Posts Tagged ‘gluten-free’

Mango ‘nice cream’ dessert

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Mango nice cream… this is so refreshing! More like a sorbet than ice cream… fruity, smooth and delicious! (Dar you will love!)

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Ingredients

3 cups frozen organic mango
1/2 can light coconut milk (trader joes)
1 tablespoon honey (give or take depending on your desired level of sweetness)

Instructions

Blend all ingredients in a high speed blender. Enjoy! We topped ours with coconut… pretty delicious!

 

Chocolate ‘nice cream’ dessert

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This one is sure to satisfy all you chocolate lovers! You can make this even richer by adding more cocoa powder… its truly fantastic! Plus… you can always add a few ingredients to add a little variety if plain o’l chocolate isn’t fancy enough for you… say mocha almond fudge (just add a teaspoon of instant coffee and a few chocolate chips!)

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Ingredients

3 frozen bananas
3 ice cubes
3 tablespoons cocoa powder (like the kind you cook with)
About 1 cup of almond milk (any type of milk will work great… use a little less for a thicker nice cream)
1 tablespoon agave (give or take depending on your desired level of sweetness)

Instructions

Blend all ingredients in a high speed blender. Enjoy! We topped ours with sprinkles because everything is so much more fun with sprinkles and a dash of cocoa nibs for crunch. Other great toppings are shredded coconut, almonds, peanuts, fresh fruit… I mean really… need I say more?

 

I should note: When making nice cream… you really just need to eye it when you make it. What I mean by that is… take this recipe with a grain of salt… use less milk if you have a really strong blender… you want the consistency as close to ice cream as possible you may need less liquid if your blender is stronger. Cant really mess this up… worse case scenario… use a straw. #firstworldproblem.

‘gluten free banana-nut super healthy no oil’ granola

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Introducing a delicious granola that is packed with nutrients (thank you Mckel!). Contrary to store bought granola, this is made without any refined sugars or oil. Rob and I enjoyed this with banana milk (1 frozen banana + 1 cup cold water + 1 teaspoon agave = banana milk). It is great for a post workout meal or really anytime. I was inspired by Mckel at Nutrition Stripped. She is a creative genius in the kitchen when it comes to plant based, nutrient dense dishes. You can check out her website for the recipe. I have changed a few things but I stayed pretty true to her original.

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This is very fast and easy to make! Great to have on hand for a quick snack. You can add any combination of dried fruits or dark chocolate for an extra treat! Or top a green smoothie bowl (as we did this morning) and enjoy!

Ingredients

1 1/2 cup gluten free oats (or quinoa!)
1/4 cup buckwheat (deceptive title…it is wheat and gluten free!) (Any combination of grain works, so get creative…whatever you have on hand should do just fine)
1 cup raw almonds
1 cup raw walnuts
1 cup sunflower seeds (I did not have raw so I used toasted and salted and it worked great. Either is fine)
1/3 cup ground flax seed
1 cup pumpkin seeds (I also did not have this on hand so I did 1 cup slivered raw almonds)
3 spotted bananas
3 tablespoons honey or maple syrup
2 tablespoons almond butter (tahini or peanut butter works too)
1 teaspoon cinnamon

Instructions

Toss all the nuts, grains and seeds together in a large bowl. Using your blender or a food processor, puree together the bananas, honey and nut butter. Then pour over dry ingredients. Mix thoroughly. Pour onto a parchment lined baking sheet, creating a thin even layer. Place in the over at 350 degrees for 15 minutes. Stir well, then bake 15 minutes longer. Let cool and store in an airtight container.

 

gluten free, no “flour” banana bread

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So this is not “worlds best banana bread” BUT it is “worlds best no flour semi healthy banana bread”(including “gluten free” flour). This recipe is an adapted version of another grain free banana bread recipe we came across however, we felt it needed a little less coconut flour (which has a strong taste and texture!) and another banana, hence, the FOUR large bananas. We chose dark chocolate chips (from whole foods… about a buck more than their counterpart… but worth all 100 pennies!) and the dark chocolate chunks (chunks are bigger than chips) gave it the extra kick it needed. In any case, we hope you enjoy this almost awesome banana bread.

Ingredients

2 tablespoons coconut oil
4 eggs
3 tablespoons honey
1 teaspoon vanilla
1/2 teaspoon apple cider vinegar
1/3 cup coconut flour, sifted
1/4 cup almond meal/flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut milk
4 large ripe bananas or 5 medium bananas
1/2 bag dark chocolate chunks (whole foods) (or 1/4 cup of walnuts, dried fruit or semi-sweet chocolate chips)

Instructions

Preheat oven to 350 degrees
Grease a 8 1/2-by-4 1/2 inch loaf pan
In a large bowl mix the coconut oil, eggs, honey, vanilla and apple cider vinegar until thoroughly mixed.
Sift the coconut flour, almond flour, baking soda and salt. Then add into wet ingredients.
Mash the bananas with the coconut milk then add to batter.
Stir in chocolate chips or preferred add-in.
Bake 40-45 minutes. Cool and serve.

 

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