In a high-powered blender or food processor mix 4 frozen ripe bananas, cut into pieces, 1/2 teaspoon cinnamon, 1 teaspoon vanilla extract, and 1 teaspoon maple syrup or date paste with just enough plant milk to create consistency of thick ice cream, tamping down until evenly blended. Taste and add more cinnamon and sweetener if desired. Serve immediately or freeze for at least 6 hours or longer.
This nice cream goes great with my Apple Oat Crisp.
These muffins are nutritious, dense, moist, flavorful, and reminiscent of Red Velvet Cake. Recipe by Dr. Carol Wroblewski on Chef AJ Live ‘100 Pounds Lost Without Bariatric Surgery’, the…
Amended, but Inspired by plantyou on Instagram Makes approximately 10 4 ½”-5” flatbreads using 1/4 cup batter each. Approximately 45 calories, 1.3 g fat, 1 g fiber, 1.8 g…
Makes approximately 3 cups. Serve for breakfast, a snack or dessert. Add all ingredients except the chia seeds to a blender and blend until smooth. Pour into a pretty…
