Cookie dough banana bread
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Four very overripe bananas 1 1/2 cup all-purpose flour 1 3/4 cup semi whole wheat flour 1/3 cup good quality cacao powder 1/3 cup sugar if desired 2 tsp baking powder 2 tsp baking soda 3/4 cup coconut milk 1/2-3/4 cup good quality olive oil 1 tbsp Apple cider vinegar 1 tsp vanilla extract 1/3 tsp sea salt more chocolate chips if neededCookie dough layer Mash one medium banana with 1 tbsp nut butter of choice and mix in 1/3 cup dark Chocolate chips Method 1. Preheat the oven to 180 degrees Celsius.2. Mash the bananas, leaving a few pieces still intact, and add in the coconut milk, olive oil, vanilla extract, and apple cider vinegar.3. Add the flour into the wet ingredients then the cacao powder and the salt, mix, and pour into a pre-smeared or parchment paper-lined bread tin.4. Scoop dollops of the cookie dough onto and make swirls with the back of a spoon, sprinkle a few chocolate chips on top.5. Place the oven and bake for 35-40 minutes until completely cooked through, test with a baking pin or a knife, and leave to cool in the bread tin before removing.6. Store the banana bread in tin foil for it to retain its moisture, serve on the day of baking, or keep it in an airtight container for two days, and freeze it in slices in ziplock bags for future use. Photo Gallery Hope you love this super delicious scrupulous loaf! M*
Cookie dough ice cream bars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup all purpose flour* spooned and levelled 1/4 cup almond flour 1/2 cup vegan margarine 3/4 cup packed light brown sugar or coconut sugar 1 tsp vanilla extract 1 tbsp cashew ButtaNutt nut butter 1/2 tsp salt 1/2 cup mini chocolate chips Filling 1 1/2 cup soaked cashews (soak overnight in water-drain before blending) 1/3 cup cashew ButtaNutt nut butter 1/3 cup plant-based milk (oat milk) 1 tbsp vanilla extract 1/4 cup liquid sweetener of choice Pinch of salt 1/3 cup non-dairy chocolate chips Method 1. In a bowl cream together the vegan margarine and the sugar until light and fluffy, stir in the cashew butter and vanilla extract. 2. Fold in the sifted all purpose flour, almond flour, salt and the chocolate chips and mix until smooth. 3. Prepare a square baking tin lined with parchment paper, press half of the cookie batter in to the tin, smoothing out with the back or the spoon. 4. Blend the filling ingredients until smooth and then pour on to the first layer of the cookie dough base, add a few choc chips and leftover cookie dough on to the filling and freeze again for an hour or so until set. 5. Once set add the final layer of the cookie dough, smooth out, add choc chips on top and freeze again. 6. Once frozen remove from the tin, slice in to squares and enjoy. Photo Gallery Hope you love this recipe, its a sure favourite way to enjoy cookie dough* M*
