When the weather heats up I find myself craving frozen yogurt (or fro-yo as my sister called it in the 80’s and probably still does). I don’t do well with the sugar not to mention all the preservatives they put in there. Even almond milk ice cream is loaded with additives that give me a headache. Well here is an all natural alternative: this is fruit only ice cream. And it actually tastes like ice cream–or close enough!
To make this recipe you must use a food processor–a blender or vitamix will not work. The night before break up bananas into chunks and freeze. Make sure they are are ripe with at least a few brown spots. I used strawberries in this recipe–but we are going to try other flavor combinations such as mint/chocolate chip and cherry/rosewater.
Two frozen bananas in chunks
3-4 frozen strawberries
Combine fruit in food processor and pulse for 1-2 minutes
Don’t let the luscious looks of this puddin’ fool you–it is a health food!
Although it tastes like a treat and satiates a chocolate craving it is loaded with nutritious ingredients. It has the same light and creamy texture as traditional chocolate pudding though (prepare yourself) it is not nearly as sweet.
Mint leaves are delicious in this recipe and (ta da!) also aid in digestion. You can also add in fresh ginger or even cayenne pepper for a spicy kick.
I recently discovered coconut flour and am exploring ways to use it. Coconut flour is very in high fiber, low in fat and is naturally sweet. I am very happy to find another healthy gluten-free flour to add to my repertoire! I am not usually a fan of coconut but the flour is very mild.
I made these muffins with ingredients on hand and the result was surprisingly good. Even my daughter liked them–she noted the flavor was like banana bread but the consistency was different. And so goes gluten-free baking. For this recipe you can also use three bananas instead of the one sweet potato and chocolate chips instead of raisins.
These are great with scrambled eggs or a snack you can grab on the go.