Thank you so much for your Ireland suggestions! Holy moly, you guys are the best! So many great recommendations! Reading all of them made Mal and me even more excited for our trip. Thanks, again!
Yesterday morning’s breakfast was awesome! Really. It will probably sound a little weird, but trust me on this one. It’s goooooood!
I made a gluten-free banana apple “crisp” out of whipped bananas, chopped Coconut Cinnamon Apples, cinnamon, and nutmeg and then I added a big scoop of homemade Vanilla Coconut Cream on top. I’m trying to be nicer to my colon, so I used foods in this recipe that tend to be friendly on the digestive system. Instead of thinking about what I can’t eat, I’m trying to get creative with what I can eat.
Gluten-Free Banana Apple Crisp
- 3 medium bananas
- 2 Coconut Cinnamon Apples, chopped
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Preheat oven to 350 degrees F.
- Peel bananas and blend in a food processer with cinnamon and nutmeg until smooth.
- Pour banana mixture into a small, prepared baking dish and then top with Coconut Cinnamon Apples.
- Bake for 20-25 minutes.
- Remove from oven and serve immediately.
Makes 2 servings
I will definitely make this recipe again. It’s so simple and the leftovers hold up really well. I reheated some this morning for breakfast, and I swear they tasted even better today. With the Vanilla Coconut Cream on top, it’s also a really filling breakfast. I’m a big fan of this one.
Vanilla Coconut Cream
For the Vanilla Coconut Cream, all you need is a can of coconut milk, honey, and vanilla extract, but you’ll need to chill the coconut milk in your refrigerator overnight, so just a heads up.
- 1 can of coconut milk
- 1/4 tsp vanilla extract
- 1/4 tsp honey (more if desired)
If you just brought your canned coconut milk home from the store, set it on your kitchen counter and let it settle for a few hours. (The cream will start to separate from the water.) Then, put the whole can in the refrigerator overnight. The next morning, open the can and then spoon off the thick coconut cream on top.
Keep spooning until you reach the coconut water. I usually leave a little cream in the can, which I mix with the coconut water and then add to my iced Dandy Blend in the morning.
I spoon the cream into a Tupperware container, so I can store the leftovers in the refrigerator for future use, and then I mix it with 1/4 tsp of vanilla extract and a squirt of honey (about 1/4 tsp, but use more if you want your coconut cream sweeter). It’s so good!
Finally, I added a huge scoop of the Vanilla Coconut Cream to my Gluten-Free Banana Apple Crisp. Mmm… so delicious!
Question of the Day
What are your feelings on coconut? Love it? Hate it?