I actually discovered this divine gift from the gods completely by accident. Coming home from work on evening, I needed something not to heavy to silence my growling stomach while throwing together my supper. My choice of ingredients:
- 1/2 cup of chilled milk
- 2 pitted dates
- 1 small tot of vanilla essence
Pop the ingredients in a blender give it a wizz for a minute
And the result:
While its not as thick and decadent as an ice cream milk shake, it is deliciously smooth and creamy and definitely hits the spot. I did not add additional sweetener, but feel free to sweeten to your liking.
Got an ice cream craving but don’t want all the guilt?
what you’ll need:
- 2 small sliced bananas (or 1 large one), frozen in advance
- 1/2 glass of full fat cows milk
- 1 little tot of vanilla essence
pop all the ingredients in a blender
Give it a wizz for about a minute and voila! There you have it, rich creamy and delicious banana ice cream ready to delight your taste buds and kick your ice cream craving’s butt. If you think 5 minutes was quick, see how fast you eat it up!
Might I add that I didn’t add extra sweetener. Feel free to add some if you prefer. There are recipes out there claiming that just blending a frozen banana and vanilla essence makes a delicious ice cream. I beg to differ about that slimy mess that is totally not worth the brain freeze. Adding half a glass of milk makes all the delicious difference and not that much more caloric expense.
I’ve popped it in the freezer to see if it stays ice creamy … lets hope. I’ll post an update about that later.
Update: The bad news is that after a couple of days in the freezer, the consistency was solid enough to be considered popsickle material, but definitely not scoopable ice cream. The good news is that I could break it up with a butter knife, swirl it in the blender with a half glass of milk and that not only tripled the volume but came out even better than before 😀
These were delightfully tasty, and quick and easy to make. Please note, I do not include sweetener in my recipe, I would top with banana slices or berries afterwards to sweeten. You are however free to add your preferred form of sweetener, to the batter or to top afterwards.
1 cup oats
1 medium cooked and skinned sweet potato (I used the purple skinned variety because of its naturally lovely sweetness and aroma)
1/2 cup coconut milk
2 tablespoons cooking oil
1/2 teaspoon vanilla essence
1/2 teaspoon baking powder
1/2 teaspoon fine cinnamon
Method: process all the ingredients in food processor till a smooth, fine consistency. Scoop blobs of batter into a medium/hot pan moistened with oil, and turn over after 30 seconds, let the other side brown and then remove from pan. Enjoy as is, or top with your favorite choice of topping. I use banana slices, berries, honey, coconut cream.
This recipe is genius… and super quick! It uses coconut flour. I found the original recipe here I doubled up the ingredients: 12 tablespoons coconut flour 8 tablespoons coconut oil 3 tablespoons honey (add according to how sweet you’d prefer) 1/2 teaspoon vanilla essence Method: Melt the coconut oil. Mix all ingredients together till the mixture forms a dough, form small balls and place on a baking tray, flatten with fork, and bake for 15 minutes in preheated oven at 180 C. Prep time in total was 25 minutes (5 minutes mixing and placing on baking tray, 15 minutes baking). This recipe makes about 14 cookies. The texture was good, and sweetness enough for me, but I think butter would work better than coconut oil. Coconut oil gives it a kind of wild aftertaste. It was nice and crumbly 🙂 I am addicted to cookies, which does not work well with my otherwise healthy lifestyle. White flour and regular sugar has a bad effect (bloatedness, acid reflux, indigestion), so its an absolute dream come true for me that there are alternatives. I’ll be trying this out with butter and post an update soon. I’ll also be trying a rice and corn flour shortbread soon.