In honor of the fact that the topic of food and nutrition can be overwhelming, I promised to follow up last week’s blog on superficial sweeteners with some naturally sweet recipes. I might add that I consider myself a half-assed baker, meaning that I suck at the exacting nature of baking (and I can’t stand it), so I aim for recipes that allow me to be a little lazy—so if my measurements are a tad off, it’s no biggie. I hope you enjoy these recipes as much as my family and friends do (and of course I do)!
Ginger Banana Ice Cream
SERVINGS: 4
INGREDIENTS:
- 2 bananas (not over ripe), peeled and frozen, cut in half
- 2 tablespoons coconut milk, or other milk
- 2 teaspoons grated ginger root, with juice
- 1/2 tablespoon maple syrup, to taste
METHOD:
- Peel bananas, quarter and freeze in plastic bag or container overnight.
- In food processor, combine bananas, coconut milk, ginger and maple syrup and purée until creamy (about 5 minutes). Taste and if not sweet enough (sweetness depends on bananas' ripeness), add more maple syrup to taste (puréeing between incremental additions).
- Enjoy immediately.
Nutty Chip Cookies
12-24 cookies
INGREDIENTS:
- 2 cups rolled oats, ground in food processor
- 2 cups pecans, ground in food processor
- 1 cup oat flour
- 1 cup brown rice flour
- 3/4 cup maple syrup
- 1 cup canola oil
- 4 teaspoons vanilla
- 1/4 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 cup semi-sweet chocolate chips
METHOD:
- Preheat oven to 350˚
- Combine rolled oats and pecans in a food processor and grind to a fine meal then add to large bowl
- Add remaining ingredients and mix thoroughly
- Form walnut size balls and press onto parchment covered cookie sheet until about 1/8" thick. Bake for 15-20 minutes or until golden brown
All recipes © 2012 Stefanie Sacks
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