Peanut, maca & banana ice cream with amaranth crunch

Peanut, maca & banana ice cream with amaranth crunch

Total: 30 Min. | Active: 20 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / people: 812 kcal
, Fat: 40 g
, Carbohydrate: 84 g
, Protein: 24 g

For me this is almost a classic dish which I fall in love with again every time because it’s so unbelievably delicious. And let's be honest: if you can start the day with this breakfast, every day could be Monday. I always combine the peanut, maca & banana ice cream with another crunch and/or other fruit. This light and delicious crunch not only adds the right finishing touch to this recipe but is also a great healthy snack for in-between or as a topping for other breakfast or dessert creations. Why not try it out and be creative. Please note: eat the banana ice cream straight away! (And maybe use a larger glass or dish if you don’t like licking the edge, like I do!)

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Amraranth crunch

50 g popped amaranth
50 g sunflower seeds
50 g unsalted peanuts, finely chopped
50 g liquid honey
1 tsp vanilla paste
1 pinch Himalayan salt
20 g white almond cream
¼ tsp cinnamon

Banana ice cream

400 g bananas, sliced, frozen
100 ml soya drink
2 tsp coconut palm sugar
1 tbsp peanut butter
1 tsp matcha powder
¼ tsp cinnamon

To serve,

1 tbsp pomegranate seeds
1 tbsp raspberries or other berries
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How it's done

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Amraranth crunch

Mix all the ingredients and transfer to a baking tray lined with baking paper.

Bake: Approx. 10 mins. in the centre of an oven preheated to 160°C.

Banana ice cream

Remove the bananas from the freezer approx. 7 mins. prior to use. Place the bananas and all the other ingredients into a blending cup and puree until creamy.

To serve,

Divide the amaranth crunch between two glasses (reserve a little for decoration), top with the banana ice cream. Sprinkle with the reserved crunchy topping and decorate with the pomegranate seeds and berries. Serve immediately.

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