Monday, August 15, 2011

Raw Vegan Blackberry Ice Cream On Gluten Free Chocolate Cake

Served with sliced bananas for a raw banana split or with a slice of this simple chocolate cake, raw blackberry ice cream is a perfect  summer dessert!

Follow Foods For Long Life on FACEBOOK !

More Raw Ice Cream!
I know I just posted Mango Macadamia Nut ice cream a few weeks ago but hey, it's summer! I can eat ice cream every day, especially when it's full of fresh fruit and raw, heart heathy nuts! 
My last post, Blackberry Lemon Ginger muffins featured the neighbors blackberries that are growing through my back fence. Well, there are plenty of blackberries left so this time I'll be using them to make raw ice cream.

Strain the Blackberries First
If you've ever thrown blackberries in your smoothie, even if you have a Vitamix blender, you'll notice the distasteful chopped up seeds in your mouth. There's no way around it - to get a nice smooth ice cream (or even smoothie), you need to strain the blackberries first. This gives you a beautiful and intense flavor. It takes a bit of patience, but it's worth it. So please, don't skip this step!

First blend the blackberries with a little water and strain.
Straining blackberries takes patience but don't skip this step!

Vegan and Gluten Free Chocolate Cake
I'm still trying to perfect my gluten free baking so today I'm sharing a very simple recipe for chocolate cake I developed using Bob's Red Mill gluten free all purpose flour. The recipe is relatively low in sugar and uses apple sauce to cut down the amount of oil to only 1/4 cup. Each slice is less than 150 calories!

Each slice is only 134 calories!

Blackberry Ice Cream
Raw Vegan, Gluten Free
[makes 8 servings]
2 cups fresh blackberries, cleaned
1 cup water
2 ounces raw cashews, (1/2 cup), soaked 6 hours and rinsed
3 Medjool dates, soaked 6 hours in 1 cup water (SAVE soak water)
1 large ripe banana, peeled 
1 teaspoon vanilla extract *
* vanilla extract is usually gluten free but if you are on a gluten restricted diet, check label.

Place blackberries and 1 cup water in a Vitamix or other high speed blender and blend until smooth.
Strain blackberries through a strainer pushing pulp through with the back of a spoon. Rinse blender.
Place cashews in the blender with dates and their soak water and process until smooth and milky.
Add blackberry pulp, banana and vanilla extract and process until very smooth. (I added a packet of stevia to mine to give it a touch more sweetness but this isn't necessary).
You can refrigerate this mixture until needed later in the day or the next day.
Place mixture in a 1 1/2 or 2 quart ice cream maker and process according to instructions.
Serve immediately. Place unused ice cream in individual scoops onto a cookie sheet or plate and freeze. Once frozen, place scoops in a plastic container and put back in freezer until needed. You may have to defrost slightly to get them off the cookie sheet or plate. (This process makes serving the leftover ice cream easier as low fat ice cream freezes very hard and is difficult to serve). Leftover ice cream scoops make a lovely addition to your morning smoothie!

Per serving: 94.1 calories, 3.3 g fat, 0.5 g saturated fat, 0 mg cholesterol, 1.9 g protein, 16.6 g carbohydrates and 1.5 g dietary fiber.

Simple Chocolate Cake
Vegan, Gluten Free
[makes 12 servings]
1 tablespoon ground flaxseed
3 tablespoons water
1 1/2 cups gluten free all purpose flour *
3/4 teaspoons xanthan gum *
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon aluminum free baking powder
1/4 teaspoon salt
1/2 cup soy milk
1/2 cup organic cane sugar or Sucanat
1 tablespoon vanilla extract
1/2 cup unsweetened apple sauce
1/4 cup extra virgin olive oil
Powdered sugar for dusting (optional)

* If you do not want to make the cake gluten free, replace gluten free flour with white whole wheat flour and eliminate the xanthan gum.

Preheat oven to 350 degrees F.
Cut wax paper to fit the bottom of an 8 inch cake pan. Place in the bottom and grease the sides of the pan with Earth Balance vegan buttery spread or olive oil. Set aside.
Make a flax egg by combining ground flaxseeds and water in a small bowl or cup. Beat with a fork until the mixture becomes gooey. Set aside.
Combine flour, xanthan gum, cocoa, baking soda, baking powder and salt in large bowl and mix well.
In a medium bowl, mix the soy milk with the sugar, vanilla extract, apple sauce, olive oil and flax egg. Mix with a hand beater or a fork until thoroughly combined.
Add mixture to the dry ingredients and beat again until well blended.
Pour into prepared pan and bake for 23 to 25 minutes or until you can insert a toothpick in the middle and it comes out clean.
Remove from oven and cool in the pan for 5 to 10 minutes.
Turn the cake onto the rack, gently removing the wax paper from the bottom. Turn the cake back over so it is cooling face side up. Set aside until cool or serve slightly warm.
Dust with powdered sugar if desired.

Per serving: 133.8 calories, 5.8 g fat, 0.7 g saturated fat, 0 mg cholesterol, 2.3 g protein, 21.6 g carbohydrates and 2.7 g dietary fiber.

No comments: