Birthday Breakfast Banana Split

July 30th, 2011 · Lisa · gluten-free, raw, Recipes, sugar-free, Sweet · Comments

One of my favourite things about birthdays is that they last a full 24 hours. I’m the kind of person who likes to maximize opportunities for revelry.

It has been a while since I’ve managed an all-night celebration so in this party equation I would need to allocate 7 hours to blissful rest. I would still try to make the most of that time by dreaming about my favourite things, in my big comfy bed, wearing something fantastically soft.

That way, when the sunlight starts to stream through my curtains I’m ready to celebrate. The first order of business, a breakfast that will fuel a day full of fun.

This August, marks Yum Universe‘s one year anniversary of sharing resources that inspire and plant-based recipes that wow. To mark the occasion they are hosting a party-themed recipe contest. Since Yum Universeand I seem to be in total agreement about how to fuel a fabulous life, I thought I’d share a special birthday breakfast created in their honour.

Yum Universe is all about celebrating the wonderful flavours of whole, minimally processed food. Me too! This incredible birthday breakfast will provide you with plenty of energy for a day of dance parties and enthusiastic entertaining while nourishing your body with nutrient-dense deliciousness.
Birthday Breakfast Banana Split
Makes 4 (with some yummy cookies left over)
Almond butter ginger cookies:
1 cup almonds
1 tsp ginger
1/2 tsp cinnamon
2 dates
1 TBSP maple syrup
1/4 cup rolled oats
2 TBSP flax meal
1/4 tsp sea salt
Chocolate Cashew Sauce:
2 TBSP cashew butter
1 TBSP very hot water
1 tsp maple syrup
pinch of sea salt
1 tsp cacao powder
Ice Cream:
4 bananas. peeled and frozen
Garnish:
4 bananas, peeled
1/2 cup fresh raspberries
Almond butter ginger cookies: Add almonds to a food processor and process for 12-15 minutes until a smooth butter has developed. Add ginger, cinnamon, dates and maple syrup. Process until well incorporated. Add remaining ingredients and pulse until well incorporated. Set aside in the fridge for 10-15 minutes. Roll into small balls (about 2 tsp each). These can be made well in advance and kept in the fridge or freezer.
Chocolate Cashew Sauce: In a small bowl, combine cashew butter and hot water (straight from the kettle works well). Whisk until all of the water is incorporated. Whisk in the remaining ingredients. The sauce can be made well in advance and kept in the fridge.
Ice cream: In a food processor, champion juicer or high powered blender, blend the bananas until a soft serve texture is achieved, approximately 3 minutes. The ice cream can be made in advance and stored in the freezer but the texture is best when consumed right after blending or after just a few hours in the freezer. 
Garnish: Slice the banana in half width wise and length wise.
Assembly: In four martini glasses arrange the sliced banana, add a large scoop of the banana soft serve, drizzle a big dollop of chocolate cashew sauce and top with almond butter ginger cookies and raspberries.

One bite and you’ve arrived at birthday bliss. Each day of our lives is unique, they will never ever happen again. I think that is excuse enough to eat well, have fun and live with immense gratitude.

I offer this recipe in honour of the great efforts that Yum Universe and others are making to inspire the world to be more conscious consumers and considerate guests of the planet. We can make a difference. A birthday is the perfect time to reflect on your place in the world and your opportunities for impact.

Check back soon for another party perfect treat.

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