This dessert is simple to put together, but packs a complex punch! Tart apples, warming cardamom and toasty pecans make for a cozy addition to the table.
Portland is about to get hit with another little heat wave. Thanks global warming! During the unexpectedly warm days earlier this Spring and Edith and I found ourselves in desperate need of some tasty treats to cool off. So we turned to some homemade popsicles! Our Imperfect Produce box delivered some early season strawberries which inspired this recipe. Now that Oregon strawberries are finally in season, I'm looking forward to making these popsicles with the super sweet Hood strawberries.
Plantain Cardamom Frozen Dessert
(Gluten-free, dairy-free, nut-free, no added sugar, whole30, paleo, vegan, any labels I'm missing?)
3 very ripe plantains (they should be pretty much black)
1/2 cup full fat coconut milk
1/2 tsp cardamom
1 tsp cinnamon
Peel plantains and cut into thirds.
Place plantains in glass container in freezer for at least 6 hours, preferably overnight, until frozen through.
Snag that high speed blender or food processor. Combine coconut milk, spices and frozen plantains and blend until smooth.
Do a little taste test and add more cinnamon or cardamom, as you see fit. (The fresher your spices are the more potent they will be!).
Pour plantain mixture into a glass container and place in freezer for at least one hour to set.
When ready to eat, remove from freezer, and let sit on counter for 15 minutes to soften. Scoop into bowls and top with a dash of cardamom. Enjoy!
I'm all about creating recipes that the whole family can eat-- infant baby included. Because this recipe is free from common allergens, it's a great option for babies 6months and older and their parents! This recipe came about as a way to soothe my teething daughter's gums and hungry belly, and my sweet tooth. The coconut milk is a great source of healthy fats and slows the absorption of the sugars in the plantains. The spices are a great way to introduce different flavors to a developing palette!
Plantains are part of the banana family and like bananas they contain this super awesome enzyme: amylase. Bananas and plantains naturally ripen as they hang out on your counter. That's the amylase at work breaking down the carbohydrates and converting them into simpler sugars. Thus, why the longer a banana sits, the sweeter it gets. Older kids and adults naturally produce a form of this enzyme in their saliva-- salivary amylase-- and it helps break down carbohydrate rich foods while chewing.
Babies don't develop this important enzyme until around 8 months or older, which is why we recommend they stick to mom's milk or quality formula, healthy fats like avocado, coconut, and egg yolk, and proteins (like liver!) which they are well-equipped to digest.
But back to plantains and bananas! Because they contain the amylase enzyme, they are a good option for early food for baby. The amylase in the food helps break it down for baby!
If making this for an early food introduction just for baby, try using mom's milk, instead of coconut milk. The healthy fats and proteins contained in breastmilk will make this a superfood treat for baby and will improve babe's ability to digest. You may also want to use bananas instead of plantains. Plantains are starchier than bananas and may be harder for some baby bellies to break down early on.
The christmas season is in full swing! One of my favorite holiday traditions is our family cookie bake and caroling. Honestly, the evening is mostly manhattans and serenading neighbors, whether they like it or not.
My contribution to cookie bake has been limited, since I'm not into the gluten scene and baking is a rare endeavor. Wah Wah. I'm better at the meat and veg, than the desserts.
I managed to create an awesome pecan snickerdoodle!
Check out these pretty lil thangs.
These lightly sweet cookies pack a cinnamon and almond punch, with a crunchy edge and chewy soft center.
Makes 18-24 small cookies
1/4 cup butter or ghee, room temperature
1/4 cup coconut sugar, plus an additional 3 tsp, separated
2 tbls maple syrup
1 tsp almond extract
1 1/2 cups almond flour
2 scant tbls coconut flour
2 tsp cinnamon, separated
3/4tsp baking soda
1/2 tsp sea salt
1 cup pecan halves
Preheat oven to 350F.
In a stand mixer, cream together the butter, 1/4 cup sugar and egg until well combined. Mix in maple syrup and almond extract.
In a separate bowl, combine the almond flour, coconut flour, 1 tsp of cinnamon, baking soda, sea salt.
Add the dry ingredients to the wet ingredients and mix well.
In small bowl, combine 3 tsps of coconut sugar and 1 tsp cinnamon.
Form cookie dough into small spheres (smaller than a golfball but bigger than a jawbreaker?) and roll in cinnamon sugar.
Place on parchment paper lined baking sheet, 2inches a part. Gently flatten each cookie, by pressing one pecan half into the center.
Bake for 10-12 minutes, until edges are firm. Let cool on baking sheet for 3-4 minutes, then transfer to a wire rack.