Choc chip cookie banana sandwich
A free from dairy, egg and gluten take on a classic American favourite.
Makes: 8 ice cream sandwiches Preparation: 30 mins, Cooking: 10 mins + 24 hours freezing
INGREDIENTS
125g oat flour
125g ground almonds 80ml coconut oil, melted (odourless)
120ml agave
2 pinches of salt
½ tsp cinnamon powder
½ tsp baking powder
½ tsp bicarbonate of soda 50g dairy free chocolate chips Seeds of 1 vanilla pod or 1 tsp of vanilla bean paste or powder
Banana ice cream
4 bananas
4 tbsp almond yogurt (or any dairy free yogurt)
3 tbsp peanut, almond or cashew butter (unsweetened)
Garnish
50g dairy-free chocolate chips
METHOD
At least 6 hours before you want to make this, peel the bananas, cut them into 2cm cubes and place in a freezer bag. Freeze for 6-8 hours. To make the ice cream, thaw the bananas for 5-10 minutes and then blend in a food processor until a creamy, ice cream texture. Add the almond yogurt and nut butter, blend until combined and place in a container and freeze for 2-4 hours.
Pre-heat oven to 200°C (180°C fan-assisted).
Line two oven trays with a baking mat or parchment paper.
In a large mixing bowl mix the oat flour, ground almonds, sea salt, cinnamon, baking powder and bicarbonate of soda.
In a separate bowl combine the coconut oil, agave and vanilla and then mix with into the dry ingredients, until it forms a ball. Add the chocolate chips, and use your hands to shape the cookie dough in to a ball which should weigh approximately 500g.
Weigh up portions of cookie dough of about 30g and roll each one into a ball and then press lightly to flatten.
Place in a preheated oven Everyone loves an Ice cream cookie sandwich and cook for 10 minutes and then cool on a wire rack.
When you’re ready to assemble the sandwiches, use an ice cream scoop, to scoop out the 'nana ice cream onto the base of the cookie, sandwich together with another cookie and roll the edges in chocolate chips to coat them.
Eat immediately or freeze until ready to eat.
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