Page 80 - Healthy (March - April 2020)

FOOD

TIP
Use an ice-
Recipes from The cream maker,
Clever Guts Diet Keir ginger if you have
Recipe Book one.
BY DR CLARE BAILEY ice cream
WITH NUTRITIONIST
JOY SKIPPER (SHORT This is made with live kefir cultures,
BOOKS, £14.99). which contain a far richer variety of
PHOTOGRAPHS JOE SARAH
healthy bacteria than live yoghurt. It’s
Chocolate aubergine delicious served with baked or stewed
fruits, such as figs, apple or rhubarb.
cake with pear 1 Preheat the oven to 180ºC/160ºC fan/ • Gluten-free
gas mark 4. Grease and line a 20cm
and walnuts cake tin with baking paper.
2 Steam the aubergine for 15 minutes 200 calories per portion
• Dairy-free or until it is soft. Then place it, still hot,
• Gluten-free into a bowl. Serves 4
3 Immediately add the chocolate and 350ml kefir
370 calories per portion coconut oil and stir until they have 160ml can coconut cream
more or less melted. Then mix in the 2 tsp xanthan gum
Serves 8 chopped dates. 3 pieces of stem ginger, diced
1 medium aubergine skin on, diced 4 Blitz with a hand blender to obtain
150g dark chocolate (min 70% a smooth paste. Add the salt, eggs, 1 Place the kefir, coconut cream and
cocoa solids), broken into pieces baking powder and ground almonds xanthan gum in a bowl and whisk them
60g coconut oil and whizz one more time, then stir the together until smooth. Stir in the ginger,
60g pitted dates, chopped walnuts and pears into the mixture. then pour into a freezer-proof container.
½ tsp salt 5 Spoon the mixture into the prepared 2 Place it in the freezer, removing it
3 eggs, beaten tin and bake for 35-40 minutes, until every half hour for 2-3 hours and
1 tsp baking powder a knife or skewer inserted into the whisking it to break up the ice crystals.
80g ground almonds centre comes out clean. 3 Remove it from the freezer about
80g walnuts, chopped 6 Leave to cool in the tin for 10 minutes, 20-30 minutes before serving to allow
1½ pears, cubed then transfer to a wire rack. it to soften.

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