It’s Christmas this week! And this means that every meal I eat will be Christmas themed!!! Totally joking! But I will be eating this nice cream frequently both with and without that topping because it’s DELICIOUS. And super easy.
Healthy enough to eat for breakfast, naturally sweet enough to taste like dessert this is when summertime Christmas truly reaches it’s peak delightfulness. That and it’s looking like a sunny weekend so my Christmas day will be spent poolside, eating seafood and sipping on mimosas. and helping Mum and Dad in the kitchen of course. To all my lovely Northern Hemisphere readers, you really need to start your Christmas day just once with either a dip in the ocean or a pool and then feast outside in the sun – it might not be ‘traditional’ but it’s all kinds of special.
I’ll be posting some other holiday side recipes and easy appetiser ideas this week – perfect not just for Christmas but also for any summer bbq or New years Eve dinner plans you may have o keep an eye out:)
I would love to know you Christmas day plans? Do you have special traditions you share with family and friends? Are you a Christmas themed eater in the weeks leading up to Christmas too. I’ve been on a baking spree, if you want some healthy baking inspiration checkout my brownies, gingerbread bills balls and the super festive looking vegan strawberry and cream tarts..
Serves 2 (or one hungrier person!)
2 frozen bananas
1.5 tsp ginger
1 tsp cinnamon
pinch of nutmeg
1 tsp vanilla extract
3 Tbs almonds, roughly chopped
2 Tbs oats, roughly chopped
2 Tbs coconut flakes
1/2 tsp cinnamon
1/2 tsp vanilla
1 Tbs maple syrup.
Place the first 5 ingredients in a blender or food processor and blend until smooth and creamy.
To make the topping: roughly chop the nuts and toast in dry pan on medium heat for a couple of minutes. Add the oats, toast for a further minute. Add the coconut and cook until just beginning to colour. Turn off the heat, mix the cinnamon through and then add the maple syrup and vanilla and stir quickly to coat. Pour out onto parchment paper, it will get crunchy quickly.
Serve the ‘ice cream’ in a bowl topped with the crunchy topping.