Gluten Free Ice Cream – Why Not?!

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Nana Ice Cream (serves 6-12)

Ingredients

6 ripe bananas

6 tablespoons of cacao powder

1 cup coconut milk

1 ice tray

1 dessert bullet maker

1 food processor

20151130_121051(I hand grated local cacao blocks and the smell of cacao infused with spices and the texture…oh so earthy and lovely!)

Method (10 – 20 mins )

  • Peel bananas and throw away the skins (or add to compost heap for your garden)
  • Chop the bananas
  • Add them to your food processor and process
  • Add in coconut milk and cacao powder and process
  • Fill the ice tray with the new mix
  • Freeze overnight
  • Thaw next morning (2-7 minutes)
  • Add to dessert bullet
  • Press
  • Serve

20151202_081929(Nana Ice cream)

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( I am in love with my dessert bullet)

N.B.

This recipe is 100 % local!!! You can use almond milk or any milk of your choice instead of coconut milk. You can add other fruits and flavours to the mix. Basically, you can top your ice cream with as many toppings as you like for example shredded coconut or chocolate chips. If you do not have a dessert bullet you can make the mix and store it in a container in the freezer then thaw and scoop when you are ready for a bowl .

You can have a really huge bowl of this and not worry about weight gain.  It’s also good for your health. This has a strong banana flavour so it can be an acquired taste for some, an adventure taste trip for others, a more appealing dessert and or an addition to the breakfast bar for my friends out there who suffer from celiac, hypothyroidism, hyperthyroidism and other gluten intolerance (we feel your pain too!)

gf

For my Darlings and Divas

suffering from gluten intolerance…

Let’s Fight this Together!!!!!

 

Mini Plantain Bundt Cakes

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Mini Plantain Bundt Cakes
Ingredients
1 yellow plantain (peeled)
2 tablespoons olive oil
1 egg
1 teaspoon baking powder
1 tablespoon coconut sugar
1 teaspoon almond essence

Method
1. Preheat oven to 375 Degrees Fahrenheit. (Lower temperature to 275 Degrees Fahrenheit after preheating)
2. Chop the peeled plantain
3. Add plantain to blender and pulse until the texture is smooth
4. Add other ingredients: olive oil, egg. Baking powder and almond essence
5. Again pulse the mixture until smooth.
6. Grease the mini bundt cake pan (make sure the parts in the middle are greased too.
7. Bake them for ten minutes
8. Remove the mini bundt cake pan from oven and allow to cool.
9. After cooling then remove the mini bundt cakes (try loosening the edges first)
10. Handle with care these are very delicate
11. After cooling plate them up and grate the local chocolate over them.
12. Serve

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Garnish:
(2 blocks per 2 cakes) grated chocolate from a local chocolate bar (70% cocoa)

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or

Serve the banana ice cream

(Using the banana ice cream recipe in the previous blog post)

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Banana Coconut Ice Cream Cups (chocolate smothered)

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Collage 2015-10-12 16_56_03

What you will need

  • 3 cups chocolate chips
  • ¼ cup olive oil
  • 5 bananas
  • 1/8 cup coconut milk
  • 1 mini muffin tin
  • 1 food processor (or blender)

 

Method

  1. Peel the bananas
  2. Chop bananas
  3. Place them in a freezer bag
  4. Store in freezer for 5 hours (a day or until frozen)
  5. Place the frozen bananas in the processor
  6. Add 1/8 cup of coconut milk
  7. Process
  8. Taste and add more coconut if you desire( or wish to adjust taste)
  9. Put in freezer bag and store in freezer until ready to use
  10. Melt 2 cups of chocolate chips in microwave ( you can add olive oil to thin out the chocolate) or use a double boiler
  11. Monitor to make sure it does not burn
  12. Separate evenly in two bowls
  13. Using one bowl of liquid chocolate coat the mini muffin tin
  14. The insides of the mini muffin tin cup should be well coated
  15. Take the frozen banana coconut ice cream out of the freezer ( you can process it if it is too solid to use)
  16. Add the mix to each cup in the tin
  17. Cover the mix by topping it with the second batch of liquid chocolate
  18. Cover the surface of the entire tin with foil or plastic wrap and store in freezer for five hours or a day or until frozen
  19. Using a knife or flat tipped steel skewer loosen the edges around the cup
  20. Scoop the cups out and plate them

 

N.B.

Remember they may thaw if left out for too long so make sure you serve them to guests who eat them immediately. Another thing you can do is to pop it back into the freezer until you are ready to serve again.