Monday, April 1, 2013

5-Ingredient Mondays: Super Mini Chunky Monkey Ice Cream Sundaes (Gluten/Grain/Dairy/Soy/Egg/Sugar Free)

Today's 5 ingredient recipe comes courtesy of Shirley Braden, a woman who really needs no introduction in the gluten-free world. As the author of Gluten Free Easily and All Gluten Free Desserts, she has a constant pulse on what's what in gluten-free. Her sites are an absolute must-read for simple recipes with easy-to-find ingredients, and of course, desserts!

Want to share your own 5 ingredient recipe? 

Here are the rules for 5-Ingredient Mondays:
  1. The dish must contain 5 ingredients or less. But to make it easier, pantry staples are not counted as ingredients. Neither are optional ingredients.
    1. Examples: salt, pepper, olive oil, baking soda, baking powder...basically if you think you would find the ingredient in any kitchen, you don't have to count it as one of your 5 ingredients. On the other hand, if it's a staple in your kitchen but not the average American's (i.e. coconut oil), count it. If you're unsure, go ahead and add the link. I'm not a stickler for rules!
  2. The dish must be gluten-free. Your recipe can be paleo, vegan, or anything in between. Breakfast, lunch, dinner or dessert. Side dish or main dish. The purpose here is to create a place where you can come to find recipes that you know will be gluten-free and super simple. 
  3. You must leave a link to your own recipe that goes to that week's 5-Ingredient Monday post, not on this static page. 
Your recipes don't need to be from this week, so feel free to check your recipe list for your favorite recipes to share. I will sometimes share photos of the recipes with links back to your blog, so by sharing your recipe, you are giving me permission to use your photo and link back to your recipe. 

The linky will be live through noon on Thursday.




















Super Mini Chunky Monkey “Ice Cream” Sundaes

Have you ever gone to a restaurant and wished you could have only one or two bites of the exquisite dessert? That first bite is pure bliss. The second bite is pretty blissful as well. But after that, with each additional bite, we experience “diminishing returns” from our investment in the dessert. But what happens after we’re no longer experiencing that extreme pleasure? Well, in my case, I usually eat it all of the dessert anyway. Wouldn’t it be wonderful to just have a two- to three-bite treat that answers our craving and then we’re done? I’ve thought of this idea so many, many times, but even when baking at home, it’s hard to stop even when your little voice is one of common sense. Sure, we can make treat that are little bites, like mini muffins, but it’s pretty easy to go back for more.

My friend, Lisa, is neither gluten free nor a blogger, but has a great Facebook page, The Crescent Wench, where she shares delicious recipes (many naturally gluten free or adaptable). She casually mentioned that she’d been topping frozen banana cubes with a sauce of chocolate and peanut butter, and a sprinkle of walnuts for a quick, satisfying, and decadent little treat. Ooh, I was intrigued! After getting the details, I immediately tried a slight adaptation of Lisa’s treats, creating these Super Mini Chunky Monkey “Ice Cream” Sundaes. Beautiful, perfectly sized, divine little treats that “hit the spot” for this week’s 5 Ingredients Monday event!



 






















Super Mini Chunky Monkey “Ice Cream” Sundaes
Recipe from Shirley Braden of Gluten Free Easily and All Gluten Free Desserts

Ingredients:
2 frozen mashed banana cubes
1 tbsp peanut butter, almond butter, or sun butter (I used almond butter)
1 to 1 1/2 tbsp chocolate chips
1 tsp coconut oil or coconut cream concentrate (optional)
1 tbsp chopped walnuts

Directions:
  1. Mash ripe bananas and spoon into an ice cube tray. Freeze. (Once frozen, you can remove from the ice cube tray and place in a Ziploc bag in your freezer to use whenever you’d like.)
  2. When ready to make your sundaes, remove banana cubes and place in your sundae dishes or bowls. Set aside for a few minutes. They need to thaw slightly.
  3. Add peanut butter (or almond butter or sun butter) to a small microwave-proof bowl or small sauce pan. Top with chocolate chips and coconut oil or coconut cream concentrate (if desired).
  4. Microwave on High for about 15 seconds or so or heat on stovetop until mixture starts to melt.
  5. Stir and heat an additional 15 seconds in the microwave or on stovetop until chocolate chips are all melted. Stir well.
  6. Spoon sauce over the banana cube in each dish.
  7. Sprinkle with chopped walnuts. Serve and enjoy.
Adapted from Lisa Whitley at The Crescent Wench

Notes: This recipe makes two Super Mini Chunky Monkey “Ice Cream” Sundaes. The dishes
shown are very small. To give you an idea how small they are, I usually fill them with toothpicks to serve with hors d’ouevres. That info and the fact that a banana “ice cream” cube is the base of this sundae gives you an idea of its ideal super mini size. As I like to keep things super simple, I also tried making these sundaes with frozen 2-inch banana sections and that worked to a point, but the frozen mashed banana cubes work much better as “ice cream” resulting in a far more delicious treat.



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