Choc Peanut Banana Pops

Choc Peanut Banana Pops

I scream, you scream, we all scream for ice cream!!! This muggy hot Brisbane summer has me in the mood for all sorts of delicious cold treats. These Choc Peanut Banana Pops are a great way to enjoy a nice cold treat without consuming too much sugar and unwanted ingredients! Gluten free, Dairy free and refined sugar free, these ice creams are sure to hit the spot!

Ingredients:

+ 5 frozen bananas
+ 1 tsp of vanilla extract
+ 1/2 block of Loving Earth milk chocolate
+ 1/4 cup of peanut butter
+ 1/2 cup of chopped peanuts

” CHOC PEANUT BANANA POPS – ICE CREAMS THAT TASTE SO GOOD YOU WON’T BELIEVE THAT THEY’RE HEALTHY”

Method:

  1. Add the frozen bananas, peanut butter and vanilla extract into your vitamix/blender/food processor and blend away until you get a smooth consistency. Depending on your blender you may need to add in a small amount of chosen milk/nut milk to get a smooth ice cream texture.
  2. Pour the banana ice cream mixture into ice cream moulds and place in the freezer overnight. Meanwhile you can chop the peanuts as small/chunky as you prefer and place into a container overnight (this makes it easier when you assemble your ice creams the next day).
  3. Remove the Ice creams from the freezer and place under warm water to loosen the ice creams – (this helps them come out nice and smoothly as oppose to just ended up the ice cream stick in your hand and the ice cream stuck in the mould ! ).
  4. Place the half a block of Loving Earth Milk chocolate into a microwave proof bowl and heat in 30 second increments until melted. Using a baking tray of choice that will fit into your freezer, line the tray with baking paper and place ice creams on top.
  5. Using a spoon pour the melted chocolate onto your ice creams and sprinkle the chopped peanuts on top – (I found by doing each ice cream one at a time was easier as the chocolate sets rather quickly!). Once you’ve finished assembling the melted chocolate and chopped peanuts onto your ice creams place in the freezer for 1-2 hours before serving.

I hope you enjoy this recipe, I'd love to see what variations you're creating!

They're are so many fab combos you can make so don't forget to hashtag #thewholesomebody #TWB so I can see your beautiful creations!

See what wholesome eating & living looks like on Instagram                                                             @thewholesomebody

All Photos and Recipes are property of The Wholesome Body Copyright © 2016 ABN 11281961053 For permission to reprint, please contact us.

USEFUL LINKS

CONNECT WITH ME

Australia Day Lamingtons

Australia Day Lamingtons

Lamingtons

There’s one thing you can be without on Australia Day, and that’s a classic lamington! I use to love a good store bought lamington, only to find that I’d feel so sick afterwards due to the refined sugar and wheat. So, I created this recipe so you can feel like you’re indulging without spiking your blood sugar! The sponge cake is so versatile it’s perfect even before being covered in dark chocolate and coconut!.

Ingredients:

+ 1 3/4 of almond meal
+ 1/4 cup of maple syrup
+ 4 large eggs (room temperature, split the eggs into two separate bowls, you’ll need both the yolk and egg whites)
+ 1/2 teaspoon bicarbonate of soda
+ 1/2 teaspoon of sea salt
+ 1 teaspoon of organic vanilla bean paste/extract
+ 1/2 teaspoon of cream of tartare
+ 1 block of dark or milk Loving Earth Chocolate
+ 1-2 cups of desiccated coconut to coat your lamingtons

Hi-ya! I’m Amber.
As a qualified Nutritionist (Bachelor in Nutritional Medicine) as well as having 5+ years of working as a Pharmacy Assistant/Dispense Technician I believe in an integrative balanced approach towards health and wellness.

Method:

1. Preheat your oven to 180 degrees. Line a rectangular cake tin with baking paper.

2. Combine the almond meal, maple syrup, egg yolks, bicarbonate of soda, sea salt and vanilla extract with a wooden spoon/spatula. Set aside.

3. In a separate bowl whisk the eggs whites (or use your hand beater until you get a strong peak or meringue like texture. Add the cream of tartare and continue whisking/mixing until a peak forms. After the peak forms stop beating.

4. Fold through the egg white mixture into your almond meal batter until combined. Place into your baking tray and cook for 25 minutes.

5. Remove from the oven once you have a nice light golden brown colour on top and set aside to completely cool.

6. Once cool cut your sponge cake into your desired lamington size, squares or rectangles- completely up to you!

7. Unwrap and place the block of loving earth chocolate in a microwave safe bowl. Heat in the microwave for 40 seconds and stir or until melted. I like to add 1/4 cup of coconut milk and mix it through the chocolate to give it a slightly runnier consistency. In another bowl pour in 2 cups of desiccated coconut.

8. Dip your lamington squares into your bowl of melted Loving Earth Chocolate, then roll in the bowl of coconut and place on a cooling wrack. Continue until you’ve finished coating your lamingtons. Place in a container in the fridge for up to 1 week.

 

I hope you enjoy this recipe, I'd love to see what variations you're creating!

They're are so many fab combos you can make so don't forget to hashtag #thewholesomebody #TWB so I can see your beautiful creations!

See what wholesome eating & living looks like on Instagram                                                             @thewholesomebody

All Photos and Recipes are property of The Wholesome Body Copyright © 2016 ABN 11281961053 For permission to reprint, please contact us.

USEFUL LINKS

CONNECT WITH ME

Salted Bounty Bars

Salted Bounty Bars

One thing I love is recreating some childhood favourites and make a healthier version of them! I don’t believe in deprivation but I still believe in eating balanced foods and that can still apply to your sweet treats too.

Ingredients:

+ 2 cups of desicated coconut
+ 1/2 cup of organic coconut oil (melted)
+ 1 tablespoon of organic maple syrup
+ 1 block of organic 70% dark chocolate

Method:

  1.  Place the desiccated coconut, coconut oil and maple syrup into a food processor and blend until you have a butter like consistency.
  2. Line a small baking dish with baking paper and pour in your mixture to form a rectangular shape and place in freezer.
  3. Once set, remove the bounty bar from the freezer and cut into your desired shape. Melt your dark chocolate in a bowl and toss through your bounty bar pieces and place back into your baking tray. Sprinkle the smallest amount of salt onto each piece and place back into the freezer.

 

I hope you enjoy this recipe, I'd love to see what variations you're creating!

They're are so many fab combos you can make so don't forget to hashtag #thewholesomebody #TWB so I can see your beautiful creations!

See what wholesome eating & living looks like on Instagram                                                             @thewholesomebody

All Photos and Recipes are property of The Wholesome Body Copyright © 2016 ABN 11281961053 For permission to reprint, please contact us.

USEFUL LINKS

CONNECT WITH ME

Almond Sponge Cake with Lemon coconut cashew icing

Almond Sponge Cake with Lemon coconut cashew icing

 

When it comes to this gorgeous cake- you can never go wrong! I haven’t come across a cake that is so fluffy and the sponge cake is so versatile you can change it up between the icing I have here or use it for lamingtons too! When you’re expecting guests for a mid morning cuppa, this is the recipe to whip up.

 

Almond sponge cake with lemon coconut icing

PREP TIME: 20 min |  COOKING TIME: 25 min | TOTAL TIME: 45 min

Ingredients:

– 1 3/4 of almond meal
– 1/2 cup of maple syrup
– 4 large eggs (room temperature, split the eggs into two separate bowls, you’ll need both the yolk and egg whites)
– 1/2 teaspoon bicarbonate of soda
– 1/2 teaspoon of sea salt
– 1 teaspoon of organic vanilla bean paste/extract
– 1/2 teaspoon of cream of tartare

 

Method:

1. Preheat your oven to 180 degrees. Line a rectangular cake tin with baking paper.

2. Combine the almond meal, maple syrup, egg yolks, bicarbonate of soda, sea salt and vanilla extract with a wooden spoon/spatula. Set aside.

3. In a separate bowl whisk the eggs whites (or use your hand beater until you get a strong peak or meringue like texture. Add the cream of tartare and continue whisking/mixing until a peak forms. After the peak forms stop beating.

4. Fold through half of your egg white mixture into your almond meal batter until combined and then add in the remaining egg white. Place into your baking tray and cook for 25 minutes.

5. Remove from the oven once you have a nice light golden brown colour on top and set aside to completely cool.

 

“I eat cake because it’s somebody’s birthday somewhere”

Lemon Coconut Icing

Ingredients:

– 3/4 cup cashews (soaked for 2-3 hours in warm water OR 15 minutes in boiling water)
– 2 tbsp of melted coconut oil
– 1 tbs of honey
– 1 tsp of vanilla
– 1/4 tsp of salt
– juice of half a lemon

 

Method:

1. Once you’ve soaked your cashews add all of your ingredients into your blender and blend until combined. You can also add in small amounts of water where necessary to get a runnier consistency for your icing.

2. Spread over your cake once cooled.

 

 

Enjoy xx

I hope you enjoy this recipe, I'd love to see what variations you're creating!

They're are so many fab combos you can make so don't forget to hashtag #thewholesomebody #TWB so I can see your beautiful creations!

See what wholesome eating & living looks like on Instagram                                                             @thewholesomebody

All Photos and Recipes are property of The Wholesome Body Copyright © 2016 ABN 11281961053 For permission to reprint, please contact us.

USEFUL LINKS

CONNECT WITH ME