Banana "Ice-cream" with Toasted Coconut and Almonds

 A breakfast creation of mine that my father has asked for a couple times now :). Very healthy and yummy. The nutritional quail eggs add a delightfully rich flavor to the creamy, frozen bananas combined with the flavor of toasted coconut and the crunch of almonds.


Banana "Ice-cream" with Toasted Coconut and Almonds


Hanunyah Creation
gluten-free, dairy-free, grain-free, sugar-free, starch-free, corn-free, soy-free

Simply blend up 4 quail eggs and 2 bananas in a high-speed blender (Vita-Mix). Place a few tablespoons of flaked coconut and a small handful of raw almonds on a plate and microwave for about 30 seconds*. Top the banana mixture with the almonds and toasted coconut.

Notes:
*You may toast the coconut in the oven instead, if desired. 

~ Hanunyah

Food on Friday @ Carole's Chatter

31 for 21: Easy Vita-Mix Ice-Cream

We made our first fire (in the wood stove) today. And we ate ice-cream at the same time. The cold weather doesn't keep us from drinking shakes and eating ice-cream :). In fact, it was this time of the year when I posted this recipe.

Easy Vita-Mix Ice-Cream 
Originally from whole food recipes (the Vita-Mix cookbook)

1 cup milk
1/2 cup sweetener (we use sugar or honey)
1 teaspoon extract
4 cups ice

1. Add all ingredients to the vita-mix in the order listed.

2. Turn the vita-mix on and quickly increase speed to variable 10, then to high. Use the tamper to press into the blades. It should be done in about 30-60 seconds. (It should be very, very smooth. If it still has chunks of ice it is not done.)

3. Turn off machine. Serve Immediately.

Notes:
This is a very versatile recipe.
You may use:
 - other types of milk (almond, coconut, etc.)
 - different sweeteners (sugar, honey, etc.)
 - other extracts (orange, lemon, almond, etc.)
 - 1 cup of frozen fruit in place of 1 cup of the ice (strawberries, blueberries, etc.)
Or, try adding:
 - some coffee
 - a sprinkling of freshly ground nutmeg
 - cocoa (and increase the sweetener by a few tablespoons)

This recipe is just a template. Play around! Since it can be changed so much, it is easily adaptable for many diets and food allergies. GAPS, gluten-free, dairy-free, grain-free, refined sugar-free, etc.


~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

Banana (or fruit) Ice-Cream

This soft-serve type ice-cream/shake is a very quick, easy, healthy and refreshing snack, breakfast or dessert.

I know I am sort of late in posting this since the weather is cooling off, but we usually don't stop drinking cold shakes in cold weather :) - just bundle up!

And, this idea is very versatile - add peanut butter, cocoa powder, use different frozen fruit, and you can use whatever liquid you want just to get the blender going - milk, kefir, fruit juice, etc. Now, if you use different fruit you will get different results - I like to use bananas because they are very sweet, and if I use kefir the sweetness of the bananas cover up the tart kefir.

Banana Ice-Cream (Gluten-free, Dairy-free, Corn-free, Sugar-free, Grain-free GAPS legal with kefir)
Hanunyah Creation


2 or 3 frozen bananas (skinned and frozen)
a little milk, kefir or other desired liquid (just a little, you don't need much at all. It's better to use less and add more later)

Blend in a blender (or Vitamix?) until thick and smooth. You may have to stop the blender and move the bananas around a bit to get it going again. If you want it thick, don't add more liquid unless you really have to. Sometimes I think I may have to add more, but end up being fine.


~ Hanunyah

This post is featured on: ABC Series: B for Banana

Bread Pudding

Tuesday some friends came over to butcher a pig. I made this while they were here, and as soon as I cut it and said that they could have some, it was like the locusts came in! It was only about 5 minutes until the pan looked like this, and it was a 10x13 inch pan (a doubled recipe)! -

So, I guess it was good! I sliced a peach over the bread (before baking), and the one time I made it before I used the raisins. Old, dry pancakes work well in this recipe (that's what I used the first time, and the second time I used pancakes and "rice bread" - cornbread recipe, with rice flour instead of cornmeal).

Bread Pudding (Gluten-free, Dairy-free, Corn-free)
Adapted from AllRecipes.com

7 slices worth of old GF, DF, CF bread, pancakes or rice bread*
2 tablespoons oil
raisins or fruit (optional)
4 eggs
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon maple (or vanilla) extract
2 cups goat milk

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8x8 inch baking pan*. Drizzle oil over bread. If desired, sprinkle with raisins or sliced fruit.
3. In a medium mixing bowl, beat the eggs, sugar, spices and maple extract. Add the milk and beat until well mixed. Pour over bread.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Notes:
*The bread - if you're not sure how much bread to use, just fill the pan with pieces of the bread product you're using until the pan is about 2/3 full. My family liked it with more bread, so it wasn't so gooey like a custard, but it was actually kind of spongy. They liked it like that, but if you like it more like a custard, then you may use less bread. I hope that makes sense ;).
**The baking pan - I used a 6x11 inch pan for when I didn't double the recipe, and a 10x13 inch pan when I doubled it. If you double it, you'll have to bake it longer. I don't know how much longer I baked it when I doubled it, I just left it in the oven until it was done.

Gluten-free, Dairy-free, Corn-free bread pudding, before "the locusts" came ;).

~ Hanunyah

July 4th Pictures

Some pictures from yesterday -

Click here for pictures from when we went fishing

A goodie tray I brought - red, white and blue Neopolatin Cookies, and in the middle, Fondant - blue is flavored maple, white lemon, and red peppermint. Almost all of the cookies were gone, and the candy was well liked.

Freshly caught catfish!

Homemade goat milk blackberry and vanilla ice-cream

Blackberry cobbler

Fireworks

~ Hanunyah