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Really Fluffy and Healthy Muffins with Marbled Thyme Blueberries

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Fluffy, juicy muffins with bursted blueberries infused with thyme butter. That all is possible, and it all is possible to be made healthy! No joke. The perfect recipe for late summer blueberries to get your sweet cravings fixed while making it healthy.

Muffins, muffins, muffins

While they are super super popular in the US of today, the actually did not originate there. They come from Europe, most likely from England. Makes sense when you think about it, they are often served at English tea as a sweet variety, but also can be savoury and a little different like the „English muffins“, which is more like a bread. Anyway, wherever they come from, we can find them everywhere today. And we all love them. So let’s make them better for us!

What is special about this dish?

I guess, you can assume by reading the name that these are not your average blueberry muffins. First up, they are healthy. How, you are going to read a bit further down! Second, they are really easy to make!! I promise! Third, the blueberries in them are not the regular ones but the are bursted and made with thyme. Really really delicious.

Why are muffins not healthy and how to make them healthy

It is not a secret but still the case that muffins or most baked goods are not healthy. But why actually? The vast majority is made with refined sugar, butter and regular flour. That sugar is not healthy, is pretty well known. It lets your blood sugar pike and basically has „empty calories“ so no nutritional value. Butter goes down pretty much the same line. It is packed with saturated fat and not much else. Regular white refined flour is pretty similar. It does come with carbs and some protein but the fibre is very little.

Healthy muffin substitutes:

  • Butter – vegan butter (plant based butter): vegan or plant based butter is made out of plant oils and therefore has way less saturated fats then regular butter.
  • White, refined Sugar – coconut sugar: as I already explained a little bit, white refined sugar comes with no nutrients. Coconut sugar on the other hand has a bunch of vitamins, fibre and contains less actual sugar. This makes it better to digest and get nutritional value out of the food.
  • Regular flour – wholegrain flour: While regular flour is great in baking, it is not the healthiest. What I would recommend doing is to do half/ half. So half regular flour (for fluffiness and flavour) and half wholegrain flour (for nutrients)

How to make them fluffy

The key to fluffy cakes and muffins are eggs in my opinion. My grandma has always said this and it actually is true. While I am sure there are great fluffy vegan muffins recipes, I have always failed so far at trying to make fluffy, healthy and delicious vegan muffins! Separating the egg and whipping the white separately until stiff is what makes muffins really fluffy. And then folding it under the rest very gently and not mixing with a kitchen machine.

Perfect for..

Sunday afternoon baking, coffee & cake with your friends, a picnic with your loved ones, when you are supposed to bring dessert to an invitation or just as a healthy snack / dessert for an afternoon low!

I hope that you will enjoy this recipe as much as I do,

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Fluffy and healthy marbled blueberry thyme muffins

A healthy and funny twist on your average blueberry muffins recipe. Fluffy, healthy and really good.

Course Breakfast, Dessert, Snack
Prep Time 15 Minuten
Cook Time 20 Minuten
Total Time 35 Minuten
Servings 12 small or 6 large muffins
Calories 147 kcal

What you will need

  • 4 eggs
  • 2 tbsp vegan butter (margarine)
  • 180 g coconut sugar
  • 90 g wholegrain flour
  • 90 g flour
  • 1/2 tsp baking powder
  • 200 g blueberries (can be fresh or frozen)
  • a handful thyme

How to

  1. Preheat the oven to 180°C.

  2. Seperate the egg yolks from the whites. There must not be any yolk in the whites.

  3. Add the yolks into a bowl and add 1 tablespoon of the vegan butter and coconut sugar. Whip with an electric mixer for about 10 minutes until creammy and fluffy.

  4. In a seperate bowl whip the eggwhites for about 5-10 minutes with an electric mixer or standmixer until stiff. They should not be runny anymore.

  5. In a pan melt the remaining margarine. Add the thyme and let it infuse it for about 2-3 minutes on medium high heat. Take off the heat and add in the blueberries. Combine well and let the blueberries burst a little bit.

  6. In a bowl combine the 2 flours and the baking powder. Take a bit of the stiff eggwhites and the flour mixture one at a time and gently fold under the yolk mixture witha spatula (do not do this with a whisk or an electric kitchen machine!!). Repeat until everything is folded in.

    For the blueberries, remove the thyme from the pan. Then remove the blueberries (only! Not the juices that are left in the pan!) and add it to the dough. Swirl it in gently.

  7. Seperate the dough onto the muffin tins and bake in the oven. If you are meking 12 small muffins, bake for 18-20 minutes, if you are making 6 large ones bake for about 30 minutes. When they are done, sting into the muffin dough with a tooth pick. When it comes out clean, they are ready to be enjoyed! If not, bake a little longer.

Happy cooking,
Enjoy,
Katie // Une Petite Cuisnière

How to make tomatoes last longer – 3 ways

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We all love those sweet, juicy and tangy summer tomatoes, am I right? Especially when they are grown locally and do not have travelled thousands of kilometres! Such a pity that they only are available in summer!! Wait .. no, we don’t want that. We also want that pleasure in winter! But how? I´ll show you three ways how you can make tomatoes last longer!

Just a little intro to my love for tomatoes

I am not joking or exaggerating when I say I LOVE tomatoes and that I am obsessed with them. Since I was I child I had a passion for all foods that were red/ pink – strawberries, cherries, raspberries, and also tomatoes. And I still do have this love. Sometimes we have a like half a kilogram of tomatoes in the kitchen because we want to cook something with them. After a day or two they are gone, but not because we used them for cooking but because I snack on them all. the. time.
So if anyone, then it’s me who knows how hard and annoying it can be to not enjoy those super delicious tomatoes in winter. That’s why we need a delicious and climate friendly solution!

Why not having tomatoes in winter?

To grow, tomatoes need sunlight and heat. Therefore they are fruits (yes, they actually are fruits!!) that are grown in summer. Most of the times they are grown in Spain or Italy, just because the season is longer there but in June, July and August, you can also can local ones in most areas.

As tomatoes need these factors to grow and become tasty, you can imagine that it is hard to grow a tomato in winter in Austria, when it is cold and there is little sun. But this does not mean that tomatoes cannot be grown in winter. They can. But to fulfil these factors and needs, they either are grown far away from Austria, in a different climate or they are treated with chemicals and fertiliser to grow large and juicy.

So we have those two options, of which both are not very climate friendly. When the are grown far abroad, they need to travel a lot to come to Austria, which means a lot of carbon is emitted. When they are grown rather locally, they need to be treated with fertilisers, which both, are unhealthy for our body since they mess up with our digestion, and are unhealthy for the environment because they harm the soil.

To sum up, you can have tomatoes in winter but it neither is healthy for the environment nor is it for our body (in most cases).

So how do you make tomatoes last longer?

  • Tomato Sauce
  • Dired Tomatoes
  • Pickled Tomatoes
  1. Tomato Sauce

We all know the easiest way to have tomatoes in winter. In form of a tomato sauce! We get a pre made tomato sauce in the store all year round. And it has already often been our life saver, hasn’t it? While store bought tomato sauce is alright, when you have made your own homemade one once, you will not want to go back.
Plus, it actually is healthier than store bought one. Oftentimes, the ones that is pre made and ready to use has a lot of sugar and flavour enhancers added. This tastes good, but really is not healthy for you. When you make it yourself, you know exactly what’s in, you can season it to your preference and you can choose the best tomatoes to make it with for the best flavour! Plus, it is way easier than you may think it is!

2. Dried Tomatoes

Most of us also know this one. Dried tomatoes are, as the name suggests dehydrated tomatoes. They usually come soaked in oil and herbs but sometimes also without anything. Dried tomatoes are a little soft but have barely any water in them anymore and are pretty salty in most cases.
They are perfect to add to pasta dishes, salads, bowls or just on top of burrata. They add an incredible amount of flavour although they are so simple. I think, these are the easiest to make from all 3 recipes because they essentially come down to being cut in half, put into the oven and then stored in a jar with oil. Pretty simple right?

3. Pickled tomatoes

I know what your face looks like right now. Like, huh? Don’t you just pickle cucumbers? NO! You can pickle pretty much any vegetable. It makes vegetables last longer while gaining flavour. My favourite pickled thing besides tomatoes, are onions. Red ones, that turn pink but also small white onions, which are pickled as a whole. They are often served in Italy and they are so delicious.
But back to the tomatoes. Pickling them is really easy. You make a brew from vinegar, water and (coconut) sugar, pour that over the tomatoes and let them sit in the fridge. That way they get even sweeter and last pretty long. I love adding them to salads, with burrata, to Buddha/ nourish bowl or serving them with avocado toast or poached eggs. Super super tasty!

Are these things healthy?

Yes, they are. You can take a look at the ingredients and you’ll see that they all are healthy. Tomatoes themselves, also are a very healthy fruit. They are very low in calories but a great source of fibre, vitamin K, C, and Potassium. Let’s take a look at the specific dishes:

Tomato sauce: it is made out of fresh tomatoes, onions, garlic, celery, carrot, olive oil, salt, pepper and herbs, That’s it! To really clean and healthy. Adding the celery and carrot at the beginning does not only account for more flavour but it also is a great way to add some vitamins! I have a detailed blog post on tomato sauce here where you can read a lot about it and how to make it!

Dried tomatoes: The only ingredients here are tomatoes, salt, oregano, onions and olive oil. Again, very simple and very clean. Maybe your question now is, when they are stored in olive oil, are they still healthy? Yes, they are. First of all, oil and olive oil is not unhealthy! It is high in calories, that is true but since we only store them in oil, and do not pour over all of the oil when eating, they still are really healthy.

Pickled tomatoes: what you’ll need for this is vinegar, water, coconut sugar, salt, onions and herbs. Also here, very clean ingredients. Usually pickled tomatoes are made with normal sugar but since we are opting for a healthier choice, we go for coconut sugar. This one is higher in nutrients and lower in actual sugar.

How to best enjoy these tomato dishes:

No we have made them it would be good to know how you can use them. he tomato sauce goes for anything you would use store bought for. This can be as a regular pasta sauce, with meatballs (or no-meatballs), in Shakshuka, in Tikka Masala or in Ratatouille. The dried tomatoes are a great garnish for anything Mediterranean inspired or are a great addition to sauces to add some flavour. I for example love to add them to tomato sauces for extra flavour or to a creamy cashew sauce. Also great in salads! The pickled tomatoes are a great topping for toasts or an amazing and flavourful part of a buddha/ nourish bowl. Also they are great when enjoyed with mozzarella or in breakfast tacos !

Enjoy

I hope that you will enjoy these different ways of having tomatoes in winter and will come back to those when you want tomatoes all year around. They are best to make now, when the tomatoes are in season to have a delicious and sustainable way of enjoying them all year round!

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Italian Tomato Sauce (V, SF, S)

This is a very easy recipe for a traditional recipe for our loved tomato sauce. Only a few ingredients and packe with flavor to make use of the delicious red fruits that are in season right now. (Vegan, Sugarfree, Seasonal)

Course Main Course
Cuisine Italian
Prep Time 15 Minuten
Cook Time 15 Minuten
Simmer Time 1 Stunde 30 Minuten
Total Time 2 Stunden
Servings 8 people
Calories 117 kcal

What you will need

  • 1,5 kg tomatoes about 4 medium to big ones
  • 4 tbsp olive oil
  • 2 red onions
  • 4-5 cloves garlic
  • 1 carrot
  • 2 sticks celery
  • 1 tbsp tomato paste
  • 1 tbsp salt at least! Preferably sea salt
  • chili flakes as desired
  • 1/2 tbsp pepper
  • 1 handful oregano
  • 1 handful basil

How to

  1. Start by removing the green stem from the tomatoes. Then turn the tomato around so that the top side, where the stem has been is facing down. Take a sharp knife and carefully slice a small cross into the skin. This will help you later when cooking and peeling.

  2. In a pot bring water to a boil and reduce to a simmer. Place the tomatoes into the pot and let them simmer for about 30-45 seconds. Flip them around and simmer for another 30-45 seconds. Take them out and transfer them into an ice bath so they cool quickly.

  3. While the tomatoes are cooling, finely peel and chop up the onion and the garlic and set them aside. Peel the carrots and chop it up along with the celery. Heat up the olive oil in a big pot. When hot add the onion and garlic and let sweat for about 2 minutes on medium heat.

  4. Take the tomtatoes out of the ice bath and you will notice that the skin has taken off a little where you have cut the tomatoes before. You can now easily peel of the skin, you wont need it anymore. Cut the tomatoes into chunks and add them to the other vegetables in the pot. Let that simmer for about 20-30 minutes.

    When the liquid has reduced and thickend pour the cooked tomato-vegetable mix into a blender. If you prefer to have some tomatoe chunks in you sauce, then reserve some of them and set them aside. Blend the rest until smooth and pour back into the pot along with the chunks if you reserved some. Add the tomato paste, salt, pepper, oregano, and chili.

    Let the sauce simmer at low heat for another 45 minutes at least. The longer the sauce simmers, the more the flavor will come out, this can be simmered for several hours if the time is available.

    A few minutes before chop up the basil and add into the sauce. The sauce can be served with pasta, rice, meatballs or anything you like. The sauce can be stored in the fridge for about 1 1/2 to 2 weeks. It can be kept in the fridge for several months, just thaw before using and heat it up again.

  5. I hope that you will enjoy the recipe!

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Dried Tomatoes

Delicious, soft and flavorful homemade dried tomatoes! Very easy and very tasty!

Course Appetizer, Side Dish
Cuisine Italian, Mediterranean
Prep Time 10 Minuten
Cook Time 5 Stunden 30 Minuten
Total Time 5 Stunden 40 Minuten
Servings 1 jar
Calories 24 kcal

What you will need

  • 300-400g g cherry tomatoes
  • 1-2 tsp salt
  • 1 tsp dried oregano
  • 1/2 tsp cracked black pepper
  • 1/2 small red onion
  • some fresh oregano & basil
  • olive oil to store (about 200ml)

How to

  1. Preheat the oven to 100°C. Half the cherry tomatoes and lay them out on a baking tray lined with parchment paper. Season with salt, pepper and oregano. Put in the oven for 2 hours. Turn down the heat to 90°C and dry for another 3,5-4 hours, depending on how soft you like them.

  2. In the meantime dice the red onion very very finely or pulse it in a food processor.

  3. When the tomatoes are done in the oven, transfer them to a jar, add the onion, basil and oregano and cover with oil. Store in the fridge for a few months! Enjoy!

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Pickled Tomatoes

A great way to make tomatoes last longer and enjoy them all year round. A little sweet and a little sour, with so much flavor!

Course Appetizer, Side Dish, Snack
Cuisine Italian, Mediterranean
Prep Time 10 Minuten
Total Time 10 Minuten
Servings 2 jars
Calories 29 kcal

What you will need

  • 300 g cherry tomatoes
  • 150 ml vinegar
  • 150 ml water
  • 100 g coconut sugar
  • a splash olive oil
  • fresh basil & oregano
  • 1/2 red onion
  • 2 garlic cloves

How to

  1. Into a pot add the vinegar, water, olive oil and coconut sugar. Bring to a boil and let simmer for about 3 minutes, stirring constantly so the sugar doesn´t burn but dissolve.

  2. In the meantime slice up the onion and garlic very very finely.

  3. Add the tomatoes, onion, garlic and herbs to a jar. When the vinegar-sugar mixture is done, pour it over. Let the tomatoes soak up the vinegar for a week and then it is ready to enoy!

Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière

Roasted Honey Tomato Caprese with apricot & strawberries

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In summer we always go to Italy. And what is one of the best things you can have in Italy? Tomato and mozzarella or burrata. Also called caprese. But since it is all different this year, and travelling is not so easy and safe I decided to bring Italy home. But Italy with a twist, a really good twist.

So what’s Caprese?

Caprese is a dish that, as the name already tells, comes from Capri, which is an island in Italy. It is located rather in the south and therefore grows a lot of tomatoes. Also, it is not far from Puglia, which is famous for it’s mozzarella cheese. So Capri combined those two ingredients and made a legendary dish out of it. Usually it is served with some fresh basil, olive oil and balsamic vinegar.

What’s special about this dish?

Although I have never been to Italy Caprese is one of my favourite foods. I love both, tomatoes and (buffalo) mozzarella. I am honest, since I was a child I have always eaten tomatoes whenever I could. It would be so annoying for my mom because she would buy maybe half a kilogram or even a kilogram of cherry tomatoes because she wanted to cook something with it and the next day they were gone. No joke, I was snacking on them non stop. I am still obsessed with them and love them. Pretty much the same goes for mozzarella and burrata though.

Anyway, back to the point, what is special about this dish? As you may know me if you have been following me for a while I always add a twist to classics because it makes them unique and gives you a more exciting taste experience. So here, instead of the basic tomato mozzarella combo we roast the tomatoes, so they enhance their flavour (which is game changing) and add some fruits. I know what you are thinking. Fruits in savoury dishes? Well, first, tomatoes are fruits as well (most people don’t know that!) and secondly, it is really good if you only try it! The combination is the key! Maybe you know a combo like watermelon and feta or melon and prosciutto. Same thing, sweet and savoury combined.

Besides this, we are not doing basic olive oil and balsamic vinegar only. Although this already is pretty good, we can make it better. By adding some pesto as a „dressing“. If you wanna go extra fancy, go ahead and make the pesto yourself, but you can also use store bought. And lastly, I would recommend using burrata instead of mozzarella. Burrata is creamier than mozzarella and a bit more expensive. But to be honest it is 100% worth it once in a while. Give it a try.

Is this dish healthy?

It is balanced. So I would say yes. Tomatoes and fruits are healthy, definitely. Pesto and Burrata are not unhealthy but they are not the healthiest food you could consume. They are high in protein but also contain a bunch of saturated (and pesto also unsaturated) fats and are rather high in calories. I know that they are super good, so it is perfect to have them once in a while but maybe not every day. But all in all I would say that this dish is healthy.

Substitutes:

Burrata: mozarella, buffalo mozarella
Tomatoes: I would not substitute those
Strawberries: raspberries, cherries, wild strawberries
Apricots: peaches, nectarines, honey melon
Pesto: would not substitute that, if you do not have it, leave it out

I love love love this dish as a quick summer lunch because it is ready in 20 minutes, it’s easy, fresh and still light. Basic but made fancy and pretty much everyone loves it. Definitely worth the try so you can bring Italy home, straight to your living room.

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Roasted Honey Tomato Caprese with apricots & strawberries

Better than your average caprese. 20 minutes, full of flavor. The perfect summer lunch!

Course Appetizer, lunch, Main Course, Side Dish
Cuisine Italian, Mediterranean
Prep Time 5 Minuten
Cook Time 15 Minuten
Total Time 20 Minuten
Servings 2 servings
Calories 461 kcal

What you will need

  • 300-400 g cherry tomatoes
  • 200 g strawberries
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 1 burrata
  • 2 tbsp pesto
  • some sea salt, olive oil, balsamic vinegar and basil
  • bread to serve with

How to

  1. Preheat the oven to 180°C. Half the tomatoes and toss them in the olive oil, honey and some sea salt. Roast them for about 12-15 minutes until soft.

  2. Remove the pit from the apricots and cut them into thin slices. Half or quater the strawberries, depending on how large they are.

  3. When the tomatoes are done add them to a large bowl along with the fruits and basil. Mix it, divide on the plates. Divide the burrata on the plates and drizzle with the pesto, olive oil and balsamic vinegar. serve and enjoy!

Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière

Easy No-waste ice cream sandwiches for more sustainability at home

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What is a better dessert in summer than an ice cream? Yes, you are right – an ice cream sandwich! (And a healthy one!) this is the third recipe from my no waste series to show you how easy it is to incorporate more sustainability into the kitchen! 

See the video on Instagram here!

What is an Ice cream sandwich?

I think you can already imagine a bunch by reading the name. It usually is some sort of ice cream (this varies greatly but mostly vanilla or chocolate or something like this) inbetween 2 cookies or sandwich cookies. These can also be very different one to another. Chocolate chip, chocolate, oat, what so ever! 

Why including more sustainability in the kitchen?

Waste and especially food waste is an enormous problem in the world of today. One third of the food produced worldwide is thrown away. ONE THRID! That means one third of the agriculture basically is not needed. There are several reasons for why it is important to reduce food waste and waste that comes with fold in general. Here are a fee:

  • save money. For example, the average Viennese throws away 40kg of still good and enjoyable food each year. This is worth approximately 300-400€. Imagine: just by reducing food waste you can save up till 400€! 
  • Environmental reasons: if you think about it, this seems pretty messed up. We are talking about how polluting and dangerous the agriculture is for the environment but at the end of the day we throw away the food that we don’t wanna eat anymore (which adds up to being 30%)! If we would go shopping more consciously and only buy what we need we would not need to produce as much and therefore this would also have a positive impact on the environment
  • The value: each food that lands on our plate has had a journey. If it is a vegetable it had to be seeded, then watered, needed to grow, has bern harvested, packed, shipped, bought by you, carried home and has been prepared into a meal. This is such a long journey including so many people and working hours. If this then is just thrown away this would be a waste of all of these hours of work. I believe that we should start to start thinking more actively about everything we eat and that we should be more grateful for what lands on our plate and that we should appreciate it much.

This recipe though is not only about reducing food waste but also packaging waste in general. Most groceries are packaged in plastic. This then lands in our bins and only rarely is recycled. In Europe plastic waste is handled rather well but it also sometimes lands in the ocean. Plastic, especially in the ocean, is super dangerous for many species. Paper packaging is better than plastic because it can be burned more easily but we still need to cut down trees to produce it. Here I have some ways to reduce packaging waste when getting your groceries:

  • reusable shopping bags: with this I mean the large ones you carry your groceries home. There are several ways you can get reusable ones. Oftentimes there are tote bags which you can use over and over again.
  • Reusable fruit nets: smaller ones such as nets in which you can place smaller groceries like fruits also are a great way to reduce waste. That way they do not always have to use another small plastic bag when getting groceries.
  • Local markets: markets are great ways to go shopping without much packaging. Most of the times fruits and veggies are not packaged there so you can go there (with your reusable fruit nets) and purchase fresh produce without plastic packaging 
  • Bulk stores: bulk stores also are a great way to buy produce without extra packaging waste. You can go there and bring your own jars or tupperware or bottles and fill them with the products that are offered in bulk. I love going there especially for things like nuts, oats, rice, quinoa, pasta or other grains. It is super easy and handy and most of the times the store even says where the product is coming from. But you can pretty lich get everything there, even oils, soaps, vinegar or such. 
  • Bring your tupperware: for example to the butcher or to the fish shop where you buy your fish or for things like fresh ham or salami. This saves a lot of paper and plastic waste and then you also already have a great way to store it in! 

I hope that these tips are helpful and that they will help you understand that food shopping without producing much waste is not as hard as it seems! 

So now you have all of the theoretical knowledge but what tasty things can you make with this? Well, an ice cream sandwich for example! Or a gazpacho or french toast! But in this blog post it is all about the ice cream sandwich! 

Is the sandwich difficult to make? 

No! It definitely is not difficult, it only is time consuming because Ice cream, obviously, needs some time to freeze. But it is not difficult since it basically comes down to baking cookies and blending up ingredients in a fold processor

Are ice cream sandwiches healthy?

This unfortunately also is a no. Ice cream sandwiches you get at ice cream shops or in the super markets usually are made with conventional ice cream and cookies. These are loaded with sugar and fat and therefore are really unhealthy and high in calories. 

In this recipe though, I made them healthier. Instead of regular ice cream we are making sort of a „nice cream“ with cashews, bananas and greek yoghurt. Also the cookies are made from rolled oats, coconut flakes and coconut sugar (which is way more nutritious than white refined sugar!). So, to sum it up, usually those are not healthy but you CAN make them healthy like in here! 

Substitutes:

For the ice cream:

  • greek yoghurt: coconut cream (the firm part of coconut milk) 
  • Maple syrup: honey/ agave/ coconut sugar 
  • Raspberries: strawberries, blueberries, mango, kiwi, whichever fruit you like

For the cookie: 

  • Rolled oats: other rolled grain such as  spelt or substitute for flour 
  • Coconut shreds: chia seeds, more oats, although I would not recommend
  • Coconut sugar: brown sugar
  • Egg: more coconut oil

This is a pretty easy recipe all in all, which just needs some time for freezing. An amazing chance for you to easily try out no/ low waste shopping to increase sustainability in the kitchen!

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No waste Raspberry Coconut Ice Cream Sandwiches

A great beginners recipe for no/ low waste cooking plus the perfect healthy treat for summer.

Course Dessert, Snack
Prep Time 15 Minuten
Cook Time 15 Minuten
cooling time 4 Stunden
Total Time 4 Stunden 30 Minuten
Servings 6 sandwiches
Calories 312 kcal

What you will need

For the cookies

  • 100 g rolled oats
  • 40 g coconut shreds
  • 75 g cocomut sugar
  • 1 egg
  • 1 tbsp coconut oil

For the Ice Cream

  • 2 bananas
  • 100 g greek yoghurt
  • 50 g cashews soaked in water overnight, then drained before using
  • 2 tbsp honey
  • 200 g raspberries

How to

  1. In a high speed blender add all of the ingredients for the ice cream except for the raspberries and blend until smooth. Lay out a tupperware box (about 15 x 15 cm) with parchment paper (backpapier). Pour in the mixture.

  2. In a seperate bowl mash the raspberries with a fork. Add them into the remaining liquid, a tablespoon at a time and swirl it in. Freeze for at least 4 hours to overnight.

  3. Combine all of the ingredients for the cookies in a food processor. The dough should be a little sticky but if it is too sticky add some more oats (this also greatly depends on the size of your egg).

  4. Take two tablespoons at a time and lay them on a baking sheet with parchment paper. Make 12 cookies. bake in the preheated oven for 10-12 minutes until golden brown. Then Let cool completely (this will make them crispy).

  5. When the ice cream is done freezing take it out and leave at room temperature for about 20 minutes to make it easier to cut. Remove the ice cream from the tupperware and then cut out 6 circles. They should be the size of the cookies. For each circle take two cookies and lay the ice cream inbetween. Place them back in the freezer and repeat.

  6. (You can blend up the remaining ice cream from the feeezer and just snack on it or serve it as a dessert so nothing goes to waste)

  7. Whenever you want a sandwich, take one out of the freezer and enjoy!

Happy cooking,
Enjoy,
Katie