I’ve had to seriously park my principles regarding what I thought I believed in pre-baby #3. I gave up on the ‘no dessert until you’ve eaten your mains’ mantra long ago. It simply does not work on this one and he’d rather go to bed on an empty stomach.
What it’s meant is that I’ve learned to be very crafty in the kitchen. This ensures that his food is as nutrient dense as it can possibly be, whilst disguising the fact that it’s good for him.
My chocolate mousse is always a winner, and is positively bursting with goodness
The base is good old potassium rich banana and the ridiculously under rated avocado. This amazing fruit is a fantastic natural fat, and is loaded with vitamins B5, B6, C, E and K, as well as other vitamins and minerals. Coconut oil comes along providing awesome antibacterial and anti-fungal properties.
Then a handful of dates joins the party to add sweetness, and at around 30% fructose, they are much better for you than refined sugar. Finally a big whack of pure cocoa gives more than just a nice chocolatey taste. Is it said that cocoa offers anti-inflammatory, anti-allergenic, anti-carcinogenic and antioxidant qualities. What’s not to like?
I also chuck in a handful of roasted veg, to bulk it up even more. This particular recipe has sweet potato in it, but I’ve been known to use roasted butternut squash, carrot, parsnip and even beetroot. If all this isn’t enough, the mousse is free from the top 14 allergens!
I’ve teamed up with a wonderful bunch of food bloggers this Christmas, to bring you some fabulous free from inspiration. Thankfully the days of free from food being boring and super complicated are well and truly over!
Check out the links at the bottom of this post.
This recipe is free from: Gluten | Dairy | Eggs | Soya | Lupin | Sesame | Celery | Sulphites | Mustard | Fish | Tree Nuts | Peanuts | Molluscs | Crustaceans
Ingredients for 6 mousses
3 or 4 pieces of roasted sweet potato, butternut squash or other root veg
large ripe avocado
small ripe banana
100ml coconut oil
2 tbsp cocoa
Optional berries on the top
– put all ingredients into your blender or food processor and whiz on high until well combined
– serve immediately, or spoon into bowls/glasses
– store leftovers in the fridge
For more free from inspiration, check out these wonderful recipes
The Intolerant Gourmand’s Cranberry Crumble Bars
Free From Farmhouse’s Tear ‘n’ Share Christmas Tree
Paleo Crust’s Bite-sized Courgettes in Blankets
Cherished by Me’s Chilli Lime Chicken Skewers
My Fussy Eater’s Gingerbread Ice Cream
Eats Amazing’s Garlic & Rosemary Baby Roast Potatoes