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Posts Tagged ‘desserts’

There’s a recipe for an ice cream substitute made from bananas. Actually, made JUST from bananas. There are many versions, so many that I am loathe to link one over the other, so here is the very simple recipe:

1. Take bananas

2. Cut bananas

3. Freeze bananas

4. Blenderize

And it equals ice cream, really! It’s creamy and almost exactly the right texture.

There are two things that I don’t really like very much that everyone else seems to love: ice cream and bananas. So why the hell did I make this? Not sure, except I for some reason had a sugar craving and desperately wanted to squelch it.

The problem is this: since I don’t like bananas, I added honey and peanut butter to mine. The texture was gorgeous, and it tasted wonderful, but it was waaaaaaaaay too sweet. And at 40 carbs a serving, not much better than actual ice cream.

So.

Here are my recommendations for making this at home:

1. Don’t bother adding any more sweetener. Bananas are ungodly sweet, a fact I forgot. In fact, were I to make this again- and I might, it really was nicer than I expected- I would probably chuck lemon juice in.

2. Don’t scoop up a big bowl. You won’t finish.

3. Don’t make too much. If you refreeze it, the texture changes somewhat, and while it’s still tasty, it’s not as luscious and creamy.

4. Don’t expect a super diet-friendly treat. Like I said, one serving of this stuff has about forty carbs. No fat and few calories, but that’s sort of the opposite of my diet plan.

 

Caveat bananas, my friends.

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A rare morning to myself and no food in the damn house. Except…I had eggs. And various kinds of flour. Oh, look! A can of berries that inexplicably moved with us when we left the UK! Well, they are Waitrose brand…seems a shame to waste what was probably a $4 can of berries at the time…

ALMOND FLOUR PANCAKES

Makes four medium-sized pancakes

2 eggs

1 cup almond meal

1/4 cup milk (you can also use water, although I haven’t tried that)

1 tbsp Splenda or other sweetener

1/4 tsp salt

2 tbsp oil of your choice (I used and calculated the nutrition for this with coconut oil)

(optional) ~1 cup of mixed berries

1. Mix all ingredients. In a bowl. With a…spoon.

2. Plop batter down on hot, greased pan. Flip when the bottom get crispy/brown.

3. Serve immediately, topped with whatever you like. I used honey, and it was fantastic.

NUTRITIONAL INFORMATION: (per pancake, not including toppings)

Fat: 24.8g

Carbohydrates: 6.2g

Calories:283.0

Protein: 10.6g

These are surprisingly good, and very “normal”-tasting…but one caveat: I don’t like pancakes. No, really, I know. Regular pancakes, no matter how carefully crafted, always taste burnt to me, and they’re just so heavy. These are light, but filling- a really nice surprise. I will definitely be trying a savoury version of this in the future.

As usual, I neglected to take a picture before I scarfed them, sooo….here:

Image

FUS RO DA

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Since I’ve had t stop eating gluten/sugar/fructose/fucking anything, I’ve developed more of an interest in sweets, which I’ve never liked before. Which is disturbing. But hey, what the hell, here’s another dessert recipe!

NOTE: I forgot to take a picture, sorry.

Roughly 11 carbs if you eat the whole thing, which I did because I was hungry, bro.

INGREDIENTS:

1.5 cups of smoothly mashed kabocha
.5 cup of Greek yogurt
A splash of half-and-half
A dash of all or some of the following: cinnamon, nutmeg, pumpkin pie spice, allspice, mace…basically, any spice that would be good in a Thanksgiving dessert.

Mix everything together and snarf. Delicious warm or cold (I found this out by being too impatient to heat everything properly).

RANDOM PICTURE TIME! Here is a “Roman” mosaic my friend and I made of either a Jedi or a Dalek attacking a TIE fighter.

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This recipe is originally from Stuff I Make My Husband (http://stuffimakemyhusband.blogspot.com/2010/10/flourless-peanut-butter-cookies.html) They were also my first attempt at gluten-free baking, and they came out surprisingly…AWESOME.

INGREDIENTS:
1 cup peanut butter (use sugar-free, natural peanut butter)
1 cup Splenda or other, similar sweetener (you could also use regular sugar, if low-carb isn’t an issue for you)
1 egg

Preheat oven at 350F. Beat egg, then combine and mix all ingredients. Make little balls (I made about 14, but you can make yours bigger or smaller and therefore make fewer or more individual cookies.) Using a fork, smoosh the balls down into flat, cross-hatched disks.

Bake for 6-8 minutes. Wait for cookies to cool before devouring them- and be careful when dunking, they’re crumbly!

Eaaaaat uuusssss

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