(Almost) Raw Tiramisu Cups

Vegan, Gluten Free, Refined Sugar Free, Raw (almost)
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I’m going to be honest with you. Throughout the entire process of assembling, chilling and photographing these cakes, I was convinced they were so butt-ugly that not only would people be repulsed at the sight of these brown, poo-coloured blobs, they would be so offended as to all unanimously unfollow me never to return again.

But it had been two whole weeks since I’d posted anything! That’s an eon! And I had a sneaky feeling these tarts would be super tasty. And guess what. I WAS RIGHT! I ate one at about 4am this morning, having sleep-walked into the kitchen and opened the fridge door, as I am want to do.

Holy mama! The tastiest early-morning snack I have ever come across. I ate another one in the morning just to check I hadn’t dreamed it. So creamy and chocolatey and rich from the coffee! I think this is the best cashew cake recipe I’ve discovered so far. (Of course that’s not true – I don’t think anything in life will ever beat this cake that made all dreams become reality). But these were so easy to make as well. And they taste PHENOM frozen.

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Moccona sent me a pack of their instant coffee and a cute li’l mug this week. (This isn’t a sponsored post – I just have no idea what else to do with two giant jars of coffee). And that got me thinking about tiramisu and how vegans might feel sad that tiramisu is no longer there for them to enjoy. Cue vegan reinvention! These tarts are almost entirely raw as well, although I used coffee (instant to be precise – not my healthiest moment!) Although for those wanting the truly raw dessert you could either leave it out or use raw coffee beans? I don’t know if that’s even a thing… Maybe just go with chocolate instead 🙂

Also I started a new personal blog called That Nowhere Feeling. It’s just my photography and bits and bobs of the creative writing projects I’m involved with at the minute. I’m thinking of slightly switching up my uni degree to swap law for photography and continuing with the creative writing, so probably going to be blogging and photographing a lot more next year! Have a little squiz at it if you so please 🙂 Have a great week guys!

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Raw Vegan Tiramisu Cakes:
2 cups cashews, soaked for 5-10 hours in cold water
1/2 cup melted coconut oil
1/2 cup brewed espresso or dissolved instant coffee
4 tbsp maple syrup
1 tsp vanilla extract
1/4 tsp salt
4 tbsp raw cacao powder

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Drain the cashews and rinse under cold water. Pat dry and put in the blender with all the other ingredients except the cacao. Blend thoroughly, pausing every minute or so to give the motor a rest, until everything is smooth. Take out half the mix and spoon into muffin or tart cups. Add the cacao and blend again until combined. Spoon this over the bottom layer. Freeze or refrigerate for 2-3 hours before serving. Makes 6-7.

Vegan Caramel Coconut Ice Cream

Vegan, Gluten Free
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I don’t know if anybody noticed this, but I’m extremely obsessed with ice cream. In the last 28 days, I have eaten ice cream at least once a day. Sometimes twice, and one time three and a half times. (I’m not proud.) When I was little my Mum once called me an Ice Cream Monster and said if I didn’t watch out I’d become obese. That was because I tried to eat an entire ice cream cake in two days, but still…so harsh!

Most of the time, I’ll admit it, I do buy ice cream by the giant tub. Sometimes gourmet tubs of Maggie Beer, most often whatever brand of mango sorbet is available and Blue Ribbon vanilla. I also buy gelato ridiculously often as well, sometimes by myself which I’m sure is some kind of social taboo.

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I do love making ice cream though! As you can see from the countless recipes on this blog. Highlights include banana bread flavoured frozen yogurt, Mango Frozen Yogurt, and the most epic of all vegan birthday ice cream cakes. All delicious and frozen by me, therefore slightly less guilt-inducing. What can I say, some people spend $4.00 on a coffee every day, I spend that on ice cream. And while we’re being 100% honest, I also spend that on coffee. Plus an extra 50c for soy milk 🙂

Recently I’ve been committing to an almost completely vegan diet, save the occasional egg when eating out. Because of this I have been having some MAJOR creamy ice cream withdrawal symptoms. Symptoms include irritation, yelling at passers-by and eating tub upon tub of mango sorbet. It was definitely time to make a coconut ice cream.

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I have major beef with ice cream recipes that don’t make ice cream, but instead make ice cream flavoured blocks. The whole point of an ice cream recipe is that it makes ice cream…which must be scoop-able immediately, not half an hour later after sitting it on the bench. When I want ice cream I don’t want it in half an hour, it’s usually a give-it-to-me now kind of deal. Otherwise call it a popsicle! Ok?!?!?!

But I do get it, it can be really hard to make a somewhat healthier ice cream recipe that doesn’t freeze too much. I usually add alcohol to sorbets (sorry children) to keep them soft. I didn’t want to add alcohol to coconut ice cream though, and my sister accidentally bought “coconut drink” instead of milk, which had way less fat and was in general way less awesome. But waste not want not right?! So I decided to experiment with the controversial ingredient of glucose syrup.

Controversial because it’s 90% glucose, made from refined starch, basically just terrible for you. But it does completely stop ice cream from freezing solid! It’s crazy. This recipe had almost no fat in it at all, just 2 tbsp of syrup. And days later it still scoops fine! The drawbacks are that the syrup is super super sweet, and I didn’t adjust the sugar enough to compensate. For me, who doesn’t have a huge sweet tooth (hah I know) it was almost too sweet to eat. So I’ve given instructions in the recipe for both with and without, you decide. Use the syrup if you want to make low-fat ice cream with light coconut milk, or just use honey if using full-fat and tell me how you go with that scooping. Or just eat it straight after you make it! Never a bad idea 😉 Have a great week guys!

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Caramel Coconut Ice Cream: Inspired by My Darling Lemon Thyme

1 litre full-fat coconut milk (2.2 cans)
2 tbsp cornstarch
1 tsp vanilla extract
1/2 tsp sea salt
EITHER:
1/2 cup brown sugar
2 tbsp honey
OR:
1/3 cup brown sugar
2 tbsp glucose syrup

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Mix a few tbsp of the coconut milk with the cornstarch in a small bowl to make a slurry. Put all of the other ingredients in a saucepan and heat gently, whisking in the cornstarch mixture. Let the mixture come to the bowl, whisking constantly as it heats. (It’s important to reach this temperature or the floury flavour won’t cook off and it won’t thicken enough). Turn the heat off and pour through a sieve in to a bowl. Allow to cool for a few minutes, then cover the surface in plastic wrap to prevent a skin forming. Chill overnight, then freeze in an ice cream maker following the manual’s instructions. If using glucose syrup, you may get away with not churning it although I haven’t tested this!

Optional: stir in 3/4 cup chocolate chips, berries, caramel drops, chopped dates etc

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Chocolate, Blueberry and Banana Ice Cream Cake (raw and vegan!)

Raw, Vegan, Refined Sugar Free, Gluten Free
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I’ve been eating ice cream cake and listening to this song on repeat all morning. Faded pajama pants, woolly socks, green tea and Thelma and Louise – one of those kind of mornings. It’s a beautiful day outside too. I can see the sunlight literally pouring through my window, catching the dust. I know I should go outside and do something productive, but it’s just one of those days.

One of those ice cream cake and woolly sock days.
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I’m one of those people that likes to be active literally all the time. I like to fill my days with work and nights with fun and fall into bed exhausted at the end of the week, drifting to sleep instantly.

I like to ignore the parts of life that are not so pleasant by distracting myself; by filling my life with “things.”

A few weeks ago something ended with a special someone, and instead of crying with Adele playing and eating ice cream by myself for a week, I just shoved my heart deep down inside and got on with life – more than that, poured myself in to each day so that was barely time to pause and think.
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As a tactic it actually did work quite well, for a while. Until I had one of those woolly sock days. And now I guess I feel a little…lost. Not sad, no. No regrets or anger. Just a little disconnected, drifting. So I’m eating ice cream cake. And listening to Bon Iver. And watching Thelma and Louise, which I personally think is possibly the best movie ever.

I think we all forget that sometimes, you need to eat ice cream and watch movies. It’s good for spiritual health, and for discovering which of your socks are the warmest and which are sneakily not very warm. This ice cream cake is so good, I keep squirrelling away slices to eat at every hour of the day and night. I couldn’t get a complete photo of it because I ate a slice in the middle of the night before it was even frozen!

The bottom is a rich and creamy avocado chocolate cinnamon ice cream, followed by a blueberry and coconut cream layer, followed by vanilla flecked banana. Soooo good! And you can sub in cashew cream for the coconut to make it completely raw and vegan! You can have your cake and eat the whole thing too 🙂

One Year Ago: Black Bean Avocado Fudge Brownies

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Chocolate, Blueberry and Banana Ice Cream Cake:
2 perfectly ripe avocados
4 tbsp raw cacao
4 tbsp maple syrup or soaked dates
2 tbsp almond milk
1 tsp cinnamon

1 cup fresh or frozen blueberries
1/2 cup either coconut yogurt, cream or cashew cream
2 tbsp maple syrup

2 frozen bananas
1-2 tsp vanilla extract
1-2 tbsp almond milk

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Line a 20cm cake tin with baking paper, to make it easier to remove later. Blend together well the avocado, syrup or dates and almond milk. Blend in the cinnamon and spoon in to the ice cream tin. Smooth the surface and freeze for at least 20 minutes before pouring on the next layer.

Blend together the blueberries, coconut or cashew cream and maple syrup. Pour over the avocado chocolate layer and freeze for at least two hours.

Blend together the frozen bananas, milk and vanilla until creamy. Pour over the blueberry layer and freeze the whole cake for at least 4 hours before cutting and serving. Serves 8-10.
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Chocolate and Coconut Tarts (using Coyo!)

Vegan, Gluten Free, Refined Sugar Free

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I hope you’re all ready for part two of the coconut appreciation week! The Coyo train continues. If you aren’t up to date, this week I am experimenting with coconut yogurt in a few of my favourite desserts. Coconut yogurt is thick and tangy like milk yogurt, with a pleasantly sweet flavour of coconut. It works perfectly in desserts because it’s naturally so rich and versatile. (Plus it’s super healthy- check out the benefits here). 

I have a habit of making something that tastes perfect as it is, and then adding a butt-load of chocolate to it. In my mind there’s not a dessert that can’t be made better with chocolate. I’m thinking…I’m thinking….nope. Well, possibly carrot cake would taste weird with chocolate. But then again now that I’ve said that…chocolate chunk carrot muffins? Anybody?!

With these tarts I was so happy with the first tarts I made, my mind naturally came to the conclusion that a chocolate version would be even more amazing. And I was right! These are possibly even easier to make than their fruity friends. The base is a raw walnut, chia and apricot crust with cacao and the filling is plain coyo flavoured with cacao, maple and a pinch of cinnamon. Possibly the best coconut dessert known to humans. (I don’t brag.) 

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I put them in the freezer to make them easier to photograph, and discovered how good they taste almost frozen! The base becomes so chewy and the middle is like a chocolate mousse ice cream, if that’s a thing. PS sorry if the above photo is kind of strange, I had major cabin fever when I was taking these photos and I started to imagine the tarts were my little friends. I had to stop myself talking to this one telling him he was the king tart sitting on his tart castle. 

I made these tarts mini sized, but I think it would work even better as a larger single sized tart. I didn’t want to make a big one because I promised my friend I would give her some, and making a whole tart would imply that I would be giving her that whole tart…without leaving any for me. But a bigger size would be easier to get the ratios right I think. Also I was planning on topping each tart with a cascade of beautiful red raspberries, but have you seen the prices of berries in Sydney lately?! $8.99 a punnet would break the bank! If you are blessed and live in a land of plentiful berries I think raspberries would be really nice as a topping. 

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With Easter right around the corner these would be a pretty epic Easter dessert. I can picture them with cute little dark chocolate easter eggs on top, or oh my gosh marzipan carrots! How cute would little marzipan carrots be! I saw a photo on pinterest the other day of a baby bunny pushing a mini shopping cart of baby carrots. It was so cute I almost cried. I almost cried! Anyway back to the tarts at hand…

Coyo is a completely natural product with no preservatives, so I would suggest not filling the tart until the day you want to eat it. It will last up to 2 or 3 days, especially if you keep them in the freezer. But it will definitely be best on the first day. Start the crust the night before if you want them to be super easy to handle from being in the fridge. Have a great week everybody 🙂 

One Year Ago: Ottolenghi Orange Syrup Cake

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 Vegan Chocolate Coconut Tarts: 

For the base:

1 cup dried organic apricots (use dates if you don’t have organic apricots) soaked in water

2 tbsp chia seeds

1 cup walnuts

1/2 cup desiccated coconut

1/3 cup raw cacao

Crush the walnuts and chia seeds together briefly in a mortar and pestle. Drain and chop the apricots. Put everything in a blender and blend until a smooth dough forms. Line one tart tin, or 6-8 mini tart tins, with paper or plastic. Use your fingers to press the base along the bottom and up the sides, making sure the bottom is thick enough to be sturdy. Place in the freezer until you’re ready to freeze it (this will make it much easier to remove). 

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 For the Filling:

1 tub plain COYO or 750ml coconut yogurt

3-4 tbsp raw cacao, depending how chocolatey you want it

4 tbsp maple syrup (or honey) 

1 tsp cinnamon

Optional: raspberries or other fresh berries, to top

Blend all the ingredients together until smooth. Taste and adjust the cocoa or sweetener until you have the flavour you’re after. Fill the tart with the coconut mix and leave in the fridge to set before slicing. Top with the berries just before serving, to prevent them going soggy. 

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Vanilla Mango Frozen Yogurt

Gluten Free, optional Vegan and Refined Sugar Free

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 I hope you all had a Merry Christmas everyone! New Year is just around the corner and this is a super easy light dessert you can make in advance, for guests, or for you and you alone. I won’t judge.

I think I have a serious addiction to frozen yogurt. It started with lemon curd frozen yogurt, which was so rich and tangy I still dream about it sometimes. Then there was the berry and honey frozen yogurt, so sweet and refreshing. And the epic cinnamon and banana frozen yogurt! It seriously tasted like banana bread. I could not deal. But my favourite flavour by a million miles is todays recipe: mango frozen yogurt. My two loves combined in a beautiful marriage. 

I wondered whether or not I should post this recipe because it’s so damn simple and easy. I’m pretty sure a blind person with no hands could make this if pointed in the direction of the fridge. But I make it so often I realised it would be plain silly not to share it with the world. So go out there! Get some mangoes and full fat yogurt and get ready!

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I use mangoes because they’re my absolute favourite fruit in the world. And besides, the frozen yogurt in the photos was made with three mangoes out of thirty that had somehow entered our house with no purpose or reason…But you can substitute peaches or nectarines, berries or even banana. Just taste the fruit and adjust the sweetness accordingly. Look how yellow it is! I didn’t even adjust the saturation in these photos! Is that yellow or what?!?!

Now for the nerdy part. I sweetened my frozen yogurt with honey, which is a mixture of glucose and fructose sugars. Because of the levels of glucose, honey shares lots of properties with invert sugars (sugars that have been heated to the point that they remain in liquid form). Invert sugars don’t freeze solid, which is why lots of recipes call for glucose syrup in things like sorbet and icing. If you are one of those people that hates hard-freezing homemade ice cream and sorbet, you may want to add glucose syrup to your recipes. It’s a super high concentrated sugar so I don’t use it, but if you’re making something full of sugar anyway then I can appreciate the futility of also adding a natural sweetener like honey. Honey will contribute to a softer frozen yogurt, as will taking it out of the fridge 10 minutes before eating it, and chilling it thoroughly before churning. 

For glucose syrup, I’d start by adding about 25mls per litre and going from there. I’m not an expert in the matter at all! I haven’t even used it! But I’ve read recipes that suggest a ration like that with great success. Otherwise just leave it out and enjoy some naturally sweetened deliciousness with me! 

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 Vanilla Mango Frozen Yogurt:

3 very ripe medium mangoes, peeled and cut into chunks

650g (1.5 pounds, 23 ounces) natural full fat yogurt (or full-fat coya for vegan)

2 tsp vanilla extract

2 tablespoons honey

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If your mango pieces are frozen, let them thaw or microwave on medium until they’re soft. Blend up your honey, vanilla and mangoes into a smooth puree. Either add your yogurt and blend until combined, or use the fruit puree to swirl through the yogurt, whichever you prefer. Chill the mixture thoroughly before freezing in an ice cream maker, depending on the machines instructions. Eat either straight away, or take out of the fridge a while before trying to scoop. Enjoy!!!

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Mango, Peach and Chocolate Sorbet Layer Cake

Vegan and Gluten Free

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Guys, come on. How epic is this cake! I made my own birthday cake! Before you start thinking “oh no, that’s really sad! The baker’s curse strikes again!” I was actually really excited to make my own cake. Making your own birthday cake equals making your idea of cake heaven. It means creating the most amazing and perfect combination that doesn’t have to please anyone but yourself. 

For me that equalled not even making a cake at all. Instead, I made an ice cream layer cake! Who wants to bother with fiddly layers and boring old cake flavours when instead you can just eat ice cream. Lets be serious here. Especially when the ice cream is home churned and made out  of three mind bogglingly good flavours.

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The bottom layer is of course mango. I know I’m overwhelming people with the mango…it’s getting ridiculous. Imagine if I had a follower that hated mangoes! They’ve probably unsubscribed until March. The good thing about this cake though is that you can kind of choose whatever flavours you like the best. The middle layer (my favourite layer) is chocolate sorbet, and the top layer is an amazingly refreshing peach and raspberry sorbet. 

This cake is similar to the chocolate, berry and cinnamon ice cream cake I made for my boyfriends birthday a while ago. Ever since making that cake I was just itching to make another one. It was so good! My dream would be to have a recipe list full of hundreds of different ice cream cake combinations with all the ice cream flavours of the land! 

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I didn’t bother making a base for the cake because whenever I’m eating ice cream cake, I always want less base more ice cream. AND IT’S MY BIRTHDAY! You could of course make the brownie base from the cinnamon and berry cake, or you could make a gluten free and vegan base like in this frozen lychee cheesecake. Just double the recipe so it’s enough for the larger tin. 

This cake is absolutely perfect for holiday season. It’s actually super easy. Especially if you aren’t as in to making ice cream as me, and instead just buy your three favourite flavours. It makes a lot of ice cream to feed a crowd with minimum effort. And it’s naturally vegan and gluten free! My idea of the perfect birthday cake 🙂 Hope you like it as much as me! Speaking of, I might go eat another slice right now…

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Mango, Peach and Chocolate Sorbet Layer Cake:

Mango Sorbet: loosely based on Serious Eats

3 medium mangoes, peeled and cut into chunks

150ml (2/3 cup) water

130g (1/2 cup) sugar

juice of 1 medium lime

2 tablespoons gin or white rum

Blend all the ingredients together thoroughly. Pour into a bowl, cover in cling wrap and refrigerate until completely chilled (at least 5 hours). Freeze in your ice cream machine according to instructions. 

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 Chocolate Sorbet: Recipe from David Lebovitz

170g (1 3/4 cups) dark chocolate

550ml (2 +1/3 cups) water split into 375 ml (1.5 cups) and 125ml (1/2 cup) bowls

200g (3/4 cup + 1 tbsp) sugar

75g (2/3 cup) cocoa powder

pinch of salt

1/2 tsp vanilla extract

Whisk 375ml (1.5) cups of water with the sugar, cocoa powder and salt. Bring to a boil and whisk frequently. Boil for about 1 minute until completely combined and glossy

Break up the chocolate in a bowl and set aside. Pour over the hot chocolate mixture and leave to melt. Stir together until completely incorporated, then stir in the rest of the water and the vanilla. Cool in the fridge over night then churn in ice cream machine. 

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Peach and Raspberry Sorbet: Recipe from Cookie and Kate

6 medium yellow peaches

150ml (1/2 cup) water

250g (1/2 pound, 9 ounces) raspberries, fresh or frozen

Cut up the peaches and place in a pot with the water. Put a lid on and gently simmer until the peaches are soft. Turn off the heat and stir in the sugar until combined. Mix in the raspberries and leave to cool. Blend well, and refrigerate for 8-10 hours until cold. Freeze according to manufacturers instructions. 

To assemble: Get a 23cm (9 inch) round springform pan and release the bottom. Slip a sheet of plastic wrap in between the bottom and the sides and secure in place, so that the plastic wrap is curled up around the outside of the tin and covers the bottom. Line the sides either with oil and baking paper, or more plastic wrap. Take out one sorbet and let if defrost until soft. Scoop into the tin and spread evenly. Freeze until hard. Repeat with the other layers, allowing a few hours inbetween to let each layer freeze solidly and prevent them bleeding together. Release the cake from the tin before serving and place a plate on top of the cake, before inverting it and peeling off the plastic. Place a large plate on the exposed base and flip it back over. Work fast so it doesn’t melt! Run a knife under boiling hot water in between slices to get a smooth finish. Eat it!!!

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Banana, Vanilla and Cinnamon Frozen Yogurt

Gluten Free, Refined Sugar Free and Low Fat

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Guess what the temperature is. Just guess. It’s 31C! That’s 90F! Not that hot you protest? It’s only ten in the morning! Bluuugh. All I want to do today is join my dog lying down on the cool tiles, occasionally dipping my entire head and feet mournfully into my water bowl. Well I might leave the water bowl to him, but he is making it look so tempting. 

Having a desserts blog and living in Australia can make you feel very out of sync at times, especially at the change of seasons. Every picture in my blog roll is full of pumpkin spice cakes and fruit hand pies and donuts. People! What is with all the donuts! Five minutes ago you couldn’t turn around without being assaulted with a photo of a popsicle stick and now it seems deep-fried sugar encrusted cake is taking over the world? Well when I put it like that, it makes sense. It makes a lot of donutty sense actually. I keep picturing Homer Simpson drooling and saying “Mmmmm dooonuuuts”. 

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 Today was meant to be my first mango recipe of the summer. (My first mango recipe ever!) It was going to be a refreshing sorbet perfect for this stinky weather but…I ate all the mangos. Mangos are just one of those fruits that don’t need to be messed with to taste better. They’re not like apples, which literally transform when you bake them. They’re an entire meal in themselves. I feel bad even adding yogurt to cut up mango at breakfast time if it’s perfectly ripe and juicy. So I ate them all! And I’m sorry. I promise mango will soon adorn these walls very soon.

Instead the banana war continues. I mentioned recently the overload of bananas filling the freezer, numbered at the moment around twenty. That’s right. It’s gone up. Banana makes a great instant sorbet as lots of people know, especially if you add cocoa powder or chocolate chips! But I’ve never tried it in a frozen yogurt recipe before. 

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 To bring out the banana flavour and give some depth to the frozen yogurt I added some cinnamon and vanilla extract, as well as a scoop of honey. I wasn’t expecting much, not even enough to post about. You can’t really bake frozen bananas so I couldn’t caramelise them or anything fancy to ramp up the flavour.

But I was so wrong. One bite of this and I realised I should never underestimate the power of the banana again. It’s so creamy! Please, don’t be tempted to ruin this with super fat reduced yogurt, save that for your smoothies and instant banana froyo!  Low fat yogurt freezes as hard as a rock and tastes bland as well. I’ve talked about it when I made berry and honey frozen yogurt, and also lemon curd frozen yogurt. You can use 2%, just take it out of the freezer before you want to eat it and let it soften. Or eat it within two hours of putting it in the freezer. 

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 The best yogurt to use though is full fat natural yogurt. I really hate the way homemade ice creams and sorbets freeze so much harder than store-bought. I made a chocolate ice cream last week that was so amazingly soft even straight from the freezer because of a rich and silky custard base. But sorbets can be quite tricky!

I did some research this week and discovered that most store-bought ice creams and sorbets contain anti-freeze to keep them soft. Oh my gosh. It’s “green” antifreeze which is apparently ok for animals and humans, but seeing as no research has confirmed that yet…I think I’ll stick to homemade from now on. I did discover something hopeful though! On the back of the best mango sorbet tub ever the ingredients listed were water, sugar, fruit, the usual subjects, and…glucose syrup! None of the other ingredients looked like they might be there as a softener, could glucose syrup be the answer we’ve been looking for?!?!? This summer we will find out.

You can add more or less honey depending on your preferences with this recipe. Use spotty bananas that are fully ripe, but not those blackening bananas that should be saved for breads and muffins. If the bananas are too ripe their flavour will be really overpowering. Similar with the yogurt, try to find one with a medium flavour rather than super strong and tangy. Bananas actually have a tangy note to them if you’ve ever noticed and the yogurt can accentuate it in a strange way. 

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Banana, Vanilla and Cinnamon Frozen Yogurt:

500g (1 pound, 17.5 ounces, 2 cups) natural yogurt

300g (2-3 medium, 1 cup blended) bananas, frozen or fresh

1 tsp cinnamon

2 tsp vanilla extract

1 tablespoon- 3 tablespoons honey or maple syrup

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 Method:

Blend the bananas with the honey, vanilla and cinnamon until completely pureed. Slowly add in the yogurt, blending until smooth. Allow the mixture to cool in the fridge for as long as possible. Overnight is ideal. Freeze in an ice cream maker according to instructions.

For no ice cream maker, never fear! Pour the mixture straight into the tub and put in the freezer. Every 30 minutes or so, take out and stir completely with a fork, breaking up any clumps. Do this until completely frozen. You can also do this by blending it a few times during the freezing process. For instant ice cream love, you can freeze it until just solid and eat it when it’s still creamy. 

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