I always stick the overripe bananas no-one wants to the freezer for later use. I peel and chop them before freezing them in a jar or a ziploc bag. When processed in a blender they make fast and easy ice creams.
Rhubarb and banana are both on the low-FODMAP list. Don't eat too much of it though, it all adds up with the coconut milks and maple syrups. I think this could be done without the maple syrup too if you don't mind it being slightly sour.
Rhubarb-Banana Frozen Yoghurt
vegan, (autoimmune) paleo, low-FODMAP
2 overripe frozen bananas (chopped in pieces)
1 cup frozen rhubarb (chopped)
1/3 cup coconut kefir (you can replace this with coconut milk if you don't have kefir at hand)
1 cup frozen rhubarb (chopped)
1/3 cup coconut kefir (you can replace this with coconut milk if you don't have kefir at hand)
Optional: 2 tbsp maple syrup (grade B)
1 inch piece of vanilla (scrape with a knife the black seeds from inside of the bean and use just those)
1 inch piece of vanilla (scrape with a knife the black seeds from inside of the bean and use just those)
Put all ingredients in the blender and blend until smooth.
It becomes the consistency of soft serve.
I LOVE rhubarb. I bet banana adds the perfect touch of sweetness, too :)
ReplyDeleteYep. It was interesting, the kids thought it was strawberry ice cream after tasting it!
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