Fruit and White Wine Popsicles

The sun has come back to London! I love a choc ice as much as the next person but when I’m in the mood for a grown up popsicle and something refreshing, I grab a bottle of white wine and get inventive.

Fruity white wine popsicles

Cherry & Mint Popsicle – Ingredients (Yields 2)

  • 2 mint leaves
  • 45g D8 Made Sour Cherry date butter
  • 120ml white wine

Mango & Blackberry Popsicle – Ingredients (Yields 2)

  • 90g fresh mango
  • 75g fresh blackberries
  • 120ml white wine
  • 40g D8 Made Original date butter

Peach & Black Pepper Popsicle – Ingredients (Yields 2)

  • 1 stoned white peach
  • 40g D8 Made Black Pepper date butter
  • 10 black peppercorns
  • 120ml white wine

Orange & Lime Popsicle – Ingredients (Yields 2)

  • I large orange (segments no pith)
  • The juice of 1 lime
  • 50g D8 Made Original date butter
  • 120ml white wine
Popsicles

Method

  • Add ingredients into a high powered blender & blend
  • Pour the ingredients into a silicone ice cream mould and freeze
  • Enjoy in these last days of summer

Easy Meat Free Monday Pizza

Homemade pizza on a Monday night? Who could say no to THAT! Try this easy meat free recipe for a delicious way to pizza over those Monday blues.

Ingredients – Dough

  • 240g self raising flour
  • 250g greek style yoghurt (plant based or dairy both work well)

Method – Dough

  • Mix flour and yoghurt in a large bowl ensuring that the mix cleans the sides and forms a ball in the bowl
  • Clean and flour a cool surface and transfer mix
  • Knead the dough for for 10 min adding flour to ensure that the dough doesn’t stick to the surface
  • Rest the dough on the cool surface whilst other ingredients are prepared

Ingredients – Toppings

  • 75g butternut squash
  • 2 tablespoons olive oil (28g)
  • 1 tablespoon mixed herbs (13g)
  • 70g sliced mushrooms
  • 100g drained chickpeas
  • 50g kale
  • 150g grated mozzarella (to make this recipe 100% plant based use non dairy cheese)
  • Salt and pepper to taste
  • 30g D8 Made Black Pepper date butter
  • 2 tablespoons Worcestershire sauce (28g)
  • 3 tablespoons malt vinegar (42g)
  • 200g very versatile tomato sauce

Method – Toppings

  • Preheat oven to 220C (450F or gas mark 7)
  • Place the butternut squash, oil, mixed herbs, salt and pepper in a bowl and mix
  • Place the squash on tinfoil on a baking tray and place in the middle of the oven
  • Roast butternut mixture for 15min turning halfway through
  • Remove from oven and set aside
  • Mix Black Pepper date butter, malt vinegar, Worcestershire sauce and pinch of salt to form a smooth paste
  • Add drained chickpeas, marinate & set aside

Method – Assembly

  • Place  greaseproof paper in a L:443 x W:372 xH:23 in a baking tray
  • Roll out pizza dough to about 1/3 to 1/2 inch thickness
  • Spread tomato sauce over the base leaving approx 1/3 from the edge to allow for crust
  • Distribute butternut squash, chickpeas, mushrooms & kale evenly over the base
  • Add cheese making sure to spread uniformly over the toppings
  • Place in the centre of the oven and bake at 220C (450F or gas mark 7) for 10 – 15min
  • Remove from the oven, drizzle with some olive oil for taste and enjoy!

Nutritional Information

Servings: 8
Amount per serving
Calories 245
Total Fat 8.2g 
Saturated Fat 1.2g
Cholesterol 3mg
Total Carbohydrate 35.1g
Dietary Fiber 2.3g
Total Sugars 3.3g
Protein 7.5g

#datebutter #pizza #plantbased #highfibre #savoury #d8made #easy #meatfree #homemade

Baked Apple & Cinnamon Protein Oats

Baked proats

If you’re anything like me, you love a hot bowl of oats to start your day, especially in winter but that can get very boring and samey very quickly. Baked protein oats are easy to make, full of goodness and a delicious way to start the day, not to mention a great variation of a breakfast staple. If you love apple and cinnamon, all the better.

Dry Ingredients

  • 200g oats (substitute for gluten free oats if needed)
  • 20g roughly chopped nuts (optional – I used pistachios)
  • 85g dried apricots (or any dried fruit)
  • 1 teaspoon baking powder
  • pinch of salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 50g vegan protein powder (I used pea protein)

Wet Ingredients

  • 150g chopped cooking apples
  • Juice of 1/2 a lemon
  • 1/2 teaspoon vanilla extract
  • 15g coconut oil
  • 1/4 teaspoon cinnamon
  • 120g D8 Made cinnamon date butter
  • 1 egg (to make this recipe 100% plant based, use 1 mashed banana instead)
  • 50ml almond milk

Method

  • Preheat the oven to 180 degrees celsius (356F or gas mark 4)
  • Mix the dry ingredients in a large mixing bowl & add melted coconut oil
  • Coat the chopped apples in 1/4 teaspoon of cinnamon & lemon juice in a separate mixing bowl
  • Lightly beat the egg or banana with almond milk, vanilla extract & date butter
  • Add the milk mix to the dry ingredients
  • Add the apple mix to the dry ingredients
  • Spread the mixture into a flan dish & decorate the top with thin slices of apple
  • Bake in the middle of the oven for 25 mins or until the edges are brown and crispy
  • Allow to cool for 5 mins
  • Serve with an extra spoonful of date butter and top with yoghurt and fruit or milk & nuts

Nutritional Information

Servings: 8
Amount per serving
Calories 245
Total Fat 6.6g
Saturated Fat 3.1g
Cholesterol 33mg
Total Carbohydrate 38.9g
Dietary Fiber 4.4g
Total Sugars 15.3g
Protein 9.4g

#datebutter #healthy #protein #highfibre #breakfast #d8made