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

Vegan Custard Filled Mini Doughnuts

To conclude cinnamon week, I made these beauties for our lazy Sunday afternoon. Filled with a velvety smooth vegan custard, these mini doughnuts are an easy-to-make addition to the treat repertoire.

Custard filled vegan mini doughnuts

Ingredients – Doughnuts

  • 300g plain flour
  • 1 3/4 tsp baking powder
  • 1/2 tsp salt
  • 50g caster sugar
  • 55g margarine
  • 140ml hazelnut milk
  • 1.5 litres sunflower oil

Ingredients – Custard filling

  • 15g margarine
  • 20g plain flour
  • 45g D8 Made Cinnamon date butter
  • 70g hazelnut milk
  • 2 tbsp coconut sugar for dusting
  • 2 tsp cinnamon for dusting

Method

  • Mix the margarine, hazelnut milk and 2 tablespoons of the sunflower oil in a small pan over a medium heat.
  • Sift the flour and baking powder and add the salt and sugar into a bowl.
  • Make a well in the middle and add the milk mixture to the centre.
  • Little by little, bring the mix together with a fork until it forms a sticky dough and divide into 20 – 24 equal sized balls.
  • Bring the rest of the sunflower oil to heat and use a small piece of bread to test the heat – if it sizzles the oil is hot enough.
  • Carefully lower each dough ball into the oil and cook for 5 min or until golden brown, cooking 5 – 6 doughnuts at a time.
  • Use a 4″ skimmer spoon to remove each doughnut and place in a bowl layered with paper towels to drain the oil and allow to cool.
  • Meanwhile, to make the custard, melt the margarine in a small pan.
  • Once melted, remove from the heat, add the flour and mix well.
  • Still off the heat, add 75% the hazelnut milk bit by bit ensuring that the mixture is smooth.
  • Return to the heat, add the cinnamon date butter and mix to form a smooth mixture.
  • Add the remainder of the milk then allow to cool for 5 minutes.
  • Transfer the custard to a piping bag.
  • Mix the coconut sugar and cinnamon on a flat plate.
  • Once cooled, roll each doughnut in the coconut sugar & cinnamon mix and prepare to fill.
  • To fill the doughnuts, make a hole in the centre of the doughnut using a skewer and turn it gently 360 degrees to create a cavity.
  • Using the piping bag, fill each doughnut until a portion of the custard settles on the hole of each doughnut.
  • Finally, do your best not to eat all of them in one sitting.
Cinnamon doughnuts
Cinnamon custard doughnuts

Summertime Gazpacho

In these last days of summer, I love to soak up the last of the sun with a refreshing gazpacho paired with some fresh sourdough.

Gazpacho made with D8 Made black pepper

Ingredients

  • 500g ripe cherry tomatoes
  • 1/2 chopped and peeled cucumber
  • 1 medium bell pepper cored and seeded
  • 1 large peeled garlic clove
  • 1/2 red onion
  • 1tsp celery salt
  • 1 sprig of basil
  • 25g D8 Made Black Pepper date butter
  • 1tbsp red wine vinegar
  • 2tbsp light olive oil

Method

  • Place all of the ingredients into a high powered blender and whiz for 3 minutes or until it reaches the desired consistency.
  • Top with chilli flakes, toasted sunflower seeds and garnish with parsley. Serve with crusty sourdough and enjoy!
Serving suggestion

Salted Date Caramel, Nut Butter & Chickpea Ice Cream

Any hint of sun is an excuse to eat ice cream amirite?! And luckily for us Londoners, the ghosts of awful summers past are cutting us some slack and giving us plenty to be grateful for this year. When I have a craving for something sweet and creamy but can’t face a bit of dairy, this is my go to make-at-home solution. Also – did I mention that it is made with an award winning date butter???

Ingredients

  • 1 cup tinned drained chickpeas, washed and rinsed
  • 225g D8 Made Original Date Butter
  • 110g smooth (sweetened) peanut butter 
  • 1 teaspoon vanilla extract
  • 400ml coconut milk
  • 1/4 tsp salt
  • 50g crushed pistachios to serve
  • 100g melted white & dark chocolate to serve
  • 100g mixed berries to serve

Method

  • Add chickpeas, nut butter, vanilla extract, coconut milk and 150g of D8 Made Original Date Butter to a mixer and blend for 30 seconds
  • In a separate bowl, mix remaining 75g date butter & salt until well mixed
  • Pour half of the chickpea mix into a L:255 x W:143 x H:66 loaf tin
  • Add half of the salted caramel mix to the chickpea mix in the loaf tin and distribute down the centre
  • Pour the remainder of the chickpea mix over the mix in the loaf tin
  • With the remaining salted caramel, distribute over the top of the ice cream mix
  • Place the mix in the freezer overnight
  • Serve in a bowl or in cones topped with melted chocolate or pistachios and fresh berries & enjoy!

Nutritional Information

Servings: 10
Amount per serving (excluding toppings)
 
Calories 233
% Daily Value*
Total Fat 15.4g
Saturated Fat 9.7g
Cholesterol 0mg
Sodium 110mg
Total Carbohydrate 22g
Dietary Fiber 2.8g
Total Sugars 14.9g 
Protein 5.5g

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