Recipe: Frozen Yogurt Tahini Banana Bites :: MMM (Must Make Monday)

Recipe: Frozen Yogurt Tahini Banana Bites :: MMM (Must Make Monday)



I have been a collector of recipes for as long as I can remember but I never manage to find enough time to try all the recipes I collect and that was the reason my MMM (Must-Make-Monday) series was born. The idea is to force myself to choose at least one recipe from my Must-Make-List each week. I will post the results on my blog. Solid idea, or so I thought, but with my recipe collection growing faster than the speed of light, I could use a month of Mondays and still not get to half of the recipes in my collection(s). That’s the other thing, since I started this blog, my collection has become plural. It started with the Must-Make-Page on my site but I also have a Must-Make Board on Pinterest.

My MMM (Must-Make-Monday) series, is good in that it forces me to follow through and use recipes from my collection(s). After using a recipe, I check it off and add it to Made-This (TAB). You can view archive postings from my MMM (Must-Make-Monday) series, by clicking here.

To start things off this week, here are a few recipes, that I’ve come across recently. I’ve categorized  them but listed them in no particular order. These are recipes that I would love to try but haven’t gotten around to yet. They are to become the newest additions to my Must-Make-List.

Important *** I have not tagged these recipe links as Gluten, Grain, Sugar, Dairy, Egg or Nut Free, nor have I labelled them as Vegan or Vegetarian. Please review and confirm the recipe meets your dietary requirements before you begin.

Sweet:

  • Coconut Orange Macaroons by Nourishing Treasures. This recipe is without refined sugar, which makes me feel better about giving in to my weakness for Coconut Macaroons.
  • Cinnamon Dolce Latte Marble Cake by The 21st Century Housewife. [[not GF]] OMG, you have no idea how much I love Cinnamon Dolce Latte!! When I first saw a picture of this cake on Facebook, I bumped my noggin trying to get at it.
  • Strawberry Bliss Cookies by Daily Bites. I’ve never tried adding fresh strawberries to cookies. I would like to give this recipe a try.
  • Irresistible Coconut Oil Chocolates by Beyond The Peel. Yum! These chocolates do indeed look irresistible.
  • Homemade Fruit Leather by Penniless Parenting. I’ve never made fruit leather. It appears surprisingly easy to make.
  • How To Make Chocolate Covered Strawberries by Gluten Free Homemaker. I just picked up some fresh strawberries…yum, maybe I should try a few of them dipped in chocolate :-)
  • Vanilla Toasted Coconut Bars by Kelly Brozyna of The Spunky Coconut on the Balanced Platter. These no-bake bars look like a perfect treat to have on hand for a quick gluten free pick me up.
  • Florentines by Jule’s Gluten Free. These lacy cookies look wonderful.
  • Gluten Free Blueberry Mango Crisp by The Baking Beauties. I don’t know why I’ve never thought to try a blueberry mango combination. This is one crisp I can hardly wait to try!
  • Orange Blueberry Pecan Cake by That’s So Vegan. [[not GF]] As you can probably tell, I am craving fresh local blueberries!
  • Gluten Free Coconut Doughnuts by Simply Gluten Free. These baked doughnuts use a basic quick baking mix from Carol Kicinski’s latest cookbook Simply Gluten Free Quick Meals. Quick home-baked doughnuts…Yummers!
  • Lemon Poppy Seed Cookies by She Let Them Eat Cake. I love a lemon and poppy-seed combination.
  • Chocolate Coconut Macadamia Nut Bark by Free Coconut Recipes. These are like no-bake chocolate bars. Yummy!
  • Alyssa’s Quinoa Coconut Macaroons guest post on Simply Sugar and Gluten Free by The Queen of Quinoa. As mentioned above, I have a weakness for coconut macaroons and I’m loving quinoa these days. I can hardly wait to give this recipe a try.
  • Lemon And Blueberry Cake GF SCD by Gluten Free SCD and Veggie. Oh my goodness, this loaf cake looks absolutely delicious! I picked up some fresh blueberries so I can make this tomorrow.

Frozen:

  • Blueberry Ice Cream by Diet, Dessert and Dogs. As soon as our local blueberries are ripe, I am going to make this Ice Cream!
  • Raspberry Swirl Coconut Ice Cream SCD-GAPS-Paleo by Real Food Forager. I feel we might be in for a hot Summer after having such a cold Spring. Time to make some refreshing frozen treats.
  • Banana Split Popsicle by The Nourishing Home. A healthy twist on a classic flavour combination.
  • Watermelon Lavender Sorbet by Farm Flavor. I bet I can use this recipe to make a wonderful, refreshing summer beverage!
  • Creamsicle Popsicles Dairy-Free Refined Sugar-Free Paleo GAPS Friendly by Maid in Alaska. My favourite Popsicle as a kid was definitely Orange Creamsicles. Wouldn’t it be wonderful to recreate some at home?
  • DF Real Food Ice Pops by Real Food Forager. Red, White and Blue ice pops made with real fruit, no added sweeteners or food colouring.
  • Simply Delicious Mango Sorbet by Mexican Wildflower. This looks sooo good!
  • Watermelon Popsicle With A Hint Of Mint by Spice Roots. Perfect timing for me to try this recipe. I have some watermelon in the freezer solely for making popsicles or sorbet and I happen to have some fresh mint on hand.
  • Cherry Cheesecake Popsicles With Shortcake Crumb by Spa Bettie. Wow, Cherry Cheesecake Popsicles! I’m hoping this will be a long hot summer ;-)

Beverage:

Bread:

  • Gluten Free Bread That Tastes Like Wheat by Whole Intentions. This bread looks really good. I need to use up some of the GF flours in my pantry. I like idea of making pull-apart buns out of the dough.
  • Brioche Buns by A Sage Amalgam. These buns look like they would make perfect gluten free burger buns!
  • Almond Flour Cinnamon Rolls by All Day I Dream About Food. I really love cinnamon rolls but have found they are a bit tricky to make gluten free. However, I’ve never tried making them with almond flour.

Breakfast:

Salad:

Savoury:

Miscellaneous:

To see a text listing of my gluten free recipes, click here, or if you prefer, you can visit my recently updated Recipage.

 


Design is a funny word. Some people think design means how it looks. But of course, if you dig deeper, it’s really how it works. ~ Steve Jobs

 

Here’s a look at what’s been cooking in the Fox Kitchen lately…

Watermelon Arugula and Feta Salad by A Muse In My Kitchen. A simple salad that is as delicious as it looks. We absolutely fell in love with this salad! I think I made it three or four nights in a row. Just writing this has me craving it now.

The only changes I made to the original recipe was to use an organic baby spring mix instead of the arugula and I was short on lemons, so I used a lemon/lime mix in the dressing. I wouldn’t change anything, except maybe add some protein to make a full meal. I’m thinking grilled tofu, chicken, prawns or halibut would be lovely additions.

Quinoa Bites by Squash Blossom Babies. Don’t you just love that blog name? I sure do. Anyways, you bake these quick, nutritious little quinoa bites in a mini muffin pan. I loved the look and flavour of these but mine didn’t stick together very well. Still, I definitely  plan to try again. Maybe add some psyllium husks, or GF Bread Crumbs? Fry instead of bake? I’m thinking about adding a mild West Indian Curry and then serving them with some plain unsweetened yogurt. Hmmm something to think about.

As soon as I saw this post for Gluten Free Dairy Free Vegan Rich Chocolate Ice Cream by Shirley at Gluten Free Easily, this is what I said

I’ve decided there’s no such thing as too many Chocolate and Ice Cream recipes! As soon as my bananas ripen, I’m going to make this ice cream

Well my bananas ripened, so I dug out the Ice Cream Maker and made us some Rich Chocolate Ice Cream. Feeling impatient and being a person who treats recipes more or less as a suggestion, I forged ahead despite the fact that I didn’t have any [**gasp**] coconut milk in the house.

Instead, I used 1 1/3 cup of chilled almond milk, rounded the cocoa up to 3 Tbsp, 2 Tbsp maple syrup, 2 large ripe bananas and for good measure, added a rounded Tbsp of almond butter. This all went into my food processor…which is broken by the way. Does anyone want to get me a late birthday present? Or an early Christmas gift?

Once blended, I gave it a little taste test, yummers. I then unceremoniously poured the lot into my Ice Cream Maker and sat back waiting for the mixture to churn into something frozen and as delicious tasting as I remember Shirley’s Ice Cream looking.

At the last-minute, I decided to add about a 1/4 Cup of almond slivers and then topped it off with some whole raw almonds. The final results were delicious. Hubby calls it “dangerous”. We will keep the fact that it is made with some healthier ingredients as our little secret…okay?

Shirley, if you’re reading this, I wanted to show you I’ve replenished my stock of coconut milk. I have a can chilling in the fridge ready for my next batch of Rich Chocolate Ice Cream. Thanks so much for sharing your recipe with us :)

I’ve got another frozen goodie for you. A picture of some Frozen Yogurt Tahini Banana Bites first appeared here on the MMM (Must Make Monday) post for May 9th. Since then the recipe has evolved a bit but my love of these little treats has not wavered.

I almost always have a batch tucked away in the freezer for those times when I’m craving a special treat. With all the goodness packed into these little babies, I never feel guilty about reaching for one and it’s surprising how satisfying just one of them is.

The original recipe was vegan. If you follow a vegan diet then you’ll want to omit the yogurt or use coconut yogurt instead. You can also head on over to visit Gabby at The Veggie Nook. She’s got all sorts of other vegan treats there that I’m sure you would love to try. One thing to keep in mind, is although her recipes are wheat free, they may not always be gluten free but from what I’ve seen, Gabby is very good at giving options and marking the recipes that are gluten free.

I enjoy reading Gabby’s posts. Her recipes are always healthy. She is a student of Holistic Nutrition, who is very good at providing info on the nutritional benefits of the ingredients used.

Recipe: Frozen Yogurt Tahini Banana Bites

View Print Friendly Recipe Here

Summary: With all the goodness packed into these little babies, you’ll never feel guilty about reaching for one.

Gluten Free | Sugar Free | Grain Free | Egg Free | Dairy Free Option | Vegetarian | Vegan Option

Based on recipe by Gabby at The Veggie Nook.

Ingredients

  • 1/2 Cup cold pressed coconut oil, warmed until melted
  • 1/2 Cup tahini, use raw unprocessed tahini if available
  • 2-4 Tbsp honey, or agave for vegan, or equivalent sweetener of choice
  • pinch of sea salt
  • 1/2 Cup plain unsweetened yogurt, for vegan or dairy free, simply omit, or use coconut yogurt
  • 1 Tbsp raw sesame seeds (optional)
  • 1 ripe banana

Instructions

  1. This recipe makes about 24 mini treats. Prepare mini cupcake pan with liners. I have used both candy sized and mini cupcake liners. Both work equally well.
  2. In a small bowl, combine melted coconut oil, tahini, sweetener of choice and salt. Mix until well blended. Note: it helps if these ingredients are slightly warm. You can warm them in a saucepan or heat in a microwave for half a minute.
  3. Add yogurt and mix until well blended.
  4. Spoon or pour a small amount of the Tahini mixture into each the cupcake liners. Set remaining mixture aside. Sprinkle cups with sesame seeds, if using, and then put pan in the freezer for a few minutes, to set.
  5. Meanwhile, slice your banana into 24 slices.
  6. Remove pan from the freezer, place a banana slice on top of each cup. Spoon or pour remaining Tahini mixture evenly over the banana slices. You can sprinkle on more sesame seeds, if desired.
  7. Place pan back in the freezer for one to two hours before serving. Keep frozen, sealed in a freezer safe container or zip lock style freezer bag.
  8. Serve frozen.

Preparation time: 15 minute(s)

Diet type: Vegetarian | Vegan Option

Diet tags: Gluten Free | Sugar Free | Grain Free | Egg Free | Dairy Free Option

Number of servings (yield): 24

 

This posting is linked to the following events:

Make Your Own! Mondays hosted by Lea at Nourishing Treasures

Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms

My Meatless Mondays hosted by Chaya at My Sweet and Savoury

Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free

Traditional Tuesdays hosted by Melanie at Pickle Me Too

Fat Tuesday hosted by Jill at Real Food Forager

Tuesday Talent Show hosted by Nikki at chef in training

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

Real Food Wednesday hosted by Kelly at Kelly the Kitchen Kop

Allergy Free Wednesdays hosted by Tessa at Tessa Domestic Diva

Recipe Box hosted by Chaya at Bizzy B Bakes

This Is Real Thursday hosted by France at Beyond The Peel

Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet

Wellness Weekends hosted by Ricki from Diet, Desserts and Dogs

Whole Food Fridays hosted by Megan at Allergy Free Alaska

Gallery of Favorites hosted by Alea from Premeditated Leftovers

Foodie Fridayhosted by Diane at Simple Living with Diane Balch

Copyright © foxinthekitchenblog.com

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Laureen Fox is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in the Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.

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20 comments

  1. “So many recipes, so little time” as I always say. ;-) It’s a dilemma for sure! So glad you made a slightly adapted version of my ice cream. After I posted it, I thought I’d just round up on the cocoa next time, too. And adding some almond butter and almonds to have the trifecta almond effect is a great idea! Almond butter is magical stuff IMO … so magical, that I rarely have any on hand. It goes as quickly as it comes in at our house. Both Son and I love it “as is” and using it in recipes. :-)

    Thanks so much for sharing, Laureen!
    Shirley

  2. Kelly @ The Nourishing Home says:

    Hi, Laureen! Thanks so much for the shout-out on my Banana Split Ice Pops! Appreciate you! Blessings, Kelly :)

    • Laureen says:

      Oh Gabby, I guess we have simular tastes cause I really love these too ;-)
      Have you ever tried them with different fruits? I have some fresh blueberries…might give those a try

  3. Ilana says:

    Thanks for the recipe! Want to try this for the kids. Do you think if I blend the banana with the rest of the ingredients, I would miss something? the texture?

  4. Jessica says:

    Hmmm, these sound very interesting. I have all the ingredients except for the yogurt and banana, I just might try these over the weekend.

    I found you via Foodie Friday, and I’ll be back!

  5. There are some really delicious links in this post, and it looks like you have been cooking up some amazing things in your kitchen! Thank you so much for the mention of my Cinnamon Dolce Latte Cake too :) I like the song of your delicious Frozen Yogurt Tahini Banana Bites – what a wholesome and delicious treat!

    • Laureen says:

      Oh don’t mention your Cinnamon Dolce Latte Cake! I haven’t had a chance to try making a GF version yet. Just thinking about your cake has me sitting here drooling like a big old bulldog :P

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