Healthy Breakfast “Ice Cream” Sundae

10 Jul 2012

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Gluten Free & Food Allergies, Recipes
Alisa
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Dairy-Free Breakfast Ice Cream Sundae

Who says a healthy breakfast can’t be a little bit indulgent, too?

My staple breakfast is a big banana shake loaded with all types of nutritious goodies, but sometimes I like to sprinkle some whole wheat or gluten-free breakfast cereal on top. It offers some extra fiber and a tasty crunch to mix things up. When I stumbled upon some bright red organic strawberries, I knew it was time to swap my morning shake for a sundae!

This is a quadruple-layer sundae:

  1. Nutty Banana “Ice Cream” or Soft Serve (It was quickly turning to soft serve as I snapped a couple of pictures!)
  2. Diced Organic Strawberries (If you can, the EWG recommends sticking to the organic version of these berries. Local, too? Even better!)
  3. Nutty Sundae Sauce (Providing some extra flavor, protein, and “healthy” fats)
  4. Whole Wheat Cereal or Organic Gluten-Free Cereal

You can mix up the layers however you like, sweeten or not, vary the cereals … customization is highly encouraged. But here is the version I’ve been enjoying lately …

Recipe: Banana-Nut Breakfast “Ice Cream” Sundae

Ingredients

  • 1 large frozen banana, cut or broken into chunks
  • 2 tablespoons peanut/ almond/ sunflower seed butter, divided
  • 2 to 4 tablespoons milk alternative or water, divided
  • optional add-ins (see below)
  • diced strawberries or other fresh berries or fruit, as much as you like
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon coconut oil, optional
  • 1/4 to 1/2 cup whole wheat or gluten-free cereal (my favorites on this
    are Uncle Sam Original, Erewhon Gluten-Free Strawberry Crisp, or
    simply Erewhon Gluten-Free Brown Rice Crispies (pictured))

Instructions

  1. For the “ice cream,” blend the frozen banana chunks, 1 tablespoon of the nut or seed butter in your blender or food processor. I use a personal blender (not high powered) and need to add 1 to 2 tablespoons of milk alternative to get things moving. You may need to stop and stir it a couple of times to get it all in there. This is when I toss in some of the optional add-ins. If you end up having to add more liquid, no harm done, you can freeze it or enjoy as a shake with tasty toppings!
  2. Place the “ice cream” in the freezer while you prepare the rest. If you want more of a hard-packed ice cream that you can scoop, plan 30 to 60 minutes in advance (or even make it the night before) letting it firm up more in the freezer. Otherwise, go soft-serve style.
  3. For the sundae sauce, whisk together the remaining 1 tablespoon of nut or seed butter, 1 tablespoon of the milk alternative or water, honey or maple syrup, and coconut oil, if desired (this makes it thicken a bit as it hits the cold ice cream, but only add it if your peanut butter mixture is warm (I use warm water), otherwise it will immediately solidify). You may need more milk alternative or water to make a sauce, depending on how thick your nut or seed butter is.
  4. To put it all together, scoop the banana “ice cream” in a bowl (or go fancy with a martini glass!), top it with the fresh fruit, followed by the sundae sauce, and finally the whole wheat or gluten-free breakfast cereal.

Quick notes

For the optional add-ins, you may want to add some stevia or other sweetener to taste if your bananas aren’t sweet enough. I usually add probiotic powder and amino acids, but this is also a great place to sneak in some protein powder.

Preparation time: 10 minute(s)

Diet type: Vegan, Vegetarian, Dairy free, Egg free, optionally Gluten free, optionally Nut free, optionally Peanut free, Soy free, optionally Wheat free, optionally Sugar free

Number of servings (yield): 1

Dairy-Free Breakfast Ice Cream Sundae

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Alisa

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