Blueberry Swirl Popsicles

Indulge in the creamy sweetness of coconut milk blended with the vibrant flavor of fresh blueberries in these delightful popsicles. They're a dairy-free treat perfect for cooling off on a hot day.

Ingredients:

• 2 cups fresh blueberries
• 1/4 cup maple syrup
• 1 tablespoon lemon juice
• 2 cups coconut milk
• 1/4 cup coconut sugar
• 1 teaspoon vanilla extract

Instructions:

Put blueberries, maple syrup, and lemon juice in a saucepan and mix them together

For about 8 to 10 minutes, or until the blueberries break down and the mixture gets a little thicker, cook on medium heat

Take it off the heat and let it cool down

Mix the coconut milk, coconut sugar, and vanilla extract in a different bowl with a whisk until everything is well mixed

Fill each popsicle mold about three quarters of the way to the top with the coconut milk mixture

Put a small amount of the cool blueberry mixture into each mold and use a toothpick or skewer to swirl it around a little

Do this again and again until the molds are full, leaving some room at the top for the molds to expand

Put the popsicle sticks in and freeze for at least 4 hours, or until it is completely hard

Run the molds under warm water for a short time to loosen the popsicles, then carefully pull the popsicles out

Poha-Oats and Peanut Ladoo

These vegan and gluten-free Poha-Oats and Peanut Ladoos are a delicious and healthy snack option for campers and anyone with dietary restrictions. They are easy to prepare and provide a delightful combination of flavors.

Ingredients:

• 1 cup gluten-free rolled oats
• 1 cup flattened rice poha
• 1/2 cup roasted peanuts, finely ground
• 1/2 cup desiccated coconut
• 1/2 cup maple syrup or agave nectar
• 2 tablespoons coconut oil
• 1/2 teaspoon ground cardamom
• A pinch of salt

Instructions:

In a dry pan, toast the oats and poha over low heat until they turn slightly golden

Remove from heat and let them cool

In a food processor, grind the toasted oats and poha to a coarse powder

In a mixing bowl, combine the ground oats and poha with finely ground roasted peanuts, desiccated coconut, ground cardamom, and a pinch of salt

In a separate microwave-safe bowl, melt the coconut oil

Stir in the maple syrup or agave nectar until well combined

Pour the liquid mixture over the dry ingredients in the mixing bowl

Mix everything thoroughly to form a sticky dough

If the mixture feels too dry, you can add a bit more melted coconut oil

Take small portions of the mixture and roll them into round ladoos balls

Place the ladoos on a parchment-lined tray and refrigerate for 30 minutes to set

Once set, your gluten-free Poha-Oats and Peanut Ladoos are ready to be enjoyed!