This no-bake version of a dessert classic makes use of spelt flakes, which are made by passing the nutrient rich whole grains through a roller to flatten them. But you can also use rolled oats or gluten-free quinoa flakes. Whipping up frozen bananas into an ice cream consistency is a tasty way to keep your cool this summer.
3 ripe nectarines, chopped
2 cups (500 mL) fresh or frozen and thawed blueberries
4 Tbsp (60 mL) pure maple syrup, divided
2 tsp (10 mL) minced fresh ginger
1 tsp (5 mL) lemon zest
2 Tbsp (30 mL) cacao nibs (optional)
Pinch of sea salt
3/4 cup (180 mL) almonds or pecans
1/2 cup (125 mL) hazelnuts
1/2 cup (125 mL) spelt flakes
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) nutmeg
4 medium-sized frozen bananas, chopped
1 vanilla bean, sliced down the centre and seeds scraped out
1/2 tsp (2 mL) vanilla extract
In large bowl, toss together nectarines, blueberries, 2 Tbsp (30 mL) maple syrup, ginger, lemon zest, cacao nibs (if using), and salt.
Place almonds or pecans and hazelnuts in food processor and pulse until nuts are pulverized into small pieces. Add remaining maple syrup, spelt flakes, cinnamon, and nutmeg; pulse until combined. Stir nut mixture into fruit mixture.
Place frozen bananas, vanilla seeds, and vanilla extract in food processor or high-powered blender and blend until smooth and creamy. Don’t overprocess or you’ll melt bananas. If not serving immediately, place banana whip in freezer in airtight container until ready to use. When ready to serve, leave mixture to sit at room temperature for a few minutes to soften.
To serve, place nut and fruit mixture in serving bowls and top with banana whip.
Each serving contains: 360 calories; 10 g protein; 17 g total fat (1 g sat. fat, 0 g trans fat); 52 g total carbohydrates (29 g sugars, 8 g fibre); 51 mg sodium
source: “Stone Fruits“, alive #369, July 2013