Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert.
Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter.
We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Preheat oven to 350 F (180 C). Lightly grease two 8 in (10 cm) round cake pans and line bottoms and sides with greased parchment paper.
In food processor, place ground almonds, dates, tahini, syrup, and miso paste, and pulse until it all comes together. Add buckwheat (or other type of gluten-free flour) if mixture is too moist. Mixture should be crumbly but able to stick together when pinched with your fingertips.
Divide mixture among prepared pans. Press with your fingertips into evenly packed crust right to edges. Bake in oven for 10 to 12 minutes until dough is almost firm when touched. Remove pans to rack to cool completely.
Soften ice cream just enough to be spreadable. Spoon on top of one of the chilled cookie cakes and smooth out to sides in an even layer. Remove cookie from cake pan and place on top of ice cream, gently pressing down. Place in freezer overnight to completely firm up.
To serve, remove cake from freezer and turn out onto flat serving plate or wooden board. Drizzle with melted chocolate. Using warm knife, cut cake into wedges and serve immediately.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.