Raw Food Snack: Frozen Bananas With Almond Butter
Posted on December 03 2010 | (14) Comments
Category:Raw Snacks and Desserts
I always keep frozen bananas in my freezer to use for smoothies and shakes. But there are a couple of tricks to keeping bananas at peak perfection under cold conditions.
Peel your bananas before you freeze them. Then, put them on a plate and freeze them for one hour. (This trick prevents them from sticking together). Then, transfer the frozen bananas to a resealable plastic bag. Press out as much air as possible without squashing the bananas, then seal the bag and put your bananas back into the freezer.
The bananas will keep their shape and delicious flavor for up to one month.
Let's move on to the almond butter...
You can purchase raw almond butter at most natural food stores, but it can be expensive. My homemade version is much more economical and, if you keep raw almonds and bananas on hand in your pantry or freezer, you're never more than a whirr away from this deliciously sweet indulgence.
To make the almond butter, start with a cup of raw almonds, unsoaked. Place them in a food processor (fitted with the S blade) with a dash of salt and process for 5-10 minutes, until the nuts are ground into a paste. Be sure to scrape down the sides of the bowl with a rubber spatula.
Prepared almond butter can be stored in the refrigerator for up to three months. Just make sure you keep it in an air-tight, sealed container.
When the urge for a snack hits, just spread a tablespoon or two of almond butter on your frozen banana for a creamy, crunchy taste treat that will remind you of banana-nut ice cream.
Want to be really decadent? Drizzle on a little warm chocolate ganache. Enjoy!