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This ebook is a must-have for every family, the IQS healthy kids cookbook

There is nothing more satisfying than seeing your kiddy helping you make stuff in the kitchen, even better to eat them when they are nutritiously dense and incredibly tasty.

If I had to recommend one super easy cookbook (either than the HoM one 🙂 ) it would be the I QUIT SUGAR kids cookbook for sure. Oh did I mention it is digital so you can buy instantly, right now?

We made this recipe and we absolutely loved it. We doubled the portion in order to store some in the freezer but they where completely gone.

The cookbook is filled with extremelly easy to make recipes that include no sugar at all. There are also other awesome recipes like, epic healthy chicken nuggets and gut healing coconut “marshmallows” . YUM!

The chapters also include:

  1. Simple Staples That Get Kids to the Table
  2. Breakfast for Brain Power
  3. When a Veggie is Not a Veggie
  4. Same-Same But Different
  5. Weekend Cook-up
  6. Lunchbox Ideas and Snacks
  7. Grab ‘n’ Run
  8. Let’s Party
  9. Jazz Up Your Water

So you will get so many ideas.

Find this recipe and so many more here

Ingredients

Chocolate Ice Cream

  • 1 cup hazelnuts.
  • 1 cup coconut milk.
  • 1/4 cup rice malt syrup.
  • 2 tablespoons raw cacao powder.

Hazelnut Cookies

  • 1/2 cup hazelnuts (prepared the night before).
  • 3 tablespoons olive oil.
  • 1 tablespoon granulated stevia.
  • 1 tablespoon vanilla powder.
  • 1 cup almond meal.
  • pinch salt.
  • 1 egg (whisked lightly).

Directions

-The night before prepare the ice cream
1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Place 1 1/2 cups hazelnuts (for the ice cream and cookies) on a tray and roast with the skins on for about 10 minutes, until fragrant and the skins loosen, being careful not to let them burn. Remove from the oven and tip into a clean tea towel. Fold over and rub together to remove the skins. Let cool. Set aside 1/2 cup hazelnuts for the cookies.

2. Blend the hazelnuts and the rest of the ice cream ingredients until smooth in a food processor. Pour into an airtight container and freeze overnight.

-The next day make the hazelnut cookies
1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Line a baking tray with baking paper. Place the reserved hazelnuts in a food processor and blitz into a very fine meal. Combine the oil, stevia and vanilla in a large bowl. Add the fresh hazelnut meal, almond meal, salt, half of the whisked egg and mix with a spoon to form dough.

2. Roll out the dough to about 1.5 cm thick. Cut into shapes with a 4–5 cm cookie cutter. Transfer to the prepared tray and brush lightly with the remaining whisked egg to give it a pretty gloss. Bake for 6–8 minutes, until lightly browned around the edges. Cool on the tray.

3. Serve a spoonful of ice cream between two crispy cookies or on top of a couple of raw cookie rounds.