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Preheat your oven to 350°F (180°C).
Place the chopped dates in a bowl and sprinkle baking soda on top. Cover with 1 cup of hot water and set aside for 20 to 30 minutes, until cool. Add the unsweetened almond milk, oat milk or applesauce to the bowl and stir well.
In a separate bowl, combine oat flour, brown rice flour, tapioca starch, baking powder, and cinnamon (if using), whisking to mix. Add dry ingredients to wet ingredients and stir until you get a smooth, lightly foamy batter. Pour into a non-stick muffin pan, filling the holes ⅔ way full, or into lightly oiled ramekins. Bake for 18 to 20 minutes, until golden and firm.
For the caramel sauce, blend Medjool dates, almond or gluten-free oat milk, pure maple syrup, and vanilla powder until you get a smooth sauce. Set aside until needed.
If making banana ice cream, blend or process the frozen bananas, water or unsweetened almond milk, and vanilla until smooth, adjusting consistency with warm water or almond milk. 1 reply
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