Here we are again with some yummy recipes for the weekend. Now this weekend we have two really lovely recipes for you perfect for summer. Both recipes are designed, developed and made by Karo….. ENJOY!
Flourless pizza! So yummy, so healthy and so much fun to make!
Caulilflower crust pizza!
1 tbsp nutritional yeast
1/2 tbsp sweet paprika
1 tsp salt
Cut the cauliflower up in pieces and add them into a blender. Blend until really fine and you should have a dough-like mixture. Place the mixture into a nutlike bag, cheesecloth or anything you think will work, remove all the water from the cauliflower by squeezing into the bag and then letting the bag sit with something underneath for about 10 to 15 minutes, in between keep squeezing the bag, to get rid of the access water.
Pre-heat the oven on 180 degrees.
Prepare an oven dish with a baking sheet for the cauliflower mixture.
When you think most of the water is squeezed out, remove the cauliflower paste from the bag and add to a bowl, also add the yeast, salt and sweet paprika and mix well. Then place this into the oven dish and make sure you press it well. Leave it pretty thick.
Place the caulliflower base in the oven for about 20/25 minutes. Then remove it from the oven and place on your favourite topping and put it back in the oven for 30 minutes.
That’s it….. you are in business. Just be mindful that the pizza crust/base can be a little delicate and fragile, but super yummy believe me!
And then for dessert….. there is this…..
I-SCREAM: Peanut-butter/Banana/VEGO-Choco Gelato
Some of you might know a little bit about ice cream making…. now the one thing i find is that most of the “home-made” ice creams either taste like a frozen smoothie or have really watery taste, so i really thought this through…. and this morning while making cashew cheese, i thought, WAIT A MINUTE what if i put cashew cream in……PLUS all kinds of delicious ingredients like peanut butter, dates, bananas and a VEGO-bar….
Check it out!
2 cups of cashew cream
1 cup of peanut butter cream
1/2 cup of hazelnuts
4 dates (soaked)
1 tbsp agave syrup
1 vego-bar (melted) you can replace this with 1 tbsp of cacao if you want to be a little more healthy and a little less naughty….. for those of you who don’t know what a VEGO bar is…. OMG change your life and come shop at FAIR FAIR and get one of those babies!
So to make perfect cashew cream, you need to soak the cashews for 48 hours, that’s just my experience, so they really are nice and soft.
Soak the cashews (48 hours) then put them into a blender with 1 tbsp of salt and 1/4 cup of water, blend well together and let it set in the fridge for a few hours.
Peanut butter cream: On medium heat put about 4 tbsp of peanut butter in a small sauce pan, add 1 cup of nut milk to the peanut butter ( i used rice milk, use any milk you like) i added 1 tsp of chilli powder, whisk really fast, the sauce with thicken really quick, as soon as it starts boiling and thickening take it off the stove and keep stirring really quick with the whisk then set aside.
Now you are ready for the last step. This is really simple. Just add all ingredients into a blender and blend well together, add the agave last and blend until well mixed but still thick and smooth. Place into an airtight container, THIS IS IMPORTANT, YOU NEED A LID THAT FITS WELL AND CLOSES WELL! You don’t want any air coming through while freezing the ice cream.
You need to leave it in the freezer for at least 6 hours.