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Chocolate Orange Nice Cream with Hot Chocolate Sauce

Guest blogger Sarah (Instagram: @sarahmalcs) has wrapped up the season with this tasty treat. 
It’s ice cream – done differently.  No refined sugar, no additives, no preservatives. And no compromise to taste. The orange flavour adds a festive feel to this (healthy) dessert but you can enjoy it anytime, anywhere. We certainly will…

Ingredients

 3 frozen bananas

1/4 cup Rebel Kitchen Chocolate Orange Mylk

1/2 tsp orange zest

1 tsp raw cacao powder

 

For the sauce:

2 tbsp coconut oil

2 tbsp raw cacao powder

2 tbsp Rebel Kitchen Chocolate Orange Mylk

 

Method

 

  1. Place the frozen bananas in a food processor and blitz until broken down.

 

  1. Add the mylk, orange zest and cacao powder and blend again until thick and creamy. Be careful not to go a step too far to a smoothie consistency.

 

  1. Spoon into bowls and pop in the freezer whilst you make the sauce.

 

  1. To make the sauce, combine all of the ingredients in a bowl and place in the microwave for 20 seconds. Remove and stir well until sauce begins to thicken. Heat again for a further 10 seconds if you prefer it hotter. Alternatively, you can heat the sauce in a double boiler over simmering water and stir until melted and thick.

 

  1. Remove ‘nice’ cream from the freezer and pour the sauce over the top. The hot sauce should harden as it reaches the cold ‘nice’ cream.

 

  1. Top with cacao nibs and mandarin slices and enjoy!
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Rebel Kitchen Chocolate Orange Pancakes

 

It’s not Terry’s, it’s…..

Rebel Kitchen Chocolate Orange Pancakes, created by our blogger of the month Sarah (Instagram: @sarahmalcs). Sweet, fluffy, light – and 100% refined sugar free. You won’t want to share. Especially not with Terry. 

 

Ingredients:

– 1 banana

– tbsp chia seeds

– 1/3 cup oats

– 1/2 tsp cinnamon powder

– 1/3 cup Rebel Kitchen Chocolate Orange mylk

– pinch of salt

 

For the sauce:

– 1 tbsp coconut oil

– 1 tbsp peanut butter

– 1 tbsp cacao powder

– splash of Rebel Kitchen Chocolate Orange mylk

 

Method:

  1. In a blender, combine all the ingredients for the pancakes.
  2. Heat 1 tsp coconut oil in a pan and fry pancakes until bubbling and then flip over until cooked through.
  3. Stack on a plate and prep the sauce.
  4. Melt coconut oil in a bowl in the microwave and then add remaining sauce ingredients, mixing until well combined and thick.
  5. Pour over the pancakes and enjoy with cacao nibs and mandarin slices!
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Vegan egg(less)nog latte recipe

 

Christmas. The perfect time to indulge.

This vegan egg(less)nog latte is a rich, tasty, Christmassy treat, made using nothing but whole ingredients.

Our blogger of the month Sarah (Instagram: @sarahmalcs) created it using our rather festive Chai Mylk. The grown-up version includes a splash of dark rum, too. Well, it is Christmas…

 

To serve three you’ll need:

Ingredients

1/2 cup Rebel Kitchen Chai Mylk

1 cup coconut milk

1/2 cup water

4 pitted dates

1/2 cup pecans

1 tsp cinnamon

1 tsp ground nutmeg

1 tsp vanilla extract

2 shots dark rum (optional)

 

 

Method

 

  • Throw all of the ingredients into a high-speed blender or nutri bullet. 
  • Blend until deliciously creamy.
  • If you want to serve chilled then pour into glasses and enjoy with a dusting of nutmeg.
  • Alternatively for a hot beverage, pour the mixture into a pan and place over a low heat. Stir gently until mix is hot but not bubbling. Add the rum (if you’re including). Pour into glasses and enjoy!

 

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Gingerbread Christmas Cookies with a Chai Cashew Icing

There’s a bit of prep involved in making these Gingerbread Christmas Cookies. Still, as they say, the best things come to those who wait. And these are definitely worth the wait. You can have some fun creating an entire Gingerbread family, too.

Thanks Sarah (Insta @sarahmalcs) for this delicious Christmassy creation. 

Recipe:

– 2 heaped cups spelt flour

– 1/2 tsp baking powder

– 1 tsp ground cinnamon

– 1/2 tsp ground nutmeg

– 1 tsp ground ginger

– 3/4 cup dates

– 2/3 cup melted coconut oil or Rebel Kitchen Chai Mylk

– 4 tbsp maple syrup 

– 1 tsp vanilla extract

– 1 chia egg *

– pinch of salt

 

* Combine 1 tbsp chia seeds with 2 tbsp water. Allow to soak for 10 minutes.

 

For the icing:

– 1/2 cup soaked cashews (soaked for minimum of 4 hours)

– pinch of salt

– 3 tbsp melted cacao butter (can use coconut oil)

– 1 tbsp maple syrup

– 3 tbsp Rebel Kitchen Chai Mylk

 

(FYI: good idea to make the icing the day before and keep it in the fridge. It needs at least 3 hours to set)

Simply blitz together all of the ingredients in a high speed blender, food processor or nutribullet and leave to chill in the fridge.

 

Method:

  1. In a food processor, combine dates, spices and flour and blitz.
  2. Add oil, maple syrup, vanilla and chia seed egg and blend again until well combined.
  3. Remove the dough and flatten it out between two sheets of grease-proof paper. The dough should be about 3mm thick.
  4. Pop in the fridge for an hour to allow all of the ingredients to set. (Freezer for 15 minutes if low on time)
  5. Pre-heat oven to 150C.
  6. Cut the dough into shapes and place on a lined baking tray.
  7. Place in the oven and cook for 18-20 minutes or until golden.
  8. Remove from the oven and cool on a wire rack.

 

 

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Our top tips on how to get your kids more excited about food

 

This month we’ve teamed up with the folks at Sweetpea Pantry to share our top tips on how to get your kids excited about food and cooking in the kitchen more. Fun, freedom and creativity sit at the heart of it. And of course, there’s full reign for the grown-ups to get involved too.

 

Get them involved

 Allocate age specific jobs to kids like stirring, whisking, measuring and setting the timer. Nothing beats the pride and satisfaction they feel when they know they’ve made something themselves.

If it’s too much to start from scratch, get a little help using healthy mixes and give kids’ control over breakfast (e.g Sweetpea Pantry Grainy Pancakes to get you started)

 

Make it pretty

At home, focus on making it colourful (e.g. a simple food rainbow) and allow your creative side to take hold with shapes and props; all of this makes food more appealing to kids and connects them to what they’re eating.

 

Whip out the props

Get the kids aprons, colourful cutters, spoons and accessories, and make them feel part of a creative, fun process. Don a chefs hat and have your very own kids bake-off!

 

Relax about the mess

Making a bit of mess is half the fun, so resist the urge to put too many rules and restrictions in place. Kids will love the freedom, and they’ll feel proud of their involvement and achievements at the end.

 

Let them make choices 

Ask kids for their input. Which vegetables do they fancy on their plate? What shape do they want their sandwiches? Which flavour Rebel Kitchen mylk in their lunchbox today? The freedom to choose brings excitement and a sense of ownership (a ‘grown-up’ feel) to what they’re eating.

 

Sweetpea Pantry helps you get the goodness in with healthy mixes for easy family meals and snacks. Using wholegrain flours, no refined sugars and nutritious ingredients like chia, quinoa, flax and oats, the mixes for pizza dough, pancakes, flapjacks and biscuits are quick, delicious and loved by all the family. The team is offering Rebel Kitchen fans 20% off all their products, which you can redeem with the code ‘Rebel20’ when you go to checkout.