Foodie Friday: Doughlicious Dough Chi - Blueberry Frozen Yoghurt & Vegan Chocolate Truffle review (a Gluten-Free alternative to Mochi!)

 

So you've probably already tried the popular Mochi Ice Cream (those Tik-Tok famous delicious balls of ice cream wrapped in glutinous rice), but have tried Dough Chi? This gluten-free alternative to Mochi is just as delicious, and the perfect new treat for your bank holiday weekend!

I first saw Doughlicious Dough Chi on offer on the Ocado app recently, and already being a big fan of Mochi Ice Cream, I decided that I had to see what this mini dessert was like. 

I couldn't quite picture what it would taste like in my head - would it melt quickly and go soft, or would the cookie dough keep it firm? My interest was piqued and I added two flavours to my next online shop.

What is Dough Chi?

Dough Chi by Doughlicious are small flavoured ice cream balls that are wrapped in a layer of cookie dough. They're free from GMOs, gluten and palm-oil. Depending on which flavour you get, they're roughly around 100 or so calories and around 5g of fat per ball so not bad macro-wise if you want a sweet treat after a meal.

First impressions
Packaged in a similar fashion to ice cream mochi, Dough Chi comes in packs of six. Straight out of the freezer they are quite hard as you'd expect with a powdered coating - I'd recommend leaving them out for a minute or so to soften at room temperature.

Flavours & Tasting

Doughlicious have a small range of flavours to choose from including Blueberry Frozen Yoghurt, Dulce de Leche, to Birthday Cake and straight-up Chocolate. Everything is suitable for vegetarians and there are two flavours that are dairy-free and vegan-friendly (Chocolate Truffle and Chocolate Chip).

I tried the Blueberry Frozen Yoghurt which to me, has strong cheesecake vibes; in fact it was very much like eating small balls of frozen blueberry cheesecake! The cookie dough coating was a little gritty, but I liked how it wasn't overly sweet. By contrast, I found the vegan Chocolate Truffle to be much richer and more decadent - this flavour was pure chocolate heaven with a much smoother cookie dough layer. Like the Blueberry Dough Chi, the focus was less on the sweet side and more on the rich dark cocoa flavours. Yum!

Overall thoughts

Although these are an expensive dessert at £4.50 per pack, I'd definitely pick up the vegan Chocolate Truffle flavour again the next time I saw it on offer and it's great to see more high-quality gluten-free desserts on the market.

Discover Doughlicious Dough-Chi at ocado.com

Have you found any new desserts that you're loving lately?

Read more

Foodie Friday: Making Cacao Boost Porridge Squares & Superberries Parfait with Bioglan Superfoods

The Bank Holiday weekend has arrived, and I've teamed up with Bioglan Superfoods to make two of their super easy-to-follow recipes for some tasty healthy treats that you can share with your friends and family.

Superfood Powder Blends

If you follow me on Instagram, you'll know that I love making things like smoothies and baking healthy sweet treats, and you guys know how much I love a good superfood blend! Bioglan Superfoods have an impressive range to choose from, and their superfood powder blends are so versatile and easy to add to any recipe for a big health boost.

They kindly sent me two vegan-friendly blends to try out recently; Cacao Boost and Superberries, and let me tell you - these are delicious!

Bioglan Superfoods Cacao Boost* (70g, £9.99, link)

Cacao Boost is for all you chocolate fans out there. Featuring an organic mix of Cacao Powder, Lucuma Powder, Hemp Protein Powder, and Maca Powder, each 10g serving gives you a good source of Copper, Manganese, and Magnesium, to help reduce tiredness and fatigue. It has a sweet malty, chocolatey caramel flavour so it lends itself well to baking and can be used as a healthy substitute for cocoa powder in things like muffins, brownies and cupcakes. Yum!

Cacao Boost Portable Porridge Squares (makes 12)

• 2 ripe bananas, mashed
• 50g hazelnuts or almonds, chopped
• 375ml almond or oat milk
• 225g oats
• 60ml maple syrup
• 4 tablespoons Bioglan Superfoods Cacao Boost

Method

• Preheat the oven to 180C / Gas Mark 4 and line a baking tray with greaseproof paper.
• Mix all of the ingredients together in a bowl until well combined and pour into the tray.
• Place in the oven for 15 minutes until set and allow to cool.
• Once cool, slice into squares - enjoy!

Bioglan Superfoods Superberries* (70g, £9.99, link)

For a fruity treat, you can't beat awesome Superberries. Specially formulated to support your immune system, this blend has a superstar lineup of berries such as Goji, Açai, Blueberry, Acerola Cherry, Strawberry, Redcurrant, Montmorency Cherry, Pomegranate and Bilberry, plus Beetroot for even more antioxidants. Needless to say, each 10g serving contains a whopping 80% of your RDA of Vitamin C and 25% each of Vitamin K, Folic Acid, Magnesium, and Manganese. 

Superberries tastes a little tart which means it's great in smoothies or added to pancake batter and fruity breakfast muffins. You can also try it in this delicious Parfait recipe.

Superberries Parfait (serves 10)

• 2 ripe bananas, mashed
• 1.5kg Greek yoghurt or a dairy-free alternative
• 330g frozen mixed berries
• 4 tbsp maple syrup
• 1 tsp Bioglan Superfoods Superberries

Method

• Line a loaf tin with cling film.
• Add the mashed bananas to a large bowl and then stir in the yoghurt with the maple syrup. 
• Add the frozen berries and Superberries powder, stirring until combined.
• Pour into the loaf tin, cover with cling film and freeze for at least 6 hours until set.
• Before serving, leave the parfait out to stand for 15-20 mins, remove from the tin and peel off the cling film.
• Top with fresh berries if desired, slice and serve - enjoy!

Shop the full range of Bioglan Superfoods online at bioglansuperfoods.co.uk

Have you tried any superfood blends?

Follow me on: BlogLovin' | Facebook | Twitter | Instagram | Pinterest

Read more

Foodie Friday: The Ultimate Lockdown Banana Bread Recipe - Vegan Chocolate & Caramelized Pecan Banana Bread #LoveFoodHateWaste

Adapted from one of my favourite vegan cookbooks, the original BOSH!, I've perfected the ultimate homemade Banana Bread recipe. It's rich, indulgent and is truly the best way to use up any leftover bananas that are going brown in your fruit bowl!

As it's been almost a whole year of on and off lockdowns since the pandemic began, it's safe to say that I have experimented with a LOT of banana bread recipes over that time. Banana bread is really easy to make which perhaps explains why it caused a baking sensation when the first lockdown happened last year, and to be honest, it's difficult to go wrong with any recipe that you try.

However, I am a bit of a perfectionist and after testing out over 40 different banana bread recipes, I've discovered 'the one' from BOSH! The original recipe is near damn perfect in my opinion, especially if you're looking for a vegan version, but part of the fun of cooking and baking for me is to adapt recipes, so here it is - my take on the famous BOSH! Banana Bread recipe with a seriously indulgent twist that amplifies it to the next level!

The key difference is that I've opted to use half the amount of sugar because I've added in more chocolate, and I've used caramelized pecans instead of just regular pecans for an extra sweet hit. My version also uses less non-dairy butter and a bit more non-dairy milk to make the bread softer and more cake-like, so the final product is the perfect afternoon (or let's face it, anytime) treat. 

Ingredients (makes 1 Banana Bread loaf)

• 250g Self-Raising Flour
• 75g Coconut or Light Brown Sugar
• 2 tbsp Cacao Powder
• Pinch of Salt
• 1/2 tsp Cinnamon
• 50g non-dairy Butter
• 3 large & very ripe Bananas (the browner/blacker, the sweeter they will be)
• 75ml non-dairy Milk (I used Almond Milk)
• 1 tbsp Maple Syrup
• 1 tsp Apple Cider Vinegar
• 1 tsp Vanilla extract
• 100g vegan Dark Chocolate
• 50g Caramelized Pecans (or you can use regular pecans)

Method:

• Preheat the oven to 170C / Gas Mark 3 and line a loaf tin with baking paper, set aside.
• Pour all the ingredients except the Dark Chocolate and Pecans into a food processor and blend into a thick mixture. You may need to take the blade out and scrape down the sides once or twice during this process to ensure everything is nicely mixed together.
• Break the Dark Chocolate and Pecans into small pieces and with a wooden spoon. Gently stir them into the mixture.
• Pour the mixture into the lined loaf tin and bake in the oven for 1 hour. Check that it's cooked in the middle by inserting a skewer into the middle of the loaf - it should come out clean. If not, bake for a further 5 minutes and try again. 
• Once baked, carefully remove the loaf from the tin and allow it to cool before slicing and serving. Try a slice with ice cream, custard, cream or simply with a cup of tea or hot chocolate. Enjoy!

What's your favourite banana bread recipe?

Follow me on: BlogLovin' | Facebook | Twitter | Instagram | Pinterest

Read more

Foodie Friday: No Bake Salted Chocolate Pretzel & Peanut Butter Squares (Vegan / Dairy-Free recipe) #Veganuary

Happy Friday everyone! As today marks the end of a very successful Veganuary, I wanted to round off the month with a chocolatey sweet treat which is based on a simple no-bake recipe. These Salted Chocolate Pretzel & Peanut Butter Squares are seriously moreish so you have been warned!

Vegan desserts and sweet treats are often a lot easier to make at home than you may have previously thought, thanks to the ingredients being readily available from most supermarkets these days. It's simply the case of finding a like-for-like product such as dairy-free chocolate or a plant milk alternative to use instead.  

With this in mind, I wanted to share an easy no-bake recipe for Salted Chocolate Pretzel & Peanut Butter Squares as I feel it's a great recipe to try if you're new to veganism. They're also healthier than something you'd buy pre-made/prepackaged in the shops, and these yummy squares are the perfect size to pop into lunch boxes or to keep in the fridge for whenever you have a sweet snack craving.

I'm hopelessly addicted to that salty chocolate flavour sensation so these really hit the spot if you're a fan too!

Ingredients (makes 8-10 squares)

• 80g Salted Pretzels, plus extra for topping
• 80g Jumbo Rolled Oats
• 150g Medjool Dates
• 6 tbsp Peanut Butter
• 2 tbsp Maple or Agave Syrup
• 150g Dairy-Free Milk or Dark Chocolate
• 2-3 tbsp Dairy-Free Milk
• 1 tsp Coconut Oil

Method

• Line a brownie tin with baking paper and set aside.
• Place the Salted Pretzels, Oats, Dates, Peanut Butter and Maple Syrup into a food processor and blitz until everything comes together to form a rough dough-like texture.
• Add 2 tbsp of the Dairy-Free Milk and blitz again so that the dough feels sticky between your fingers. If it's still a bit dry or crumbly, add an extra 1 tbsp of Dairy-Free Milk and mix again.
• Transfer the dough to the lined brownie tin, using a spatula to spread it evenly and to smooth out the surface, pressing it firming into the tray. Set aside.
• Next, break up the Dairy-Free Chocolate into smaller pieces and place in a microwave-safe bowl with the Coconut Oil. Heat on medium-high for 20-30 seconds until mostly melted and then stir to ensure a smooth and glossy consistency.
• Carefully pour the melted Chocolate over the dough layer, using the spatula again to smooth it out so that it's an even layer. Finish with some broken pieces of Salted Pretzels and pop into the fridge for at least 2 hours to set.
• Once set, remove from the fridge and cut into squares. Enjoy!

Storage tip: Keep the squares in an airtight container in the fridge for up to 3 days.

Do you enjoy no-bake recipes?

[Recipe adapted from PlantBased magazine]

Follow me on: BlogLovin' | Facebook | Twitter | Instagram | Pinterest

Read more

Foodie Friday: Almond & Cranberry Fudge (Vegan / Dairy-Free recipe)

Rarely has a Christmas gone by where I haven't eaten what seems like my body weight in Fudge, and this year I decided to make my own to go alongside the other sweet classics of Shortbread, Chocolates and everything else...! As always, this recipe has a healthier twist to it and is both dairy-free and vegan-friendly.

There are loads of healthy fudge recipes online and whilst it won't taste the same as that classic combo of using mountains of butter and sugar, it does hit the spot when you want something sweet and indulgent to nibble on without experiencing a sugar crash later on!

Here I've used Coconut Oil and Maple Syrup instead, which transforms the fudge to an almost 'melt-in-the-mouth' texture that doesn't stick to your teeth. The addition of some tiny pieces of dried Cranberries adds further texture and flavour, and of course, an essential Christmassy vibe :)

Try it and enjoy - it's so easy to make!

Ingredients

• 250g Almond Butter (I used Meridian)
• 3 tbsp Coconut Oil
• 1-2 tbsp Maple Syrup, depending on your sweet tooth
• 1 tbsp finely chopped Dried Cranberries
• Pinch of Sea Salt

Method

• Line a small loaf/bread tin with parchment paper and set aside.
• Add the Coconut Oil and Maple Syrup to a small saucepan over a low heat and gently melt for around 2-3 minutes. 
• Next, add the Almond Butter, folding it into the melted mixture with a spatula until smooth and fully combined. Then stir in the Dried Cranberries and Sea Salt and remove from the heat.
• Pour into the lined loaf tin and pop into the freezer to set for at least 30 minutes.
• Remove from the freezer, lift out of the tin and carefully chop the set fudge into small bite-sized squares. Enjoy!

Storage tip: Keep in a sealed container in the fridge for a week or in the freezer for up to a month.

Have you tried making a healthier type of fudge before?

Follow me on: BlogLovin' | Facebook | Twitter | Instagram | Pinterest

Read more

Foodie Friday: Baked Apple Pie Porridge (Dairy-Free / Vegan recipe)

More Winter Comfort Food this week with a scrumptious Baked Apple Pie Porridge recipe which is dairy-free and vegan-friendly. This is another meal which is super easy to make and can be enjoyed for breakfast, brunch or even as a healthy late evening dessert.

You'll always find at least one huge jar of jumbo oats in my kitchen cupboards as I just love how versatile and filling they are. The classic is, of course, to use them every day for a humble bowl of porridge, and this Baked Apple Pie Porridge recipe takes it up to the next level in terms of creating something which is indulgent, comforting and perfect for a cold Winter's day.

If you haven't tried baking porridge before, you're in for a treat! Just make sure to add more liquid than you think is necessary because a lot gets gloriously soaked up into the oats during the baking process, so don't worry if it looks like too much at the start.

Ingredients (serves 3-4 depending on appetite!):-

• 250g Jumbo Oats
• 475ml Almond Milk
• 2 Apples
• 4-5 Medjool Dates
• 2 tsp Ground Cinnamon
• 1/2 tsp Ground Nutmeg
• 1 tbsp Maple or Agave Syrup
• Pinch of Sea Salt
• Coconut Oil, for greasing
• Optional extra toppings: Cacao Nibs, Nut Butter, Ice Cream, Custard etc

Method

• Preheat the oven to 190C/Gas Mark 5. Lightly grease a round baking dish with a little Coconut Oil and set aside.
• In a large bowl, combine the Jumbo Oats, Almond Milk, Ground Cinnamon and Nutmeg, giving everything a good stir and allow the mixture to soak for about 10 minutes.
• Roughly chop up the Dates and Apples into small pieces (you can keep the skin on the apples or peel them), removing the cores and pits. Add to the soaked mixture, and then add in the Maple Syrup and pinch of Salt. 
• Give everything a final stir and carefully pour into the greased baking dish. Pop in the oven for around 15-20 minutes, until most of the liquid has been absorbed and it's golden on top.
• Serve immediately and optionally top with Cacao Nibs and Nut Butter to keep it healthy, or with Custard or a scoop of Ice Cream for an indulgent dessert - enjoy!

What are you planning to make for brunch this weekend?

Follow me on: BlogLovin' | Facebook | Twitter | Instagram | Pinterest

Read more

Foodie Friday: Creamy Banana & Cacao Pudding (Dairy-Free / Vegan recipe)

I've been having some major chocolate cravings this week and after a quick look in my fridge, I decided to whip up this Creamy Banana & Cacao Pudding which is a tasty way to use up any overripe bananas that you may have laying around. 

This pudding couldn't be simpler to make and if you're into healthy eating, you'll probably have most of the ingredients in your fridge or kitchen cupboard already. If not, you can easily pick them up from any large supermarket and many of the budget discounters such as Aldi and Lidl now stock products like Cacao Powder - just make sure that you buy a 100% raw version that doesn't contain any other ingredients. Alternatively, high street shops like Holland and Barrett and TK Maxx have an excellent selection available, or you can purchase it online.

Cacao Powder is made from unroasted cocoa beans and as a result, retains all of its essential nutrients such as Magnesium and Copper so you get a good health boost from it, as well as a delicious, rich chocolate flavour. Both the Bananas and Avocado in this recipe give the pudding additional vitamins, minerals, and a source of healthy fats for a truly guilt-free dessert to enjoy after dinner. I highly recommend sprinkling over some Pomegranate Seeds and Cacao Nibs for further health benefits, flavour and a yummy crunch!

Ingredients: (makes two standard ramekin-sized puddings)

• 2 overripe fairtrade Bananas
• 1 ripe Avocado
• 200ml Coconut Milk (from a tin)
• 2tbsp Cacao Powder (I used Bioglan)
• 1 tsp Vanilla Extract
• 2 tsp Maple or Agave Syrup
• Pomegranate Seeds & Cacao Nibs (optional, to serve)

Method:

• Slice up the Bananas and chop up the Avocado into chunks. Place in a food processor and then add in the Vanilla, Cacao Powder, and Maple/Agave Syrup. Blitz until smooth.
• Give the tin of Coconut Milk a good shake and then measure out 200ml. Switch the food processor back on and pour it in whilst blending. Whizz until you have a thick, creamy and pudding-like consistency.
• Divide the mixture into two ramekins and pop them in the fridge for half an hour if you want them to set a little more, otherwise, sprinkle over some Pomegranate Seeds and Cacao Nibs if using and dig right in! 

Are you a fan of healthy puddings?

Follow me on: BlogLovin' | Facebook | Twitter | Instagram | Pinterest

Read more

Foodie Friday: Apple, Blackberry & Rhubarb Crumble (Vegetarian / Refined Sugar Free recipe)

Is there anything more comforting and delicious than a bowl of warm fruit crumble served with either custard or ice cream? This version uses a lot less sugar than traditional recipes, but it's still utterly satisfying. 

Despite it being only mid-August, the weather has turned rather chilly and Autumnal lately (I'm literally sitting here typing this with my favourite cosy jumper on and a cinnamon-scented candle burning in the background), which has me craving more filling and comforting types of desserts. This Apple, Blackberry & Rhubarb Crumble is exactly what I needed after a long week, and it's a great way to truly appreciate all of the flavours that are the classic hallmarks of the British fruit season right now.

Ingredients: (makes around six portions)

• 3 medium-sized Bramley Apples
• 5 sticks of Rhubarb
• 200g Blackberries
• 50g Coconut Sugar 
• 150g Plain Flour
• 50g Porridge Oats
• 75g cold, unsalted & cubed Butter
• 1/2 tsp Cinnamon
• 1/2 tsp Ground Ginger
• Pinch of Salt

Method:

• Preheat the oven to 190C / Gas Mark 5.
• Peel, core and chop the Apples into small pieces. Chop off any woody parts of the Rhubarb and cut into bite-size sticks. 
• In a large saucepan with a lid, add 10g of Coconut Sugar, the chopped Apples and Rhubarb with a splash of water, and cook over a medium heat for 10-15 minutes until the fruit starts to gently soften. Stir occasionally and add more water if needed to prevent sticking.
• Remove from the heat and stir in the Blackberries, Cinnamon and Ground Ginger. Add the lid again and set aside.
• In a large bowl, add the Plain Flour, the remaining Coconut Sugar, cubed Butter, Oats and a pinch of Salt, and rub together with your fingers until the mixture resembles something similar to breadcrumbs.
• In a baking dish, add the fruit, spreading it evenly. Sprinkle the crumble mixture over the top, ensuring that everything is thoroughly covered. 
• Bake for 25-35 minutes until the top is lightly golden brown. Serve warm or cold with custard or ice cream. Enjoy!

Storage tip: This crumble will keep in the fridge for 2-4 days in a foil covered dish. Alternatively, you can freeze it either whole or in portions in an airtight container or in freezer bags for up to a month. 

What are your favourite fruits to have in a crumble?

Follow me on: BlogLovin' | Facebook | Twitter | Instagram | Pinterest

Read more

Foodie Friday: Summer Chocolate Ganache Cake with Strawberries & Rose (Vegan/Dairy-Free recipe)

Since I've been on a bit of a fitness kick lately, I've had the most insane cravings for chocolate, so earlier this week there was only one thing that I could do - make a chocolate cake of course! This one's vegan-friendly, dairy and refined sugar-free, but this is no low-fat version as it's still seriously rich and utterly decadent. 

Out of all of the cookbooks that I own (and I own quite a lot), the Deliciously Ella books are the ones that I keep going back to again and again. Not only are they packed full of healthy, plant-based recipes, but there are some seriously indulgent ones in there as well, so it made sense to have a browse when I was looking for something to satisfy my chocolate craving.

I stumbled upon the following Chocolate Ganache Cake recipe from the Deliciously Ella Every Day book and I just knew that I had to make it! Luckily, I already had most of the ingredients at home as this cake is made from seven ingredients that I use on a regular basis, so it was mostly a case of simply blending everything together and popping it into the oven - super easy!

This cake is incredibly rich and satisfying. It's wonderfully chocolatey and fudgey, and one small slice with a cup of tea is more than enough to put a smile back on my face after a long and busy week. As it's Summer, I decided to add some fresh Strawberries and a sprinkling of edible Rose Petals over the top to finish it off (these work so well with the chocolate flavour too), so this would be a really beautiful cake to share with friends and family over the weekend.

Ingredients: (makes 1 cake)

• 3 ripe Avocados
• 7 tbsp of Almond Butter
• 8 tbsp of raw Cacao Powder
• 11 tbsp of Maple Syrup
• 140g Ground Almonds
• 3 tbsp Chia Seeds

(For the frosting)

• 4 tbsp Coconut Oil
• 4 tbsp Cacao Powder
• 4 tbsp Maple Syrup
• Fresh Strawberries & edible Rose Petals (optional)

Method:

• Preheat the oven to 180C and line a 20cm cake tin with baking parchment.
• Scoop out the Avocado flesh and discard the stones and skins.
• Add the Avocados to a food processor with all the other cake ingredients and blend until smooth. Gently scoop out the batter into the cake tin and smooth out the surface.
• Bake for 30 minutes or until a knife pressed into the centre comes out clean. Leave to cool and bind together for at least 20 minutes before turning it out of the tin.
• To make the frosting, warm the Coconut Oil in a saucepan over a low heat until it melts, and then stir in the rest of the frosting ingredients (minus the Strawberries & Rose Petals if using).
• Apply a generous layer of frosting all over the top of the cold cake and leave to set. Add some chopped fresh Strawberries and sprinkle over a handful of edible Rose Petals to finish. 

Have you baked any cakes recently?

Follow me on: BlogLovin' | Facebook | Twitter | Instagram | Pinterest

Read more