Easy and delicious Banana Peanut Butter Chocolate Bites that are simple to make, nutritious and perfect for these summer days.
Custard and fruit has got to be one of the best combos! To be honest, I have never made custard before. Over Xmas we usually buy the Anchor custard in the carton that is all ready eat (how good is this custard! 😋). However, I was surprised at how easy it was to make this custard AND that is actually tasted just like the real thing.
This Chocolate Mint Slice is freakin amazing!! This slice is free of any refined sugars, it is gluten and dairy free while still tasting super rich and indulgent. I highly recommend you make this Choc Mint Slice if you are also obsessed with mint desserts. If you have a good blender or food processor then it is pretty easy to whip up in under 30 mins.
We have teamed up with Countdown to share this tasty Vanilla & Cinnamon Baked Custard recipe. It’s such a light and refreshing dessert - perfect for summer, and what’s best is that it literally takes 10 mins to whip up!
I am super impressed with the Health Food section that Countdown now has, my local is Greenlane and it is awesome! You walk in there and you feel like you are in a little health food shop - but with way better prices 😁
They also have a huge range of health foods on Price Lockdown which makes stocking up on health food items so much more affordable 🙌
Vanilla & Cinnamon Baked Custard
1 & 1/2 cups Macro Organic Almond milk
2 tsp vanilla extract
3/4 tsp cinnamon
4 Tbsp maple syrup (if your almond milk is unsweetened then add an extra Tbsp of maple syrup)
Pre-heat the oven to 180 degrees.
Add all of the ingredients to a medium sized bowl and whisk well and pour the mixture into 4 ramekins.
Arrange the ramekins in an oven-proof dish, leaving some space between each ramekin. Pour in just-boiled water from the jug around the ramekins, until it comes about half-way up their sides.
Bake for about 30 minutes, until the custard is just set. Test by giving a gentle shake – if there is a slight wobble in the center of an otherwise solid mass then it is done, otherwise return to the oven and re-test in another 5 minutes.
Either leave to cool for 30 minutes and serve warm, or refrigerate to serve chilled.
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