Strawberry Ice Cream

Strawberry Ice Cream

1 banana, sliced and frozen
1 handful of strawberries, frozen
1-2 tablespoons coconut milk
1 teaspoon vanilla extract

Place the frozen bananas and strawberries into a food processor. Start blending then add in the vanilla and coconut milk. Just enough for it to blend together but not too much, we want it to be really thick! Once it is nice and smooth but still very thick scoop it out and enjoy! It needs to be eaten right away as it will not keep very well in the freezer. Makes 2-3 servings.

Low-Fat Banana Oatmeal Chip Muffin

Low-Fat Banana Oatmeal Chip Muffin  

Ingredients:

• 3 large ripe bananas (mashed)
• 1/2 cup brown sugar
• 1 chia egg (1 tbsp chia seed + 3 tbsp water)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup whole wheat flour
• 1/2 cup rolled oats
• 1/3 cup applesauce (unsweetened)
• 1/2 teaspoon salt
• 1/2 cup carob/cacao chips

Directions

• Preheat your oven to 350 degrees.
• In a small bowl, make your chia egg by mixing 1 tbsp chia seeds with 3 tbsp warm water. Mix and set aside.
• Add all dry ingredients into a bowl and mix. In another bowl, mix all wet ingredients (including the chia egg). Mix the dry ingredients with the wet ingredients and mix until all ingredients are well-incorporated.
• In a well greased muffin pan (I used Pam cooking spray), spoon the mixture into each cup (the cups should be around 3/4 full).
• Bake for 20-25 minutes.

• Remove from oven and allow it to cool for 10 minutes.

Chocolate Chip Cookies

This is a recipe out of the Happy Herbivore cookbook.  It is egg free and very low in fat.  It also makes a small recipe - about 18 cookies.  I made it for five kids, two of which have egg allergies and one of which has a peanut allergy.  They declared them thumbs up.  They are very light and soft.

Ingredients:

1/3 cup unsweetened applesauce

1/2 cup light brown sugar

1 tsp vanilla extract

1/4 cup non dairy milk

1 cup whole wheat pastry flour

1 tsp baking powder

1/4 tsp fine salt

1 T. cornstarch

a few dashes of cinnamon

1/2 cup vegan chocolate chips

Directions:

1.  Preheat oven to 350 degrees.

2.  In a large bowl, combine applesauce, sugar, vanilla, and non-dairy milk.

3.  In a small bowl, whisk flour, baking powder, salt, cornstarch, and cinnamon.

4.  Transfer the dry mixture into the wet mixture in three batches.  Stir until almost combined.

5.  Fold in chocolate chips.

6.  Drop spoonfuls on cookie sheet and bake for 8-10 minutes for a soft and light cookie, or a few minutes more for a firmer cookie, being careful not to burn.  I used a non-stick cookie sheet.  If yours isn't smooth, I would recommend spraying it with non-stick spray.

Calories: 61, Fat: .07g, Cholesterol: 0g, Carbs: 12.5g, Sugars: 6.2g, Protein: 1g