A game changer…

Trust me, I’m not using that title lightly! I’ve just made something quite amazing from a ridiculously small number of ingredients leaving me in a state of shock!

So this week I’ve been researching the benefits of soaking nuts and grains etc to remove toxins and make proteins and other good nutrients more easily absorbable by the body. 

During the research I came across quite a few posts about ‘cream’ substitutes – especially when looking at vegan sites. 

I tried to make Cashew Cream today and I’ve pretty much polished it off standing in the kitchen cooking dinner!

  
 
It’s super smooth as a result of soaking the cashews and the maple syrup is a great partner in crime. I’m going to have this as ‘Strawberries and cream’, it could easily be a ‘buttercream’ on top of GF cupcakes and might even work with my morning granola/compote concoction. 

If you make anything from my blog, please make this.

Ingredients 

  • 1 cup plain cashews
  • 1/4 cup water 
  • 2 tbsp maple syrup
  • Small pinch of sea salt

Soak the nuts covered in boiled water for 15 minutes. 

Drain and add to a blender with all other ingredients and blitz for 3-4 minutes. 

Add more water and blitz again if you want a thinner ‘cream’.

Done. Taste it. Smile at your genius. Eat. 

Notella Рnutty, chocolate-y deliciousness 

I heard this weekend that Nutella contains more sugar in it than hazelnuts. 

I’m a big fan of substituting bad things with good things and this weekend I wanted to do a clean eating version of Nutella – for my own sake as well as my sons! I miss it!! 

This recipe made a good jam jar size portion that will keep well in the fridge. 

I’m having it for my 10am snack today slathered on a banana and I also added it to some ‘n-ice’ cream, but we’ll come to that later. 

 
Ingredients 

  • 200g hazelnuts 
  • 50-70ml almond milk or other non-dairy milk
  • 1tsp coconut oil
  • 60g honey
  • 40g of cacao or cocoa powder
  • A small pinch of salt 

Roast the hazelnuts in an oven at 180 for ten minutes. 

Let them cool a little. 

Place in a good strong blender with all the other ingredients and blitz for 5-10 minutes until you have a consistency you are happy with. It may not be as smooth as shop bought but it will be delicious on toast (gluten-free) and will give you more health benefits than its shop bought counterpart. 

‘N-ice cream’ is where you blitz frozen slices of banana with whatever flavour you like (peanut butter, notella, clean jam) and then re-freeze until solid. It’s a fantastic alternative to regular sugary ice cream and perfect to cool down on these hot summery days. 

  

Salted Chocolate Fudge

Not sure I really need to do any work to sell this one…! The guys at work polish these off in minutes when I bring them in.

Ingredients:
400g Dark Chocolate – broken into pieces
1/2 tsp Maldon Sea Salt
394g Condensed Milk
200g Butter

Method:

Line a square tin with grease-proof paper and butter the sides.

On a low heat, melt all the ingredients except for the sea salt together. stirring regularly.

Once its all nicely melted, sprinkle in the sea salt and beat it really well with a wooden spoon or a balloon whisk. Taste it to see if it needs any more salt.

Pour into the square tin and refrigerate for 2 hours. Once set, remove from the tin and cut into small squares. Et voila! Its done!

You can go to town with flavours, replace the salt with vanilla or chilli flakes or some salted or plain nuts and raisins. Enjoy and please post how you get on with making it!