while pureeing. Water is what causes the ice crystals.

  • If you want to make only one flavour, triple the fruit for the given base.

 

 

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Double Chocolate Chip Cookies

It’s 2017 already! Happy new year you guys! ❤ I hope everybody had an amazing end to 2016. Let’s take a moment to reflect on this year that was. 2016 was especially special for me because after months of procrastinating, and self doubting, I finally found the courage to start this blog. It’s been one hell of a year, with loads of ups and downs. There were moments where I wasn’t sure of what I was really doing, or what I really wanted out of all of this. However, there’s always a silver lining. Not only have I become a better baker, learning something new every single day, but also I have discovered myself a little more. I am super excited for 2017. So many new opportunities and experiences to unravel. I’m most excited about going to Pastry School, yay! Anyway, I hope all of you have a wonderful year ahead, filled with loads of love and kindness for one another. It’s sad how being kind to one another just because you want to has become a rare thing. We definitely need more love and kindness in the world.

Speaking of love, I have something that you’ll love. Cookies! What is better than cookies? Double Chocolate Cookies! What is better than Double Chocolate Cookies? Healthy Double Chocolate Cookies! Okay, it’s getting annoying, haha. New year looks quite happy, doesn’t it? You see those chunks of dark chocolate? That’s the best part! The trick in making these cookies is to use loads of chocolate chips. I personally don’t like using chocolate chips so much because I’m not a fan of it’s quality. So I chop my favourite chocolate bar into small chunks and use that. I have used the 65% dark chocolate by Mason & Co. and it’s unbelievably good! These cookies are so quick to make and can be made in under 30 minutes. Plus need I say that double chocolate is never a bad idea? My new year resolution is to eat more cookies, because why not? 😛

double-chocolate-cookies

double-chocolate-chip-cookies

Recipe adaptation: Ambitious Kitchen

 

MAKES: 15 cookies

INGREDIENTS

  • 140 gms multigrain flour
  • 30 gms cacao powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 120 gms almond butter
  • 90 gms coconut sugar
  • 1 large egg, at room temperature
  • 2 tsp vanilla extract
  • 1 tsp coffee powder (I used espresso powder)
  • 100 gms good quality dark chocolate chips/bar (I chopped my favourite dark chocolate bar)

 

METHOD

  • Line a baking tray with silicon mat or baking paper. Set aside. Preheat oven to 180 C.
  • In a medium bowl, sift together multigrain flour, cacao powder, baking soda and salt. Keep aside.
  • In another large bowl, beat together almond butter, coconut sugar, egg, vanilla extract and coffee until smooth and well combined. Add in the dry ingredients and mix until combined. Fold in the chocolate chips/bar and loosely form a dough.
  • Roll the dough into small balls and place on the prepared baking tray. Flatten them with your palm to the size you want them to be since they hardly spread. I like to press down a chunk of dark chocolate in the centre for extra goodness. Although that’s optional, I highly recommend you doing that.
  • Bake for 9-12 minutes, depending on your oven. They will be soft when they are out. Let them cool for 10 minutes on the tray. Serve with a hot cuppa coffee. Enjoy!

 

 

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