Strawberry ice cream cake

*Base:

1 cup hazelnuts

1 cup buckwheat (soaked overnight or least 2 hours)

6 large dates

1 tbsp coconut oil

2 tbsp agave or maple syrup

*Filling:

1 cup coconut milk

2 cups cashews (soaked overnight in cold water or in hot water for 15 mins)

1 tsp vanilla paste

1/3 cup agave

2 cups fresh or frozen strawberries

*Method:

Soak buckwheat and cashews as per above. Line a 9 inch cake tin with greaseproof paper.

Drain cashews and buckwheat (you may need to rinse the buckwheat under cold water a few times).

Add hazelnuts, soaked buckwheat, dates, coconut oil and agave syrup to a food processor and blend until it sticks together between your fingers.

Press into prepared cake tin and pop in the fridge to chill.

Prepare filling by adding coconut milk, cashews, vanilla paste and agave to your processor. Process on full speed for around 5-10 minutes, until super smooth and creamy.

Pour half the mixture into a jug and add strawberries to remaining half and process until fully incorporated.

Pour the cream layer on top of the base and pop in the freezer to set for an hour or so.

Pour final strawberry layer on top and return to the freezer to set.

Remove from the freezer 30 mins before you want to enjoy and top with strawberries before serving.

Favorite Comforting Beef Stew

Favorite Comforting Beef Stew *Ingredients: 2 lbs beef chuck (preferably grass-fed), cut into 2-inch pieces 2 Tbsps olive oil or avocado oil, divided 4 Tbsps gluten-free flour, or Arrowroot powder 1 Tbsp smoked paprika sea salt and freshly ground pepper to taste, about 1/2 teaspoon each 4 cups beef bone broth 3 large carrots, peeled and chopped 2 sweet onions, peeled and quartered 4 ribs of celery, chopped 3-5 fresh garlic cloves, chopped 3/4 cup dry red wine 2 Tbsps coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce 1 lb. baby potatoes, halved or quartered 4 parsnips, peeled and chopped 4 Tbsps freshly chopped parsley leaves, to garnish *Instructions: • Peel and thoroughly rinse your parsnips, carrots, onions, and potatoes. • Cut into 1-1/2-inch pieces. • Cut your beef into 1-1/2 inch cubes. • Season beef cubes well with smoked paprika, sea salt and pepper, then dredge the beef into the flour (or Arrowroot powder) pressing a bit to ensure a good hold. • Heat 1 Tablespoon

Mini Cheese⁣ ⁣

Mini Cheese⁣ ⁣ *Ingredients:⁣ 1 ¾ cups of water⁣ ¾ cups of sugar 6 Eggs⁣ 10 tablespoons of milk powder 1 teaspoon of Vanilla⁣ 1 teaspoon of melted butter⁣ ⁣ For the Caramel:⁣ 1 ½ cup of sugar⁣ ½ cup of water⁣ *Preparation:⁣ -Prepare a Caramel with Sugar and Water in a mold with a lid.⁣ -The other ingredients are placed in the blender, except for the Eggs, they are beaten, and they begin to be added one by one.⁣ -Place the mixture in the caramelized mold in a Bain Marie oven at 350 °F, until a toothpick inserted comes out clean. ⁣-Let cool and flip onto a plate. See less See less.

Easy Apple Strudel

Easy Apple Strudel *Ingredients: 1 Granny Smith apple – peeled, cored and coarsely shredded 3 Granny Smith apples – peeled, cored and sliced 1 cup brown sugar 1 cup golden raisins 1 sheet frozen puff pastry, thawed 1 egg ¼ cup milk *Directions: • Step 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. • Step 2 Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry. • Step 3 Bake in preheated oven for 35 to 40 minutes, or until golden brown.

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