Today I was inspired to create a dessert with nuts and seeds. I made peanut butter ice cream with a banana base, and tahini cookies. Peanuts are often shamed to be the least healthy nut, but in actuality, peanuts are not nuts, they are legumes just like lentils and beans.
Peanuts are high in monounsaturated fat which has been proven to help regulate heart health, it lowers the bad cholesterol (LDL) and increases the good cholesterol (HDL) in our bodies. They are also rich in minerals, like magnesium, which is one of the essential minerals we need to regulate all of our hormones, organs and entire body. And of course, what they are famous for, they are a great source of protein. One more awesome characteristic of peanuts, they are high in vitamin E which help us maintain a healthy skin. Peanuts are best to consumed roasted, boiled or “cooked” since eating them raw can be poisonous for some people. When you roast the peanuts, it elevates its antioxidant properties and removes the toxic mold in peanuts which can be dangerous to us resulting in poison.
Peanut Butter Vegan Ice Cream
– 2 Frozen Bananas
– 1/2 C of Peanut Butter
– 1/2 C of Almond Butter
– 1/2 Can of Coconut Milk
– 1/4 C of Coconut Oil
– 1/4 C of Maple Syrup
– 1 Tsp Vanilla Extract
– 1 Tsp Sea Salt
– 1/2 Tsp of Xanthan Gum (optional – xanthan gum is used on gluten free ice creams to maintain its creaminess when frozen)
Blend all ingredients together. Then transfer to ice cream machine, and freeze. If you don’t have an ice cream machine, freeze after blending. You can also enjoy if this ice cream as a creamy yogurt-like texture. Simply keep in fridge instead of the freezer.
– 1/2 C of Tahini
– 2 Tbsp of Flax
– 1/4 C of Nut or Rice Milk or Water (use only if the tahini is solid, instead of melted)
– 1/2 C of Coconut Sugar
Mix ingredients together with an electric mixer till smooth.
– 1 C of Oat Flour
– 1 Tsp of Baking Soda
– 1 Tsp of Baking Powder
– 1/2 Tsp of Sea Salt
Mix with wooden spoon and then add:
– 2 Tbsp of Apple Sauce.
Line an oven tray with parchment paper and scoop out mix 2″ apart from each other.
Bake in the oven for 15 min at 350″.
The cookies will harden as they cool down.