Banana, Dairy-Free, Dessert, Ice Cream

Almond Butter Chunky Monkey Ice Cream + DIY Dipped Cones

July 12, 2014

Almond Butter Chunky Monkey Ice Cream + DIY Dipped ConesAlmond Butter Chunky Monkey Ice Cream + DIY Dipped ConesAlmond Butter Chunky Monkey Ice Cream + DIY Dipped ConesI’m not sure how this is my FIRST ice-cream related post of the summer – but it is. I’m actually shocked there isn’t more ice-cream in my freezer right now. 

I’ve been practically melting in our early-summer heat wave here in Vancouver. We usually get ‘summer’ weather later in the season in August, even into September. It’s really crazy that we’ve had almost 30 degree weather all week long, and more in the forecast. 

Last week I posted for Vancity Buzz about frozen treats to try in Vancouver, including popsicles and ice-cream. Right now the only thing I want to eat is a cool treat. 

As much as I’d love to eat ice-cream all day every day it’s not very healthy – except maybe when it’s only 3 ingredients and homemade. 

When I’m not reaching for ice-cream my go-to cool down is a nice cold smoothie with lots of ice. Right now I’m loving blueberry, peanut butter, kale, almond milk and ice. I announced the winner of last weeks giveaway if you haven’t check it out yet! Thanks for entering everyone =)

This weekend I’m excited to go to a friends bridal shower, and looking forward to the stagette next weekend in the interior – which will be even hotter. Thankfully we will have a lake to jump in, and wine tastings to cool off with. She’s getting married in September – and I can’t wait for their wedding!

Speaking of wedding – I’ll have to post about our progress so far – or lack thereof. I was so crazy about wedding stuff when we first got engaged and then lost my inertia. We’ve been engaged almost 7 months now! but still have lots to do.  

Almond Butter Chunky Monkey Ice Cream + DIY Dipped Cones

Last year I discovered the joys of 1-Ingredient Banana Ice cream. You can definitely eat it plain, or add in some other ingredients. With a dairy-allergy ice-cream in the summer can be a real tease – which is why I’m happy to make my own better versions at home to eat myself.

This ice-cream recipe is vegan & dairy-free with only a few ingredients that you can make in no time. I also dipped some cones in chocolate and almond meal to give it that extra indulgent quality. It’s sort of like a grown-up Drumstick – only much healthier.

Almond Butter Chunky Monkey Ice Cream + DIY Dipped ConesAlmond Butter Chunky Monkey Ice Cream + DIY Dipped ConesAlmond Butter Chunky Monkey Ice Cream + DIY Dipped Cones

And yes – I did eat this for lunch. 

Almond Butter Chunky Monkey Ice Cream
Yields 1
Just like your favourite indulgent ice-cream flavour, this Almond Butter Chunky Monkey is healthier, which means you can eat more of it. Banana Ice-Cream studded with, almond butter chunks and chocolate chunks in a dipped waffle cone.
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Prep Time
1 hr 30 min
Total Time
4 hr 30 min
Prep Time
1 hr 30 min
Total Time
4 hr 30 min
Ingredients
  1. 3-4 large Ripe Bananas, peeled + sliced, and frozen for at least 1 hour or more
  2. 1/2 cup + 3 Tbs. Almond Butter
  3. 3 Tbs. Almond Meal + more for dipping
  4. 1/2 cup Dark Chocolate chopped, or Dark Chocolate Chips + a little more for melting
  5. 2 tsp. Coconut Oil (separated)
  6. Small Waffles Cones (optional)
While you wait for the bananas to freeze
  1. Place a sheet of parchment paper on a baking sheet and set aside. Add the1/2 cup Almond Butter, + 1 tsp. coconut oil and Almond Meal together in small bowl. Mix until thoroughly combined.
  2. Spoon mixture onto parchment paper and spread with spoon or spatula to create a square/rectangle.
  3. Place in freezer until firm, about 30 minutes.
  4. Remove frozen banana slices from freezer and place in food processor.
  5. Turn food processor on and blend bananas, stopping to scrape down when needed. This will take about 5-10 minutes of blending. The bananas will get easier to blend as they warm up. The beginning of the ice-cream will look like small banana 'crumbs' and then blend into a creamy soft-serve style ice cream.
  6. Allow to blend until smooth. Once blended add the 3 Tbs. Almond Butter and pulse one or two times to distribute.
  7. Remove Almond Butter mixture from freezer and, using a pizza cutter, slice into small squares. These will become your "Almond Butter Chips" throughout the ice cream.
  8. Quickly add the Almond Butter Chips along with the chopped Dark Chocolate to the ice cream and pulse again until just blended.
  9. Using a spatula transfer the ice-cream to a container with a lid and smooth the top. Place in freezer for at least 3 hours before serving.
To make the dipped chocolate cones
  1. Melt 1 tsp. Coconut Oil along with about 1/4 cup dark chocolate (either in the microwave on low intervals, or on the stovetop) - place in small ramekin or shallow dish.
  2. Take one cone at a time and dip top into the chocolate making sure to cover all edges and about 1/2-inch down the cone.
  3. You can leave them plain - or roll the freshly-dipped cone into almond meal to cover.
  4. Place dipped-side down on a piece of parchment and allow to dry on the counter until set. You can also transfer to the fridge to speed-up the process. Store any un-used cones in an air-tight container in the fridge.
b a k e a h o l i c http://www.bakeaholic.ca/
Giveaway, Smoothie

Minty Green Smoothie + Giveaway

July 2, 2014

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Summer has arrived! Woohoo!! Time to break out the bathing suit and sunscreen.

I’ve spent the last week sunning myself in the Okanagan – which is why there’s been such a delay in posts. As a teacher one of the perks (amidst our strike battle right now) is having the summer off which means I get to enjoy our beautiful province. It really is a beauty. We had our annual family vacation up in Osoyoos last week and went boating, tubing, and I even attempted my first wake boarding adventure. Needless to say I still need lots of practice. However it was fun trying, and the lake was beautiful to swim in. Right now I’m covered in a few bruises from boating and remnants of Canada Day tattoos.

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We also have camping coming up and a trip to the island, as well as more interior trips planned for later this summer. With Adam only home one week at a time we’ve pretty much mapped out our entire summers plans. I was happy to come back from the Okanagan to find Vancouver has been amazingly hot as well. We rolled in last night and it was 28+, still felt like we were in the interior where it was going to get up to 33+ today. 

One of the best summer cool-down treats to make in only a couple minutes are smoothies. They can consist of anything you like – fresh in-season berries, greens, other fruit, coconut milk/almond milk, and lots of ice cubes to chill it.

A few weeks ago Bernardin sent me some summer smoothie-must haves: Mason Drinking Jars + Sip & Straw Lids!! These are so so great. I usually drink all of my smoothies in mason jars because they’re SO big!! Which means even more smoothie for drinking. 

The drinking mugs are perfect for smoothies, or even Caesars! and the Sip & Straw lids are great for smoothie with large straws – they’re dishwasher safe and BPA free too.

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If you follow me on Instagram @AliciaBakeaholic you’ll see all of my smoothie creations in Mason Jars

I even received a Mason Jar bookmark for my birthday! 

mason jar

As you can see, I love a good mason jar. 

Lucky for you, I also received my own sip & straw lids for my birthday, which means I have another set to give away!

**All you need to do to enter the contest is comment letting me know which smoothie combination is currently your favourite! or what you’d like ‘sip’ with the new sip & straws **

The winner will be announced next week on July 11th =)

*** The Winner is Justine! Thanks for entering everyone! Happy Summer!! ***

Now you can take your smoothie and cool down on the go!

Happy Summer! 

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Minty Green Smoothie
A refreshing mint green smoothie to cool down this summer
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Ingredients
  1. handful of kale or spinach
  2. 6 ice cubes
  3. 3/4 cup almond milk
  4. 3 mint leaves
  5. 1/2 ripe banana
  6. chia seeds
  7. 1/4 cup plain greek yogurt (optional)
  8. green powder/protein powder (optional)
Instructions
  1. Add to high speed blender and mix until smooth. If it is too thick add more liquids.
b a k e a h o l i c http://www.bakeaholic.ca/
Berries, Breakfast

2-Ingredient Raspberry Chia Jam

June 10, 2014

chia jamScreen Shot 2014-06-10 at 11.08.52 AM One of the things I missed most about having a wheat-allergy was toast. Every morning when I was younger revolved around bread – I remember my Dad making cinnamon sugar toast (hello butter, brown sugar and cinnamon) Clearly I don’t eat that delicious (yet unhealthy) breakfast item anymore. Breakfast is always served with a slice of toast or, several slices. When I learned about my wheat-allergy a couple years ago I really just gave up on bread for the most part. It was only recently that I actually began making/buying wheat-free bread options. Though I don’t have toast on a regular everyday basis, once in a while I feel like good ol’ PB+J on toast. 

I bought a loaf of wheat-free bread from Choices market that has been in the freezer (most gluten/wheat free breads are frozen to keep longer) for a couple months. I’ve slowly been eating away at it. Usually gluten/wheat-free breads are slightly smaller in size than regular loaves, but they’re also more dense so it makes up for its size. I bought O’Doughs Flax Loaf, a gluten/wheat-free company and I really love the texture of the bread. 

I love any sort of nut butter on toast – peanut butter and almond butter are my go-to, though Ive also tried sunflower seed butter too (sun butter). Of course you have to add a jam on top.

When Adam and I first moved in he made me toast one morning and put the jam on FIRST then put the Peanut Butter on TOP. It was a big gooey mess. I was perplexed at how someone didn’t know the correct order of events when making toast – the Peanut Butter goes on first and then the jam! He was a very finicky eater growing up (pasta with no sauce type of kid… lets say a LOT has changed since we began dating) So, I had to show him the ways of how to properly put together a peanut butter and jam slice of toast, including not to skimp on either the PB or J. 

I have to laugh every time I see this image on Instagram:

peanutbutter

The best thing about this 2-Ingredient Raspberry Chia See Jam is you will never have to run out of jam – I promise. I always keep at least 3 bags of frozen raspberries in the freezer (along with frozen blueberries or mixed berries). It’s the same reason I love drinking Almond Milk instead of regular milk – you will always have another one handy because they don’t need to be refrigerated (until opened). 

chia jame

The jam is quick, healthy and refined sugar free. Raspberries are also an amazing little powerhouse filled with antioxidants and vitamins, along with being low calorie and low sugar. Swapping out store-bought jam for this homemade option means a healthier breakfast. Spread it on toast, or waffles, pancakes, crepes etc.  

Seriously, you need to make this ‘recipe’ – I hesitate to call it a recipe seeing as how it is so easy, and only 2-ingredients.

Raspberry Chia Seed Jam
A quick and healthy jam to spread on all your breakfast items.
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Ingredients
  1. 1 cup frozen raspberries
  2. 1 Tbs. chia seeds
Instructions
  1. Add frozen raspberries to microwave proof bowl, heat for 1-2 minutes until warmed and berries easily pop when stirred.
  2. Stir in the chia seeds and let sit for 5 minutes. Spoon onto toast!
  3. Another way to cook (for larger amount as well): over medium pot, heat until berries are warmed and cook down. Stir in chai seeds and cook another couple of minutes. Remove from heat, bring to room temperature, then store in fridge to thicken.
Notes
  1. Keep in fridge for 2-3 days.
b a k e a h o l i c http://www.bakeaholic.ca/