A delish dairy + egg free treat
Recipe by : Sweet Pea Darlingheart
For the oat cookies:
(Makes 14)
- 1/3 cup (75g / 2.6oz) coconut oil, melted
- 1/2 cup (125ml / 4.2 fl oz) maple syrup
- 1 tsp (5ml / 0.17 fl oz) vanilla paste
- 1 cup (125g / 4.4oz) spelt flour
- 1 cup (110g / 3.9oz) rolled oats
- 1/3 cup (25g / 0.9oz) shredded coconut
- 1/2 tsp (2.5ml / 0.08 fl oz) baking powder
- 1 tsp (5ml / 0.17 fl oz) ground cinnamon
- pinch of fine salt
- Preheat the oven to 190°C / 375°F / Gas Mark 5. Line two baking trays with baking paper.
- In a medium-sized bowl, stir together the melted coconut oil, maple syrup and vanilla paste.
- Add in the flour, oats, coconut, baking powder, cinnamon and salt, and stir until well combined.
- Place the bowl in the fridge for 10 minutes to let the mixture firm up a little.
- Using a tablespoon, scoop heaped tablespoons of mixture onto the prepared trays, leaving a little room between each cookie.
- Bake for around 10–14 minutes, or until the cookies are golden.
- Remove the cookies from the oven and let them cool on the trays.
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For the strawberry nice-cream:
(Makes 3/4 litre)
- 4 frozen, ripe bananas
- 1 tsp (5ml / 0.17 fl oz) vanilla paste
- 1 cup (150g / 5.3oz) frozen strawberries
- 1/4 cup – 1/2 cup (60–125ml / 2–4 fl oz) coconut milk, or milk of your choice
- Place the banana, vanilla paste, strawberries and 1/4 cup of the milk into a blender or food processor and blend until you have a smooth, whipped nice-cream. If the nice-cream isn’t coming together or is still looking a little lumpy, add a little more milk, a tablespoon at a time, and scrape down the sides of the bowl with a spatula before blending again. Keep blending and adding more milk, a little at a time, until the nice-cream becomes silky smooth.
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To assemble nice-cream sandwiches, scoop the softly whipped nice-cream straight from the blender and sandwich it between two cookies. For a firmer scoop, pour the nice-cream into a container after blending and freeze it for half an hour.
