This tempting recipe is sure to please! Made without dairy, gluten, refined sugar, and fat, these sandwiches are a fun way to enjoy a classic treat without the unwanted consequences. You can make them in advance and store them in the freezer – they’re great for after school or work, for dessert, or when entertaining family and friends.
Bananas are a powerful antiviral food—so powerful that they can inhibit the growth of the retrovirus HIV. Rich in tryptophan, bananas can help with sleep problems, create a sense of calm, reduce anxiety, and help with depression. And for those worried about candida, don’t worry—bananas actually kill yeast while also nourishing the beneficial bacteria in your gut. This also makes them a great source of vitamin B12 , because healthy gut flora supports the natural process in the ileum.
Ingredients:
For the biscuits:
- 1 1/3 cups gluten-free rolled oats ;
- 1 cup gluten-free oat flour ;
- 1/2 tsp. baking soda ;
- 1/2 tsp. baking powder ;
- 1/4 tsp sea salt (optional);
- 1/4 cup melted coconut oil ;
- 2 tbsp. coconut sugar ;
- 1/3 cup pure maple syrup ;
- 1 tsp vanilla powder or alcohol-free extract.
For the ice cream:
- 3 frozen bananas;
- 2-3 tablespoons water or almond milk;
- 1 tsp vanilla powder or alcohol-free extract.
Method of preparation:
Make the ice cream by roughly chopping the frozen bananas and placing them in a food processor or high-speed blender. Blend until smooth, creamy. Add 1 tablespoon of warm water or almond milk, if needed, to make blending easier. Place in an airtight container in the freezer to set for 3 to 5 hours.
To prepare the biscuits, preheat the oven to 180°C. Line a baking tray with baking paper.
In a medium bowl, mix together the oats , oat flour , baking soda , baking powder, and sea salt .
In a separate bowl, whisk together the coconut oil , coconut sugar , maple syrup , and vanilla until smooth.
Add the dry ingredients to the wet ingredients and mix well. The dough will be sticky.
Using an ice cream scoop or medium cookie scoop, form balls and place them on the baking sheet. Flatten them lightly with a fork or the bottom of a glass to form discs.
Bake for 8-12 minutes depending on their thickness. Remove and cool on a wire rack.
When the cookies are completely cool, place a large scoop of ice cream on one cookie and press with another to form a sandwich.
If desired, return the sandwiches to the freezer to firm up further, or serve immediately.
Serving size for 4-6 people.
