Friday, April 14, 2017
While we love chocolate in this house we don't go crazy with it at Easter.
My boys each receive a Lindt dark chocolate Gold Bunny from the Easter Bunny (one of the lowest sugar options around and palm-oil free), and I usually make a chocolate dessert for our Easter lunch but that's usually pretty much it!
You can make nearly anything Easter-y with a little imagination, so I decided to dig out some silicone moulds and make some Easter themed gummies for the boys to snack on over the long weekend.
Aren't they cute??
I've shared before just how good for you homemade jellies are. This is a tweaked version using some of my favourite essential oils to boost the citrus flavour.
The boys went nuts for them (as they always do) without any idea they were having something so nutritious and good for their tummies!
If you don't have any silicone moulds, you can just pour the mixture into a glass dish and slice it into squares once it has set.
When it comes to removing them from the moulds or container, just press around the edges of the gummies lightly with your fingertips, pulling it away from the edges. They should then just pop out.
1 cup orange juice
1 cup coconut water
2-4 tbs organic raw honey (I used 2)
3 tbs grass-fed gelatin (I use Great Lakes in the orange container)
6 drops doTERRA Lemon Essential Oil
2 drops doTERRA Wild Orange or Grapefruit Essential oil
Place all the liquid ingredients into a small pot. Sprinkle the gelatin over the top and leave to bloom for a minute or so.
Turn the heat onto low and using a whisk, stir together until the honey and gelatin have dissolved.
Tip into a jug then pour into moulds.
Place in the fridge to set (only takes about 15 minutes).
Remove from the moulds and store in the fridge in an air-tight container.
You can read more about the essential oils I personally use and recommend here, and be sure to get in touch if you would like to try some for yourself!
Have you experimented with gelatin yet?
Do you have a favourite healthy jelly recipe?
Let me know below! x
Wednesday, April 12, 2017
If you're looking for something easy and tasty to make with the kids this Easter, then look no further!
Not only are they a 3-ingredient, 1-bowl wonder, there's no yucky copha in sight.
3 Ingredient Peppermint Chocolate Crackles
200g dairy free dark chocolate (Lindt 70% for the kids or 85% for the adults)
3 cups gluten-free rice bubbles
5 drops doTERRA Peppermint Essential Oil*
Roughly chop the chocolate and place it in a large glass bowl over a pot of simmering water.
Once the chocolate is melted, add the peppermint oil and stir through.
Add the rice bubbles and fold through until well coated.
Spoon the mixture into paper or silicone cupcake wrappers.
Place in the fridge to set. Try not to eat them all at once.
I got 15 from this batch but it depends how much you fill each case.
* Don't like peppermint? The only limit is your imagination! Wild Orange, Grapefuit, Cinnamon, Cardamom, Lime ... go crazy and experiment with your favourite flavours! For more information about how to purchase the oils I use please read this!
My boys went nuts for these and they pretty much made them all by themselves.
Do you have any Easter treats you make with your kids?
Tuesday, April 11, 2017
While I've been dairy free for years, this is my first completely gluten free Easter, which makes hot cross buns a little tricky.
And it just wouldn't feel like Easter to me without hot cross buns!
Here in Australia we all seem to be obsessed with them and they are available in stores from the day after Christmas. That seems a little crazy to me and I refuse to make them out of principle until the Easter school holidays when I just can't get enough of them.
I really wasn't impressed with the first gluten-free recipe I tried. They were very dense and oddly chewy and we couldn't even finish them.
For my next attempt I adapted a paleo hot cross bun recipe and it was a total winner! They are a cross between a bun and a muffin and have a great flavour and texture.
These were meant just for me as the kids had some spelt ones, but they were so good the kids scoffed half of them.
I've given the Thermomix instructions below but if you are using almond meal and buckwheat flour you can just mix them by hand.
Gluten-free Hot Cross Bun Muffins (Buffins)
Adapted from The 4 Blades
100g raw almonds (or almond meal)
100g buckwheat groats (or buckwheat flour)
170g arrowroot flour
1 ts cinnamon
1/2 ts ginger
1/2 ts allspice
1/4 ts cloves
2 ts baking powder
125g coconut oil, melted
3 eggs at room temperature
2 tbs coconut milk
90g rice malt syrup
80g organic mixed dried fruit or sultanas
1 tbs arrowroot flour
2 ts water
Place ingredients into a small ziplock bag, seal and mix by pressing together with your fingers. It may take a few goes to get the consistency right. If you need more water add it a drop at a time. If it's too runny, add another teaspoon of arrowroot flour.
Preheat the oven to 180 degrees Celsius.
Line a muffin tray with paper cases or use silicone muffin moulds.
Grind the almonds and buckwheat groats together until fine (10 secs / SP 9).
Add remaining dry ingredients (except dried fruit) and mix to combine (6 secs / SP 4).
Add coconut oil, eggs, milk and syrup and mix until smooth (20 secs / SP 5).
Add dried fruit and mix until just combined (5 secs / SP 4 / REVERSE).
Spoon the mixture into the prepared tray.
Snip the corner off the bag with the cross mixture and pipe crosses onto the buns (some of the crosses looked a bit wonky after baking but that was part of their charm!)
Bake for 20 minutes, until lightly golden brown.
Like most gluten free things they are best on the day they are made BUT I froze some of these and they thawed well without getting too crumbly.
I'm making another batch today to stash in the freezer so I can enjoy them for the next few weeks. If they last that long!
Do you have any dietary requirements to think about this Easter?
Let me know below x
Wednesday, April 5, 2017
I have a request.
Stop cleaning your house with toxic chemicals that are
bad for the environment and bad for your health!
One of the biggest culprits for poor health is fragrance - those fake smells that are found in practically every cleaning and personal care product on the shelves.
I shared on Facebook recently a new book that highlights just how damaging fragrances can be to our health. Author Kate Grenville stated that more than 1/3 of the population reported negative health effects like asthma, allergies and headaches from exposure to fragrance.
Just think about that for a second.
Every day people are exposing themselves to chemicals that are causing them actual physical harm.
Are you one of them?
I've had a low-tox home for more than 15 years now but before that I was oblivious, even though looking back I was constantly experiencing headaches, fatigue and respiratory problems without making the connection.
I used perfume, deodorant sprays, washed my clothes in fragranced washing powder and had a different stinky cleaning product for dishes, benches, floors, toilets ... you name it.
When you add in all all the toxins in my shampoo and conditioner, make up, paints, insect sprays and the chemicals off-gassed from furniture, carpets and curtains, it was total chemical overload.
And that was just in my own home, when we're out in public you can add in everyone else's personal care products, commercial cleaning products, scented candles and air fresheners to deal with.
No wonder I began to suffer the effects of multiple chemical sensitivity in 2002 and ended up having to quit work.
The problem is so pervasive now that fragrance is "the new second-hand smoke" says one blog post which you can read in full here.
"The emerging awareness of this very “volatile” situation reveals problems much more pervasive and dangerous than tobacco smoke.2 Even washing clothes in detergents and fabric softeners containing fragrances releases toxic chemicals onto the skin and into the air all day long. At night, sleeping in pajamas and on sheets washed in the same toxic materials has the same effect. Because of this, people are awash in fragrances 24 hours each day."
This is horrifying to me and reading things like this makes me even more committed to not bringing any chemicals into our home.
While I've used low-tox personal care products for over 15 years now, it's really only over the past 8 years, since having our first child, that I've been slowly replacing ALL of our store-bought cleaning products with homemade alternatives. Even the so-called 'green' ones.
I now make my own laundry powder, dishwashing powder, all-purpose spray, insect repellant, mould cleaner, toilet and shower cleaner and window/glass spray.
It's made a big difference not only to the air quality within our home but also to our hip pocket.
Buying these natural cleaning supplies and making my own products is FAR cheaper than buying commercial products.
These are my top natural cleaning supplies:
- Bicarb soda (also known as baking soda)
- White vinegar
- Citric acid
- Washing soda
- Castille soap (liquid and bars)
- Pure essential oils
For example, you can buy a 75g container of citric acid at the supermarket for $2.48, which works out at $33.10 per kg. I bought a 10kg bucket of citric acid on eBay for $66 or just $6.60 per kg. Much more affordable don't you think?
My last 10kg bucket by the way, was bought in September 2015 and still going strong.
My favourite essential oils for cleaning:
- Tea Tree
And bonus, the house smells AMAZING!
So if you're someone who likes to have a fresh smelling house, you will love using essential oils in this way.
To help you get started making your own natural cleaning products with essential oils, I've done up a handy cheat sheet with all my favourite recipes - laundry powder, dishwashing powder and rinse aid, mould cleaner, window/glass cleaner, all purpose spray and cream cleaners (like a Jif alternative).
These are all tried and tested and the recipes I personally make and use at home, with doTERRA certified pure therapeutic grade essential oils. You can read more here about why I only use this brand and the benefits I've been experiencing.
Just click below to grab your copy!
If you aren't using oils yet but would like to know more, please get in touch. Message me at susanking.doterra @ gmail.com to find out how you get your oils for 25% off retail and shipped straight to your door.
Tuesday, March 21, 2017
As I was writing up this post, Mr 6 came into the room and looking over my shoulder said 'YUCK! I'm never going to eat sweet potato scones!'
Ok, I say, but what I'm thinking is 'bad luck buddy, you actually scoffed down 3 of them last week and loved them.'
I think it is completely fine to hide vegetables in kids food. In fact I pride myself on doing it really well.
Because my kids are always served vegetables or salad with dinner. I know what they like and what they don't like, and this is the perfect way to boost the nutrition of a snack.
The only sweetness in these is from the sweet potato but the kids ate them with butter and rice malt syrup and they were definitely sweet enough.
I saved a few of these to eat with soup for my lunches and they were the perfect accompaniment to a savoury meal.
Like most gluten-free baked goods they are best eaten fresh but I didn't mind how crumbly they got. It was perfect with soup!
Gluten Free Sweet Potato Scones
150g buckwheat flour
150g gluten free plain flour
1 tbs gluten free baking powder
1/2 ts salt
100g cold butter, cubed
120g cold mashed sweet potato
190ml coconut milk (+ 2 tbs extra to glaze)
Preheat oven to 200 degrees Celsius.
Line a 20 x 30cm baking tray with baking paper and set aside.
Place flours, baking powder, salt and butter into the bowl and mix for 6 secs / SP 6.
Add remaining ingredients and combine for 20 secs / lid locked / KNEAD.
Dollop big spoonfuls of mixture into the tray (I got exactly 15 to fill the tray). Brush the tops with the extra milk.
Bake for 15-17 minutes or until golden brown and cooked through.
Cool in the tin for 5 minutes before lifting out using the baking paper as handles on each side. Place on a wire rack until cool enough to eat.
Delicious served warm with butter and syrup.
What's your favourite scone recipe?
Do you think your kids would enjoy these?
Let me know below!
Tuesday, March 7, 2017
Years ago, before we had kids and still when my eldest was little we used to buy tons of dried fruit as a 'healthy' snack. Not realising that dried fruit is such a concentrated source of sugar and that most commercial dried fruit contains a preservative called sulphur dioxide which is linked to asthma and respiratory distress, and if you have a sulphite allergy, can actually be fatal.
Jeez, what a downer hey?
I was totally shocked when I first heard about this and I remember going through the pantry to check each and every packet of dried fruit we had. And sure enough, it was on every. single. label.
Looking back it now makes sense that I would feel a tightness in my chest and start to cough every time I ate dried apricots. But at the time I never really made the connection because I knew I wasn't allergic to apricots.
These days we choose not to eat much dried fruit.And when we do we are treating it as a source of sweetness for recipes rather than 'this is healthy so let's eat the whole packet.'
Generally I make bliss balls without any added fruit, preferring to use rice malt syrup as a fructose free sweetener.
But I've had a packet of organic dried cranberries sitting in the pantry since Christmas and it was high time to use them up, so I came up with these bliss balls. The cranberries are still dried with sugar but it is all organic and they don't contain any preservatives.
Anyone who has tasted these bliss balls has immediately asked for the recipe, so that's a sure sign of a winner!
Cacao, Cranberry and Wild Orange Bliss Balls
220g raw almonds
1/2 cup dried cranberries
6 dried dates
4 tbs coconut oil
1 heaped tbs cacao powder
5 drops Wild Orange essential oil
desiccated coconut for rolling
Place all ingredients into a food processor or high powered blender and blitz until the mixture sticks together (TMX about 10 secs / SP 8).
Shape into balls and roll in desiccated coconut.
Makes approximately 12.
Do you make bliss balls? What's your favourite recipe? Let me know below!
Wednesday, March 1, 2017
I am a HUGE fan of slow-cooked meals.
Being able to get dinner prepped and out of the way in the morning is a brilliant time saver in our busy household, it doesn't heat up the kitchen like the oven does and bonus, slow-cooked meals taste amazing!
Our slow-cooker is used at least a few times a week, even in summer.
I do a batch of bone broth once a week, along with slow-roasted chicken, lamb chops and even stewed fruit.
This sticky pineapple pulled pork is the perfect slow-cooked meal for hot weather.
Pulled pork is wonderful on tortillas or baked potato/sweet potato with a zingy fresh coleslaw or with rice and steamed greens.
My version uses fresh pineapple to create a sticky but not overly sweet sauce that pairs beautifully with the pork.
For maximum flavour you can rub the pork with the honey and spices and leave in the fridge overnight to marinate. Honestly, I am not usually that organised and it's delicious even when freshly made in the morning.
We only have a pork a few times a year so it's a treat for us. Make sure you save the rind for crackling!
Sticky Slow-Cooked Pineapple Pulled Pork
1 x 2kg boneless pork shoulder
1 whole sweet pineapple
1 red onion
1 red chilli (uses as much or as little chilli as you like - 1 small chilli is good for my kids)
2 tbs sweet paprika
1 tbs honey
3 ts cumin
3 ts oregano
3 ts pink salt
2 ts onion powder
2 ts garlic powder
1/2 ts cinnamon
Peel and roughly chop the pineapple and onion, and place them into the Thermomix or food processor along with the chilli and puree until smooth. Pour the mixture into the slow cooker.
Remove the skin and fat from the pork using a very sharp knife, and either discard it or save for crackling.
Place the pork into a large baking dish.
Mix together the honey, spices and salt.
Rub the mixture over the pork until it is thoroughly coated.
Place the pork on top of the pineapple puree. Pop on the lid and cook on low for 8 hours.
Use 2 forks to pull the pork meat apart and mix through the sauce.
Do you have a slow cooker?
What was the last thing you made in it?
Tuesday, February 21, 2017
Having a child who is fussy about food is incredibly frustrating at the best of times.
And at the worst of times? It's a bit of a nightmare.
My now 6-year-old hasn't eaten a good dinner since before he was 2.
Let that fact sink in a little.
That's approximately 1500 nutritious dinners prepared lovingly by me that have NOT BEEN TOUCHED.
If we can get him to the table, he will eat plain pasta with extra virgin olive oil, homemade pizza (no sauce and topped only with cheese, olives and tinned pineapple) and takeaway fish and chips.
The list of foods he will eat is incredibly small and shrinking by the week.
We've done feeding therapy sessions with an occupational therapist and speech pathologist, and seen a GP, naturopath, dietician and psychologist.
So where does that leave us?
Well, it leaves us trying to pack in nutrition wherever and whenever we can.
At the moment breakfast is the only decent meal he will consume in a day.
It is usually a smoothie which I cram to the brim with good stuff like avocado, chia seeds, oats, yoghurt, protein powder, nut butters, berries, greens and more. Something like My Favourite Green Smoothie but with organic full cream milk.
Lunch usually comes home completely untouched so needless to say he is STARVING when he gets home.
So that leaves afternoon tea.
I try to make it a good one!
Hiding vegetables in cakes and muffins etc is not new, but it is definitely my favourite way to increase their nutrition. These have been some of favourites:
'Apple' Crumble Slice (without any apple!)
Chocolate Beetroot Cake
Pumpkin Fruit Cake
Chocolate and Zucchini Muffins
Sweet Potato Brownies
Pumpkin, zucchini, carrot, sweet potato and beetroot all work beautifully in baked goods. Add in a good unrefined sweetener and some sweet spices like cinnamon, nutmeg and vanilla and you have a delicious sweet treat that will fill them up and give them some much need veggies.
Today I had a lot of pumpkin to use up so I whipped up this pumpkin loaf cake which I am calling a 'Spicy Golden Loaf'. It is beautifully moist with lovely warm flavours of cinnamon, nutmeg, clove, ginger, orange and molasses.
A slice of this with a glass of milk will happily fill up even the fussiest tummy.
Spicy Golden Loaf
100g butter, at room temperature
100g coconut sugar
2 large eggs
1 ts vanilla extract
1 ts blackstrap molasses
zest of 1/2 orange
1 cup mashed pumpkin
1 2/3 cups wholemeal spelt flour
1 tbs baking powder
1/2 ts bicarb soda
1 ts cinnamon
1/2 ts nutmeg
1/2 ts ginger
1/4 ts cloves
Beat together the butter and coconut sugar until light and fluffy.
Add the eggs one at a time beating until smooth.
Add the pumpkin, vanilla, molasses and orange zest and mix until well combined.
Add the dry ingredients and fold through until just combined.
Pour mixture into prepared loaf pan and bake for 45-55 minutes, or until golden brown and the middle springs back when pressed gently.
Turn out onto a wire rack to cool. Delicious warm from the oven or at room temperature. Serve with butter.
Do you have a fussy eater?
What are your strategies? Let me know below!
Tuesday, February 14, 2017
So if you haven't already noticed, today is Valentine's Day. Happy Valentine's Day!
Do you do Valentine's Day?
We don't but it is definitely a good excuse to make something chocolatey for dessert!
I've actually been making these little bliss ball beauties for my doTERRA classes that I've been running at home and for friends.
They have been such a hit that I now make them for more special occasions too.
I've been loving experimenting with using different essential oils in cooking and baking.
Plus it's so handy to be able to add a drop or 2 of lemongrass, ginger or fennel, for example, to give a big boost of flavour when you might not have those ingredients handy.
The intense flavours of wild orange, lemon and peppermint oils pair so beautifully with raw desserts like slices and bliss balls.
I've made lemon balls and a chocolate-peppermint slice recently that were just divine so keep an eye out for those recipes soon.
Wild Orange Bliss Balls
1 cup raw cashews
1 cup dates
1/2 ts vanilla paste
4 drops Wild Orange Oil (I use and recommend doTERRA essential oils, click here to find out why)
30g dark chocolate
Zest of 1/2 orange
Place the dates and cashews into the Thermomix or high-powered blend and process to a fine crumb. Add the vanilla, salt and orange oil and process until the mixture clumps together.
Roll spoonfuls into balls and place in the fridge.
Melt the chocolate ( I do it in a small glass bowl over a small pot of hot water simmering on the stove). Drizzle over the tops of each bliss ball and top with a sprinkle of fresh orange zest.
Makes approximately 10
Have you used essential oils in cooking before? Do you have a favourite oil or recipe you would like to share? Let me know below!
Tuesday, February 7, 2017
My grandmother was a great cook. Nothing especially fancy but the sort of homemade, stick to your ribs, oh-so-tasty fare that grandmothers are renowned for.
Her jam tarts in particular were spectacular!
But it was her corn fritters that seem to have stuck in my mind most clearly.
I had gone with her and friend for a week's stay on Tangalooma, a family-friendly resort on an island about an hour's boat trip away. We were in a downstairs garden apartment with a small kitchen where we could cook for ourselves and not have to eat out all the time.
I can so vividly remember coming in from the beach all wet and sandy to the smell of corn fritters frying and then burning my tongue eating them as soon as they came out of the pan.
There's just something about that combination of sweet and salty, crispy fried outside and soft fluffy middle that I can't resist!
These days no one in my family apppreciates a corn fritter quite as much as I do but they are a family favourite nonetheless.
You can think of these as a savoury pancake and top them any way you like.
I shared on Facebook during the week that I had leftover fritters topped with some smoked trout and sauerkraut (haha I just realised as I wrote it down that it rhymes!) for lunch the next day.
My kids also love them topped with crispy bacon and maple syrup. SO good!
Gluten-free Corn Fritters
2 cups gluten free plain flour
3 ts gluten free baking powder
1/2 ts salt
1 x 400g tin corn, drained
3/4 cup rice milk
Oil for shallow frying (Olive oil, coconut oil or ghee is great for these)
Place the flour, baking powder and salt into a large bowl and whisk together. Add the eggs, corn and milk and fold together with a spatula until well combined. (You may need slightly more or less milk than this, it seems to vary with every batch and probably depends also how well drained your corn is).
Preheat your frying pan over medium-high heat. Add enough oil to generously cover the base of the pan. When it starts to shimmer you are ready to fry.
Dollop spoonfuls of mixture into the pan and flatten out slightly. Fry for about 3 minutes then flip and fry on the other side until crisp, golden brown and cooked through.
Remove from the pan and place onto a wire rack over a baking tray. This ensures the fritters stay crisp on the bottom (nothing worse than a soggy bottom!)
Repeat with remaining mixture.
Makes approximately 16.
Are there any foods you feel really nostalgic about from your childhood?
Let me know below!
Tuesday, January 31, 2017
Hello dear readers!
I've been taking some time away from the computer these past few weeks and am now refreshed and ready to jump back into things.
My big boys have just finished their first week back at school (in grades 1 and 3) and my priority at the moment is keeping their lunchboxes packed with nourishing and tasty food.
I don't know about your kids, but mine are always STARVING on the holidays and tend to graze a lot more. So it's always a bit of a shock to their systems to have nothing between breakfast and 11.10am when lunch starts!
I actually don't mind the boys having sandwiches for lunch as long as they are made with good quality bread and decent fillings.
For me, the ingredients on a loaf of bread should read flour, water, yeast and salt, with maybe some honey for sweetness and a high quality oil for a soft crumb.
If you haven't actually read the label on the bread you purchase you are probably in for a shock - most of them have numbers galore, vegetable oils, unpronounceable preservatives and additives to keep it fresh on the shelf for way longer than it should be.
I Quit Sugar did a post on the 5 healthiest breads at the supermarket but even those contained canola oil and a few other sneaky ingredients.
Baking your own is definitely the best option and my wholemeal spelt bread is the one I make for the kids that always gets eaten.
It's easy and pretty forgiving (my husband can make it on his own!) and it freezes well. I make a loaf most weekends, slicing and freezing it as soon as it has cooled.
If you have a Thermomix and haven't made your own bread yet, what are you waiting for?
The aroma of freshly baked bread is one the best smells in the world and the taste is better than anything you can buy. It's also far cheaper as a loaf of spelt bread will typically set you back at least $6.
I buy my spelt flour in bulk 12.5kg bags through my co-op and store it in the freezer.
The best wholemeal spelt bread that kids actually like
2 ts instant dried yeast
2 ts honey
600g wholemeal spelt flour
2 ts salt
2 ts apple cider vinegar
1 tbs extra virgin olive oil
Place the water, yeast and honey into the Thermomix and heat for 2 minutes / 37 degrees / SP 2.
Add the flour, salt, vinegar and oil and mix for 10 seconds / SP 3.
Lock lid and knead for 8 minutes.
Leave in the bowl for 20 minutes to rest.
Turn out onto an oiled surface, punch down and shape into an oblong.
Place dough into a large/jumbo/900g bread tin.
Cover and place in a warm, moist place to prove until it rises to the top of the tin (I do mine in the just emptied dishwasher!)
While the dough is proving, preheat your oven to 200 degrees Celsius / 180 degrees fan-forced.
Bake for approximately 30 minutes or until golden brown and sounds hollow when tapped underneath.
Remove from tin immediately and leave on a wire rack to cool.
Do you bake your own bread?
Thursday, January 5, 2017
Hooray it's 2017!
Can you feel it?
There's an excitement in the air - like the coming year is a blank slate just waiting to be filled with all sorts of awesomeness. Like this awesome mint-choc-chip ice cream! But more on that in a moment.
While I am not really into setting resolutions, at the beginning of a new year I think a certain amount of reflection is good.
Some people set goals, some choose a guiding word, some cross their fingers and hope for the best.
Me? I've found 3 little questions to be really helpful:
1. What do you want more of?
2. What do you want less of?
3. What do you want to introduce?
If you sit with each of those questions for a few moments the answers do make themselves known.
For me personally, I want more fun activities with my kids, more focus on my relationship with my husband, more meditation (I've committed to a 365 meditation challenge this year), more personal development, more reading of fiction, more gluten and dairy free cooking because this way of eating is serving me well, and more mindfulness and gratitude
I want less fear, stress and worry about things that I can't change, less self-recrimination, less feeling that I have to do it all.
I want to introduce - more movement, more date nights, a dedicated self-care ritual, to incorporate essential oils more into our daily lives, more fermented foods and a real focus on gut health for myself and Mr 6 especially.
I also want to eat more ice cream - if it tastes as good as this one does!
I've used a tin of coconut condensed milk here but if you have a Thermomix you can of course make your own with whatever sweetener you choose. I usually would but being time-poor on New Year's Eve and also wanting a very white base I chose to buy some. Totally up to you!
Dairy-free Mint-Choc-Chip Ice Cream
3 cans Ayam coconut cream (chilled in fridge upside down for 24 hours before you begin!)
1 can coconut condensed milk (also chilled in the fridge for 24 hours)
3-4 drops peppermint essential oil* (or 1 ts peppermint essence)
100g Lindt 85% cocoa chocolate, chopped into small chunks
Insert the butterfly into the thermomix bowl.
Take your already chilled cans of coconut cream, open them carefully and place only the thick creamy parts into the thermomix. Depending how you stored your can in the fridge you may be able to scoop off the cream leaving some watery milk in the tin, or you could pour off the milk leaving the cream behind. Just don't use the milk for this ice cream or it won't work!
Beat the cream for 30 secs / SP 4.
Add the (already chilled) condensed coconut milk and peppermint oil and whip for another 30 secs / SP 4.
Add the chopped chocolate and mix on reverse / SP 2 for 10 seconds.
Pour into a freezer safe container and chill until firm. Or serve immediately for a (very) soft-serve style ice cream.
My kids went nuts for this on New Year's Eve and there were arguments over who got to lick the bowl and spatula!
If you don't have a Thermomix then a good food processor or blender will work well too!
*I don't believe all essential oils are safe for ingestion. Here though a small amount of peppermint oil in a high fat ice cream is fine. Do what you feel comfortable with and if you prefer not to ingest any essential oils then peppermint essence is a great alternative. If you use oil make sure it is a high quality food-grade one. Click here for more information on the brand I use and love!
Peppermint is one of my all-time favourite essential oils and to help you experiment with it I've done up a handy printable with some of the best uses for this wonder oil. Just click on the image below to grab your copy!
Do you use essential oils at home? What are your favourites?
Let me know below.