Choc-Hazelnut Ice Cream Sandwiches

If you've been reading for a while (thank you) you will know that when I started this blog back in 2008 I jumped almost immediately into a blogging group called Tuesdays with Dorie. There were hundreds of members around the world and together we baked and blogged our way through Dorie Greenspan's Baking: From My Home to Yours. It was amazing! But looking back I'm also amazed just how much sugar we were consuming on a weekly basis through those recipes (eeek!).

Things have changed a lot, both from my own health challenges and of course now having 3 children we want to feed them healthy, nourishing food.

Now I only bake for special occasions and I always offer to bring dessert when we go out BUT I still choose recipes free from gluten, dairy and refined sugar.

We had my mother-in-law over for her birthday dinner and after much deliberation I chose to make these ice cream sandwiches for dessert.

Messy, sticky, sweet and SOOO good. I just may have snagged the last one for breakfast the next day  :) #cooksprivilege

Choc-Hazelnut Ice Cream Sandwiches
GF, DF 

Cookies:
150g hazelnut meal
3 tbs coconut oil
2 tbs xylitol
pinch salt
1 ts vanilla extract
1 large egg, beaten

To serve:
100g dairy free dark chocolate (I like Green & Blacks 70%)
3 drops Wild Orange essential oil
Ice cream (I used Weiss Simply Coconut which is dairy-free)

Preheat over to 180 degrees C and line 2 trays with baking paper.

In a medium bowl mix together all cookie ingredients until well combined.

Roll spoonfuls of mixture into balls and place on prepared tray, flattening each with your hand and smoothing the edges to they are all round and roughly the same size. I got 14 from this batch, so 7 ice cream sandwiches. Feel free to make them bigger or smaller but keep in mind the cookies are very filling!

Bake for 8-10 minutes or until very lightly golden brown around the edges. I swapped the trays halfway through.

Allow to cool completely.

Melt the dark chocolate, add the orange essential oil and mix well to combine, then dip each cookie in halfway. Place back on the baking tray and leave to set.

To serve, place a scoop of dairy-free ice cream in between 2 cookies and enjoy! Be ready to lick your fingers as they are pretty messy. 

What's your favourite dessert? xx

Ginger Oat Slice

I've come home from doTERRA's Australia/NZ Convention in Sydney this past weekend with a full heart, a mind bursting with possibilities and ... a chopping board! 

There was a lot of merchandise on offer but as a foodie, I couldn't pass this up, especially as it's the perfect prop for all my oil-infused treats.

This was a super easy slice I made for the kids' afternoon tea yesterday. Basic pantry ingredients with a gorgeous ginger flavour from the ginger essential oil. I love using my oils like this - no need to worry about that bottle of ginger powder in the pantry that's long expired, or the fresh piece of ginger going soft in the fridge. #cookingwithoils

If you'd like to learn more about using essential oils in your food make sure you download the free cheat at the bottom of this post!

Ginger Oat Slice

100g melted butter
100g dried dates
1 cup rolled oats
1 cup desiccated coconut
1ts vanilla extract
Pinch salt
3 drops Ginger essential oil

Place all ingredients in the Thermomix or food processor and blitz until well combined. TMX - melt butter with dates 5 mins / 100 deg / SP 1. Add remaining ingredients and mix 10 secs / SP 8.

Press into a lined 8inch square brownie pan and place in the fridge to set. Slice into squares.

My kids LOVED this but full disclosure, I haven’t tasted it because of the gluten! (insert sad face here).

I will have to whip up a dairy and gluten free version for myself because this smelled amazing and was devoured in about 5 minutes. 

Happy cooking! 
Susan xx