2 Homemade Ice Lollies

by Liz Child

Phew it’s been hot! Anyone else overdosing on ice cream? We have started making our own, healthier ice lollies as we are getting through so many and we are trying to avoid the packaging and intense sugar levels of shop bought ones. Here are our two currant favourite flavours. We would love you to share your favourite flavours in the comments please. Always looking for inspiration. Apart from simply freezing our favourite smoothies, we are thinking of doing some more ’grown up’ ones too involving coffee… and maybe a gin, tonic, cucumber & mint one?

We invested in a silicon ice lolly mould this year, but in the past have used saved yoghurt tubs and water cups. You can buy lolly sticks in craft shops or use wooden takeaway cutlery. Any other ice lolly hacks are very welcome! Don’t forget to stock up on our wide range of organic fruits, they’re the perfect healthy sweet and refreshing treat.

Liz x

Watermelon Ice Lollies

  • watermelon
  • kiwi

Method:

  1. Slice a mini watermelon and remove the pips and rind. Blend then pour into ice lolly moulds leaving a couple of cm space. Freeze for 30 minutes then insert a stick.
  2. Halve kiwis and scoop out the flesh with a spoon. Blend then carefully top the watermelon moulds to imitate the green part of the watermelon and freeze until solid (at least 4 hours).
  3. Remove the lollies from their moulds and store in the freezer in a large plastic box. For best flavour, eat within a couple of weeks.

Yoghurt, Maple & Blueberry Ice Lollies

  • natural yoghurt, any one you like
  • maple syrup to taste
  • blueberries – fresh or frozen

Method:

  1. Mix maple syrup into yoghurt to sweeten to your taste. Then pour into ice lolly moulds halfway up.
  2. Add a tbsp or so of blueberries then top up with more sweetened yoghurt.
  3. Insert the lolly sticks and freeze until solid. Enjoy!

Blueberry Clafoutis

by Liz Child

We make versions of this clafoutis as a quick pudding so often, I have this recipe down by heart now. A clafoutis is a classic French dessert, traditionally made with cherries. This is my vegan version which the whole family adores. It uses up the aquafaba from a tin of chickpeas, such a useful, free ingredient. Next time you make a chickpea curry or a batch of hummus, save the aquafaba and make this quick pud. You won’t be disappointed!

We try to always have organic blueberries on our list as we strongly believe including anthocyanin-rich purple foods in your diet regularly is important. We have some great ones in from Spain at the moment which come in clever compostable packaging! Eat them fresh or pop them in the freezer to use daily in your smoothies, porridge or desserts.

Liz x

Ingredients

  • aquafaba from one can of chickpeas (around 150ml)
  • 1/2 mug sugar (around 100g)
  • 2 tsp baking powder
  • a pinch of salt
  • 1 mug of flour (around 200g)
  • 3 tbsp oat milk
  • 4 tbsp olive oil
  • 2 mugs of blueberries (fresh or frozen)
  • a tsp of icing sugar to dust
  • plain yoghurt sweetened with maple syrup to serve

Method

  1. Turn your oven to 175C and find a flan dish, bowl, whisk and small mug for easy measuring.
  2. Pour the liquid from a can of chickpeas into the mixing bowl. It should be around 150ml but there’s no need to be too exact with this recipe. Whisk it until it froths. Then add 1/2 a mug of sugar and whisk again until you have a glossy, creamy mixture.
  3. Add the baking powder and salt and whisk for a minute to evenly distribute it before adding a mug of flour. Stir the flour in so you have a crumbly texture.
  4. Now add the milk and oil and stir until just combined into a smooth, thick batter. You can add a splash more oat milk if your batter is too dry. Careful not to over-mix to ensure a soft, tender crumb.
  5. Tumble the blueberries into the bottom of your flan dish and spread them out evenly. Then dot the batter on top and smooth it over. You may find it doesn’t reach the sides and looks a bit thin – don’t panic, it will grow and spread quite a lot in the oven.
  6. Bake until risen and golden – around 30 minutes but start checking after 20 in case you have a very efficient oven.
  7. Serve warm in scoops or messy slices with a dusting of icing sugar and a big dollop of yoghurt sweetened with maple syrup. Any leftovers are also delicious cold with a mug of tea or coffee. Enjoy!