chocolate pumpkin quinoa brownies

NutriSue - chocolate pumpkin quinoa brownies

chocolate pumpkin quinoa brownies vegan and gluten-free It’s finally Spring! Seems an odd time to be featuring pumpkin in this brownie recipe, however, I love pumpkin and I hope you do too. I always have cans of organic pumpkin puree … Continue reading

Valentine’s cupcakes with blushing beet icing

NutriSue - cupcake with pink icing and pink coconut

These cupcakes are chocolatey on the inside and pretty in pink on the outside. And what makes them especially nice is that they’re dairy-free, vegan and made with vegetables and other healthy ingredients. Zucchini pairs with chocolate to make a moist cupcake … Continue reading

cranberry millet cookies

These cookies are moist and caky. A nice treat with some mint tea.

Preheat oven to 350° F.

1/2 cup cooked millet

1 cup kamut flour

1/2 cup coconut sugar

2 eggs

1/2 cup organic coconut oil

1 tsp vanilla

1 tsp baking soda

1/4 cup sunflower seeds

1/4 cup dried cranberries (sweetened with juice, not sugar)

In a large bowl, cream the coconut sugar and coconut oil together.
Add the eggs and vanilla and mix together thoroughly.
Add the millet, sunflower seeds and cranberries, combining everything well.

In a separate bowl sift all the dry ingredients together.

In batches, add the dry ingredients to the wet ingredients mixing thoroughly.

Form into balls (I use a tablespoon to measure them and keep them uniform in size) and place on a cookie sheet lined with a Silpat or parchment paper.

Flatten slightly with the back of a spoon.

Bake for 10 – 12 minutes.

Makes about 3 dozen.

let’s make ice cream…in a bucket!

making ice cream in a bucket

Today we made ice cream in a bucket!

Oh what fun we had, kids, a dog and a bucket…

Here’s how we did it:

Ice cream ingredients:
Ice cream version 1:
fresh strawberries
coconut milk

Ice cream version 2:
coconut sugar
coconut milk

Put your ingredients into a shallow cookie tin and seal it well with duct tape so that it’s totally ‘leak proof’.

Put some ice and salt into the bottom of the bucket that will hold the cookie tin.

Here’s why we add the salt to the ice:
Because plain ice can only barely cool something to the freezing point of water, we will need to do something to make it much colder than that, since our ice cream mixture freezes at a lower temperature than water.
The ice cream freezes because the salt and the ice mix to make a substance with a lower freezing point than ice alone. This means that the ice and salt mixture must get even more heat from somewhere in order to melt.
Salty water freezes at a lower temperature than plain water. But the ice is made of plain water, so it melts at 0 degrees Celsius. Since the ice keeps melting, but the water no longer freezes (because there is only salt water, which doesn’t freeze at 0 degrees), the temperature goes down.
The heat gained by the ice as it melts is no longer offset by the heat given up by freezing water (since the water is no longer freezing back onto the ice). The heat gain has to come from somewhere else. It comes from the ice cream.

Place the sealed cookie tin into the bucket, setting it on top of the ice.
Add more ice and salt on top of the cookie tin.
Add the lid to the bucket and seal it well.
We sealed it on all sides, all around the bucket just to keep everything in place.

Now comes the fun part!

Kids and dog passed and kicked the bucket for 10 minutes.

We opened the bucket, and then the tin.

To our amazement – ice cream!

Everyone tried it and it was a hit. Even though it was made of only a few ingredients and no white sugar!

Even Romeo the dog got to have a taste!

Can wait till next year when we make it again!