Tag Archives: gluten-free

Tangy Banana Ice Cream (dairy-free, sugar-free, vegan, raw, and gluten-free)

 

Tangy banana ice cream

Tangy banana ice cream is a refreshing dessert that is nutritious and yummy. It is a guilt-free sweet treat that nourishes the body while satisfying the sweet tooth.

About one and a half cups, for 3-4 small servings

Ingredients

2 large frozen bananas

juice from 1 or 2 tangerines or clementines to make 1/3 cup juice

1  1/2 Tbsp carob powder

Steps

  1. Juice the tangerines or clementines and measure out 1/3 cup juice. Pour into a food processor with the S blade.
    Clementine oranges
  2. Add the carob powder to the food processor.
  3. Preferably, the bananas were cut into chunks before they were put into the freezer. If not, cut the frozen bananas into medium-size pieces. Add the banana pieces to the food processor.
  4. Process the ingredients until smooth. Process the mixture quickly so that it doesn’t melt. You might need to stir by hand to mix in all the juice and carob powder.
  5. Spoon into dishes and serve immediately!  Yumtritious!
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Peach Crumble Tweaked (vegan, raw, and gluten-free)

Peach crumble 3

This version of peach crumble is tweaked with the addition of zucchini and carob powder.  With a food processor, it is a snap to make.

Fills a pie plate

Ingredients

6-7 medium size peaches

3/4 cup almonds

3/4 cup walnuts

1/2 cup sunflower seeds

1/2 tsp cinnamon

1/8 tsp cloves

2 Tbsp carob powder

1 medium zucchini, peeled and chopped

1/2 cup raisins

1/4 cup figs, chopped

3 Tbsp honey or maple syrup

Steps

  1. Chop the peaches, and place them in the pie plate. Set aside.
    Peach crumble 1
  2. Put the almonds and walnuts into the food processor and process on high speed until the nuts are finely chopped.
  3. Add the sunflower seeds, cinnamon, cloves, and carob powder and process until the sunflower seeds are finely chopped.
  4. Add the zucchini and process until the zucchini is mixed in.
  5. Add the raisins and chopped figs and process until they are well chopped.
  6. Spoon the crumble mixture on top of the peaches.
    Peach crumble 2
  7. Drizzle the honey or maple syrup on top of the crumble mixture.
    Peach crumble 3
  8. Let the peach crumble sit for at least 1/2 hour before eating. Letting it sit longer will soften the peaches and make the crumble tastier.

Notes

  • If the zucchini is pesticide free, you don’t have to peel it; however, when it is unpeeled there are specks of green in the crumble. The green bits don’t affect the taste, but do make the crumble look unusual. (Notice the green bits in my pictures.)
  • A friend suggested cooking it for 15 minutes to make the flavors blend more quickly. I didn’t try cooking it so I can’t say whether cooking it is an improvement. I did find that the crumble was yummier the next day.