Gluten Free Carrot and Date Cake

Vegan, Gluten Free, Sugar Free
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Today I was going to go to uni and finish three assignments, but instead I skipped class and made a carrot cake.

I’m worried by how often this has been happening lately. Very worried. But it’s such a nice day today! If you live in Sydney you’ll agree this last week has been awesome. Goodbye winter and having to sit on my heater every five minutes while I’m getting dressed.

I am kind of sad it’s too hot to drink hot chocolate now though. I developed the perfect recipe this winter involving lots of cinnamon and homemade almond milk. Sooo good.

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I’ve been getting weirdly stressed about making blog posts lately, I don’t know if anyone noticed how late each post is going up. I just can’t decide what to make! And when I do decide, I can’t find the time to make it and photograph it and edit it in time. So stressful!

This morning though the urge to make carrot cake was stronger than the voice saying “but you already made a banana carrot layer cake” and a carrot loaf for this blog. Not to mention the best carrot cupcakes of all time.

But you can never have too many carrot cake recipes! Right? Right guys?! And besides, this one is gluten free. It’s also absolutely delicious. Super moist and fluffy and yogurty from the icing (if you go the non-vegan way). it’s the kind of cake where you cut yourself a second slice before you’ve even finished the first piece, not that I would know anything about that…
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My sister and I demolished half the cake this morning, in-between listening to all the new music I downloaded and dancing with my dog. I’m somehow not feeling too regretful about missing my morning lecture about client/lawyer retainers.

You can either top this cake like I have, with a cup of strained yogurt mixed with 2 tbsp of maple syrup, or you can use coconut yogurt or cashew cream for a vegan option. Any will be delicious! Enjoy 🙂

One Year Ago: Carrot, Pear and Quinoa Crumble Muffins

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Gluten Free Carrot Cake: Inspired by this recipe

3 eggs OR 3 tbsp chia seeds mixed with almond milk
2 very ripe bananas
15 fresh dates, seeded
6 tbsp olive oil

1/2 cup almond meal
1/2 cup brown rice flour
1/4 cup potato flour
1 tsp baking powder
1 tsp cinnamon

3 medium carrots, grated finely (skin on ok)

300g yogurt, drained in a cheesecloth for at least an hour
4 tbsp maple syrup

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Preheat the oven to 180C (350F) and line a 20cm round cake tin.

Either mix the chia seeds with the almond milk and set aside, or whisk up the 3 eggs. In a blender, blitz the banana, dates and oil. In a medium bowl sift together all the dry ingredients.

Fold the eggs into the dry ingredients, then fold in the banana date mix. Stir in the grated carrots and pour into the tin. Bake for about 30 minutes, until a skewer comes out clean.

Mix together the yogurt and maple syrup or honey, or 300g cashew cream with maple syrup. Top the cake once it is cool and keep in the fridge.
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Passionfruit and Coconut Pound Cake with Yogurt Icing

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 On Thursday something momentous happened. The official biggest cake failure of the year. It was epic, it was bigger than any year before it. Even worse than the time I didn’t let a chocolate cake cool and all the icing melted off. Even worse than when I used seven tins of tomatoes to make a tomato sauce and burnt the whole pot. Even worse, and this is saying something, than the time I got up super early to make crepes for my sister and ended up waking her up with my screaming and yelling and throwing burnt pancake at my dog. 

It was AWESOME. Maybe awesome isn’t the right word, but it was one of those failures that’s so terrible and so complete and utterly unfixable that it becomes kind of funny. I started out with a positive outlook, ready to make an almond and poppyseed lime cake that was gluten free and vegan too. Everything was going fine until I tried to mix in the chia seed gel. The batter was so stiff and hard they just lay on top of it like fish eggs on a bowl of clay. It was so gross…I kept pouring in more almond milk and lime juice and other random things until it became this huge speckled monster dough.

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 I baked it and ominously poured syrup over it in an attempt to make it edible, but alas. The cake was not to be. The entire thing ended up going in the bin which broke my heart because I HATE throwing out cake. And facing the prospect of making the whole cake again when the light was already failing…it just wasn’t going to happen. 

Today when I woke up and realised I was going to make a post today, I almost decided just to stay in bed all day and live in my doona for a while. It was the law cruise last night for my uni and while it was super fun, this morning was super terrible. Too. Much. Free. Champagne. In the end I just wanted something sweet and easy with a very low fail rate. This passionfruit pound cake was perfect. 

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The combination of passionfruit and coconut is so awesome. And I used vanilla sugar as well which made it taste even better, but if you don’t have any I wouldn’t go out of my way to buy some. I love making pound cakes because they’re so simple and old fashioned. They make me think I’m some olden-days hubbard stirring eggs and butter with a wooden spoon. I love how all the ingredients are so simple but you can add almost any flavour and it will still turn out amazing. 

Today was a butter-sugar-eggs cake day. Tomorrow will probably be a raw chocolate slice and banana smoothie day, but sometimes you just want a massive piece of real homemade cake. So that’s what I made 🙂 The icing is probably my favourite part. If you want a dairy-free option coconut yogurt would be the perfect substitute. 

One Year Ago: Oat and Apricot Granola Bars

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Passionfruit and Coconut Pound Cake:

1 1/2 cups white sugar

110g (1 stick) butter (room temp)

3 large eggs (room temp)

1 + 1/4 cups plain white flour

1/4 cup desiccated coconut

1/2 cup coconut milk

juice from about 8-10 passionfruit (100ml)

2 tbsp caster sugar

For the icing:

500g thick full fat plain yogurt, drained in a cheesecloth for at least an hour

3 tbsp icing sugar or honey 

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Preheat the oven to 180C (350F) and line a 20cm or 8inch round cake tin with baking paper. 

Beat the butter and sugar until pale and fluffy. Slowly beat in each egg, allowing each to be absorbed before adding the next. Gently fold in half the flour, then half the coconut milk, then the rest of each. Spoon into the tin and bake for about 30 minutes, until the top is golden and a skewer comes out clean. 

Strain the passionfruit juice and stir in the caster sugar. When the cake is still hot and in its tin, pour over the syrup slowly, allowing it to soak the cake. Allow to cool completely. 

Mix together the yogurt and icing sugar, then spoon over the cake and spread evenly. You can top it with the leftover passionfruit seeds if you want. Best eaten the same day but lasts well in the fridge. 

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Caramelised Banana and Mango Coconut Tarts (using Coyo!)

Vegan, Sugar Free, Gluten Free 

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When I was little I had what you could call a “dairy addiction”. I ate a lot of dairy. A LOT of dairy. I had a daily addiction to ice cream, I used to buy cartons of plain milk at school and chug them, I just loved all forms of dairy. I remember once eating a litre of dark chocolate ice cream whilst watching Gilmore Girls with my friend. (It was glorious). 

But last year I discovered to my horror that I’m lactose intolerant! Weep with me 😥 It started with a month or two of going without any dairy to see if that was causing my stomach pains, and lets just say when I tried introducing milk again…it was messy. I’ve pretty much found a substitute for everything now except yogurt. Yogurt is my life, I can’t really live without it for any stretch of time. That’s why the discovery of coconut yogurt for me was a BIG DEAL. And this coconut yogurt is really good!

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 I don’t know if you’ve heard of Coyo, but it’s a delicious all natural product made out of pure coconut milk. They have fruit flavours, plain yogurt, and even ice cream which I can affirm is very creamy and lovely. Coconut is packed full of health benefits. It can aid in weight loss, indigestion, blood pressure, it boosts your metabolism and is wonderful for your skin. It’s high in fat, but this ‘saturated fat’ is not the terrible idea of saturated fat you have from pictures of beef lard and butter. The fat from coconuts is low in palmitic acid, which is the bad stuff in animal sources of saturated fat. While it does raise your bad cholesterol levels by a degree, it also raises your good cholesterol levels. 

Basically if you’re trying to decide between ice cream and coconut, coconut is the healthy option. It doesn’t deserve it’s reputation as a dangerous fat source. (Coconut oil on the other hand is a whole other kettle of fish and I personally don’t cook with high amounts of it). Anyway my point is, Coyo is a very healthy and creamy product. It has no added nasty’s so doesn’t last long in the fridge, but it tastes pure and sweetly of coconut and is a very nice alternative to yogurt. 

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 I’ve decided that this week should be coconut appreciation week. In honour of that I’m making coconut recipes all using Coyo to show you my favourite ways of eating it. (I will admit a lot of it was eaten from a spoon standing in front of the fridge). The caramelised banana and mango combination was inspired by this weeks beautiful clear weather. Goodbye Summer! There is a coconutty walnut base, creamy sweet banana slices and a topping of delicious mango flavoured Coyo sweetened with a little maple syrup. 

This was just the way I wanted to take these tarts this morning. You can be as creative as you like! Fill the bases with whatever flavour you choose and I bet fresh berries on top wouldn’t go astray. Make sure you keep these little babies in the fridge so that the bases keep strong. And always use a clean spoon when eating your Coyo! Because there are no added preservatives you have to be a teeny bit more careful. Hope you enjoy!

One Year Ago: Brownie and Fresh Berry Cheesecake

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 Coconut, Banana and Mango Tarts:

Base:

1 cup walnuts

1 cup sultanas or dates, soaked briefly in water

1/2 cup desiccated coconut

Drain the sultanas or dates well and blend everything together until it forms a loose dough. If you don’t have a strong blender, make sure you crush up the nuts and cut the fruit first. Line 8-10 small tart moulds with plastic wrap or paper and press in the dough on the bottom and up the sides (make sure the bottom is quite thick). Keep in the freezer until ready to fill, to make them easier to use. 

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For the filling:

1 banana, sliced into dimes

1 tablespoon coconut butter 

2 tsp raw sugar

1 tub mango coconut COYO

2-3 tablespoons maple syrup or agave syrup, depending how sweet you want it

Combine the coconut butter and sugar in a small pan. Once melted, add in the banana slices and fry until just caramelised on each side. Place 2-3 pieces in each tart. Blend the coconut yogurt and agave together well. Spoon over the banana pieces. Keep in the fridge until ready to eat. Enjoy! 

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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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Banana Carrot Cake with Ricotta Honey Frosting

Refined Sugar Free, Wholemeal, optional Vegan

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 Carrot cake revealed my baking dark side. Years ago in the era before I became obsessed with baking, my friend and I baked a carrot cake together. It went along fine until she tried to measure a tablespoon of baking powder instead of a teaspoon, and added the entire egg (shell and all!) into the mixing bowl. It ended with me standing on a stool holding a wooden spoon, dictating the recipe to her like a military general. 

I’m not proud of these memories. But I can accept that very occasionally, under stressful situations, I can become a little “tense” in the kitchen. I like to think I’ve improved with age, but I think it’s more just that now when cooking with friends, I don’t lift a finger to help. Lest the evil carrot cake dictator should emerge and take over and the wooden spoon make a second appearance. 

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Making this carrot cake was different to that first carrot cake for lots of reasons. For starters, I made it calmly and methodically with no shouting whatsoever! And the cake itself has had a makeover too. Instead of a traditional sugar filled dessert made with lots of eggs and butter, this cake is made entirely of natural and wholesome ingredients. Sweetened with agave nectar and mashed bananas, it is dense and fruity. Just how I like my carrot cakes! It’s studded with lots of nuts and raisins and bursting with cinnamon and nutmeg. 

But the best part by far is the icing. I made a version of the yogurt icing I topped my gluten free banana chai cupcakes with, substituting half the yogurt with ricotta. The result was a super creamy and light icing that tasted almost like creme fraiche. Scented with honey and dusted with crunchy nuts, this ended up as the best layer cake I think I’ve made so far. And by far the healthiest!

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 The recipe is adapted from this yummy carrot loaf from 101 cookbooks. I’ve been using this recipe for so long I don’t even read the recipe anymore. Over the years I’ve adapted it to be vegan (unless you ice it, obviously) and to suit whatever is on hand. Today I only had two carrots, so I increased the bananas by an extra half. I also stopped putting in the olive oil ever since I made Wholesome Carrot Muffins without it, and didn’t even notice the difference until I found the cup of oil the next day. 

This cake is great for special occasions and birthdays because it looks so festive and it lasts really well in the fridge. Perfect for Christmas season if you know what I’m saying! Start the icing the day before, but if you want to make a vegan version, maybe try a cashew cream or coconut topping. I’m working on a tofu icing to put on my next birthday cake, so keep updated!

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Banana Carrot Cake with Ricotta Frosting: Adapted from 101 Cookbooks

1 cup mashed banana (about 3.5)

1.5 cups grated carrot (about 2)

60 ml (1/4 cup) agave nectar or runny honey

110 ml (1/2 cup) almond milk

2 tablespoons chia mixed with 4 tablespoons water to make a gel

45g (1/3 cup) raisins

45g (1/3 cup) chopped nuts and seeds (walnuts, almonds, pecans) 

365g (2 cups) wholemeal flour

2 tsp baking powder

1 tsp cinnamon and 1/4 teaspoon nutmeg, ginger and allspice

 

Topping:

300g ricotta

300g yogurt

45ml (1/4 cup) runny honey

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Put the yogurt and ricotta in a cloth inside a sieve, and tie up the cloth in a bundle. Keep in the fridge for about 2-3 hours, to drain. 

Preheat oven to 170C (340F) and line two 20cm (8 inch) sandwich pans. Mix all the wet ingredients together well and sift in the flour and baking powder and spices. Mix well to combine. Pour into tins and bake for 20-25 minutes, until golden and cooked through. 

Mix the icing with the honey well while the cake is cooling. Chop up the nuts into small chunks, leaving some bigger. Place one piece of cake on a plate and spread half the icing in the middle. Spread to the edges and sprinkle on half the nuts. Place on the top layer, even side down, and spread the rest of the icing on top. Decorate with the nuts. Serves 8-10. 

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Mango and Vanilla Honey Yogurt Tart

Gluten Free, Sugar Free, optional Vegan and Raw Image

 It’s my first official week of summer holidays today! I’m planning on getting my tan awn. As soon as it stops raining. I completed my final exam in style last Saturday, arriving at the wrong venue and having to take my shoes off and sprint the half hour walk to the correct building. By the time I got there, pouring with sweat and with feet covered in road dirt, I didn’t even care what the exam was on. It was kind of a good study method actually because I think the adrenalin made me write in overdrive. In any means I finished early for the first time in my life, with absolutely no memory of what the question even asked….I’m going to take that as a good sign. 

As you can see I continue to ride on the mango train. How long will it last? As long as mango season lasts. Will it be beautiful? Yes it will. Might it get ugly? Possibly. Depending on whether my self control stops me from inhaling every mango in the house in one day. I made this mango tart on a morning that was positively miserable! It was raining, it was dark, and it did not feel like late Spring. I made it because I wanted to make something yellow and summery, and what’s better than mango and creamy yogurt in a delicious fresh tart form? Nothing!

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Hopefully the weather will clear up soon because my birthday is coming up, and I want to go to the beach to celebrate! Plus, spending the rest of summer in Europe is going to leave me so pale I’ll be named upon return the brown-haired albino. I’m so excited! I bought some thermals and a coat the other day! All I need now are socks and about forty more warm items of clothing. I figure this winter in Australia was rather balmy. Does that mean that this years European winter will be balmy? I’m hoping so! (I live in a world of delusion). 

When the weather finally does clear up, this tart is pretty perfect for taking outdoors to picnics and barbecues. It shouldn’t stay out of the fridge too long, but would be fine in a cold esky for a couple hours. It’s so creamy and fresh, and you can pretty well top it with any fruit you like. I chose mango because I love mango and it holds its shape well, but you could use berries, stone fruit, banana, anything really. I was completely inspired to make a tart like this after seeing My Darling Lemon Thyme’s Yogurt and Berry Tart the other day. I don’t know if I’ve mentioned it before, but this blog is probably in my top five favourite blogs of all time. Every post sounds so fresh and healthy, I just want to climb through the screen and eat it. And the writing is beautiful and so honest as well! It’s so inspiring. 

Image I haven’t made a full-sized tart like this in ages! Maybe not ever on this space. Mini tarts like the lavender and lemon tarts I made for a birthday picnic are great for sharing, but it’s nice to have something substantial to cut and serve around as well. The base is made out of orange-soaked sultanas and walnuts, and the orange imparts the most delicious flavour into the dried fruit. I’m so glad I tried it! The yogurt is sweetened with honey and a sprinkle of cinnamon which worked really well with the fresh mango. 

I love fresh fruit desserts in summer like these because they leave you feeling light and satisfied instead of heavy and sleepy. For a vegan version you could substitute whipped coconut cream or even cashew cream. That would also make it completely raw! The ingredients in this tart look more like a breakfast bowl than a dessert, and I definitely recommend making the switch at meal-times! It’s perfect for a simple birthday dinner, or even a mid-week treat. Try whatever combination you like best 🙂

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Mango and Vanilla Yogurt Tart: Inspired from here

1/2 cup sultanas soaked in the juice of 1 orange

1.5 cups walnuts or mixed nutes

450g yogurt, hung (instruction follows)

3 tablespoons runny honey

1 tsp cinnamon

1 fresh and ripe mango

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For the yogurt: Place the yogurt in a tea towel draped over a fine sieve. Place the sieve over a bowl and put in the refrigerator to drain for 2-3 hours, until thick. Stir in the cinnamon and honey and set aside. 

Line a 20cm tin with paper or plastic wrap, for easy removal. Soak the sultanas in orange juice for 20 minutes to half an hour before starting. Blend up the walnuts and the drained sultanas until they form a thick paste. Use your fingers to press the paste into the tin and form a tart shell. Put in the freezer until ready to assemble. 

Cut the mango in to slices and spread the yogurt over the tart shell. Arrange the mango before serving time and keep in the fridge until ready to eat. Serves 7-8 people. 

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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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