6 bananas
1 Tbsp carob powder
1/4 cup rice milk
1 tsp vanilla
1 tsp maple syrup
2 Tbsp pecans
Peel 4 bananas and slice them into circles and freeze for a minimum of 5 hours
Sauce: In a little bowl mix rice milk, carob powder, maple syrup and vanilla until smooth.
Ice Cream: Once frozen blend them in a food processor with 1 Tbsp or more of rice milk to get the consistency you desire.
Serving: Slice the unfrozen bananas in half lengthwise and place in a bowl. In between the two slices of bananas out in the ice cream and top with carob sauce and pecans.
Apple Pie
Crust:
2 ½ c oats flakes
2 c almonds
3/4 coconut
1/3 c almond oil
3/4 sucanant mix with water
Grind 2 cups of almonds and 1 cup of oats in a blender until they become powdery. Then pour into a bowl and mix in the rest of the crust ingredients until everything is well bound and press the crust into a oiled pie plate.
Filling:
slice 3 apples
½ pint strawberries
3/4 tsp lemon juice
½ tsp cinnamon
sucanant (optional to taste)
Finely slice the apples and strawberries in a food processor or by hand. Mix in lemon juice and cinnamon. Then pour in the pie plate and refrigerate for ½ hour or serve immediately.
Almond Fruit Smoothie
1 ½ frozen bananas
handful of frozen blueberries
1 date
1 tsp vanilla
1 cup water