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Recipes > Desserts

Banana soy ice cream

3	organic eggs yolk
Ľ cup	raw honey
˝ tsp	vanilla essence
2	ripe bananas
2 Tbsp	arrowroot or corn flour
2 cups	low-fat soy milk

Place eggs, honey, vanilla and bananas into a blender, mix until smooth and well combined.
Heat milk in a saucepan over a medium heat until milk is just about to boil.
In a small bowl mix flour and a little water to make a smooth paste.
Add banana mixture to milk and stir over low heat.
Add flour paste and stir until mixture thickens.
Pour mixture into a shallow dish and place in the freezer until set.
Stir with a fork after 2 hours.
Makes ˝ Litre of ice cream.

Peach, Pear & Berry Crumble

Variations: Use different fruit combinations such as peach, pear and mango.

4	peach halves, diced (tinned in natural juice)
4	pear halves, diced (tinned in natural juice)
1 cup	mixed berries (raspberries, blueberries, strawberries)
1	large banana, sliced
1 tsp	cinnamon
1 cup	rolled oats
˝ cup	coconut flakes
˝ cup	almond flakes
1 Tbsp	cold pressed virgin olive oil
1 Tbsp	raw honey

Preheat oven to 190*C (375*F/Gas 5).
Lightly spray individual oven proof dishes with olive oil.
Combine fruit together in a bowl and place mixed fruit into each dish.
In a separate bowl mix flour, nuts, coconut flakes and oats.
Using fingers mix in oil and honey, combine until a crumbed consistency.
Top fruit with crumble and bake for 30 minutes until golden brown.
Serve hot with custard.

Vanilla Custard

Variation: Add one ripe banana and blend until smooth. Add slices of banana, mango, peach, pear or berries. Add Ľ teaspoon of carob powder. Add spices (cinnamon, cardamom, ginger or star anise)

3 cups	low-fat milk or soy milk
1 tsp	vanilla
2 Tbsp	corn flour or arrowroot
2	organic egg yolks
2 Tbsp	raw honey

In a small saucepan over a medium heat, slowly bring milk to boil.
Mix flour with 2 tablespoons of water in a bowl until a smooth paste forms.
Whisk in egg yolks and honey. Add hot milk and whisk until well combined.
Tip back into saucepan and bring to boiling point, stirring slowly.
Reduce heat and simmer until custard has thickened enough to coat the back of a spoon.
Serves 4.

Fruity Tapioca

1 cup	tapioca pearls
3 cups	low-fat milk or soy milk
2 cups	water
1 tsp	vanilla essence
Ľ cup	raw honey
1 cup	diced fruit (mango, banana, peach, blueberries or strawberries)

If not using instant tapioca, soak pearls in water for an hour or overnight (follow the instructions on the packet).
If tapioca doesn’t need soaking add pearls to boiling milk.
In a saucepan bring milk and water slowly to boil over a medium heat.
Add tapioca pearls and vanilla, reduce heat and simmer for 15 minutes or until pearls are transparent and soft.
Remove saucepan from heat and stir through honey and fruit.
Pour tapioca into small moulds or glasses, then place in the fridge to set.
Serve topped with fresh fruit and a dollop of yoghurt.