Category Archives: non dairy

Banana and Blueberry “Ice Cream” not Ice Cream Frozen Dessert

photo 2

Hummingbirds at sunset in Colorado.

photo 5 (2)

 

photo 4 photo 3This was a delicious variation of the Banana non ice cream I already posted back on May 29, 2013.  I had bought a lot of bananas and had a giant tub of blueberries so without any milk I made this for my dessert and it tasted so creamy and delicious that it was hard to believe it was not real ice cream.  The natural creamy consistency of bananas makes this taste like real ice cream and yet it’s a delicious frozen treat that’s actually dairy-free.

The only thing is that you have to prep by freezing bananas overnight.

Perfect for little kids. No nuts, No milk, No nothing but fruit and a pinch of salt.

Go for it and you certainly can try and mix it up by using bananas and strawberries, raspberries, etc.

Ingredients:

4 firm ripe bananas, cut into chunks, frozen at least overnight

1 cup blueberries

pinch of kosher salt

Directions:

Remove bananas from freezer and let sit for a few minutes to just soften a bit. Mine were in freezer for a few days and had to soften before I could attempt to puree them, about 5 – 10 minutes.

I used my Cuisinart Food Processor for this.

I pureed the Bananas, Blueberries and salt , scraping down the sides as I went.

Puree till you get a creamy texture.

You can make ahead of time and freeze for about a week. Let it sit before serving because it’s best when it’s creamy.

Super Healthy and low in calories and no fat.

Perfect Summer Food and why not all year round?

Triple Berry Crisp–Gluten Free

IMG_7716 IMG_7709 (2) IMG_7702 IMG_7698 I love sugar as much if not more than the next guy but this was an opportunity to make a berry crisp without any white sugar or flour.  I stumbled upon this recipe on one of the million blogs, sites and posts I see spouting Paleo and Gluten Free recipes. I am not a paleo eater nor am I gluten free but it can’t hurt to have a recipe that is light on the sugar and fairly healthy to boot. If you would like it a little bit sweeter you can add a tablespoon of coconut sugar or a packet of stevia, I didn’t and I liked it just the way it was.  It intrigued me since I love a crisp but hate the amounts of sugar that go into it, even though I do love eating it.

I had some fresh blueberries, some fresh blackberries and a few random raspberries that were going to go uneaten . What better time to try this? You can make this with just blueberries, or any berry or fruit you like. Berries are in abundance now and super delicious. This recipe took me all of 1/2 hour to put together. Use cooking spray on ramekins and baking sheet or use parchment paper for easier clean-up.  I used 4 ramekins but you can stretch this to 6 for sure.

I just sampled and can say that while they are not cloyingly sweet they have a bit of sweetness and crunch and you can really taste the tartness of the berries. I wouldn’t mind topping with some  ice cream or yogurt but I guess that would be defeating the purpose. There are some wonderful dairy-free ice creams out there and I suppose they would work just fine.

Just an addition– I ate it for breakfast this morning!!! with a little greek yogurt!

Ingredients:

app. 2 pints of berries — as I said you can mix them or use any one you like best. I used black, blue and raspberries. This can be made with apples, peaches, strawberries , nectarines and any combination of the above. I like making them in individual ramekins as a way of having portions already prepared which I think is very nice for dessert but equally nice made in a larger baking dish and you may need to double up on ingredients.

Ingredients:

Juice of 1 lemon

1 cup almond flour–available in most supermarkets today ( Whole Foods)

*1/2 cup slivered almonds–obviously can be made without nuts but I love the crunch

1/4 cup coconut oil, melted

2 tbsp. maple syrup ( use pure maple not the artificial one)

1 tsp. cinnamon

pinch of nutmeg

Directions:

Preheat the oven to 375 degrees

In a bowl, mix together the berries with the lemon juice. Divide between the ramekins ( spray ramekins first) you can also bake this in one large baking dish of course.

You can use the same bowl or a new one, and mix together remaining ingredients until combined. Spoon the almond mixture over the berries. Bake for app. 30 minutes , until bubbly and golden brown. Mine were done in 25 minutes so check your oven after 20 minutes to see where they’re at.

Let it cool slightly before serving.

Triple Berry Crisp–Gluten Free

IMG_7716 IMG_7709 (2) IMG_7702 IMG_7698 I love sugar as much if not more than the next guy but this was an opportunity to make a berry crisp without any white sugar or flour.  I stumbled upon this recipe on one of the million blogs, sites and posts I see spouting Paleo and Gluten Free recipes. I am not a paleo eater nor am I gluten free but it can’t hurt to have a recipe that is light on the sugar and fairly healthy to boot. If you would like it a little bit sweeter you can add a tablespoon of coconut sugar or a packet of stevia, I didn’t and I liked it just the way it was.  It intrigued me since I love a crisp but hate the amounts of sugar that go into it, even though I do love eating it.

I had some fresh blueberries, some fresh blackberries and a few random raspberries that were going to go uneaten . What better time to try this? You can make this with just blueberries, or any berry or fruit you like. Berries are in abundance now and super delicious. This recipe took me all of 1/2 hour to put together. Use cooking spray on ramekins and baking sheet or use parchment paper for easier clean-up.  I used 4 ramekins but you can stretch this to 6 for sure.

I just sampled and can say that while they are not cloyingly sweet they have a bit of sweetness and crunch and you can really taste the tartness of the berries. I wouldn’t mind topping with some  ice cream or yogurt but I guess that would be defeating the purpose. There are some wonderful dairy-free ice creams out there and I suppose they would work just fine.

Just an addition– I ate it for breakfast this morning!!! with a little greek yogurt!

Ingredients:

app. 2 pints of berries — as I said you can mix them or use any one you like best. I used black, blue and raspberries. This can be made with apples, peaches, strawberries , nectarines and any combination of the above. I like making them in individual ramekins as a way of having portions already prepared which I think is very nice for dessert but equally nice made in a larger baking dish and you may need to double up on ingredients.

Ingredients:

Juice of 1 lemon

1 cup almond flour–available in most supermarkets today ( Whole Foods)

*1/2 cup slivered almonds–obviously can be made without nuts but I love the crunch

1/4 cup coconut oil, melted

2 tbsp. maple syrup ( use pure maple not the artificial one)

1 tsp. cinnamon

pinch of nutmeg

Directions:

Preheat the oven to 375 degrees

In a bowl, mix together the berries with the lemon juice. Divide between the ramekins ( spray ramekins first) you can also bake this in one large baking dish of course.

You can use the same bowl or a new one, and mix together remaining ingredients until combined. Spoon the almond mixture over the berries. Bake for app. 30 minutes , until bubbly and golden brown. Mine were done in 25 minutes so check your oven after 20 minutes to see where they’re at.

Let it cool slightly before serving.

Banana and Blueberry “Ice Cream” not Ice Cream Frozen Dessert

photo 2

Hummingbirds at sunset in Colorado.

photo 5 (2)

 

photo 4 photo 3This was a delicious variation of the Banana non ice cream I already posted back on May 29, 2013.  I had bought a lot of bananas and had a giant tub of blueberries so without any milk I made this for my dessert and it tasted so creamy and delicious that it was hard to believe it was not real ice cream.  The natural creamy consistency of bananas makes this taste like real ice cream and yet it’s a delicious frozen treat that’s actually dairy-free.

The only thing is that you have to prep by freezing bananas overnight.

Perfect for little kids. No nuts, No milk, No nothing but fruit and a pinch of salt.

Go for it and you certainly can try and mix it up by using bananas and strawberries, raspberries, etc.

Ingredients:

4 firm ripe bananas, cut into chunks, frozen at least overnight

1 cup blueberries

pinch of kosher salt

Directions:

Remove bananas from freezer and let sit for a few minutes to just soften a bit. Mine were in freezer for a few days and had to soften before I could attempt to puree them, about 5 – 10 minutes.

I used my Cuisinart Food Processor for this.

I pureed the Bananas, Blueberries and salt , scraping down the sides as I went.

Puree till you get a creamy texture.

You can make ahead of time and freeze for about a week. Let it sit before serving because it’s best when it’s creamy.

Super Healthy and low in calories and no fat.

Perfect Summer Food and why not all year round?

Banana “Ice Cream” not really – Vegan and Non-Dairy

DSCN0173DSCN0181DSCN0175DSCN0182DSCN0184Now you all know how very much I love bananas and I also love nuts. My favorite snack is unsalted roasted almonds. I always eat them after the gym and just love to have a handful as a snack. When I first saw this recipe in Gwyneth Paltrow’s new cookbook, “It’s All Good” I was struck by how wonderful this would be for all the vegan non-dairy eaters out there. So it’s not really ice cream but will satisfy that craving for something smooth , sweet and crunchy. A little salty and a little sweet. I decided to give it a whirl and it’s a keeper for sure. This one’s for you Chloe, hope you enjoy it. There is no refined sugar in this and it tastes delicious, just the right amount of sweet but you gotta love bananas. Of course you can omit the nuts. Sugar free and Dairy Free.

Thanks again Gwyneth for this wonderful cookbook.

Ingredients:

4 ripe bananas, peeled and sliced into thin rounds

1/4 cup finely chopped roasted (unsalted) almonds

2 teaspoons plus 2 tablespoons good-quality real maple syrup, divided (don’t use maple flavored syrup, use the real deal. The difference is remarkable)

a pinch of coarse sea salt

1/2 cup unsweetened almond milk

1 teaspoon pure vanilla extract

Directions:

Peel and slice bananas and place in a single layer on a baking sheet lined with a silpat sheet or wax or parchment paper. Once the slices are frozen, use them immediately or keep in a Zip-top plastic baggie or airtight container in the freezer for up to a month.

Meanwhile, in a small bowl, combine the almonds with 2 teaspoons of the maple syrup and the pinch of sea salt and set it aside.

Combine the frozen banana slices, the almond milk, the remaining 2 tablespoons of the maple syrup, and the vanilla in a food processor and pulse until the mixture is the texture of soft-serve ice cream, scraping down the sides as necessary. Don’t worry if the mixture is not totally smooth at first – once the bananas start to soften and defrost in the processor it will start to take shape quickly. What I did was added in the nut mixture to my “ice cream” and it was really really good like this. If you don’t want the nuts , you can omit or use them as a topping.

Spoon the banana “ice cream” into bowls immediately and sprinkle each with a bit of the almond mixture.

* I did freeze some of the ‘ice cream” that was left over. I think it’s best right out of the processor or just let it defrost for a while and let it get soft when you take it out of freezer. I must say it was delicious straight out of the processor.

Enjoy!