Lip-Smackingly Good Lemon Ice Cream (AIP Friendly)

Tags

AIP, Autoimmune Protocol, Dairy Free, Dairy Free Ice Cream, Gluten Free, Healthy Dessert, Paleo

Forget art. Put your trust in ice cream. (Charles Baxter, ‘The Feast of Love’)

One of the very happy discoveries I have made on my Autoimmune Protocol (AIP) endeavour is that of coconut ice cream. That is, ice cream made from coconut milk. Not the store-bought coconut-flavoured ice cream full of trans fats, soy extracts, sweeteners and preservatives!

When you are in the strictest elimination phase of the protocol, finding special sweet treats can be something of a challenge. So, there is something quite liberating about having a little ice cream every now and then.

And, of course, I’m a bit of an ice cream tragic, so I’m REALLY in love with my homemade coconut ice cream. You won’t believe how easy it is to make, either.

Homemade Lemon Ice cream
Garnished with Honey Candied Citrus Peel from The Urban Poser
(Image by LM for TSL)

When I first started making my AIP-friendly ice cream, I tended towards an old fashioned sundae. You know the kind I mean – vanilla ice cream, whipped (coconut) cream and strawberry or raspberry coulis. I’d whip these up for casual dinner parties, with MUCH success. Ice cream sundaes seem to bring out the inner child in my dinner guests.

Who knew?

Of course, it must be said that while it is possible to make ice cream without an ice cream maker, it is so much easier if you have one.

I was lucky enough to have a gorgeous tangerine-coloured * KitchenAid bought for me a few years back (LM buys the best presents!). It was not too expensive to pick up the ice cream attachment. The frequency with which I now make ice cream has made it a very cheap addition to my kitchen gadget arsenal!

Without ice cream, there would be darkness and chaos. (Don Kardong)

This particular recipe was inspired by my almost-eight year old nephew, Blue. Lemon is his favourite flavour.

During his recent visit, Blue requested a lemon ice cream.

To be honest, I was a little dubious as to how it would turn out. I was also a little afraid the citrus would curdle the coconut milk.

But, I needn’t have worried. The resulting ice cream tasted fabulous and reminded me of a frozen version of a lemon mousse my Mum used to make for special occasions when I was growing up.

It’s a winner!
(Image by LM for TSL)

So, it was not only a big hit with Blue, but my Dad loved it, too!

And here’s the recipe. Just don’t tell anyone how simple it is!

Lemon Ice Cream (AIP-Friendly)

• Servings: 3-4
• Difficulty: easy
• Print

Ingredients:

1 x 400 ml can full fat coconut milk
2 – 3 x Tablespoons Maple Syrup (according to taste)
Zest of one unwaxed, organic lemon
Juice of 1/2 a lemon

Method:

1. Freeze the insulated bowl for your ice cream maker.

2. In a medium-sized bowl, whisk all your ingredients together. Taste for sweetness.

3. Pour the mixture into your ice cream maker and follow the appropriate directions for your machine.

4. Serve immediately for a ‘soft serve’ consistency, or freeze for an hour or so for a firmer ice cream.

E N J O Y !

*colour no longer in production

This recipe features in the Phoenix Helix Recipe Roundtable

ROCKING Rhubarb and Strawberry Compote

Tags

AIP, Autoimmune Protocol, Breakfast, dessert, Healthy Dessert, Paleo, Rhubarb, Rhubarb and Strawberry, Stewed Rhubarb, Summer Dessert

(Image by TSL)

Well, Art is Art, isn’t it? Still, on the other hand, water is water. And east is east and west is west and if you take cranberries and stew them like applesauce they taste much more like prunes than rhubarb does. Now you tell me what you know. (Groucho Marx)

LM loves rhubarb. And, I mean really loves it. 

Rhubarb is fairly ubiquitous at our farmers market on Saturday mornings. But, for some reason, it has been a while since I bought some. Not sure why – it is so easy to cook.

…I guess the big thing about rhubarb is that it usually requires quite a bit of sugar to make it really sing. And, it is fair to say that this recipe is no exception. Just because I have used coconut syrup and strawberries doesn’t mean it isn’t still a pretty sugar-heavy choice. But, as with most things in life, it’s all relative!

We are pretty careful about our sugar intake here at Casa TSL.

Having said that, LM still has a seriously sweet tooth (I may have mentioned that once or twice before!) and I guess there are far worse options in the sugar stakes than my take on rhubarb and strawberry compote.

Take a few strawb’s…

Add some chopped rhubarb…

And together you have a magical combination!
(Images by TSL)

Compote is really just a fancy way of saying ‘stewed fruit’. And, when I say stewed fruit, I always think of custard (another of LM’s favourites!). Guess I better hurry up and reintroduce eggs – successfully! – so that I can whip up a dairy-free custard to go with LM’s rhubarb and strawberries…

As with almost all of my recipes, this one is a doddle to make, but big on flavour. We’re heading into summer down here, but I bet it would taste fabulous in the winter-time made with frozen strawberries and served over a grain free porridge option for breakfast…

• Servings: 6-ish
• Time: 30 minutes tops
• Difficulty: could not be more simple
• Print

Ingredients:

1 x bunch organic rhubarb (approx. 450g when washed, trimmed and chopped)
1 x pun net organic strawberries (approx. 250g when washed, topped and chopped)
2 – 3 x Tablespoons coconut syrup (or maple syrup or honey)*
1/2 x teaspoon ground cinnamon
3 x Tablespoons filtered water
Fresh mint for garnish (optional)

Method

1. Wash your rhubarb and then trim and chop into 3cm pieces. Wash your strawberries, and then top and quarter them. Throw into a sized medium pot. Add water, coconut syrup and cinnamon.

2. Bring to a simmer, stir, and then cook until the rhubarb softens (between 5 and 10 minutes).

3. That’s it! All done.

4. Serve your compote either warm or cold as a breakfast accompaniment to nutola and coconut yoghurt, or for dessert over vanilla ice cream (dairy free, of course!)

*I used 2 Tablespoons but you may prefer your compote sweeter

E N J O Y !

SINFULLY GOOD Rhubarb and Apple Crumble with a Ginger and Coconut Topping

Tags

AIP, Autoimmune Protocol, Cobbler, Crumble, dessert, Gluten Free, Healthy Crumble, Healthy Dessert, Paleo

(Image by TSL)

I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. You can read more about the protocol and why I’m doing this here.

Never rub another man’s rhubarb. (Jack Nicholson as The Joker, ‘Batman’)

I know I said I wasn’t a fan of sweet breakfasts. But, I make an exception for cold leftover crumble. It’s especially perfect when you’re on the autoimmune protocol and just can’t face another breakfast hash! I imagine it’s a bit like those people who enjoy cold leftover pizza for breakfast. Hey – I don’t judge…

Rhubarb always makes me think of my Dad. He adores rhubarb with its tart taste. And, LM loves it too. This is a good thing because rhubarb is pretty readily available here in Sydney. It marries well with a number of flavours – strawberries, oranges, blueberries, cinnamon, ginger, and – of course – apple.

Over the weekend I experimented a little with making an AIP-friendly crumble. For this wee number, I took a leaf out of the ever-so-wonderful Maggie Beer’s book and used verjuice (the juice of unfermented grapes) as a more gentle acid than the more traditional lemon juice to keep the apples from browning. I was quite pleased with the result!

The 4 Stages of Rhubarb & Apple Crumble!
(Images by TSL)

Now, for you crumble purists out there, this is not the same topping as when you make a flour and butter topping in the traditional way. It’s not even the same as using oats as a substitute. But, for those of us who are gluten-free AND who struggle with oats, too (that would be me!), this recipe offers an alternative that tastes great and gives you the ‘I’m eating a crumble’ feeling.  LM gives it his big tick of approval, as well.

On the LM scoring sheet, this one sits at a, ‘You can make this any time. I’ll eat it every day’

 

SINFULLY GOOD Rhubarb and Apple Crumble

• Servings: 6 - 8
• Time: about an hour
• Difficulty: easy-peasey
• Print

Ingredients

For the fruit filling:
1/4 cup coconut sugar
1/4 cup verjuice
*
50 g coconut oil, melted
6 Granny Smith apples, peeled, quartered and cored
1 x bunch rhubarb (10 – 15 sticks), washed, trimmed and cut into 2 – 3 cm lengths

For the crumble:
½ x cup coconut flour
1 1/2 x cups coconut flakes
1/3 x cup coconut sugar
½ cup coconut oil, melted
1 x teaspoon ground ginger
¼ tsp Salt 

cream or ice cream, to serve (optional – I like mine straight up)

 Method

1. Heat your oven to 180° C/350° F (fan forced)

2. Mix your sugar, verjuice and melted coconut oil in a bowl. Cut your apple quarters into thin slices. Add to the verjuice mixture, tossing to combine well. Transfer to your baking dish. Give it a shake to distribute the fruit evenly. Scatter the rhubarb over the apple.

3. Bake the apple and rhubarb mixture for 20 – 25 minutes until fruit starts to soften but retains its shape.

4. While the fruit is cooking, prepare the crumble topping by mixing your coconut flour, coconut flakes, coconut sugar, coconut oil, ginger and salt in a bowl, stirring until a crumb forms.

5. When the fruit is ready, spoon the topping evenly over the top.

6. Bake for 20 min or until the topping starts to turn a golden brown.

* as an alternative to verjuice, 1 Tablespoon of apple cider vinegar and enough water to make up a 1/4 cup will do the trick

E N J O Y !

This recipe features in the Phoenix Helix AIP Recipe Roundtable

The Easiest (Healthy) Ice Cream Recipe in the World!

Tags

AIP, Autoimmune Protocol, Dairy Free, dessert, Frozen Banana Ice Cream, Gluten Free, Healthy Dessert, Ice Cream, Paleo, Sweets

(Image by TSL)

I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. You can read more about the protocol and why I’m doing this here.

“Bursar?”
“Yes, Archchancellor?”
“You ain’t a member of some secret society or somethin’, are you?”
“Me? No, Archchancellor.”
“Then it’d be a damn good idea to take your underpants off your head.”
(Terry Pratchett, Lords and Ladies)

There is a secret society. Only, it’s not that secret. It’s a society of people who know a wee something about a magical transformation that occurs when you freeze a banana and then whiz it up in your blender or food processor. These people know as long as they have a peeled & chopped banana or two in their freezer, they have the makings of amazingly delicious AND healthy desserts at any time. Which is a good thing if you live with LM – he likes dessert for breakfast!

I’m not kidding – it’s THAT good and THAT easy. Your kids won’t even know it’s not ice cream.

Cherry Cinnamon Ice Cream
(Image by TSL)

My kids are normal. If they could eat burgers and fries and ice cream every day, they would. And so would I. But that doesn’t sustain us. (Michelle Obama)

Michelle Obama doesn’t know about the secret society.

There are limits to what a girl (or boy) can do for dessert on the autoimmune protocol (AIP). Oh, there are complicated, labour-intensive numbers that you can make for a special occasion. But, for everyday, not much beats this wee ‘I can’t believe it’s not ice cream’ number.

And, while on the AIP, I’m limited with what I can add to my base mix. But, now that I’ve discovered the marvels of banana ice cream, I’m looking forward to what I can do post-reintroduction of nuts, dried fruit, alcohol, spices and chocolate…

The Easiest Ice Cream Recipe in the World

• Servings: 1 per banana
• Time: 5 minutes
• Difficulty: easy-peasey
• Print

(Image by TSL)

Ingredients

Base Recipe

1 frozen banana p/person (I freeze mine individually, peeled and broken into 4 chunks)
1 Tablespoon coconut cream (optional, but adds to ‘creamy’ mouth feel. And, if you happen to have some left over whipped coconut cream, all the better)

Cherry Cinnamon Flavour

5 – 6 frozen cherries p/person
1/4 teaspoon cinnamon p/person

Method

1) Throw all your ingredients into your blender or food processor. Blitz until blades stop chopping through the fruit. Stop the machine, take a spatula and push the mixture down the sides. Repeat until mixture resembles ice cream with a soft serve texture.

2) There is no second step. It’s ready!

E N J O Y !

The Easiest Chocolate Recipe In the World…

Tags

Chocolate, Coconut oil, Dairy Free, Easy Chocolate, Gluten Free, Healthy Dessert, Healthy Sweets, Homemade Chocolates, Paleo, vegetarian

(Image by TSL)

Sometimes a girl’s gotta have some chocolate! (Carrie Underwood)

Carrie would get on well with LM. He loves his chocolate. In his world, chocolate is its own food group…

This particular recipe is so unbelievably easy, yet so unbelievably good, that I reckon you won’t be able to understand why you haven’t made it before. At least – that’s how I felt after making it for the first time.

And, that’s not all. The base recipe has just four ingredients. Yep – I said four! Items you have just lounging around in your pantry waiting to be made into
c h o c o l a t e . How good is that?

And, you can whip this baby up in less than 10 minutes. It truly is so easy. The only downside is having the patience to wait for it to set…

And, then the flavour combos you can create are endless. This time, I chose to add some toasted hazelnuts and popped the mixture into mini muffin cups. But, you could easily make wee nut clusters on a baking sheet. Any nuts would work – I just happen to prefer mine toasted. You could add some fruit or shredded coconut – Cherry Ripe inspired, maybe? You could even use the chocolate as a base for Chocolate Macadamia Butter Cups. Or, maybe some nut butter balls dipped in chocolate?

Easy Chocolate Hazelnut Cups

• Servings: 18 chocolates
• Time: 10 minutes + time to set
• Difficulty: easy-peasey
• Print

(Image by TSL)

Ingredients

For the base chocolate recipe

1/2 cup coconut oil
4 Tablespoons honey
1 cup best quality cocoa powder
1/2 teaspoon vanilla

Plus

1 cup toasted hazelnuts

Method

1) Prepare a mini muffin tin with papers or silicone cups

2) Place the coconut oil in a medium pot on a low heat. Once melted, add the honey and whisk.

3) Whisk in the cocoa powder. Once it starts to go glossy, remove from the heat and whisk again until smooth.

4) Add the vanilla and stir. Check for sweetness and adjust to your taste.

5) Add the hazelnuts and stir.

6) Place small spoonfuls of the mixture into your moulds. Refrigerate until set.

E N J O Y !

I Can’t Believe it’s Not Cheesecake!

Tags

Adriano Zumbo, Cheesecake, Dairy Free, dessert, Fruit Dessert, Gluten Free, Healthy Dessert, Paleo, raw, Sweets, vegetarian

TSL’s Cheesecake
The cheesecake you’re having when you’re not having cheesecake!
(Image by TSL)

You know that saying? The one about hoofbeats? It goes something along the lines of,  ‘When you hear hoofbeats behind you, think horses, not zebras.‘ That one. Well, in this case – don’t. Think horses, that is.

I mean in this case it looks like cheesecake, but it’s not. And, while it tastes pretty damn fine, it doesn’t taste a lot like cheesecake, either… Rather, it tastes nutty and creamy, with a wee citrus hit, coupled with raspberries.

LM’s dairy allergy has seriously curtailed his desert habit. Despite divorcing Adriano Zumbo* well over a year ago, he still misses all things cream-y, custard-y, ice cream-y, mousse-y… you get the picture. So, every now and then, I try to surprise him with a treat. Some treats work better than others! Last night, it was this wee number.

And, it ain’t half bad…

You could easily play around with the fruit topping for this – it is just puréed fruit, after all. If mangoes are still in season next time I make this, I reckon that could be the go.

• Servings: 8-12
• Time: 2.5 Hours (including soaking nuts)
• Difficulty: easy
• Print

(Image by TSL)

Ingredients

For the Base

3/4 cup desiccated coconut
1/2 cup walnuts
1/2 cup hazelnuts
2 Tbsp tahini
2 Tbsp coconut oil  (or butter)
5 Medjool dates**

For the Filling

3 cups of cashews (soaked for 1 hour in water) this will soften them so they will make a cheesecake consistency
1/2 cup filtered water
3/4 cup of freshly squeezed lemon/lime juice (I used about half & half)
3/4 cup of coconut oil
3/4 cup of raw honey
1 teaspoon of vanilla paste
1/2 teaspoon of salt

For the Topping

2 cups frozen raspberries (defrosted)

Method

For the Base

Lightly grease your cake tin with coconut oil/butter. I used a 22cm springform tin, but anything close to this size will work.

Place the walnuts and hazelnuts into your food processor. Blitz until they resemble breadcrumbs. Add the desiccated coconut, coconut oil/butter, tahini, dates and salt. Pulse until it looks like wet sand.

Press the mixture evenly and firmly into the base of your cake tin. Place the tin in the freezer.

For the Filling

Put all ingredients for the filling into your food processor and mix on high until it is a thick cake mix consistency.

Remove the cake tin from the freezer and pour the filling over your base. Tap the pan on your bench a couple of times to ensure there are no air pockets.

Place the tin back into the freezer. 

For the Topping

Place your raspberries into your food processor and blitz on high. Pour over the top of your cake.

Place it back in the freezer for 1 hour.

Remove from the freezer and place n the fridge until ready to serve.

* there were three of us in this relationship. Now, we are back to a more manageable two.

**If you are using the more common smaller dried dates, try increasing to 8 and soaking in water for ten minutes before using.