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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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From Recipes for Food Allergies by Marilyn Gioannini. Any seed or nut that can be made into milk can be used to make a milk shake. Brazil nuts are used here as an example. Frozen bananas are an important ingredient - they serve the same purpose as ice cream in dairy milk shakes. Bananas should be frozen when fully rips. Peel them and place in a plastic bag. They will keep in the freezer without turning dark for up to a week. Ingredients:
5 brazil nuts |
1 cup cold water |
1 large frozen banana, cut into chunks |
1 1/2 teaspoons carob powder |
Directions:
1. Place Brazil nuts and 1 cup cold water into blender container. Blend on low a few secons, then turn it to high speed. Blend until the mixture is smooth, scraping sides of the container with a spatula, if necessary. Add frozen bananas and carob. Blend until smooth and creamy and serve.
2. NUTS VARIATIONS: Other smooth nuts, such as cashews, pecans and walnuts can be made directly into milk shakes. Place about 2 tablespoons of nuts into blender and proceed as above. Grainy seeds and nuts, such as almonds or quinoa seeds, may need to be strained before adding the bananas and carob.
3. FRUITS VARIATIONS: Fruits, fresh and frozen, can be blended with nut milks. Try peaches, strawberries, dates, figs, or mango in additional to the banana. Add a teaspoon of maple syrup, agave nectar or honey for sweetness, if necessary.
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