Peanut, maca & banana ice cream with amaranth crunch

breakfast desserts
Total: 30 min. | Active: 20 min.
vegetarian, lactose-free, gluten-free

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!)

Nadia Damaso - Eat better not less

Ingredients

for 2 person

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

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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