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Watermelon Mint Ice Cream

· Natalie 23 Comments

Summertime in a scoop! Easy Watermelon Mint Ice Cream made with frozen watermelon, coconut cream, and fresh mint. Perfect as soft-serve or scooped!

Watermelon Mint Ice Cream
THIS POST IS SPONSORED BY FRESH FROM FLORIDA AS PART OF AN INFLUENCER ACTIVATION FOR INFLUENCE CENTRAL. ALL OPINIONS EXPRESSED ARE MY OWN.

Watermelon mint ice cream. Here to infuse some summer into your April.

I knew this melty melon stuff was gonna be good – frosty watermelon, coconut creaminess, fresh mint – but it turned out better than good. Sweeter than expected. Creamier than I saw coming. Easier than ice cream should be allowed to be.

If you’ve never tried watermelon with mint before, please times one zillion do it. I’m not one to spring for the fresh herbs often, but this is one of those times where it’s completely worth it. Watermelon ice cream without mint would be yum, but as the first ice cream recipe of 2018 it needed to be YUM. All caps.

This was going to be sorbet. The frosty texture of frozen watermelon feels very sorbet appropriate. But then google informed me that sorbet means NO creamy ingredients. Zero. Frozen + blended without any kind of milk? I just couldn’t. So then it was going to be sherbet – that hybrid no one knows how to pronounce. But once I got to blending and scooping and eating…it was inarguably ice cream.

If you want something more towards the sorbet/sherbet end of the spectrum, use less coconut cream. Or (getting into experimental territory here) try using nondairy yogurt or frozen bananas instead of the coconut cream. Options, HOORAY. Reason #327 we love simple recipes.

Watermelon Mint Ice Cream

In case you don’t want to waste even 60 seconds watching the video, we’re going to break this down step-by-step:

Pick a watermelon, local if possible, and hope, hope, hope it’s juicy red and sweet when you slice in. Luckily watermelon is already in season down here, and this one was deelish!

Watermelon Mint Ice Cream

Chunk it.

Watermelon Mint Ice Cream

Freeze it.

Watermelon Mint Ice Cream

Into the blender: frozen watermelon, coconut cream, fresh mint, a little sweeter (optional, depending on how sweet your melon is), and a pinch of salt (trust me).

Watermelon Mint Ice Cream

Get your spoon right into that soft serve goodness, OR freeze for 3-4 hours until just scoop-able. Obligatory sprig of mint for fanciness.

Watermelon Mint Ice Cream

And then, the best step of them all, EAT!

Watermelon Mint Ice Cream

This recipe could yield 3-4 servings. Double scoop, obviously. Although sometimes when you go straight spoon > blender things happen…

No judgement here.

Idea! Adding frozen strawberries into the mix certainly wouldn’t be a bad idea. Mint, watermelon, strawberries – these flavors all get along gloriously.

Creating your own summer one sweet scoop at a time now = possible.

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Watermelon Mint Ice Cream

★★★★★ 5 from 2 reviews
  • Prep Time: 10
  • Cook Time: 4 hours (chilling time)
  • Total Time: 4 hours 10 minutes
  • Yield: 4 servings 1x
  • Category: dessert
  • Method: freezer
  • Cuisine: american
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Description

Summertime in a scoop! Easy Watermelon Mint Ice Cream made with frozen watermelon, coconut cream, and fresh mint. Perfect as soft-serve or scooped!

Ingredients

Scale
  • 1 cup (225g) coconut cream*
  • 5 cups (500g) frozen watermelon
  • A handful of fresh mint
  • 2 tbsp (40g) maple syrup (optional)
  • Pinch of salt

Instructions

  1. Combine all the ingredients in a high speed blender or food processor. Blend, using the tamper or stopping to scrape down the sides as needed, until creamy and smooth.
  2. Eat immediately as soft serve OR freeze for 3-4 hours until scoop-able.
  3. Enjoy!

Notes

*The solid part scooped out of a can of full fat coconut milk that has been chilled overnight.

Nutrition

  • Serving Size: 2 scoops
  • Calories: 297
  • Sugar: 9
  • Fat: 11
  • Carbohydrates: 13
  • Protein: 2

Keywords: frozen, ice cream, blender, no churn, vegan, dairy-free

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Watermelon Mint Ice Cream

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Gluten-Free Quinoa Bread

· Natalie 72 Comments

Bread from scratch but easy and gluten free! 10 ingredient Quinoa Bread made with quinoa flour, almond flour, flax, and tahini. Toast possibilities = ENDLESS.

Gluten-Free Quinoa Bread

Quinoa bread! With all then rustic-y feels. And tahini and flax. And a very lovable texture and flavor. And so many toast-topping possibilities.

To be honest, I don’t know what to feel about this recipe. Besides carb love, obviously lots of that. But it’s basically almost really close to a savory recipe, which none of us saw coming. Yet it still involves flour and the teensiest bit of sweetness and baking. And it’s one of those things you make to make into other things – toast, sandwiches, more toast because Instagram loves toast and we love/hate Instagram. And it’s GLUTEN-FREE HOMEMADE BREAD. An actual real life loaf.

Sorry. That’s just been on my To Make list for months years, so this is kind of an exciting, long-time-coming moment.

Gluten-Free Quinoa BreadGluten-Free Quinoa Bread

This is homemade bread but with a lazy person level of effort required. No yeast proofing or 5+ minutes of hand kneading or double rising. Mad respect to those authentic bread-making people, but we are not those people, amiright?

We are the kind of people who want a one(ish) bowl recipe that you dump in a pan, jazz up with some sprinkle-y seeds on top, and forget about in the oven for an hour. And then the timer goes off. And you pull that crusty-golden loaf from the oven. And you get to bask in the I JUST MADE BREAD FROM SCRATCH glory. It’s a good feeling.

Gluten-Free Quinoa Bread

Just 10 ingredients stand between you and Gluten-Free Quinoa Bread.

The wet ingredients:

  • Nondairy milk.
  • Tahini. Or any nut/seed butter you’re feeling, but tahini makes it extra savory in my opinion.
  • Apple cider vinegar to help with the rise.
  • A little bit of maple syrup. Which I suppose is optional.

The dry ingredients:

  • Quinoa, obviously. In flour form or DIY flour form.
  • Almond flour. For extra richness and so it’s not TOO quinoa-y. You could try oat flour too, I think it would work, but I haven’t tested it personally.
  • Flax meal.
  • Salt and baking powder and baking soda.

See, uncomplicated. And with a pretty good looking nutrition profile – hello plant protein and fiber.

Just in case you are unsure how to use homemade bread besides for all the things, a little inspo…

Gluten-Free Quinoa BreadGluten-Free Quinoa Bread

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Gluten-Free Quinoa Bread

★★★★★ 4.8 from 11 reviews
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10-12 slices 1x
  • Category: bread
  • Method: baking
  • Cuisine: american
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Description

Bread from scratch but easy and gluten free! 10 ingredient Quinoa Bread made with quinoa flour, almond flour, flax, and tahini. Toast possibilities = ENDLESS.

Ingredients

Scale
  • 1 3/4 cup (420g) almond milk
  • 1/4 cup (60g) tahini (or any nut/seed butter)
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 2 1/2 cups (315g) quinoa flour
  • 1 cup (110g) almond flour
  • 1/4 cup (30g) flax meal
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda

Instructions

  1. Preheat the oven to 350F.
  2. In a small bowl, whisk together the nondairy milk, tahini, apple cider vinegar, and maple syrup.
  3. In a large mixing bowl, combine the quinoa flour, almond flour, flax meal, baking powder, baking soda, and salt. Stir to combine.
  4. Add the wet to the dry, and mix to form a sticky dough.
  5. Transer to a loaf pan (I recommend 8×4″) that has been sprayed with non-stick spray or lined with parchment paper.
  6. Bake for 1 hour at 350F.
  7. Remove from the oven and cool for at least 30 minutes before removing from the pan. I recommend letting it cool complete before slicing, otherwise it will be somewhat crumbly.
  8. Slice and enjoy!
  9. Store in an airtight container or bag with as little air as possible in the fridge for optimal freshness.

Nutrition

  • Serving Size: 1 slice
  • Calories: 195
  • Sugar: 1
  • Fat: 9
  • Carbohydrates: 19
  • Fiber: 4
  • Protein: 7

Keywords: gluten-free, baking, bread, toast, vegan, quinoa

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Gluten-Free Quinoa Bread

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Greek Goddess Cocoa Bowl

· Natalie 20 Comments

A yummy dessert bowl with crunchy chocolate-toasted buckwheat, figs, and a dusting of cocoa from the Nourishing Superfood Bowls cookbook!

Greek Goddess Cocoa Bowl

Doesn’t just the name make you feel instantly more fabulous somehow?

Part smoothie bowl. Part yogurt bowl. Part dessert bowl. Part could be breakfast bowl. All swanky sweet bowl-like-you’ve-never-had-before bowl. And there is a whole lot more bowl goodness where that came from.

Record for using the word bowl the most times in one paragraph = BROKEN.

Greek Goddess Cocoa Bowl

Before I get too lost telling you all the details of this classy creation, we need to talk about something very exciting. This book. Seventy-five recipes for bowls of all kinds written and beautifully photographed (seriously I could stare ALL DAY) by the amazing blogger behind Cotter Crunch, Lindsay Cotter. A.k.a. Nourishing Superfood Bowls! I am so grateful to be friends with this super talented lady who is forever enchanting me with her photo lighting and inspiring me with her kitchen creativity.

Not gonna lie I kinda fan-girled her from a distance for a while, before we ever connected. Yeah she’s that cool…or I’m that weird.

Greek Goddess Cocoa Bowl

The book is just as enchanting and insanely creative. Every recipe is gluten free, but there’s vegan, paleo, grain-free, dairy-free – there are bowls for everybody. While I have spent an especially great amount of time in the breakfast and dessert sections, the in-between is full of any kind of meal bowl you could imagine. And there is an entire section of only plant based bowls, so my vegan friends she has you covered.

Plus there’s the superfoods part, with a note at the top of each recipe highlighting the super ingredient(s) in each bowl too. Think: matcha, lentils, berries, sweet potatoes, fermented foods, etc. This is a real foods, vibrant foods, feel good foods, all the enticing foods kinda book.

Narrowing it down to just one to share with you today was tricky. But once I saw figs and chocolate together it was a done deal. Two of my favorite things in crunchy, creamy, fruity dessert form.

Others on my gotta try soon list are:

  • Creamy Chocolate Streusel Bowls
  • Mint Almond Matcha Smoothie Bowl
  • Sticky Mongolian Beef Broccoli Rice Bowls
  • Loaded Sweet Potato Nacho Salad Bowls
  • Sticky Date Cake Yogurt Bowls

See, she has me wanting to cook actual savory food even – crazy, right!?

Greek Goddess Cocoa Bowl

So like I said figs + chocolate. But what I didn’t tell you about was the addictively crunchy toasted buckwheat topping that truly makes this bowl. Just 4 ingredients and 5-ish minutes of cooking time, and oh my goodness do you have the most delicious crispy compliment to the creamy bowl base.

Which is also kind of genius. Instead of your typical smoothie or nice cream she used a mix of banana + greek or non-dairy yogurt (HOORAY for options). So it’s naturally sweet from the fruit, but with some good probiotic stuff going on too. And if you use a frozen banana like I did the texture is very froyo-esque.

Combine all that with dried figs and a dusting of cocoa…yeah it tastes just as good as you are imagining.

Greek Goddess Cocoa Bowl

For breakfast, lunch, or dinner. For prepping ahead or a quick snack. For one or a family. For vegan or paleo or gluten-free. For just gawking at stunning photos of crave-worthy bowl food. For any and all of the above, this book is your book.

All the deets and where to snag your own copy HERE.

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Greek Goddess Cocoa Bowl

★★★★★ 5 from 2 reviews
  • Prep Time: 35 minutes
  • Cook Time: 5 minutes
  • Total Time: 40 minutes
  • Yield: 1-2 bowls 1x
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Description

A yummy dessert bowl with crunchy chocolate-toasted buckwheat, figs, and a dusting of cocoa from the Nourishing Superfood Bowls cookbook!

Ingredients

Scale
  • 1/2 cup (85g) dried figs, stems removed
  • 1–1 1/2 cups (240-355ml) purified water
  • 1/4–1/3 cup (45-60g) buckwheat groats
  • 2–3 tsps (5-7g) unsweetened cocoa powder
  • 2 tsps (10ml) coconut oil
  • 1 tbsp (12g) coconut sugar or brown sugar
  • 1 medium banana (fresh or frozen)
  • 1 1/4 cups (310g) Greek or nondairy yogurt
  • Cocoa nibs or dark chocolate chips
  • Optional: extra cocoa powder

Instructions

Preheat the oven to 350F (177C).

Soak the figs in water for 30 minutes to soften. Soaking will expand the figs and create a smoother texture for the dessert bowls. Discard the water after soaking. Slice the soaked figs and set aside.

In a small bowl, combine the buckwheat groats with the cocoa powder, coconut oil, and sugar, mixing well. Spread the coated buckwheat groats on a cookie sheet and toast for 5-6 minutes. Remove from the oven and set aside.

In a blender, combine the banana and yogurt, blending well. For an extra-thick consistency, use a frozen banana (I did!)

Pour the banana and yogurt mixture into a serving bowl and top with the cocoa crispy toasted buckwheat and sliced figs. Top with the cocoa nibs or dark chocolate chips. Feel free to add a bit of dark cocoa powder for dusting, if desired.

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Greek Goddess Cocoa Bowl

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Coconut Flour Donuts

· Natalie 57 Comments

Fluffy fruit-sweetened Coconut Flour Donuts! Eight ingredient easy with a perfect soft texture and sweet coconut butter glaze on top. Vegan and paleo!

Glazed Coconut Flour Donuts (vegan + paleo)

Coconut flour donuts!

With just purple glaze. And almost every shade of sprinkle. And the best fluffy moist (sorry, had to do it) texture. And not your average donut ingredient list.

Glazed Coconut Flour Donuts (vegan + paleo)

This recipe is one of those rare baking enigmas – a vegan + coconut flour recipe. Coconut flour with eggs, okay. Coconut flour in no-bake stuff, sure. But coconut flour without eggs and baked…let’s just say if we were hypothetically playing truth or dare and the dare was to make a triple layer vegan birthday cake with coconut flour, I would be spilling ALL THE TRUTHS.

But these brownies inspired me. If flourless brownies can exist with the yummy base combo of dates and almond butter, than surely a not chocolate version must be possible. Now obviously these Coconut FLOUR Donuts aren’t flourless, but they are still grain-free and without almond flour for a change.

The texture is pure magic. Soft fluffy magic! These donuts have changed me. I cannot hate coconut flour ever again now. And when I inevitably find my future self staring at a crumbly pan of supposed-to-be-cake cursing the stuff, I will make these donuts and feel instantly better inside.

That warm, fuzzy, restoring faith in coconut flour effect – these donuts can do that for you too.

Glazed Coconut Flour Donuts (vegan + paleo)

But coconut flour still isn’t ready to fly solo. To get that perfect texture we’re going to need some help from:

  1. A nut or seed butter. I used almond butter, but any kind is a-okay. Nut butters do this thing when you bake with them where they make the crumb super defined and moist but not oily. Pretty much everything you want in a cake donut.
  2. A starch. Either arrowroot or tapioca starch will work, or even cornstarch. This is what prevents the whole crumbly mess part. I tried it without…just trust me on this one.

Oh and these coconut flour donuts are date-sweetened too. See, I wasn’t kidding on that whole unconventional donut ingredient list thing. No grains, no oil, no refined sugar.

Glazed Coconut Flour Donuts (vegan + paleo)

The glaze is very optional. And while we’re at it, the donut shape/pan is optional too – coconut flour muffins, anyone? But if you are going to glaze, I used my favorite coconut butter glaze colored but with blueberry juice this time.

Blend and strain fresh or frozen blueberries and then add that juice until you get your desired shade of purple. Or make yellow glaze with turmeric. Or green with matcha. Or pink with raspberries. Or blue with blue spirulina. More options, HOORAY.

Or, let’s be real, just dunk them in melted chocolate already.

Glazed Coconut Flour Donuts (vegan + paleo)

So to everyone who always asks to sub coconut flour into places where it will only lead to disaster, please just make these lovely little donuts instead!

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Coconut Flour Donuts

★★★★★ 4.8 from 12 reviews
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 6 donuts 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
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Description

Fluffy fruit-sweetened Coconut Flour Donuts! Eight ingredient easy with a perfect soft texture and sweet coconut butter glaze on top. Vegan and paleo!

Ingredients

Scale

Donuts

Glaze

  • 1 cup blueberries (fresh or frozen/defrosted)
  • 1/2 cup coconut butter
  • 2 tbsp maple syrup
  • 1/4 cup non-dairy milk

Instructions

  1. Preheat the oven to 350F.
  2. In a high speed blender, blend the dates, milk, nut/seed butter, and vanilla until smooth.
  3. Add the rest of the ingredients. Blend until combined.
  4. Use a ziplock bag with one corner snipped off to pipe the batter into a donut pan (that has been thoroughly sprayed with non-stick spray!) and smooth the tops. Or you can make them into muffins.
  5. Bake for 20 minutes at 350F.
  6. For the glaze, blend the blueberries and strain to get just the juice.
  7. Melt the coconut butter (10 seconds or so in the microwave). Make sure all the other ingredients are at room temperature or warmer.
  8. Stir together the melted coconut butter, maple syrup, and 2 tablespoons of milk. Add the milk slowly until it becomes smooth and drizzle-able. It will seize up at first, keep adding milk and it will eventually smooth out.
  9. Add the blueberry juice 1 tablespoon at a time until you achieve your desired color.
  10. Once the donuts are cool, top with glaze and (optional) sprinkles.

Notes

*You can use arrowroot or cornstarch instead.

Nutrition

  • Serving Size: 1 donut
  • Calories: 341
  • Sugar: 13
  • Fat: 24
  • Carbohydrates: 26
  • Fiber: 6
  • Protein: 9

Keywords: baking, dessert, snack, paleo, gluten-free, vegan

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Coconut Flour Donuts (vegan + paleo)

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Creamy Vegan Banana Pudding

· Natalie 27 Comments

Creamy banana pudding the easy healthy way with bananas, chia seeds, cashews, medjool dates, layered with pecans and coconut whipped cream. Vegan and paleo!

Creamy Vegan Banana Pudding

On a scale from 1 to GIMME! how badly do you want to dig into those jars right now?

Okay but hold your spoons for a sec, I need to tell you something…

Creamy Vegan Banana Pudding

I owe you an apology.

All this time you’ve been trusting me as your source for fruit-filled sweet stuff, but it has taken literal years to post a solid banana pudding recipe up in this blog. Bananas – the world’s favorite fruit. Pudding – the almost best (ice cream, though) creamy dessert form. Banana pudding – so basic salad bars have been doing it for centuries. I gotta wonder…what’s up with that?

This absurdity ends now. Here now today with these multi-layer creamydelush jars and a big shoutout to one awesome reader who emailed me and inspired this one. Because sometimes I need a reminder to quit dreaming up triple chocolate quinoa waffle cookie dough sandwiches and just get back to SIMPLE. We all do.

Creamy Vegan Banana Pudding

I don’t want to point fingers, but I think salad bars may actually be to blame here. There’s something about finding a lost shred of cheddar cheese in your pudding that kinda ruins the whole dessert. But hopefully you don’t have that same unfortunate association. Hopefully you have nothing but happy memories of silky pudding layered with used-to-be-crunchy cookies and banana coins and airy whipped cream.

As childhood cheese trauma therapy or just a healthier recreation of one of your fave desserts, I promise this recipe will leave you with nothing but happy banana feels.

Creamy Vegan Banana Pudding

I’m not about to tell you to make homemade nilla wafers AND cook then chill a stovetop pudding AND whip coconut cream by hand AND slice your own bananas. Nobody’s got the time or patience for that. I am here to bring you a much much easier version that still has all the necessary elements – creamy, crunchy, fluffy, banana. Because we love short cuts around here.

So here’s what’s happening:

  • Banana pudding. Without refined sugar or cooking or any tofu funny business. Just good stuff like banana, coconut milk, chia seeds, cashews, and vanilla. But blended so it’s suuuuuuuuper creamy.
  • Pecans. For the CRUNCH element, plus they just taste so dang good with nanas. Roasted is best! If your heart is set on cookies, maybe try these. Or these.
  • Coconut whipped cream. Or cocowhip (like cool whip but vegan!) if you really want to make things extra easy on yourself.
  • Bananas. Okay you do actually have to slice these yourself.

The trick to getting the pudding just as dreamy as possible is to combine all the nuts/seeds/fruits/stuff in the blender, blend briefly so it’s all mixed, and then let it sit and soak for about 10-15 minutes. This will soften the chia seeds and cashews so then you can crank that blender up to high and achieve max lusciousness.

Oh, and cashew-free lower fat option included for you too!

Creamy Vegan Banana Pudding

And just when these cookies thought they had dibs on all the ripe bananas in my house. Not so fast cookies, not so fast.

Happy easier + healthier Creamy Vegan Banana Pudding parfait-ing to you!

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Creamy Vegan Banana Pudding

★★★★★ 5 from 3 reviews
  • Yield: 4 parfaits 1x
  • Category: dessert
  • Method: blender
  • Cuisine: american
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Description

Creamy banana pudding the easy healthy way with bananas, chia seeds, cashews, medjool dates, layered with crunchy pecans and coconut whipped cream. Vegan and paleo!

Ingredients

Scale

Pudding

  • 2 cups (480g) non-dairy milk (I used carton coconut milk)
  • 1 ripe banana (120g)
  • 1/4 (40g) cup chia seeds
  • 1/2 (65g) cup raw cashews*
  • 6 pitted medjool dates (100g)
  • 1 tsp vanilla extract

For layering

Instructions

  1. In a high speed blender, combine the pudding ingredients and blend briefly.
  2. Let the mixture sit and soak for 10-15 minutes to soften the chia seeds and cashews.
  3. Blend again on high until creamy and smooth.
  4. Pour into a jar and refrigerate overnight. It will thicken as it chills.
  5. Layer the pudding into jars with the pecans, sliced bananas, and coconut whipped cream.
  6. Enjoy!

Notes

*You can substitute the cashews with 1/2 cup (120g) non-dairy yogurt, but you will need to reduce the milk to 1 1/2 cups. It won’t be quite as rich.

Nutrition

  • Calories: 292
  • Sugar: 23
  • Fat: 13
  • Carbohydrates: 40
  • Fiber: 7
  • Protein: 6

Keywords: chia, pudding, no bake, easy, breakfast, snack, dessert, vegan, dairy-free

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