Cheerios Brownie Cup Sundaes

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What You Will Need:
Gluten Free Brownie Mix
1/4 Cup Coconut Milk
2 Tbsp Vegetable Oil
Two Cupcake Tins
Ice Cream of your choosing!
Toppings of your choosing! aka Cheerios 🙂

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What You Will Do:
Follow the steps of your brownie mix. In my case, I simply combined the Double Chocolate Brownie Mix with the called-for Coconut Milk and Vegetable Oil.
Once smooth, pour your batter into one of the cupcake tins, filling each cup with about 75% batter.
Take the second cupcake tin, and stack it on top of the first. PRESS DOWN!
This indents the batter in the first tray, and creates your cups!
Bake at 375 for 20-22 minutes.
Let your cups cool for 30 minutes before removing from the tin!
Scoop your favorite ice cream into your cup, and add your toppings!
** I add gluten-free Frosted and Honey Nut Cheerios for a sweet crunch!!
Just like that, you have a brownie cup ice cream sundae. Whatever you do, make sure you eat the cup!!

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For more on Cheerios and their new GF offerings, check out our post on Cheerios here, or visit their website for more information!

Vegan Coffee Ice Cream

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Recipe from Contributor, Analiese Trimber, founder of The Bacon Princess

If you’re a devout follower of my blog, you know I use espresso powder in pretty much any sweet thing I make, especially baked goods, so this is not the first time you’ve seen coffee in my posts. However, it is the first recipe for ice cream I have ever posted, so let’s celebrate by all doubling this recipe and having one big party in the ice cream’s honor. Down?

Level: Easy

Prep Time: 5 minutes
Rest Time: 2 hours-overnight
Process Time: 15 minutes
Total Time: 2 hours, 20 minutes up-overnight + 20 minutes

Servings: about 1 1/2 pints

Ingredients:
1 1/4 cups raw cashews
1/4 cup coconut sugar
1/3 cup maple syrup
1 14-ounce can full fat coconut milk
2 1/2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/4 cup espresso powder, or more depending on how much coffee flavor you like

Directions:

  1. Make sure the churning for your ice cream maker has been in the freezer for 24-48 hours.
  2. Add cashews to a small bowl and fill with water. Let soak overnight or for at least six hours.
  3. Once cashews have soaked, strain out water.
  4. Add cashews and all remaining ingredients to your food processor. Blend until fully incorporated, making sure to scrape down the sides if necessary.
  5. Remove ice cream base to a loaf pan or other non-stick pan.
  6. Place in the refrigerator overnight, or for at least two hours.
  7. Assemble your ice cream maker and add ice cream base to your churning bowl.
  8. Turn ice cream maker on and churn for approximately 20 minutes or until ice cream resembles a soft-serve texture.
  9. Add desired toppings at the end and let churn until fully incorporated.
  10. Remove ice cream to a freezer safe container and let set for a few minutes to a few hours, depending on the texture you like your ice cream. Then serve.

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Chocolate Protein Waffles

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If you follow me on Instagram, then you’re aware of my favorite recipe in the world: Banana Pancakes. One banana, two eggs. Well, I decided to take it up a notch, and this time I subbed my pancake griddle for a waffle maker, and added some chocolate protein powder for an extra boost! The result? Pure deliciousness.

What You’ll Need:
Two bananas
Four Eggs
One Scoop of Chocolate Protein Powder
Toppings! Maple Syrup, Raspberries, and Vanilla icing for me 🙂

What You Will Do:
Mash the bananas
Crack the four eggs and combine all together
Add Protein Powder
Pour into waffle maker! Should make 2-3 waffles- depends on the size of your machine.
Add your toppings. That’s it!

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Baked Eggs in Avocado

I love avocado. And I love eggs. So that must mean I love avocado toast, right? Eh, debatable. But what I DO love, is this new eggs-baked-in-an-avocado recipe!! Not only is it SUPER easy, but it’s tasty, especially when you dress it up just right.

What You’ll Need:
1 Avocado
2 Eggs
Toppings of your choosing! Salt, Pepper, Chives, Bacon, Smoked Salmon… You name it!

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What You’ll Do:
Slice Avocado in half and remove pit.
Widen the hole made by the pit, but be careful! Don’t dig too deep so that you hit the shell of the avocado (otherwise the egg will leak through)
Crack an egg and pour it into one half of the avocado. (PS- It will overflow!! No one told me this haha)
Do the same for the second egg/avocado half.
Season with salt, pepper, etc!
Place in a pan and cook for ~15-20 minutes at 425 degrees.
I like to add chicken bacon bits for even more protein, but you can add smoked salmon, or mash up your creation and smear it on toast or corn cakes!

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KIND

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Despite my best intentions to eat a complete meal, my on-the-go lifestyle often has me unable to do so! This is why I’m incredibly thankful for KIND Bars. For one, KIND Bars seem to be more widely available than any other healthy snack bar. While there are countless varieties of healthy (and more expensive) snack bars at health food stores, only KIND can be found at virtually any grocery/convenience store, Starbucks, and even in vending machines! But never mind the convenience—KIND Bars boast many more nutritional benefits than your typical vending machine snack. Not only are they made with recognizable ingredients, but also most bars have only 5 or less grams of sugar and at least 5 grams of fiber. With flavors like Dark Chocolate Cinnamon Pecan, they taste as delicious as a candy bar, just without all the sugar and processed ingredients.

My favorite attribute of KIND products is their variety. Not only do they offer 30 different varieties in their classic KIND bar line (which includes their Fruit & Nut, Plus, and Nuts & Spices subsets) they have several other lines, such as Healthy Grains, Breakfast, and STRONG & KIND bars, as well as high(er)-protein granola, which is great alone as well as on top of yogurt. Thankfully, all of their products are gluten-free so you don’t need to do any label reading in the store!

KIND, as a company, is just as wholesome as their bars. In fact their mission is not just to make healthy snacks, but also to live up to their name by spreading kindness around the world through acts both big and small as part of its KIND Movement. By supporting KIND, you are also supporting all of their charitable acts.

While KIND bars have been around since 2004, the company is constantly adding more flavors and lines, like their new Breakfast bars, so that customers can always find something they like and are never bored. I already had a few favorite flavors of KIND Bars (aka all the dark chocolate ones 😉 ), but the new Breakfast bars definitely give them a run for their money! Bars packed with KIND granola, but in a convenient package that can be eaten on-the-go without a spoon– sign me up!

To learn more about KIND and their offerings, check out their website, here!

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Cheerios Marshmallow Bars

By now you’ve heard the news that 5 flavors of Cheerios are gluten-free! And if you haven’t heard before, well I’m excited to tell you now! If you’re like me and super excited to have your favorite cereal back in your life, then you’ll be even more excited to have another childhood treat back in your life. The marshmallow bar. Growing up I averaged 1-2 a day, and now I’ve mastered the art of using gluten-free Cheerios to remake this classic treat! Eat it plain, or dress it up with some fruit and chocolate, or do it my way and make your own ice cream sandwiches!

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What You Will Need:
3.5 Cups Gluten-Free Cheerios
3.5 Cups Gluten-Free Marshmallows
3 Tbsp Vegan butter
Vegan Ice cream- amount of your choosing!
*Note, this recipe makes THREE ice cream sandwiches. To make more, increase the amount of Cheerios and Marshmallows used, but increase based on a 1:1 ratio!

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What You Will Do:
Heat butter for 90 seconds to 2 minutes, or until completely melted.
Separately, do the same to the marshmallows and heat until melted.
Combine the two, and mix together.
Pour your cheerios into the mixture, and blend all together!
The combination will be sticky, and I found using the back of a spoon was the best way to press the Cheerios and Marshmallows together.
In a 9×13 inch pan, spread the mixture and flatten as you go to make your marshmallow bar as thin as possible.
Put in the refrigerator for 10 minutes to cool, and then take out.
Let it sit for 30 minutes.
Cut into 6 even squares, and group into pairs!
Scoop ice cream onto one side of the pair, and top with its marshmallow bar partner.
Press together, and wah-lah! You have yourself a gluten-free Cheerios Marshmallow Ice Cream Sandwich!
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Want to make your Cheerios Marshmallow Bars a bit healthier? Let’s do this again, but this time, sub dried fruit and chocolate nibs for ice cream, and make a classic Marshmallow Bar!

 

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What You Will Need:
5 cups Gluten Free Cheerios
3.5 cups gluten-free Marshmallows
3 tbsp Vegan butter
Handful of dried fruit and chocolate
*Note: this recipe results in ticker Marshmallow Bars than made above!

What You Will Do:
See above! Except this time, When you combine the Cheerios with the Marshmallow paste, also add the dried fruit and chocolate!

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To read more about Cheerios going gluten-free, read here!
More NOBREAD-approved, Cheerios recipes, here!