VEGAN CHOCOLATE AVOCADO ICE CREAM

VEGAN CHOCOLATE AVOCADO ICE CREAM

by with No Comment All RecipesDesserts

Serves: 

INGREDIENTS:

2 ripe Avocados, diced & peeled

½ cup unsweetened Almond Milk

2 tablespoon coconut butter, melted

4 tablespoon raw cacao powder

3-4 tablespoon jaggery syrup

1 teaspoon vanilla extract

METHOD:

  • Add all the ingredients into a blender and blend it into a smooth paste. Taste and add more honey or cacao powder if required.
  • Pour the ice cream mixture into a freezer safe-bowl and freeze for about 3-4 hours, mixing well every 30 mins. After 3-4 hours, scoop into bowls, serve and enjoy.

NUTRITION CONTENT:

Energy ( kcal) Carbs(gm) Protein(gm) Fat(gm) Fiber(gm)
         
SABUDANA KHEER

SABUDANA KHEER

by with No Comment All RecipesDesserts

Serves: 2

INGREDIENTS:
1/4 cup Sabudana
300 ml Coconut Milk
1-2 tbsp Jaggery Syrup
Pinch of Elaichi Powder
Few strands of Saffron
1 tbsp Crushed Almonds and Pistas Mixed

METHOD:

  • Soak the Sabudana for 2-3 hours.
  • Then boil it in 1 cup water with half Jaggery Syrup till cooked.
  • Once cooked, slowly add Coconut Milk with Elaichi Powder, and Saffron Strands.
  • Stir well and cook on medium flame till it thickens.
  • Then add the Crushed Nuts and serve hot!

NUTRITION CONTENT:

Energy ( kcal) Carbs(gm) Protein(gm) Fat(gm) Fiber(gm)
213 25.1 1.5 11.9 0.4
SWEET BAJRA PONGAL

SWEET BAJRA PONGAL

by with No Comment All RecipesDesserts

Serves: 4

INGREDIENTS:

1.2 cup bajra

1/2 cup moong dal

1/2 cup jaggery

8-10 cashew nuts, dry roasted

2 tbsp shredded coconut

Cardamom powder

METHOD:

  • Wash well and soak bajra overnight and soak the dal for 2 hours.
  • Put it in a pressure cooker with 500 ml water and jaggery and cook for whistle on high heat.
  • Then simmer the gas and cook for 15-20 minutes.
  • Open once the pressure is out, check the consistency and cook if it needs to be more thickened.
  • Then add cardamom, cashew nuts and coconut.
  • Serve hot.

NUTRITION CONTENT:

Energy ( kcal) Carbs(gm) Protein(gm) Fat(gm) Fiber(gm)
285 52.7 9.7 3.9 5.2

 

NUT N FIBRE CRUNCHIES

NUT N FIBRE CRUNCHIES

by with No Comment All RecipesDessertsSnacks and Appetizers

Serves: 8

INGREDIENTS:
20 gms almonds
20 gms peanuts
40 gms oats
50 gms jaggery
2-3 tsp water

METHOD:

  •  In a pan, roast almonds, peanuts and chop unevenly, keep aside.
  •  In another pan, add water and jaggery, let it melt and add the almonds, peanuts and oats and stir continuously.
  •  In a greased flat plate, pour the mixture and roll it evenly with a rolling pin, cut it when hot and serve when cool.

NUTRITION CONTENT:

Energy ( kcal) Carbs(gm) Protein(gm) Fat(gm) Fiber(gm)
71.5 9.7 1.8 2.9 1.6
BANANA OATS PANCAKE

BANANA OATS PANCAKE

by with No Comment All RecipesBreakfastDesserts

Serves: 2

INGREDIENTS:

1 cup certified gluten-free rolled oats

1/2 cup almond milk

2 tablespoons jaggery syrup

1 ripe banana

1 teaspoon vanilla extract

1 teaspoon aluminium free baking powder, optional

1/4 teaspoon sea salt

Coconut oil for greasing

Favorite toppings:  jaggery syrup, fresh fruits

METHOD:

  • Place all the ingredients in a blender, roll oats, almond milk, maple syrup, banana, vanilla extract ,aluminium free baking powder, sea salt. Process until completely smooth.
  • Brush oil in a large non-stick skillet or griddle over medium heat. Add batter and cook until edges are golden brown, about 2-3 minutes, flip the pancake and cook for another 2-3 minutes. Repeat until batter is all gone.
  • Serve topped with jaggery syrup and fruits.

NUTRITION CONTENT: 

Energy ( kcal) Carbs(gm) Protein(gm) Fat(gm) Fiber(gm)
281 52.5 6.8 4.7 5.5

 

 

raisin oatmeal coockie

RAISIN OATMEAL COOKIE

by with No Comment All RecipesDessertsSnacks and Appetizers

Serves: 12

INGREDIENTS:

1 tablespoon oats

¾ cup almond meal or almond flour

¾ teaspoon ground cinnamon

¼ teaspoon sea salt

2 mashed medium ripe bananas

1/2 cup almond butter or natural peanut butter

1 teaspoon vanilla extract

1 cup raisins
METHOD:

  • Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
  • Whisk oats, almond flour (or almond meal), cinnamon and sea salt in a medium bowl.
  • Mash bananas, almond butter (or peanut butter) and vanilla extract together in a large bowl until creamy and well combined.
  • Add the dry ingredients and raisins (or dates) to the banana mixture and stir with a wooden spoon until combined.
  • Scoop or roll level tablespoons of dough into balls and place on the prepared baking sheet, making 12 cookies per batch. Press with a fork to flatten slightly.
  • Bake until firm to the touch and light brown on the bottom, about 15 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining batter.

NUTRITION CONTENT:

Energy ( kcal) Carbs(gm) Protein(gm) Fat(gm) Fiber(gm)
134 16.2 3.5 6.4 1.9
HEALTHY GINGERBREAD MAN

HEALTHY GINGERBREAD MAN

by with No Comment All RecipesDesserts

Serves: 10

INGREDIENTS:

1 cup raw almonds (160 g)

1 tbsp flax seeds

1 1/4 cup buckwheat flour (170 g)

1/2 cup coconut sugar (130 g)

1/4 cup coconut oil

1/4 cup almond milk (60 g)

1/4 cup jaggery syrup (80 g)

1 tbsp ground ginger

1 tsp ground cinnamon

METHOD:

  • Preheat the oven to 355ºF or 180ºC.
  • Place the almonds in a food processor and blend until a flour forms.
  • Add the rest of the ingredients and blend until well combined.
  • Generously flour a work surface, as well as your hands and the rolling pin. Roll out the dough until 1/4-inch thick. Cut into shapes.
  • Place all the gingerbread men onto a baking sheet with parchment paper and bake for 10 to 15 minutes or until golden brown.

NUTRITION CONTENT:

Energy ( kcal) Carbs(gm) Protein(gm) Fat(gm) Fiber(gm)
273 30.6 6.0 15.0 4.0

 

MANGO LIME POPSICLE

MANGO LIME POPSICLE

by with No Comment All RecipesDesserts

Serves: 2

INGREDIENTS:

2 ripe mangoes, chopped

¼ cup fresh lime juice

¼ cup light coconut milk

½ cup water

Popsicle molds

Small wooden popsicle sticks

METHOD:

  • In a high speed blender, blend all the ingredients. Make it’s puree, taste and adjust adding more lime or half a tablespoon of honey if you like.
  • Pour it into popsicle molds and let it freeze for at least 5 to 6 hours.
  • Your real fruit Mango & lime popsicle is ready to beat the summer heat.

NUTRITION CONTENT: 

Energy ( kcal) Carbs(gm) Protein(gm) Fat(gm) Fiber(gm)
149 28.2 1.2 3.3 3.3
APPLE CINNAMON BARS

APPLE CINNAMON BARS

by with No Comment All RecipesBreakfastDessertsSnacks and Appetizers

Serves: 16

INGREDIENTS:

2 cups walnuts

2 cups oats

1 ½ cups pitted dates

2 tsp cinnamon powder

¼ tsp rock salt

2 cups chopped apples

METHOD:

  • Preheat oven to 350 F.
  • Line a baking sheet, spread walnuts & oats in a thin layer & toast them until fragrant.
  • Put the walnuts, oats, dates, cinnamon & rock salt in a blender or food processor and pulse until the mixture is coarse or crumbly.
  • Add apples and process until well mixed and the mixture comes together.
  • Now gently place the mixture onto a baking tray lined up with butter paper. Spread the mixture evenly & flatten uniformly. Bake it into the preheated oven for 20 minutes.
  • Once baked, allow it to cool for half n hour. Then slice it into bars till completely cold, store it in a airtight container.

NUTRITION CONTENT:

Energy ( kcal) Carbs(gm) Protein(gm) Fat(gm) Fiber(gm)
177 17.3 3.9 10.3 3.5
VANILLA TOPICA PUDDING

VANILLA TAPIOCA PUDDING

by with No Comment Desserts

Serves:2

INGREDIENTS:
1 1/2 cup unsweetened almond milk

1/4 cup sabudana

1 tbsp coconut sugar/ jaggery powder

2 tbsp almonds, crushed

1 pinch sea salt

1/2 tsp Cardamom powder/ buds

METHOD:

  • Pre-soak the tapioca pearls in 1/2 of the almond milk (3/4 cup) for at least an hour to two.
  • After they have soaked, transfer into a pot and add in the rest of the milk and heat until it has a gentle boil and then reduce to a simmer. Add in the sea salt, sweetener, amondst, cardamom powder and stir.
  • Make sure the heat isn’t too high so the bottom of the tapioca doesn’t burn.
  • Leave to simmer for around 15-20 minutes and occasionally stir.
  • Once it has thickened (it will continue to thicken after it cools), remove from heat, give a last stir and transfer into a container once it has cooled down a bit and let it chill in the fridge.

NUTRITION CONTENT:

Energy ( kcal) Carbs(gm) Protein(gm) Fat(gm) Fiber(gm)
246 29.7 6.6 11.3 1.3