Kombucha float

Did anyone else grow up loving coke floats? They were my absolute favourite & I would ask for it every time I was given a chance. This is my slightly more grown up version of that old favourite with healthier ingredients. I've used two Irish products; Lemon dairy free ice-cream by Nobo  & a Raspberry & Rosehip kombucha by Synerchi but you could always substitute in any of your favourite flavours here. 

Ingredients

• 250ml kombucha
• 3 scoops dairy-free ice cream

Method

1. Pour the kombucha into a tall, wide glass.
2. Scoop one scoop of ice-cream at a time on top of the kombucha, space out the scoops so it doesn't froth over too much.
3. Enjoy straight away, foam, bubbles & all (with the aid of a spoon).

Blood Orange & Banana Popsicles

I made these popsicles a while back when the weather wasn't so great but blood oranges were in abundance in the grocery stores and markets. In anticipation of the Summer ahead you might say. Today is the hottest day of the year so it seemed fitting to finally get these up on the blog to be enjoyed.

 You could happily substitute the blood orange juice for a tangy mix of grapefruit & orange or seasonal berries. Keep the banana base as in the recipe below just switch out the blood orange juice for your chosen fruit, juice or mash it, then add it in. I hope you get to enjoy the hottest day & cool down with a pop or two.

Makes 12 popsicles

Ingredients:

Banana base layer:

• 1 can coconut milk
• 2 bananas
• 1 tsp vanilla extract
• 2 tbsp maple syrup

Blood orange top layer:

• 6 blood oranges, juiced
• 2 tbsp maple syrup

Method:

1. Place the coconut milk, bananas, vanilla extract and maple syrup into a blender. Pulse until smooth. Pour the banana layer into the popsicle moulds about 3/4 full. Place the popsicle mould into the freezer for 30 minutes.
2. To prepare the blood orange layer place the blood orange juice and the maple syrup into a jug and whisk together. After 30 minutes remove the popsicles mould from the freezer and pour the blood orange layer over & insert the popsicle sticks. Return to the freezer and freeze a further 5 hours or until completely frozen.

Raspberry Banana Muffins

These are tasty little muffins that just so happen to be gluten, dairy and grain-free. I have a few raspberry canes in my garden that are flourishing at the moment so I was looking forward to using their fruit to make something sweet. You could definitely sub in blueberries instead of the raspberries or any other type of nut butter in place of the peanut butter. I use these muffin cases, they are made with unbleached greaseproof paper and are compostable too. 

Ingredients:

• 4 eggs
• 4 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 4 tbsp peanut butter
• 4 bananas, mashed
• 1 tsp cinnamon
• 75g coconut flour
• 1 baking powder
• 1 tsp bread soda
• Pinch of salt
• 125g raspberries

Method:

1. Preheat the oven to 180ºC/350ºF/Gas 4.

2. Line a 12-hole muffin tray with paper cases. Whisk together the eggs, coconut oil, vanilla extract. Add the peanut butter, banana and cinnamon and stir together.

3. Sift in the coconut flour, baking powder, bread soda and salt, mix well. Fold through the raspberries.

4. Spoon the mix into the 12 cases, transfer to the oven and bake for about 20 minutes or until golden and cooked through.

Cacao Bliss Balls

These bliss balls are a great source of protein, good fats, vitamins & minerals. Lucuma powder is made from the fruit of the 'Pouteria Lucuma' tree native to Peru, Chile and Equador. The lucuma fruit is then fried at a low temperature and milled into a fine powder which is naturally sweet and contains iron, zinc, calcium and protein. They also contain medjool dates which are my favourite type of date because they naturally sweet and soft in texture, which makes them perfect for blending. If you can't find medjool dates you could always used regular dates but soak them in a little hot water to soften before blending.

Makes 5 balls

Ingredients:

• 2 tbsp raw cacao powder
• 2 tbsp lucuma powder
• 2 tbsp ground almonds
• 2 tbsp cashew nuts
• 10 Medjool dates
• 3 tbsp coconut oil
• 1 tsp vanilla extract
• Desiccated coconut, for rolling

Method:

1. Place all the ingredients into a food processor. Pulse until a rough paste is formed.
2. Shape into balls, then roll in desiccated coconut. Transfer to the fridge for at least 30 minutes to firm up.

Healthy Flapjacks

This is a healthier version of the usual flapjack you can find in most shops and cafes. Flapjacks are seen as a healthy option, while many still contain lashings of sugar, golden syrup and margarine. This version is based on rolled oats, raisins, flaked almonds, sunflower seeds, coconut oil and sweetened with mashed banana. They are wheat-free and dairy-free and make a perfect addition to kids (and adults) lunch-boxes.

Ingredients:

• 250g rolled oats
• 125g raisins
• 75g flaked almonds
• 100g sunflower seeds
• 2 bananas, mashed
• 150ml coconut oil, melted
• 1 tsp vanilla extract

Method:

1. Preheat the oven to 180°C/350°F/Gas 4.
2. Grease and line a 20cm square cake tin.
3. Mix the oats, raisins, flaked almonds and sunflower seeds together in a bowl.
4. Add the mashed banana and stir through.
5. Pour over the coconut oil and vanilla extract and stir well.
6. Tip the flapjack mix into the prepared cake tin.
7. Bake for about 30 minutes, until golden brown.

Chocolate Raspberry Peanut Butter Cups.

There is something about the appeal of those ubiquitous American peanut butter candies which crosses age-gaps and borders. With this recipe I set out to make a slightly more healthy, darker chocolate version with the addition of raspberry to cut through that stick-to-the-roof-of-your-mouth quality of peanut butter.

Ingredients:

• 170ml coconut oil, melted
• 120g cacao powder
• Pinch of sea-salt
• 4 tbsp maple syrup
• 6 tbsp peanut butter
• 1 punnet of raspberries, (about 24 raspberries)

Method:

1. Line a mini muffin tray with mini muffin cases.
2. Pour the melted coconut oil over the cacao powder and whisk until smooth.
3. Add the sea-salt and maple syrup and continue to whisk.
4. Pour a drop of the chocolate mix into each of the muffin cases, enough to cover the bottom of the case. 
5. Place the tray into the freezer for about 5 minutes or until firm.
6. Remove the tray from the freezer and spoon a small piece of peanut butter on top of the chocolate base.
7. Place a single raspberry on top of the peanut butter layer.
8. Pour a thin layer of chocolate over each case to cover the raspberry and peanut butter centre.
9. Transfer to the freezer to set for at least 30 minutes.
10. Remove from the freezer and serve immediately.
11. Top with a few flakes of sea-salt or a little freeze dried raspberry powder drizzle if you wish.