Vegan Mango Ice Cream (No Ice Cream Maker Required!)

I really do love desserts, but my body typically doesn't love refined sugars, gluten or dairy. While for some this may seem restrictive, there's actually a plethora of other options for after meal treats. On top of that, most of them are so good for you, they can be eaten as snacks throughout the day.

One of my favourite new discoveries is vegan ice-cream. My love of coconut milk inspired me to craft this recipe up, and ohhhhh (wo)man, I'm glad it did. This ice cream can be made with very few ingredients, in very little time, and without an ice cream maker. It can also be easily changed around to accommodate for what you have on hand.

Ingredients

A Can of Organic Coconut Milk
1/2 Tbsp of Maple Syrup
A dash of Cinnamon
A Handful of Frozen Mango
2 Tbsp of Applesauce

Directions

1. Pour the coconut milk into an ice cube tray, and put in the freezer.
2. Once the coconut milk has frozen, remove 8 or so cubes, and throw them in a food processor or high powered blender.
3. Add the remaining ingredients, and blend on high until the mixture is smooth!
4. Eat the ice cream in all it's yummy goodness before it melts. (It doesn't keep in the freezer well)

Im thinking that a substitution of mango for pumpkin pie mix would be unreal for a fall rendition of this recipe, but try it with bananas, blueberries, rhubarb, cocoa, whatever you're feeling! Have fun crafting. :)

Gluten Free Garlic Onion Bread

Yesterday I felt crafty. And I felt hungry. For bread.

So I decided to create my very own recipes for gluten free bread, using coconut flour - an ingredient I've never worked with before. I tried out two loaves - one in the bread maker, and the other in the oven. While one was a ginormous flop (literally, after I took it out of the bread maker it lost all shape and melted) - the other was DELICIOUS, and my roommates and I devoured most of it within hours.

It turned out more as a loaf, than a bread though, which makes it totally serve-able for lunch or dinner (with a side of raw soup or a salad maybe? - how delish!)

So here it is - Garlic Onion Bread - in all it's gluten free glory:

3 Free Range Eggs
3 Tbsp Ground Chia
9 Tbsp Water
1 Onion - Pureed or Finely Chopped
2 Cloves of Garlic, Shredded
1/3 Cup Coconut Oil
1/2 Tsp Sea Salt
2 Tbsp of Blackstrap Molasses
3/4 Cup Coconut Flour

*Note - I used all organic ingredients, which makes a big difference both for taste and energetics

1.  Preheat oven to 350 degrees.
2.  Whip eggs with a fork.
3.  Mix all ingredients together in a bowl. Add more water or flour as needed to get your desired    consistency.
4.  Grease a small baking dish with coconut oil, add the dough.
5.  Bake for 40 minutes.

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