raspberry coconut cream Nutella s'mores

Enjoy this healthy twist on a classic this weekend. but beware: have one and you will definitely want some more...

S'mores are the quintessential campfire treat: a marshmallow roasted over the fire, sandwiched between two graham crackers and a chocolate square. The heat from the marshmallow makes the chocolate all melted and delicious. and the gooey marshmallow contrasts with the crunch of the cracker. 

Now, some people are of the " why ruin a good thing?" mindset and don't want to stray from the traditional s'mores. But I'm in the mindset that asks "why not ?!" because maybe we can make it tastier and healthier!

Raspberries are in season right now, so they are a perfect addition. And we all know how well raspberries pair with Nutella, right? But Nutella doesn't scream healthy, so instead, make a simple, non-processed homemade version with roasted hazelnuts and dark chocolate.

Skip the roasted marshmallow for some whipped coconut cream, did i mention these tasty treats contains no added sugar and is dairy free?

Makes 8 s'mores
Calories 220
Fat 9g (saturated 5g)
Cholesterol 0mg
Sodium 130mg
Carbohydrate 32g
Fiber 2g
Sugar (natural ) 21 g
Protein 2g
Vitamin a 0%
Vitamin c 10%
Calcium 2 %
Iron 6%

Ingredients:
For the homemade nutella:
1 cup raw hazelnuts
1.3 cup dark chocolate ( dairy free)
2 tsp melted coconut oil
pinch salt

For the s'mores:
1 1/2 cup raspberries
1/2 cup coconut cream, whipped
16 graham cracker squares.

Method:
For the homemade Nutella: preheat the oven at 180 degrees. line baking tray with parchment paper. Roast the hazelnuts for 10 to 15 minutes or until lightly browned. Let cool. With a kitchen towel, roll hazelnuts around on a baking sheet to remove the skins. discard the remaining skins and transfer the hazelnuts to a food processor. Blend for 5 minutes, until the nuts form into a butter. In a small saucepan over low heat, melt dark chocolate chips and coconut oil. Transfer to the food processor with salt and pulse until combined. Let cool in the fridge while you prep the other ingredients, about 5 minutes.

For s'mores:
Assemble s'mores by layering approximately 1/2 tbsp nutella, 4 raspberries and 1tbsp whipped coconut cream between 2 graham cracker squares.

Gluten - Free Strawberry Shortcake

Protein-packed almond flour adds a moist buttery texture while coconut flour contributes a wonderful layer of flavour along with a boost of fiber. in place of the usual heavy cream or milk, ive swapped in greek yogurt which adds a nice buttermilk like tang

Ingredients:
3 cups strawberries, washes and halved
3 tbsp coconut sugar
1tsp fresh lemon juice
3/4 cup gluten-free flour or gluten free flour blend ( 435g riceflour, 187g tapioca flour, 123g potato starch, 1tbsp xanthan gum and 1/2 tsp salt )
1/3 cup almond flour
2 tbsp coconut flour
2tsp baking powder
6 tsbp frozen unsalted butter
6 ox greek yogurt
whipped coconut cream for serving

method:
1. place the strawberries in a bowl and sprinkle with the lemond juice and 1 tbsp sugar, gently toss and let sit for 30 minutes.
2. meanwhile, preheat the oven to 180 degrees C, in a food processor, combine the gluten free flour, almond flour, coconut flour, baking powder, salt, baking soda and 2 tbsp of coconut sugar. add the butter and pulse until coarse crumbs form.
3. add the yogurt and vanilla; pulse to combine

4. on a flour dusted piece of parchement paper, pat out the dough until about 3/4 inch thick. cut into 6 equal portions. brush tops with water and sprinkle with shredded coconut. bake until golden ( about 20 minutes: let cool on baking sheet.

to serve: split the biscuits in half; top with the strawberries and their juices and whipped cream.

Peach and strawberry Soda

This soda is the perfect combo of sweet and tart, great for a hot summers day or put alcohol in for a nice cocktail.

Total time: 25 minutes
Prep: 5 minutes
Inactive: 20 minutes
Makes: 5 cups

Ingredients:
2 cups water
1 cup sugar
1 cup frozer and thrawed peaches or 2 fresh peaches, peeled and pitted
1 cup frozen strawberries or 1 cup fresh strawberries
1/4 cup fresh lemon juice
1 tsp lemon zest
1 cup sparkling water
ice


Method:
1. In a small saucepan, bring the water and sugar to a boil over medium- high heat. stirring constantly until the sugar has dissolved. 2-3 minutes, set aside to cool for 20 minutes
2. in a blender, combine the cooled syrup, peaches, straweberries, lemon juice and lemon zest, blend until smooth. add the sparkling water and pour into an ice-filled pitcher

fresh blueberry lemonade

Try making this summer favourite with a berry twist.

Makes: 4 servings
Level: Easy

Ingredients:
3 cup blueberries
3/4 cup sugar
2 cups freshly squeezed lemon juice
3 cups cold water
icecubes

Method:
Place the blueberries and sugar in a blender and puree. Place the lemond juice and water in a pitcher and strain the pureed blueberries through a medium mesh sieve into the pitcher. stir well and pour into the glasses filled with ice.

three ingredient brownies

looking for a super- simple snack? these are your new go-to brownies. TRYYYY IT!! 

total time : 40 minutes 

prep: 5 minutes 

inactive: 10 minutes 

cook: 25 minutes 

makes: 9 large brownies

level: easy 

Ingredients

non stick spray 

2 1/2 cup chocolate hazelnut spread ( nutella) 

1 heaping cup plain flour 

3 large eggs 

Method: 

1. Preheat oven at 180 degrees. spray a 9 x 13 inch pan with the nonstick spray. 
2. stir together the chocolate hazelnut spread, flours and eggs in a medium bowl. pour into the prepared pan and spread the mixture into the edges.
3. bake until the surface looks set and slightly crisp about 25 minutes. let cook slightly and then cut into squares 

1

ENJOYY 

S'more cheesecake ( frozen )

im all about an easy and fun summer. i strive to spend as much time as possible outside as possible but when i am inside in front of a hot oven is the last place i want to be, thats why this recipe is a great one it has  a really fun eye- catching design and it is a no-bake! it has a thick graham cracker crust and a rich creamy cheesecake centre, topped with an ooey-gooey layer of melted marshmallows. now thats a s’mores cheesecake

Ingredients:

graham cracker crust:

2 1/2 cup graham cracker crumbs

1/2 cup granulated sugar

8tbsp melted butter

Frozen chocolate cheesecake :

8 oz cream cheese softened

1 can condensed milk 

1/2 cup unsweetened cocoa 

1/4 cup confectioners sugar

 8 oz double cream

2 to 3 cup mini marshmallows

Method:

FOR CRUST: 

1. if you are using graham crackers place crackers and sugar into the food processor, pulse to break up the crackers and then process continuously until the crackers are crushed into a fine crumb ( 30 seconds) 

2. mix the graham cracker crumbs and melted butter together with a rubber spatula until combines the mixture will be thick.

3. prepare a 7 inch springform pan. press the mixture into the bottom of the pan. use the bottom of a drinking glass or end of a rolling pin and press the crumbs into the sides and bottom of the pan. the crust will be thick. 

FOR CHEESECAKE:

1. put the room temperature cream cheese in a bowl and cream for about 30 seconds to a minute. slowly add the sweetened condensed milk and continue to mix on medium-high speed for about 2 minutes.
2. using a spatula, scrape down the sides and then continue to mix for another minute. turn off the mixture and add in cocoa and sugar and mix.
3. fold in the whipped cream by hand 
4. pour mixture into prepared graham cracker crust and place in the freezer for at least 2 hours ,up to overnight ( if chilling overnight remove cheesecake from freezer and wrap securely after 1 hour.
5. when ready to serve, remove cheesecake from freezer, using sharp knife run the knife between the edge of the pan and then release the sides. use a knife and run over the bottom. set oven on grill
6. place cheesecake onto a baking sheet and cover with marshmallows allowing them to pile up.  place cheesecake into oven and leave for 1-2 minutes or until the marshmallows start to brown and melt together. 
7. remove from oven and carefully transfer cheesecake to serving place, serve immediately 

OPTIONAL: sprinkle cheesecake with remaining graham cracker crumbs.

6 tasty treats you can make using the freezer

when the temperature rise, make the most of your freezer with these 6 simple freezer-friendly treats.

1.funfetti popsicles:

a cone is so last summer, simply soften your favourite ice-cream and scoop it into popsicle moulds. freeze overnight. here i used plain vanilla and fancied it up by stirring in rainbow sprinkles

2. crunchy caramel ice cream:

speaking of ice-cream, its easy to make your own with out the help of an ice-cream machine. all you have to do is beat 2 cups of double cream with a can of condensed milk until thick (about 5 minutes) then, fold in 1 1/2 cup crunchy bar and 1/2 cup caramel sauce. freeze overnight

3. watermelon frost:

for an out of this world refreshing street, freeze 2 cups of watermelon chants and then blend them with the juice of a line and 1/4 cup water.

4. blue berry lemon ice cubes

cool off with a tall glass of fruit- infused water. add blueberries and small lemon slices into water-filled ice cube trays, then freeze

5. minty peach ice cubes:

if blueberry lemon isn't your thing, try a glass of minty peach infused water. add small peach slices and fresh mint leaves to water filled ice cube trays, then freeze. 

6. sometimes milk just isn't cold enough. why not add some coffee ice cubes for a cool afternoon pick-me-up. simple pour room temperature coffee into ice cube trays and freeze. bonus: baileys or any irish cream would go great with this!!! 

S'more Bars

Just because there isn't a fire doesn't mean you cant enjoy s'mores. Enjoy :)! x

Total time : 1hr 5mins 

Prep : 15 mins 

inactive prep : 20 mins

cook : 30 mins

Ingredients: 

1/2 cup unsalted butter

1.3 cup brown sugar 

1.3 cup granulated sugar 

1tsp vanilla extract

2 large eggs 

1 1/2 cup plain flour 

1 cup graham crackers (crushed)

1 tsp baking powder

1/2 tsp salt 

1 1/2 cup semisweet chocolate chips 

a tub of marshmallow fluff

method: 

1. preheat oven at 180 degrees. grease an 8x8 inch pan and line with foil.

2. cream together the butter and sugars in a large mixing bowl until light and fluffy. beat in the vanilla extract and eggs until fully incorporated.

3.mix together the flour, graham cracker crumbs, baking powder and salt in a separate mixing bowl. slowly add the dry ingredients to the wet ingredients until combined. divide dough in half.

4. press half of the dough into the bottom of the prepared pan. sprinkle the chocolate evenly over the dough. top the chocolate with the marshmallow fluff and spread evenly.

5. roll out the remaining dough using a rolling pin. carefully place the dough on top of the marshmallow layer. 

6. bake until the crust is golden brown (30 minutes). completely cool before cutting into bars.

Lavender Lemonade

Lavender Lemonade.

Ingredients: 

2 cups boiling water

1 cup sugar 

1 1/2 tbsp dried lavender or handful of fresh lavender.

1 1/2 cups fresh lemon juice

2 1/2 cups cold water 

ice 

lemons and lavender for garnish

Method: 

Steeping the lavender:

Add lavender and sugar to a heat-proof bowl while you boil water. Add the boiling water to a bowl and steep for at least 30 minutes ( the longer you steep it the stronger the flavour) strain off the lavender and let the mixture cool.

Juicing the lemons:

Cut the lemons in half and juice out the lemons ( 1 1/2 cup lemon juice)

making the lemonade:

Mix the lemonade, water, ice and lavender in a jar. To garnish, slice up lemons and use lavender sprigs mix it in the lemonade.

mini chocolate chip muffins

total time : 30 minutes
prep: 15 minutes
cook: 15 minutes
serves:24 mini muffins
level: easy

Ingredients:
1 cup chunky peanut butter
1 egg
1/3 cup sugar
1 cup milk
1 1/2 cups flour
1 tbsp baking powder
1/4 tsp salk
1/2 cup mini chocolate chips



Method:

1. Preheat oven at 180 degrees. line  mini muffin tins with paper cups
2. In a mixer mix together the peanut butter, egg and sugar until smooth. add milk in 3 additions and mixing well each time
3. stir in the flour, baking powder, and salk together add the peanut butter mixture and mix on low until the flour disapears. stir in the chocolate chips.
4. spoon into muffin cups filling 3.4 full. bake until cooked 10-15 minutes
5. cool in pan