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
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
Cherry crumble squares
In the depths of winter, a summer themed bake can sometimes be the tonic to fool the senses. This crumble cookie recipe hits the spot.
150g all purpose flour 150g rolled oats 100g brown sugar 95g butter (to make this recipe 100% plant based, substitute with dairy free spread) 1/4 tsp salt 1/4 tsp baking soda 1 jar (225g) D8 Made Sour Cherry date butter 100g sunflower seeds 75ml almond milk Halved fresh cherries to top & icing sugar for dusting Method
Preheat the oven to 180 degrees celsius (356F or gas mark 4) Combine flour, oats, sugar, salt, baking soda and sunflower seeds in a bowl. Add butter or spread to dry ingredients and mix with hands until the mix resembles breadcrumbs Divide the mix in three and add milk to 2/3 of the mix setting 1/3 aside for now With the wet mix, form a ball in a mixing bowl that cleans the sides Place greaseproof paper in a L:443 x W:372 xH:23 in a baking tray and set aside. Place wet mix base on the greaseproof paper and spread evenly covering the entire baking area Spoon cherry date butter over base and spread evenly over entire area Take the remaining dry mix and distribute evenly over base and date butter layers Sprinkle the halved fresh cherry squares over the top of the mix Bake in the middle of the oven for 15 – 20 min or until golden brown Once done, remove from the oven and immediately cut into 6 x 5 squares Allow to cool, dust with icing sugar and store in reusable jar for up to 2 weeks Enjoy!
Servings: 30 Amount per serving Calories 93 Total Fat 2.6g Saturated Fat 0.7g Cholesterol 0mg Total Carbohydrate 15.9g Dietary Fiber 1g Total Sugars 6.9g Protein 1.9g
#datebutter #cookies #cherry #highfibre #biscuits #d8made