5 Minute Banana Ice Cream

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This is a very tasty, quick dish that my colleague Melissa shared with me and it has turned into a favorite of mine, nice work Ms. Tobin!

Ingredients

  • 2 peeled and frozen bananas
  • 2 tablespoons almond or peanut butter
  • 2 tablespoons almond or raw milk
  • optional: nuts, fruit, coconut, raw cocoa powder (highly recommend this last option)

Instructions

Blend the bananas and the milk.  You may need to cut up the banana if you have a lame blender like me.  Then add in the nut butter (and the highly recommended raw, organic pure cocoa powder to taste..around 2 T) and blend until its nice and soft.

Your done unless you want to add in anything else on top.  In my experience this tastes more like a great pudding than ice cream but again it’s probably because I don’t have a bad-ass blender.

One of the healthiest and easiest recipes to satisfy a sweet tooth.

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Gluten, Grain & Sugar Free Brownies

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Yes it is possible to find a grain free brownie that actually tastes good, love these from the Primal Palate-

Ingredients:

6 oz dark chocolate, 75% or more (a little mint adds a nice touch, sweetened with stevia or other natural sweetener)

8 oz butter (I prefer Kerrygold grass-fed butter, unsalted)

1 tsp vanilla extract

4 large, pastured eggs

1/2 cup almond flour

1/2 tsp sea salt

1/2 tsp baking powder (Hain brand)

3/4 cup Xylitol Sweetener (derived from the fibrous parts of plants, very low glycemic response)

Process

  1. Preheat the oven to bake at 350 degrees.
  2. Line pan with parchment paper for easy removal of the brownies.
  3. Melt the dark chocolate and the butter over medium low heat, while stirring frequently.
  4. Add the coconut sugar and the vanilla to the chocolate and butter, and stir until smooth.
  5. Remove the mixture from the heat, and allow to cool slightly.
  6. Blend the eggs, chestnut flour, salt, and baking powder in a separate bowl.
  7. Once the chocolate mixture is cool, pour into the flour mixture, and blend until smooth.
  8. Pour the batter onto the parchment lined pan.
  9. Bake at 350 degrees for 30-35 minutes.
  10. I do not frost these as the picture shows because they taste great as is.