Peanut, maca & banana ice cream with amaranth crunch
Ingredients
for 2 person
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 |
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 |
1 tbsp | pomegranate seeds |
1 tbsp | raspberries or other berries |
How it's done
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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