I’m not sure how this is my FIRST ice-cream related post of the summer – but it is. I’m actually shocked there isn’t more ice-cream in my freezer right now.
I’ve been practically melting in our early-summer heat wave here in Vancouver. We usually get ‘summer’ weather later in the season in August, even into September. It’s really crazy that we’ve had almost 30 degree weather all week long, and more in the forecast.
Last week I posted for Vancity Buzz about frozen treats to try in Vancouver, including popsicles and ice-cream. Right now the only thing I want to eat is a cool treat.
As much as I’d love to eat ice-cream all day every day it’s not very healthy – except maybe when it’s only 3 ingredients and homemade.
When I’m not reaching for ice-cream my go-to cool down is a nice cold smoothie with lots of ice. Right now I’m loving blueberry, peanut butter, kale, almond milk and ice. I announced the winner of last weeks giveaway if you haven’t check it out yet! Thanks for entering everyone =)
This weekend I’m excited to go to a friends bridal shower, and looking forward to the stagette next weekend in the interior – which will be even hotter. Thankfully we will have a lake to jump in, and wine tastings to cool off with. She’s getting married in September – and I can’t wait for their wedding!
Speaking of wedding – I’ll have to post about our progress so far – or lack thereof. I was so crazy about wedding stuff when we first got engaged and then lost my inertia. We’ve been engaged almost 7 months now! but still have lots to do.
Last year I discovered the joys of 1-Ingredient Banana Ice cream. You can definitely eat it plain, or add in some other ingredients. With a dairy-allergy ice-cream in the summer can be a real tease – which is why I’m happy to make my own better versions at home to eat myself.
This ice-cream recipe is vegan & dairy-free with only a few ingredients that you can make in no time. I also dipped some cones in chocolate and almond meal to give it that extra indulgent quality. It’s sort of like a grown-up Drumstick – only much healthier.
And yes – I did eat this for lunch.
Almond Butter Chunky Monkey Ice Cream
Just like your favourite indulgent ice-cream flavour, this Almond Butter Chunky Monkey is healthier, which means you can eat more of it. Banana Ice-Cream studded with, almond butter chunks and chocolate chunks in a dipped waffle cone.
- 3-4 large Ripe Bananas, peeled + sliced, and frozen for at least 1 hour or more
- 1/2 cup + 3 Tbs. Almond Butter
- 3 Tbs. Almond Meal + more for dipping
- 1/2 cup Dark Chocolate chopped, or Dark Chocolate Chips + a little more for melting
- 2 tsp. Coconut Oil (separated)
- Small Waffles Cones (optional)
- Place a sheet of parchment paper on a baking sheet and set aside. Add the1/2 cup Almond Butter, + 1 tsp. coconut oil and Almond Meal together in small bowl. Mix until thoroughly combined.
- Spoon mixture onto parchment paper and spread with spoon or spatula to create a square/rectangle.
- Place in freezer until firm, about 30 minutes.
- Remove frozen banana slices from freezer and place in food processor.
- Turn food processor on and blend bananas, stopping to scrape down when needed. This will take about 5-10 minutes of blending. The bananas will get easier to blend as they warm up. The beginning of the ice-cream will look like small banana 'crumbs' and then blend into a creamy soft-serve style ice cream.
- Allow to blend until smooth. Once blended add the 3 Tbs. Almond Butter and pulse one or two times to distribute.
- Remove Almond Butter mixture from freezer and, using a pizza cutter, slice into small squares. These will become your "Almond Butter Chips" throughout the ice cream.
- Quickly add the Almond Butter Chips along with the chopped Dark Chocolate to the ice cream and pulse again until just blended.
- Using a spatula transfer the ice-cream to a container with a lid and smooth the top. Place in freezer for at least 3 hours before serving.
- Melt 1 tsp. Coconut Oil along with about 1/4 cup dark chocolate (either in the microwave on low intervals, or on the stovetop) - place in small ramekin or shallow dish.
- Take one cone at a time and dip top into the chocolate making sure to cover all edges and about 1/2-inch down the cone.
- You can leave them plain - or roll the freshly-dipped cone into almond meal to cover.
- Place dipped-side down on a piece of parchment and allow to dry on the counter until set. You can also transfer to the fridge to speed-up the process. Store any un-used cones in an air-tight container in the fridge.
b a k e a h o l i c http://www.bakeaholic.ca/
This past weekend was spent indoors for the most part. It began snowing saturday morning and didn’t stop until monday night. When it’s snowing outside, I like to be baking inside. I love watching the snow fall out the window while curling up on the couch with a good cup of tea.
The entire weekend the sky was a bleak grey and white as far as the eye could see. You couldn’t tell where the snow began and where it ended.
But tuesday – the skies opened up into a glorious blue with sunshine across the icy horizon. It was actually warm outside, and the perfect day to go for a walk with Lainey. Everyone else had the same idea – take in the sunshine and get some glorious pictures of the frozen scenery.
By monday night I would say we got at least a foot of snow – it came up to almost my knee when I went outside. At one point Lainey tried to venture off the ‘path’ made in the snow and plopped right into the untouched snow. She froze, unsure of what to do or where to go. It was higher than she was and couldn’t make a move. I laughed, then plucked her up and wiped the snow off her fur. She wasn’t happy about the warm bath after our walk.
We also had an inch of ice on our driveway. Too bad I don’t own some skates.
To warm up, I made some muffins.
Sugar-Free, banana muffins that are warm, comforting and delicious.
Even better smothered in nut butter – or sun butter. They’re great for a morning snack or afternoon treat.
Sugar-Free Banana Muffins
Delicious sugar-free Banana Muffins sweetened with dates, you won't even tell the difference.
- 3-4 ripe bananas
- 6-8 medjool dates
- 1/4 cup boiling water
- 1 egg
- 1/3 cup of canola oil
- 1 teaspoon of pure vanilla
- 1 1/2 cups of wholewheat/gluten free all purpose flour blend
- big dash of cinnamon
- dash of nutmeg
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/2 cup of walnuts, chopped (plus more for topping)
- Preheat oven to 350°
- Prepare a 12 cup muffin pan with muffin liners.
- In food processor puree the dates and boiling water until thick smooth pate forms.
- In medium sized bowl add dates to bananas, eggs and oil. Using a handheld blender mix until only small chunks of banana are left.
- In a separate bowl, whisk together the dry ingredients.
- Gently mix the dry ingredients into the wet ingredients with wooden spoon or spatula. Be careful not to over mix, fold gently.
- Fold in walnuts.
- Fill muffin liners using 1/4 cup measuring cup so the liners are just about full with the mixture and top each muffin with extra chopped walnuts.
- Bake for 25-27 minutes.
b a k e a h o l i c http://www.bakeaholic.ca/
Fall has made its arrival.
The mornings are chilly.
There’s a crisp to the air.
The leaves have begun to let go of the trees and fall around us.
While I was standing in the classroom this week I looked outside to see beautifully coloured leaves falling and twirling in the wind. It’s amazing how quickly one season ends and another begins.
We went downtown Sunday to the trade show and ended up walking around the city in the pouring rain. We ducked into the mall for a while and when we emerged it was sunny.
That’s Vancouver for ya.
This whole week has been a combination of sun, rain, wind, and storms. You can never be sure of what will come next which means leaving the house in boots and returning in flip flops/flats while peeling off the heavy sweater I thought I needed.
Layering is best in Fall. Especially a Vancouver Fall.
Layering is also good when it comes to granola. Layers of yogurt/almond milk/granola/fruit.
I made this granola after seeing it on this site. I thought it sounded perfect – since I have a love for bananas and crunchy granola. I changed it slightly and doubled the recipe, granola doesn’t last long between Adam and I.
It’s perfect to bring to school because it is nut free; I have to leave my beloved nut butters at home while I work because of students’ allergies. Though I did switch to Sunflower Seed Butter during my practicum earlier this year. I needed that recess apple + nut butter fix.
Ps. Recess as an adult? Awesome.
I like my cereal cold, really cold. You can definitely freeze this granola and eat it right out of the freezer with a splash of ice cold almond milk.
Or, you can have it over yogurt like Adam does.
I read a tip that you should keep the granola in the oven after you have turned it off, so that it dries fully throughout and you have crunchy granola – unless you like chewy granola, then take it out after the timer goes off.
Simple delicious banana granola
- 2 cups oats (wheat-free, gluten-free)
- 1/2 cup quinoa flakes
- 3 tablespoons flax seeds
- 1/4 cup coconut (optional)
- pinch of cinnamon
- 2 ripe bananas
- 1 tablespoon coconut oil
- Preheat oven to 325 degrees F and line a baking tray with baking paper or silicone.
- Combine oats, quinoa flakes, coconut, seeds, and cinnamon in a bowl.
- In a separate bowl, thoroughly mash the banana with a fork. Add the coconut oil and mix well.
- Add oats to the banana mixture and mix well. Make sure everything is coated and has a clumpy texture.
- Spread the granola on the baking tray. Bake for about 15-18 minutes. Turn the granola over halfway cooking time.
- The granola should be golden brown and crisp.
- Turn off the oven. Let the granola cool in the oven until completely cold.
- Serve or store in an airtight container.
b a k e a h o l i c http://www.bakeaholic.ca/