Vegan Ice Cream

4-5 very ripe bananas

1 large avocado

2 tablespoons smooth, salted peanut butter

2 tablespoons cocoa powder

Peel bananas and avocado. Cut into small chunks. Separate to two airtight containers and freeze until solid (preferably overnight). 

Add frozen bananas and avocados to a food processor and blend until smooth and creamy (be sure to scrape down the sides of the food processor as needed). The mixture will go through different stages: crumbled, oatmeal-like texture, gooey to finally creamy. At this point, add the rest of the ingredients to combine.

You can enjoy this right away. For best result, freeze until set. Will keep for up to two days.

Gluten Free Caramel Banana Cream Tart

Tart:

2 cups fresh cream

3 large very ripe bananas, mashed 

1 envelope of gelatin 

1/2 cup sweetener of your choice 

1 teaspoon pure vanilla essence

 4 cups gluten-free chocolate cookie crumbs 

1/2 cup of melted salted grass fed butter 

2 large ripe bananas, sliced

Combine cookie crumbs and melted butter. Pour the crumbs into the tart pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and up the sides. Cover the bottom with caramel sauce. Refrigerate. Dissolve gelatin in two tablespoons of hot water. Whip cream, sweetener, and vanilla until it forms soft peaks.Add mashed bananas and gelatin and continue whisking until it starts to thicken.Add one cup into a piping bag with a small round nozzle. Pour the rest into the shell. Pipe mounts around the edge of the tart (refer to picture).Arrange sliced bananas over the top and cover with caramel sauce. Refrigerate to until set (about 1 hour).

Caramel Sauce:

1 packed cup brown sugar 

1/2 cup butter, cut into cubes 

1/2 cup cream 

Sea salt to taste

Melt sugar in a large stainless pot on medium heat until it melts, stirring occasionally.Add butter whisking constantly to melt and combine. Remove f rom the heat f or a few minutes and add cream, whisking constantly to combine. Return to the heat and continue whisking until the caramel is smooth and creamy (if you prefer a thinner consistency, whisk in more cream). Season to your taste with sea salt. Leave to cool completely.

Gluten Free Banana Muffins

1 1/2 cups gluten free all purpose flour blend

3/4 cup coconut sugar

1 teaspoon baking soda

1 teaspoon gluten free baking powder

1 large room temperature egg

1/3 cup olive oil

4 large very ripe bananas, mashed

Preheat oven to 350 F

Combine all the dry ingredients. Whisk egg, olive oil, and banana. Add to the dry ingredients.

Line a 12 cup muffin pan and fill 3/4 full.

Bake for 45 to 50 minutes or until a stick inserted into the middle of one of the muffins comes out clean.  

Gluten Free Lemon Yogurt Banana Cake

4 cups gluten free flour blend

3 teaspoons gluten free baking powder

1 teaspoon baking soda

1 teaspoons xanthan gum

2 Meyer lemons, zest only

1 1/2 cups sucanat or coconut sugar

1 cup room temperature salted grass fed butter, cut into cubes

1 cup plain yogurt 

1 cup milk

4 eggs, room temperature

4 large ripe bananas, mashed

1 tablespoon lemon juice

Preheat oven to 350 F.

Sift flour, baking powder, baking soda, lemon zest, and xanthan gum. Combine milk, yogurt, lemon juice, and mashed bananas. Cream butter and sugar until light and fluffy on medium speed. Add eggs one at a time beating well in between. Lower speed and add half the flour mixture, followed by the milk mixture. Lastly add the rest of the flour.

Pour batter into large, lined, square cake pan. Bake for 60 to 90 minutes or until a stick inserted into the middle of the cake comes out clean.

Remove from the oven. 

Gluten Free Mini Caramel Hazelnut Flan

2 large ripe bananas

1 cup salted caramel sauce

1 cup organic chocolate hazelnut spread

3 large room temperature egg yolks

Preheat oven to 325 F

Whisk all the ingredients until smooth. Put through a strainer and divide into 8 extra small ramekins (3" by 2"). Place ramekins in a roasting pan with at least 2" around the sides. Fill the roasting pan with hot water to cover the bottom half of the ramekins. The pan should be in the middle rack in the oven. Cover pan with foil loosely and bake for about 25 to 30 minutes or until set (they will not be completely set in the center). Remove foil and leave to cool completely in the oven before you take them out.

Refrigerate for three hours before serving.

Gluten Free Banana Crumble Cake

Cake:

2 cups gluten free flour blend

1 1/2 teaspoons gluten free baking powder

1 teaspoon baking soda

1 teaspoon sea salt

1 cup coconut sugar

1 cup milk

1/2 cup melted butter

1/2 cup Greek yogurt

3 large eggs, room temperature

2 teaspoons vanilla essence

3 large ripe mashed bananas

Preheat oven to 350 F

Whisk all the dry ingredients. Combine all the wet ingredients including mashed bananas and add to the dry.

Pour into a greased round 9" cake pan. 

Crumble:

1/4 cup gluten free all purpose flour blend

1/4 cup coconut sugar

1/4 cup cold, diced butter

Cut butter into the flour and sugar until it resembles crumbs. Scatter over the top of the cake.

Bake for 50 to 60 minutes or until a stick inserted into the middle comes out clean.

Banana Peach Scones (gluten-free)

1.5 cups sorghum flour

1.5 cups white rice flour
1 tablespoon stevia (sweetener)

3 teaspoons GF baking powder

1 teaspoon xanthan gum

8 tablespoons cold butter, cut into chunks

2 ripe mashed bananas

2 ripe chopped peaches (skin on)

1 large egg, room temperature

1/2 cup full cream Greek yogurt
1 cup coconut milk or similar

Preheat oven to 375 F

Whisk egg and milk to combine. Set aside. Pulse butter and all the dry ingredients in a food processor until it binds together. Fold in fruit. Add just enough of the egg and yogurt mix to form a soft dough (but not runny - you may not need it all).

Drop 1/4 cupfuls of the dough onto a lined baking sheet, leaving room in between. Bake for roughly 40 minutes (more or less) or until a stick inserted into the center comes out clean.

Vivid Vitality

Primary Benefits*:

a good dose of potassium, copper, magnesium, and manganese, among other valuable vitamins and minerals; aids in cleansing kidneys, reducing blood pressure, alleviating hypertension, general heart and brain health, plus hormonal and blood sugar stabilization, as well as eye function and cancer prevention.

*based on information gathered at OrganicFacts.net

This recipe is one of many that I will be sharing in my upcoming book, "Rustic Modern Cuisine". To pre-order your copy, please click here. Available for a limited time only!

Pre-Order Yours Now!

Tropical Sunrise

Primary Benefits*:

This island concoction packs lots of easily absorbed energy and a mighty punch of valuable vitamins and minerals, especially vitamins A/B/C, Folate, Copper, Calcium, Magnesium, Manganese, Potassium, Phosphorus, Iron, and Niacin. The combo could help with proper bodily function, healthy weight gain or weight loss (depending on goal), digestion issues, blood sugar stability, increased immunity, and several other features. It is worth learning more about Coconut itself by clicking here. 

*based on information gathered at OrganicFacts.net

Juice Recipe:
1 coconut (flesh and juice)

1/2 pineapple

1 mango

3 kiwi

1 banana

There are several youtube videos on how best to open and utilize the flesh and fluid of a coconut if you do not have prior experience.

I happen to use the Breville Juicer listed in my "Great Gadgets" section above to produce this juice.   

Serve immediately for greatest nutritional benefit.

Makes approx. 40 oz.

(3 to 4 servings)