Vegan Matcha Green Tea Ice Cream

This ice cream is rich and creamy with a coconut and soy milk base and can be made sugar-free by substituting erythritol natural sweetener.  Erythritol sweentener has almost zero calories and zero glycemic index.

Ingredients

1 cup organic soymilk creamer (I used Wildwood brand)

1 can (13.5 oz) organic coconut milk

1/2 cup organic evaporated cane sugar (substitute erythritol granulated sweetener for sugar-free)

2 tablespoons matcha green tea powder

2 1/2 tablespoons arrowroot powder, plus 3 tablespoons creamer

1/4 teaspoon sea salt

2 teaspoons vanilla extract

Instructions

1. Heat a small sauce pot over medium and add soymilk creamer, coconut milk and cane sugar (or sweetener).  Whisk well and cook until sugar is dissolved and mixture is at a simmer, about 5 minutes.
2. Add matcha green tea powder and whisk until dissolved, another 2-3 minutes.  Alternatively, you may use a hand blender or transfer to blender to ensure the matcha powder dissolves well.
3. In a separate small bowl, whisk arrowroot powder and soymilk creamer and then add into pot and stir mixture until thick.
4. Remove from heat and add sea salt and vanilla.  Whisk to combine.
5. Pour mixture into a shallow dish and let cool completely and transfer to refrigerator.  Cool for 1-2 hours in refrigerator
6. Transfer chilled mixture to ice cream maker and process according to directions.  Usually about 30 minutes.

Gluten Free Vegan Ube (Purple Yam) Oatmeal Cookies

 Ube or purple yam is very popular in Filipino desserts.  Growing up my favorite desserts were ube ice cream and ube cake.  While searching for ube recipes online I noticed that many recipes often call for artificial food coloring and flavoring to achieve the deep purple color and strong ube flavor.  This made me want to create an ube dessert that was all natural and healthy.  I decided to create a vegan gluten free ube oatmeal cookie.  I've heard that sometimes it may turn out blue or green after you bake it.  In my case, the cookies turned out blue-green but they still tasted good!

Makes about 26 cookies
Ingredients

• 1 cup cooked ube cut in pieces (boiled or roasted, I roasted mine in oven at 375℉ for 1 hour and peeled)
• 2 flax eggs (2 tbsp ground flax seeds mixed with 5 tbsp water)
• 1/2 cup coconut milk (I used light coconut milk)
• 2 tbsp melted coconut oil
• 6 tbsp maple syrup
• 1 1/2 cups gluten free rolled oats
• 1/2 cup oat flour (ground gluten free oats)
• 1/2 cup almond meal (ground raw almonds, I used my leftover almond milk pulp)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• pinch of sea salt

Instructions

1. Preheat oven to 350℉
2. Mix the ground flax seeds with water and let sit until it thickens (about 10 minutes)
3. Mix wet ingredients in food processor.  Process cooked ube, flax eggs, coconut milk, coconut oil, and maple syrup until smooth.
4. In separate bowl mix dry ingredients.  Mix gluten free rolled oats, oat flour, almond meal, baking powder and pinch of sea salt.
5. Pour the wet mixture into the dry mixture and stir until combined
6. Drop spoonfuls of batter onto baking sheet lined with parchment paper or sprayed with non-stick cooking spray.  You may want to flatten them with your palm.  The cookies won't expand much.
7. Bake for 15-17 minutes until edges are slightly golden brown.
8. Let rest on baking sheet for a few minutes before moving to cooling rack.