Thursday, 10 April 2014

Coconut Ice Cream


Ice cream titles

OK, so it may not quite be the time of year for ice cream yet. . . but it sure is close!

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If anyone has seen my old blog. .  . before I became fully vegan, way back in the beginning when I began exploring different vegan food, you will have seen my first attempts at vegan ice cream.

I made one with coconut milk, and one with rice milk (I called it "rice cream" ; yeaa I know, I'm witty!).

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I'd managed to get the texture about right, but when it lived in the freezer, you needed to let it defrost for about 15 minutes before you served it, mainly because it froze SOLID almost like a sorbet.

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Then a couple of weeks ago I saw Ashley's post on ice cream and I had a bit of a "dammit! why didn't I have that genius idea??!?" moment. 

VODKA

What a bloomin genius move!

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in adding the alcohol (it's only a minute amount) the freezing point is lowered slightly, and doesn't freeze like a block.

In all honesty as much as I love Ashley's blog. . . I was slightly jealous I hadn't thought that one through. 

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I didn't decide to make ice cream to keep in the freezer until summer. . . oh no!. I'm currently having a few problems with my wisdom teeth *sad face*! They've been coming through for yeeearrrsss. . and every now and then decide that they want to come through a little more. 

To be honest with you, I've been getting a little bored of eating on one side of my mouth. . it's awkward! (a lot of banana smoothies have been consumed of late!)

So whilst everyone is still waiting for summer. . . I'm going to eat ice cream! . . . in spring!




Recipe :
1 tin coconut milk
400 ml Soy milk
(see notes)
1/3 cup Kithul treacle (see notes)
1 tbsp Arrowroot powder (see notes)
1 tbsp vodka


1. Stir the arrowroot powder with a couple of tbsp's of the soy milk in a small bowl.
2. Add the remaining milk to a pan with the coconut milk, heat gently over a medium heat.
3. Pour the Kithul treacle into the pan with the arrowroot powder mixture, stir well and continue to heat until the mixture thickens. This won't take long.
4. Remove the pan from the heat and cool the mixture to room temperature. This will take about an hour.
5. Stir in the vodka and add the entire mixture to an ice cream maker.(see notes)according to your machines instructions (see notes).
6. When frozen, transfer to a freezer safe container and place in the freezer.





Substitutions :

Soy milk - I have used rice milk in the past which works really well because it is naturally sweeter than soy milk. I think it would be possible to use any non-dairy milk here.

Kithul treacle - Non-strict vegans could use honey, you could also use maple syrup, agave or coconut nectar.

Arrowroot Powder - Cornflower works really well here too.


Notes :



I have an ice-cream maker which doesn't require the bowl part being pre-frozen (it's a bit of an industrial model) but I know a lot of home ice cream makers do require the bowl to be frozen overnight before hand. If you don't own an ice cream maker it is still completely plausible to make this ice cream.
When the mixture is cooled transfer to a freezer proof tub. At hour intervals for the first three hours, take a fork and whisk the mixture to break up large ice crystals forming.





Stay in touch with me, either on twitter or by email! I'll always be ready to talk.

#AccidentalVegan #SuperSimpleVegan 



Tuesday, 8 April 2014

Chia Walnut Granola.


Granola Titles

"Breakfast: The fifth most important meal of the day!"

OK so I may be quoting a film. A film I saw over a decade ago. Surprisingly it stuck, with both me and my brother. We've been quoting it to each other periodically since then!

I know some people eat constantly, and possibly do have that many meals a day! I don't! haha! : just a small disclaimer there!

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xylitol! - is soooo funny. You can't make a syrup like you normally would be able to do with sugar. The minute the syrup gets too cool it crystallises. And becomes pretty unusable. It's easy to fix, you simply add a little more water in, and heat gently until it dissolves again. 

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I currently have quite a few different food obsessions. Chia seeds are one of them! I absolutely love how you can use them in so many different ways. They are brilliant "thickeners" for jams or sauces. They are so much fun when used to make puddings, but I also really like them in granola.

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I have to admit. I'm not the best when it comes to remembering to eat breakfast, however I have been trying. I've been finding that keeping a jar of granola on hand has been really helping (I tend to bounce between two households - which means knowing what food is available is a little difficult)

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I know I've mentioned it before, but my love is a little. . . bad at eating properly. He does coffee in the morning. Nothing else. I have sneakily left pots of this by the kettle with the hope that he picks it up at some point! 

I think I may make a feast of a Sunday brunch this weekend, convince him to eat. . . breakfast in bed?!

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Whilst typing up this blog post, I got thinking about different combinations I could try. I think that a hazelnut and cacao nib granola would be divine. And this has also made me slightly hungry!

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When serving, coconut yoghurt, blueberries and an optional drizzle of dark agave are absolute musts!




Recipe :
1/4 cup xylitol (see notes)
1/4 cup water
2 cups Rolled Oats
(see notes)
1/2 cup walnuts (see notes)
12 cup chopped dates
1/4 cup dessicated coconut
1/4 cup cacao nibs (see notes)
2 tbsp chia seeds
1 tbsp sesame seed



1. Add the xylitol and water into a pan, heat gently until it reaches the boil. Remove from heat to cool slightly, however don't let it cool completely.
2. Obliterate the walnuts into pea sized pieces in a food processor.
3. In a bowl mix the walnuts and Oats until combined, then pour in the slightly cooled xylitol mixture.
4. Tip onto a baking sheet lined with greaseproof paper. Bake at 180c for approx. 10 minutes or until browned. Be careful not to burn it.
5. When cooled, mix in the dates, coconut, cacao nibs, chia seeds and sesame seeds.






Substitutions :

Xylitol - can be substituted for sugar, I just try and stay clear of it. I have also considered using coconut nectar, or Agave, but I haven't actually tried it yet.

Walnuts - Walnuts are just the nuts I had on hand at the time, however I think this would be lovely made with hazelnuts, a sort of nutella granola!

cacao nibs - I love cacao nibs. Pure and simple. However if you were being naughty you could use chocolate chips, or substitute in more fruit.



Notes :


Rolled Oats - Make sure you use "Old fashioned oats" and not "quick cook" varieties.

If you let the xylitol and water mixture cool too far, it will begin to crystalise again, if this happens, add in another 2 tbsp of water and heat gently until it dissolves again.
I don't personally like to cook the fruit with the oats, because sometimes I feel like it burns quickly.

Stay in touch with me, either on twitter or by email! I'll always be ready to talk.

#AccidentalVegan #SuperSimpleVegan 




Party! :
Having a little link up with melt in your mouth monday!

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