We love cookie sandwiches and have posted a few on our Instagram over the last couple of months like these chocolate dipped cashew butter cookies with our Vanilla & Coconut. We really wanted to try some using our Chocolate flavour and thought a chewy gingerbread might work a treat! The recipe for the cookies is gluten free (thanks to the use of buckwheat flour) and vegan. If you want a fully vegan version I think they would work perfectly with our Irish Salted Caramel flavour too!
Gingerbread (GF/DF) Nobó Cookie Sandwich
- 1 & 1/4 cups buckwheat flour
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 tablespoon ground flaxseed mixed with 2 tablespoons water
- 1/4 cup coconut oil
- 1/4 cup coconut sugar
- 2 tablespoons blackstrap molasses
- 2 tablespoons maple syrup
- Nobó chocolate & toasted almond frozen goodness
– Preheat oven to 175c and line a large baking sheet with greaseproof paper.
– Mix flax and water in a small bowl and set aside for a few minutes.
– In a large mixing bowl, beat together the coconut oil, coconut sugar, molasses, maple syrup, vanilla, and flax mixture until smooth.
– In the same bowl, add in the dry ingredients one at a time (ginger, cinnamon, baking powder, salt and flour) until just combined. Be careful not to overmix.
– Refridgerate for about 20mins – you can skip this but it’s harder to roll the dough.
– Portion up the dough into small balls and roll in a bowl of coconut sugar (optional).
– Carefully flatten ball slightly with hand and leave space between them.
– Bake for 10 -12 minutes (the less time the softer they’ll be)
– Cool on a cookie tray before sandwiching with a scoop of chocolate frozen goodness between.
As you probably know by now (as we regularly talk about it!), we are part of the Food Academy programme run by SuperValu. It’s a brilliant initiative that supports small Irish food businesses. It helps them to grow sustainably and get on more shop shelves. It was through the Food Academy that Nobó is now available in every SuperValu store across Ireland.
There are lots of really exciting things happening in Irish food at the moment and so many creative and innovative food businesses popping up all the time. Leaves Pure Food is just one example. They are making it easier for people to make healthier choices with their range of pastas. To make their pastas, they have picked the best possible ingredients that are nutritious and tasty, and which also happen to be gluten free. This is so much better than a gluten free pasta that’s trying to be like pasta but made from loads of gums and random ingredients which result in something that isn’t very good for you at all! They are also higher in protein and fibre than traditional pasta and taste really delicious. We used their buckwheat and truffle option for this recipe, it’s become a staple in our cupboard.
This simple pasta dish is perfect for a weeknight. It’s creamy (but without the dairy) and so much healthier than a traditional bowl of pasta. It also utilises another of our favourite Irish food brands, The Happy Pear. Their sundered tomato pesto has a regular spot in our fridge. It’s so flavoursome and a little really goes a long way as its bursting with flavour.
Creamy buckwheat and truffle pasta with fennel, lemon & sundried tomato pesto
- 100g Leaves Buckwheat & Truffle Pasta
- I medium bulb fennel
- Olive oil or rapeseed oil
- 1 large clove garlic
- 3 Tablespoons coconut milk or coconut cream
- zest of 1 lemon and juice of 1/2 lemon
- 1 handful basil
- Sea salt and black pepper
- The Happy Pear Sundried Tomato Pesto
– Cut fennel in half and then slice thinly – fry in a little olive oil, avoid turning too soon as this allows it brown nicely
– When nearly cooked add in the crushed garlic and a little more oil, then add lemon zest and coconut milk and season.
– Cook pasta per instructions, it only takes 2.5 minutes so you can do it just before you’re ready to eat.
– When cooked toss in the pan with fennel sauce and add a handful of fresh spinach and stir in until wilted.
– Serve with a generous drizzle of The Happy Pear pesto, a sprinkle of small basil leaves and enjoy!
This sundae is a lovely weekend treat that’s simple to make but really delivers on taste. This healthy version of caramel is amazingly decadent, (in my opinion it is honestly better than traditional caramel) and has become a staple in our house. We’ve made this Nobó sundae with our Vanilla & Coconut Frozen Goodness, dark chocolate sauce, cashew caramel sauce and topped it with toasted flaked almonds but the possibilities are endless!
Healthy ‘Caramel’ sauce:
- 1.5 tablespoons Coconut Oil
- 1/4 cup maple syrup
- Scant 1/2 Cup Cashew Butter
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
Method: In a small pan melt coconut oil and maple syrup over a gentle heat. Add cashew butter, salt and vanilla extract and whisk together with a fork. Allow to cool slightly before pouring! Leftovers (if you manage to have any) can be kept in a glass jar in the fridge.
- 70% Dark Chocolate
- Almond Milk
Method: While it works fine to just melt dark chocolate and pour it on top, I like to add a splash of almond milk. This makes it into more of a chocolate sauce that doesn’t harden when it hits the cold ice cream.
Simply assemble and enjoy!!
As part of the Food Academy, we had the opportunity to appear in SuperValu’s new ‘Good Food Karma’ ad campaign. We were so proud to be asked to appear in it alongside two other brilliant Irish producers; The Happy Pear and Cool Beans.
It was particularly apt that our section of the ad was shot in Marlay Park, where we first sold our scoops at the weekly Farmers Market. It was also special to be back there with our new addition, Sam, who was just 3 weeks at the time!
The ad has just gone live so keep an eye out for it or watch the final cut below! Our Frozen Goodness is also available in all SuperValu’s nationwide – so if you don’t see it, please ask!
Here it is! Be sure to let us know what you think.
Rachel & Brian
We’ve just returned from an exciting trip to Dubai. When we launched Nobó into shops 17 months ago, never did we think that we would be visiting our tubs in freezers in the desert! It was such a proud moment for us to see our ice cream for sale in Spinneys and Waitrose stores there, and it’s so exciting that our small company is now exporting! Sam was a perfect travelling companion and joined us for as many meetings as possible. We thought you might enjoy some pics from our trip – apologies for the quality as most are iPhone photos!
We also got to meet up with some great people based there and had a lovely dinner with Emma from the The Cinnamon Fiend at BeStro, a delicious raw vegan restaurant in Dubai mall. The food was seriously good. So creative and satisfying and we were big fans of their delicious raw cheesecake and chocolate fondant – yum! Emma also shared some great restaurant suggestions (you can check our her own reviews on her blog here). We particularly enjoyed our meal at Tom and Serg. The restaurant was buzzing with a great vibe and their coffees were seriously good. Their cold pressed coffee over ice, with fresh almond milk was perfect for the hot weather and we doted over the glass bottle it was served in!