Tag: recipes

22
Nov

Rice Crispy Cakes | The Healthier Twist

We have decided to give this classic treat a healthy twist. With only a few ingredients, its easy to make and will satisfy your sweet tooth!

We also have a range of flavoured chocolate bars to choose from including white, mint and orange chocolate if you want to make them a little more flavoursome.

SERVES: Makes 12-16 small squares
PREP TIME: 15 minutes
SET TIME: 20 minutes

INGREDIENTS
– 150g / 2 x 75g packets of Free’ist sugar free marshmallows
– 3 cups / 100g unsweetened rice puffs
– 3 tbsp coconut oil
For a chocolate version:
– 225g (3 x 75g bars) Free’ist chocolate of choice

METHOD
1. In a large saucepan melt the coconut oil over a low heat. Add the marshmallows and stir continuously until they melt together  creating a fluffy mallow mixture!

2. If you are making a chocolate version, whilst you prepare the marshmallows, melt your chocolate by placing the broken pieces in a bowl and put over a  saucepan of water with a medium heat. The hot water should heat the bowl and melt the chocolate. Stir  until the chocolate is a liquid consistency. Remove from the heat.

3. Remove the marshmallow mixture from the heat and add the rice puffs to the pan, stirring through to evenly coat the puffs with the marshmallow mixture. If you are making a chocolate version, add the chocolate and stir again until chocolate is evenly distributed.

4. In a small greased baking tin (18x20cm is perfect) pour your rice-puff mixture and spread to a height of 5-6cm. Try not to press the mixture down too hard, to keep the lightness of the marshmallow in each square.

5. Leave to set for 20mins at room temperature. With a sharp knife cut into squares. You can keep these in an air-tight container for 3 days.

Thanks to Vicky at The Flourishing Pantry for co-creation.

22
Nov

Flourless Chocolate Orange Brownies

Chocolate and orange is such a classic combination, we’ve decided to take it to the next level in these soft squidgy  brownies. Using  No Added Sugar & Gluten Free Dark Chocolate with Orange & nutritious black beans rather than the traditional white flour, this is the ultimate health twist to standard brownies. To sweeten them up, we have added a little maple syrup and to give them that extra citrus zing, some orange zest (we all need a little zing in our life, right?)

If you also like your brownies with an extra bite, add chopped almonds to the mix.

SERVES: Makes 12-14 brownies

PREP TIME: 15 minutes
COOK TIME: 25 minutes

INGREDIENTS
* 1 tin black beans and juice
* 2 tbsp maple syrup
* 3 tbsp cacao powder
* 150g Free’ist orange chocolate – melted (2 x 75g Bars)
* Zest of 2 oranges
* 1 tsp baking powder
* 150g chopped almonds (optional)

INSTRUCTIONS
1. Melt the chocolate by placing broken chocolate pieces into a small bowl and putting the bowl into a saucepan of water over a medium heat. The hot water should heat the bowl and melt the chocolate. Stir until the chocolate is a liquid consistency. Remove from the heat.
2. In a food processor or nutribullet blend up the black beans together with their juice until smooth.
3. Place the bean mixture into a large bowl and stir in the cacao powder, orange zest, maple syrup, melted chocolate and baking powder and stir to combine. You’ll have a really runny mixture. Lastly, fold in the chopped almonds if you’re using them.
5. Spoon this mix into a lined brownie tin – ideal size would be a 6″x 6″ small tin. Bake for 25 minutes until crisp and firm on top. Don’t worry if they don’t seem totally set when you remove from the oven, the brownies will get firmer as they cool.
6. Allow to cool before cutting.

Thanks to Vicky at The Flourishing Pantry for co-creation.

 

23
Oct

Sugar Free S’mores

A S’more is a traditional camping snack that has been popular with kids and their parents for years. Although many different varieties of S’mores have developed over time, the S’more is basically a sandwich of roasted marshmallows & chocolate between two biscuits.

Here at Free’ist, we have developed our own variety – SUGAR FREE S’MORES

Once you’ve done one, you’ll want to do s’more and s’more..

PREP TIME: 5 minutes
COOK TIME: 2 minutes

INGREDIENTS
Free’ist Sugar Free Tea Biscuits (Buy here)
Free’ist Sugar Free Marshmallows (Buy here)
Free’ist Sugar Free Dark Chocolate (Buy here)

METHOD
1. Over a bonfire, campfire or BBQ toast your marshmallows for 1-2 minutes until they start to melt, bubble and caramelise.

2. Remove the marshmallows from the heat and spoon them onto a tea biscuit.

3. Top the marshmallow layer with a square of Free’ist dark chocolate and top the s’more sandwich with another tea biscuit. Press together to allow the chocolate melt into the hot marshmallows

If you don’t have an open fire you can always recreate this recipe using the microwave or oven.

On a plate (or baking tray if using the oven) place a tea biscuit, topped with three Free’ist marshmallows and a square of dark chocolate.

Microwave for 15-20 seconds or oven cook at 180 °C for 3-5 minutes, so the marshmallow and chocolate start to melt. Remove and top with a second tea biscuit.

Thanks to Vicky at The Flourishing Pantry for co-creation

19
Nov

Birthday Cake Protein Truffles

These deliciously-simple truffles take all of 5 minutes to whip up, yet are utterly delicious! They’re the perfect treat to enjoy when you fancy something sweet and chocolaty but don’t want the hefty calorie and sugar count that goes with it.

Ingredients:

(Makes 10)
1 scoop vanilla protein powder
1/3 cup coconut flour
3 tbsp. zero calorie icing sugar
2 tbsp. coconut milk
1 tbsp. melted butter
1 tbsp. honey
1-2 drops cake drops (Capellas)

To coat:
50g Free’ist white strawberry chocolate
1 tbsp. coconut oil

Method

1 – In a large bowl, mix together the dry ingredients, then stir in the wet. Test the mixture and add some more icing sugar, if you want it sweeter. If the mix is still a little sticky or sloppy, stir in a touch more protein powder, then shape into truffle-sized balls. Place in the fridge or freezer to firm up.

2 – Once your truffles are set, gently melt together the Free’ist white strawberry chocolate and coconut oil, then stir to combine. Dunk each truffle into the white chocolate to coat, then decorate with sprinkles. Leave to set once more, then enjoy!

This recipe was shared with us from www.iamintothis.com