I don’t have an Oscar, Beyonce is not my best friend, and my husband doesn’t front a rock band but thanks to Gwyneth Paltrow’s cookbook I can still enjoy a taste of the Goop life. So before I visit my local grocer (Ralphs) and we embark on this kitchen adventure, let me slip on an organic tee so we can begin.
“Banana “Ice-Cream” with Sweet and Salty Roasted Almonds“
Out of all the recipes, this one seemed easy and fun to make (just as long as you ignore the 3 hour prep time). It also seemed like the perfect snack, for those who are keeping an eye on their intake, lactose intolerant, or vegan/vegetarian.
Prep Time: 3 1/2hrs
What You Will Need:
– 4 Bananas (peeled and sliced into rounds)
– 1 small packet of chopped or slivered almonds (preferably toasted, but if you can’t buy them that way, you can toast them yourself in the oven)
– 2 Tbsp of Maple Syrup (we used Agave syrup) and an additional 2 tsp of Maple Syrup (kept separate)
-1/2 Tbsp of coarse sea salt
– 1/2 cup of unsweetened Almond Milk
-2 Tbsp of Vanila Extract
Line a tray with wax paper and set aside. Peel bananas and thinly slice them into rounds. Lay down rounds on lined tray and pop in the freezer for 3hrs.
In a bowl mix almonds, 2 Tbsp of syrup, and salt. Set aside.
Blend the frozen bananas, almond milk, and remaining 2 tsp of syrup in a blender until creamy, like ice cream.
Sprinkle almonds on top and serve.
Simple, healthy and delicious.