Banana & Raspberry Nice Cream

Recipe by: Ellen Ennis Davis 
This refreshing desert can be whipped up in just a few minutes in your blender. This fabulous frozen treat makes the perfect summer treat


Servings: 4
Cuisine: Dessert
Categories: Vegan, Vegetarian, Non-Dairy


4 large bananas (or 6 small) ripe
2 cup raspberries (fresh or frozen)
1/2 - 1 cup soy milk, , almond milk or coconut milk), plus more, if needed

 1.    Slice up the bananas and separate them out before putting in  a container in the freezer. This breaks them up into manageable chunks which will be easier to blend
Freeze the bananas. This all depends on your freezer – about 2 hours

2.    Put the bananas in your blender, frozen raspberries and add the 1/2 cup of the non dairy beverage. Process slowly, adding more non-dairy milk, slowly until the mixture will process. Process on medium-high speed until soft peaks form and mixture is the consistency of a thick sorbet. Scoop out into a sealed container or into dessert bowls. It can be eaten straight away, or you can put it in your refrigerator freezer to keep.

Notes: The colder the fruit is the more liquid you will need to process fruit.

 A deep freeze will make this dessert very solid, so take out of freezer at east 30 minutes before serving.

Note:
If you are not going to use the Nice Cream right away try putting in Popsicle molds so you can serve with ease.
You can add a touch of vanilla, substitute different fruit for the raspberries, or try cocoa powder instead of fruit for a chocolate/banana ice.
Copyright: Pooka's What's for Dinner: Gluten Free with Attitude

Sis' Gluten Free Chocolate Chickpea Cake with Avocado Chocolate Pudding Topping

My dear Sister has been adjusting her menu and recipes to accommodate some of the conditions plaguing many of us as we creep up in age. 
This is one of the recipes she has masterfully honed. This cake is satisfyingly delicious, Heart, Blood Sugar and Blood Pressure friendly.
Instead of flour she uses chickpeas, they add fibre offsetting the sugar. The balance of sugar and stevia give enough sweetness without leaving the aftertaste to much stevia can cause.
The cake and the icing are rich and decadent.
The frosting uses Avocado as the fat as well as fibre and banana for sweetness and fibre.
It has the bonus for me of being Gluten free so I can enjoy desert on her wonderful Pizza Saturdays.
This cake and her wonderful spinach Pizza crust, have no more effect on her husbands after dinner blood sugar readings; than any other well balance diabetic friendly dinner. Cheer Sis and thank you.

GLUTEN-FREE CHICKPEA-CHOCOLATE CAKE
Ingredients:
2/3 cup cocoa
12 pck stevia
1/4 cup oil
1/4 cup unsweetened coconut milk
1 (19 oz/540 mL) can chickpeas, rinsed and drained
4 eggs
3/4 cup (175 mL) brown sugar
1 tsp baking powder

Directions

1. Preheat oven to 350°F (180°C). Grease a round 9-inch cake pan and either line it with parchment paper or dust bottom and sides of pan with sifted gluten-free cocoa powder.

2. In bowl of a food processor, combine cocoa, stevia, coconut milk, oil, chickpeas, eggs and sugar; process until smooth, stopping occasionally to scrape down sides and make sure it is completely mixed.

3. Spread batter in prepared cake pan. Bake in preheated oven for 40 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool in pan on a wire rack for 10 to 15 minutes before transferring to a serving plate.

Frost with Creamy Chocolate Avocado Pudding

Creamy Chocolate Avocado Pudding

Creamy Chocolate Avocado Pudding
serves 4

This recipe is Gluten Free and Diabetic friendly.

4 large ripe avocados
1 banana
2/3 cup cocoa powder
1/2 cup pure maple syrup or cane syrup
16 Packets of Stevia
1 cup unsweetened coconut milk
4 teaspoons vanilla extract
1/2 tsp. zanthan gum (optional, but it thickens it more)
Directions:
Cut the avocados in half and remove the pits. Spoon the flesh of the avocados into a food processor.
Add the cocoa powder, syrup, coconut milk, vanilla and zanthan gum.
Blend on high until combined and smooth.
Chill in the fridge for 30 minutes or serve as is. (I used it on top of the cooled chickpea cake)

Magic Chocolate Shell (2 ingredients!)

thank you to

This Chick Cooks

http://thischickcooks.net/2012/04/16/magic-chocolate-shell-2-ingredients/
Mmm you've got to try this, use gluten free chocolate chips or wonderful 75% Chocolate bar

Have you ever had the magic chocolate shell that hardens when you put it on ice cream (and also has 27 mysteriously unpronounceable ingredients)? It is so yummy and is NOT something I think of when I think of “real food.”

When I was browsing on Pinterest one day I came across a magic shell recipe made with 2 ingredients: chocolate chips and coconut oil. Yes, please! I made it for a birthday celebration using my favorite brand of real ice cream. Well, actually I didn’t use the ice cream to make it, but it served as an absolutely delicious chocolate topping for a scoop of vanilla. Whether you’re a chocoholic (like me) and you want to drown your ice cream in your homemade magic shell…Or maybe you’d just prefer a drizzling?

 Either way, it comes together in just minutes so that you can be digging into it in no time flat. It was a big hit here and couldn’t be easier to make! I’m thinking chocolate covered strawberries are next

Magic Chocolate Shell {make it yourself}

Ingredients

• 1 heaping portion of chocolate chips (2 tablespoons)
• 1 portion coconut oil (1 tablespoon)
• 
  

Instructions

1. You can use the stove top or the microwave to make these.
2. To heat them on the stove, fill a pan with water and sit a bowl into the water bath. Put the chips and oil into the bowl and cook over medium until melted, stirring frequently.
3. Or, use the microwave by melting the chips and coconut oil in a bowl at 50% power, stirring every 15-30 seconds until they are completely melted. original recipe from Skip to My Lou

Gluten-free chickpea chocolate cake

Recipe by: CCUMMINS

A very good high protein alternative to flourless chocolate cake. You need a food processor to do the mixing. Give it a try!

  Ready in 1 hour 10 minutes

allrecipe.com.au Gluten-free chickpea chocolate cake

 Gluten-free chickpea chocolate cake

Recipe by: CCUMMINS

AllRecipes

(12)

Saved as a favourite by 55 cook(s)

Easy

Ready in 1 hour 10 minutes

Picture by: TammyJ

A very good high protein alternative to flourless chocolate cake. You need a food processor to do the mixing. Give it a try!

Ingredients

Serves: 12

1½ cups dark chocolate chips

570g chick peas (about 1½ tins, drained)

4 eggs

¾ cup (185g) white sugar

½ teaspoon baking powder

1 tablespoon icing sugar for dusting

Preparation method

Prep: 15 minutes |Cook: 40 minutes | Extra time: 15 minutes, cooling

Preheat the oven to 180 degrees C. Grease and flour a 23 round cake tin.

Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.

Combine the chickpeas and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake tin.

Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.

Provided by: Allrecipes

Last updated: 23 Oct 2012

Broken Glass Dessert

Yield: 12-16 servings.
This recipe is similar to the retro recipe made for most holiday potlucks;  called  Cracked Broken Glass or Cracked Ice. It was a favourite of mine because it was so light after a big meal and it tasted so great. Here I twisted the recipe a little to make it gluten and lactose free. I think it taste just as fantastic. Please enjoy

Ingredients

3 cups gluten free cornflakes. Crush fine to make about 1 cup of crumbs
2 tablespoons white sugar
1/4 cup margarine
1 package (3 ounces) blueberry gelatine

1 package (3 ounces) lime gelatine
1 package (3 ounces) strawberry gelatine
1 package (3 ounces) orange gelatine
4-1/2 cups boiling water, divided
1/4 cup cold water
1 cup pineapple juice
 1 (14 oz.) can coconut milk

  3 envelopes unflavoured gelatine 

 Water

Directions
In a small bowl, soften unflavoured gelatine in cold water for 5 minutes. In a small saucepan, bring pineapple juice and coconut milk to a boil. Stir in unflavoured gelatine until dissolved. Transfer to a large bowl; set aside until slightly thickened.
Meanwhile, combine the cornflake crumbs, sugar and margarine; press into a greased 13-in. x 9-in. dish. Chill.

Combine lime gelatine and 1-1/2 cups boiling water; stir until gelatine is dissolved. Pour into an buttered 8-in. x 4-in. loaf pan; chill until very firm.
Repeat with strawberry, blueberry and orange gelatine. In a large bowl, gently fold whipped topping into pineapple juice mixture. When flavoured gelatines are firm, cut into 1-in. cubes; gently fold into pineapple coconut milk mixture. Spoon over crust. Chill for at least 6 hours. Slice in squares. Store left overs in refregerator (if there is any)
 

Piña Colada Rice Pudding

Pina Colada Rice Pudding

A creamy tropical delight.

yields 8 (1 cup) servings

INGREDIENTS

2 can (14 ounces) crushed pineapple in juice, undrained

1 can (13-1/2 ounces) coconut milk

1 can (12 ounces) nonfat evaporated milk

1 cup uncooked rice

2 eggs, lightly beaten

Juice of 1 lime

Rum flavouring

1/4 cup packed light brown sugar

Pinch of salt

Preheat oven to 325°F

Combine 2 cups water, 1 can of pineapple with juice, lime juice and salt in a saucepan and bring to a boil over high heat. Add the rice, stir, reduce the heat to medium, and cover the pan. for 20 minutes.

Pour rice into a 2 qt baking dish ; add remaining can of pineapple with juice, coconut milk, evaporated milk, rice, eggs, brown sugar and rum flavouring, whisk together. Place baking dish into a roasting pan, pour enough water into the roasting pan to come halfway up the side of the baking dish and then place in the oven and bake for 1 hour at 325°F. Cover with plastic wrap or parchment paper on the surface and let cool. Refrigerate serve cold

No “Fool” Blueberry Dessert

Blueberry Fool is one of my favourite desserts, but the whipping cream and the crème fraiche add up. I find this recipe satisfies me with creamy blueberry flavour and I can reserve some of the calories for my main course.

Serves 4-6

2 cups plain yogurt
2 cups fresh or frozen blueberries

1/2 cup water

1/4 cup sugar

2 tablespoons cornstarch

Place the blueberries, sugar and ¼ cup of water into a small saucepan. Heat gently until the berries have released their juices, about 10 minutes.

In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and cool.

Fold in the yogurt until consistent in colour and spoon into serving glasses. Chill for at least an hour.

Al’s Family Size Fruit Salad

Al's Family Size Fruit Salad

My sister and brother in law host Pizza and a movie Friday nights, it is a busy joyful family night with 3 (some times 4) generation festivity. They make oodles of pizza and Al makes a big bowl of this wonderful fruit salad. I bring my own gf crust and my gf Maple Raisin Rice Pudding. We all get our baby fix and a fabulous, affordable night of  lovin and entertainment.

Makes 8 1/2 – 9 cups

Serves 18-20

1 medium fresh pineapple, peeled and cubed (approx. 3 cups)

OR                                   

1 20 ounce can, packed in juice pineapple chunks (approx. 2 1/2 cups) reserve juice

1/2 pound green seedless grapes (approx. 1 1/4 cups)

1/2 pound red seedless grapes (approx. 1 1/4 cups)

1 pound strawberries (approx. 1 3/4 cups) sliced in half

4 kiwi (approx. 1 3/4 cups) peeled and wedged

1 litre apple or white grape juice

Prepare wash dry and prepare fruit that needs cutting, you are trying to keep the fruit pieces uniform. Put all fruit in a 3-4 quart bowl, add reserved pineapple juice and the apple juice and mix gently to coat all fruit with juice to avoid oxidation. Cover and refrigerate until serving. Delicious alone or topped with a couple of tablespoons of vanilla or fruit flavoured yogurt.

Notes: any fresh seasonal fruit or berries can be added just be warned the more you add the more you get and you may have to go to a bigger bowl.

If using banana or apple slices, put the juice in a smaller bowl and slice the bananas and or apples directly into the juice. 

Al's Potluck Family Size Fruit Salad

Dominican Corn Pudding (vegan)

Country: Dominican Republic

Serves 4-6

2 cups frozen corn

4 cups milk

1 can coconut for milk

1 cup granulated sugar

1/4 cup cornstarch

1 teaspoon vanilla extract

1 tablespoon ground cinnamon

In a saucepan cook corn in 2 cups of milk on medium heat, do not boil.

Using a blender, combine the cooked corn with the cooking milk, and half the milk. Pass through a medium mesh strainer, add the rest of the milk, coconut milk, sugar and the vanilla and bring to a boil. Reduce to a simmer, add the cinnamon and cook gently for 10 minutes. Dissolve corn starch in a bit of water and add. When pudding has thickened, turn off heat at once and pour the pudding into individual cups or serving bowl, place plastic wrap on the surface of each pudding. Dust with ground cinnamon before serving.  Serve at room temperature