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.
Toast the pecans and shredded coconut in a 350 F oven for 5 minutes Add the toasted mixture to the bowl of a food processor with the remaining ingredients…
Serves 8 Recipe inspired by Jill Dalton, Plant Based Cooking Made Easy • Preheat oven to 400 F • Blend all ingredients in blender until smooth • Pour mixture…
This beautiful, fresh, fruity, and nutritious pudding is vegan and gluten-free. It is quick and easy, and oh so tasty. Enjoy it as a healthy breakfast, a filling snack,…
