Vegan banana ice cream made with almond milk and pecans is a satisfying, dairy-free dessert without any added sugar.. Ripe and overripe bananas are a superhero of whole-food, plant-based baking, keeping things moist while adding flavor and a natural sweetness. After the banana bread comes together, the rest of the banana bread french toast comes together pretty quickly. You can make Vegan cinna banana toast nice cream use 3 ingredients and 4 step. Here’s how to}.

Ingredients make Vegan cinna banana toast nice cream

1. You Need 3 medium sized frozen bananas.
2. You Need 1 Tbsp bread crumbs (plus more to garnish).
3. You Need 1/4 Tsp cinnamon.

A soaking mixture of eggs, coconut milk, honey or maple syrup, cinnamon, and vanilla extract is brought together. to meal prep for the week (super. Place the frozen bananas in a food processor and pulse until fairly broken down. Add the peanut butter, salt and optional sweetener and process just until smooth.

how to make Vegan cinna banana toast nice cream

1. Toast the breadcrumbs in a pan for a minute or two or until golden..
2. Add your bananas to a food processor or high speed blender and blend till a smooth consistency is reached. It should be similar to the texture of gelato..
3. Add cinnamon to the blended bananas and blend till it's well combined..
4. Next, fold in breadcrumbs and serve immediately or store in the freezer to enjoy later..

Add all ingredients to a food processor or blender and mix until smooth and creamy. Serve with vegan granola and chocolate chips. Peanut butter banana toast with chia and flax seed. And if you are vegan, a drizzle of maple syrup or agave would be good too!. Vegan French Toast with Caramelized bananas.

Classic cake donuts are upgraded with cardamom, rose petals, and fragrant pink icing. Bring to a low boil over medium-high heat, stirring frequently. A simple, stovetop rice pudding made with coconut milk, studded with pistachios and gorgeously fragrant with rose and cardamom. You can cook Rose water, cardamom and apricot rice pudding – vegan use 17 ingredients and 6 step. Here’s how to make }.

Ingredients make Rose water, cardamom and apricot rice pudding – vegan

1. You Need For the rice:.
2. You Need 750 ml liquid – for eg 1 400ml can of coconut milk + water or half soy milk and half water.
3. You Need 1 tsp vanilla extract.
4. You Need 1/2 tsp ground cardamom.
5. You Need 1/2 cup short grain brown rice – fill the cup to the top not just to the measuring line; rinsed and soaked for at least a few hours, drained.
6. You Need pinch salt.
7. You Need 2 tbsp maple syrup.
8. You Need 1-2 tbsp rosewater.
9. You Need For the apricots:.
10. You Need 4 apricots, fresh or frozen or dried – if using dried apricots, use about 15-20 – roughly chopped.
11. You Need Juice of 1/2 lemon.
12. You Need 1/4 tsp ground cardamom.
13. You Need 150 ml just boiled water.
14. You Need 1-2 tsp rose water.
15. You Need To garnish – nice but not essential.
16. You Need some crushed pistachios or flaked almonds (toasted or untoasted).
17. You Need some edible rose petals.

Remove the cardamom pods, stir in the rose water, and fold in half of the chopped pistachios. If you love rice pudding, this easy cardamom and coconut rice pudding is a treat your whole family will love. You are going to want to dive into this creamy dairy-free warm cardamom and coconut rice pudding! It is the perfect dish to enjoy anytime you need a "better for you" dessert.

how to make Rose water, cardamom and apricot rice pudding – vegan

1. In a large pot (with a lid for later), heat the milk/ water, vanilla and cardamom. Bring to a boil..
2. Add the rice and a pinch of salt. Cover and simmer until the rice is cooked and soft – about 45 minutes. Make sure the rice doesn’t dry out: add some just boiled water if it does..
3. In another pan (with a lid for later), on a medium-low heat, bring the apricots, lemon juice, water and cardamom to a simmer. Cover and cook for about 10-15 mins until the apricots are soft. If you’re using dried apricots, you may need more water..
4. Back to the rice: when the rice is cooked, stir through the maple syrup and then the rose water. Add the rose water gradually to your taste..
5. When the apricots are soft, take the pan off the heat and add the rosewater… again to your taste..
6. Spoon the rice pudding into bowls. Add the apricots on top. And sprinkle with the rose petals/ nuts. Enjoy 😋.

A simple rice pudding recipe also known as rice kheer. This pudding can be enjoyed warm or chilled as breakfast, a snack at any time of the day or as a dessert. Aromatics like lemongrass add a little twist to the traditional cardamom-spiced recipe with a complex yet subtle sweet underlying citrus note. Remove from heat and take out cinnamon stick. Beat egg whites until stiff and fold into cooled rice.

You can make Vickys Scottish Clootie Dumpling, GF DF EF SF NF use 13 ingredients and 6 step. Here’s how to cook }.

Ingredients make Vickys Scottish Clootie Dumpling, GF DF EF SF NF

1. You Need self-raising gluten-free flour.
2. You Need gluten-free brown breadcrumbs.
3. You Need vegetable suet.
4. You Need xanthan gum if using GF flour.
5. You Need bicarb of soda / baking soda.
6. You Need ground cinnamon.
7. You Need ground ginger.
8. You Need currants.
9. You Need sultanas.
10. You Need soft dark brown sugar.
11. You Need (lyles) golden syrup.
12. You Need milk or dairy-free alternative, amount varies due to suet.
13. You Need 'cloot' – a large square piece of muslin cloth* or pillowcase.

Steps make Vickys Scottish Clootie Dumpling, GF DF EF SF NF

1. You can use a greased pudding bowl in place of the cloot, covered with a piece of tented foil secured with a rubber band around the rim.
2. First put your clean cloot in some boiling water. Take the cloot out of the water, wring it out, lay it flat and dust well with gluten-free flour. Smooth the flour over the cloot with your hands to get an even spread.
3. Mix all the ingredients together with enough milk to make a fairly soft consistency. Make sure everything is mixed well.
4. Place the mixture in the middle of the cloot, draw the corners together evenly but leave room for the suet to expand. Tie the cloot shut securely with string. Put a plate or trivet in the bottom of a deep pan and place the clootie dumpling on top of it. Cover the dumpling with enough boiling water so it's completely submerged and cooks evenly. Simmer for 2.5 to 3 hours.
5. Carefully remove the dumpling from the pot and put it in a colander in the sink. Untie the string and gently pull the corners of the cloot apart. Put a plate over the dumpling in the colander and whip it over. Carefully peel the cloot away from one corner and behold your glorious dumpling!.
6. Some people like to oven dry their dumpling at this stage. I don't, it dries it too much and too fast. Let it cool and dry on it's own. It will keep for 3 months so it has plenty of time! Make in December to be mature by Hogmanay or as part of your Burns Supper on January 25th! Reheat and serve sliced with custard, or have the slices cold, spread with some butter and apricot jam. My grannie would fry the slices in butter when we were young, lovely!.