This healthy cookie dough ice cream sundae is everything you’d want a sundae to be, plus more. There’s the amazing vegan refined sugar free salted caramel sauce, the gluten free cookie dough, and the dairy free ice cream – which are all individually amazing, but together… they will blow your mind.
Let’s talk about bananas. They’re the one fruit I couldn’t do without (although currently, I’d say the same for watermelon, but that’s because it’s hooooooot). They’re this magic fruit that makes decadent milkshake-like concoctions which are actually healthy, as well as ice cream that you can eat for breakfast.
Has your baking ever come out of the oven a weird greenish purple colour? Or has it ever had a strange metallic taste? Then read on! This super-easy formula for aluminium-free homemade baking powder works just as well as the store-bought version. However, it gives you the peace of mind both when it comes to the appearance and taste of your baking, and to your health.
This post is the first in what will eventually become a compilation of “top secret” (but not really) tips and tricks that will make your life (at least when it comes to cooking and baking) so much easier. All posts in this series can be found here (or under the “How To’s” category in the recipe index).
Let me tell you a little story (or you can just skip to the bottom of the post to read the important bit, the aluminium free homemade baking powder formula – but the middle part is informative, and well… you can amuse yourself with a baking failure story).
It all started with a craving for cupcakes. Not just any old cupcakes, though. Raspberry cupcakes. Specifically, cupcakes with the (strained and deseeded, for nobody likes suspiciously crunchy cupcakes or a chipped tooth) raspberry puree mixed into the batter. Because, honestly, simply mixing the whole raspberries into the cupcakes is so predictable, done-before, and way too likely to succeed. Why not complicate things? Makes it so much more interesting.