Category Archives: dessert

Super quick low-cal milk shake

I actually discovered this divine gift from the gods completely by accident.  Coming home from work on evening, I needed something not to heavy to silence my growling stomach while throwing together my supper.  My choice of ingredients:

  • 1/2 cup of chilled milk
  • 2 pitted dates
  • 1 small tot of vanilla essence

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Pop the ingredients in a blender give it a wizz for a minute

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And the result:

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While its not as thick and decadent as an ice cream milk shake, it is deliciously smooth and creamy and definitely hits the spot.  I did not add additional sweetener, but feel free to sweeten to your liking.

 

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Five minute banana ice cream

Got an ice cream craving but don’t want all the guilt?

what you’ll need:

  • 2 small sliced bananas (or 1 large one),  frozen in advance
  • 1/2 glass of full fat cows milk
  • 1 little tot of vanilla essence

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pop all the ingredients in a blender

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Give it a wizz for about a minute and voila! There you have it, rich creamy and delicious banana ice cream ready to delight your taste buds and kick your ice cream craving’s butt.  If you think 5 minutes was quick, see how fast you eat it up!

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Might I add that I didn’t add extra sweetener.  Feel free to add some if you prefer.  There are recipes out there claiming that just blending a frozen banana and vanilla essence makes a delicious ice cream.  I beg to differ about that slimy mess that is totally not worth the brain freeze.  Adding half a glass of milk makes all the delicious difference and not that much more caloric expense.

I’ve popped it in the freezer to see if it stays ice creamy … lets hope.  I’ll post an update about that later.

Update:  The bad news is that after a couple of days in the freezer, the consistency was solid enough to be considered popsickle material, but definitely not scoopable ice cream.  The good news is that I could break it up with a butter knife, swirl it in the blender with a half glass of milk and that not only tripled the volume but came out even better than before 😀

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Whipped cream without all the fat, that’s good for joints and wrinkles!

I will admit upfront that this is not that fast to make.  But its so worthwhile.  I LOVE cream. LOVE, LOVE, LOVE.  I’m all for full fat diets, I believe in fat.  However, there’s a limit, like with everything else.  Whipped cream is packed full of fat, much more than occurs naturally in food.  So, of course it does not make for a healthy diet.  Well, what if I told you there’s a way to make whipped cream with just the amount of fat contained in full cream cow’s  milk?  Crazy right!  Yes, its crazy, but its true!  I found out how on youtube.  Ps.  You don’t need to use sugar.  Here’s how you do it:

The thickening agent is gelatin. Which is packed full of Collagen, contains ZERO FAT, and collagen is good for keeping wrinkles at bay and strengthening the connective tissue (tendons and ligaments) in joints 🙂  What more can one wish for.

Enjoy folks! mmmmmm

Sweet potato and Oatmeal pancakes – Gluten and lactose free!

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These were delightfully tasty, and quick and easy to make.  Please note, I do not include sweetener in my recipe, I would top with banana slices or berries afterwards to sweeten.  You are however free to add your preferred form of sweetener, to the batter or to top afterwards.

Ingredients:

1 cup oats

1 medium cooked and skinned sweet potato (I used the purple skinned variety because of its naturally lovely sweetness and aroma)

1/2 cup coconut milk

2 tablespoons cooking oil

1/2 teaspoon vanilla essence

1/2 teaspoon baking powder

1/2 teaspoon fine cinnamon

Method:  process all the ingredients in food processor till a smooth, fine consistency.   Scoop blobs of batter into a medium/hot pan moistened with oil, and turn over after 30 seconds, let the other side brown and then remove from pan. Enjoy as is, or top with your favorite choice of topping.  I use banana slices, berries, honey, coconut cream.

Rice flour wrap

A while ago, I ate at an Ethiopian restaurant for the first time.  The food was divine, but what really got me excited is that they serve their food with this savoury pancake.  Made with rice flour.  After Googling a bit, I’ve since discovered its called injera and traditionally made with teff flour.  They make it with rice flour here (Cape Town) to cater to the taste of the non Ethiopian I suppose.

Well, the rice flour is easy enough to find.  I searched and searched for recipes simple enough for me to not lose my religion over.  I came across a few recipes that required making a sort of dough.  Whichever variations, alterations I tried with this, no matter what, it came out a soggy flop in the frying pan.  Made a nice kind of toasty porridge though.  Well, then I gave up for a while.  Those recipes made me believe that one needs to use hot water to prepare a rice flour thing.  And these always turned into an unmanagable dough which became nothing more than porridge when fried.  So don’t believe any of those recipes.  They are lying through their gluten free teeth!

After that, I gave up for a while.  until just now.  I came across a recipe here with real reviews.  Real good reviews. So I decided to follow the example of the people in the reviews and tweak it a bit.  I didn’t want a sweet pancake, but I thought, it couldn’t hurt to add a teaspoon of honey.  Well, below is a list of the ingredients:

1 cup rice flour

3/4 cup cows milk (replace with coconut milk or other options for lactose intolerance)

1 and 1/2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon honey

1 egg

2 tablespoons cooking oil

Method:  mix together flour, milk, honey, salt, and baking powder in bowl.  separately beat egg and oil together lightly then add to the flour mixture and mix gently.  I guess it should turn out fine to just add all the ingredients and mix /whisk lightly till the mixture is smooth.

Heat a pan/griddle to medium heat and scoop a ladle of the batter into the pan, let fry for 30 seconds and turn over.  Remove from pan, its ready to eat!

Result, simply divine!  well, it wasn’t as thin as injera, but to be honest, I liked it better.  It was nice and fluffy and was more like a fluffy, bready wrap, than a pancake.

It could be sweetened and eaten as desert.  I personally would sweeten with my choice of natural topping, like bananas, honey, cranberries, blueberries, strawberries etc.  I imagine it would be beyond delicious.  Maybe I’ll try that soon,

I however filled mine with a sliced boiled egg, lightly salted and drizzled with olive oil and gobbled it down in an eyewink!  It was the best wrap I have ever tasted. I toyed with the idea of frying only one.  I was afraid if I fried it all, I would eat it all.  In the end I fried it all.  I ate it all too of course.  Basically, in future, I will be using this as a general wrap/flat bread, eating it with stews, avo, curry, salads, whatever planet earth can provide.

In future, I will see how it goes with aniseed, and perhaps some dry herbs, seeds perhaps.  Give it a try … its delicious.  I will also see how it goes with a dollop of coconut milk in the batter.  I imagine it will be quite rich and delicious.  I will let you know!  It may be a good idea to replace the milk completely with coconut milk to make it lactose free too.  That would be wonderful for the lactose intolerant.

Ps, Even though I finished the entire batch I feel bloated at all!  I love it!  And took about 15 minutes to prepare in total.  Now thats my kind of recipe 😉

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Flourless pancakes

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edit:  I wouldn’t call this a pancake, its more like a flapjack.  And its nearly impossible to get it golden brown like in the picture.  I think those are pics of flour flapjacks.  The trick it to make them small, so that its possible to flip them over without breaking them.  They taste ranges from ok to nice.   and I suppose would be nicer if some rice flour or other wheat alternative is mixed in.  Nice with a topping, like banana/coconut cream/berries etc.