Gingerbread crunch dessert
Gingerbread crunch dessert – gluten free, dairy free, refined sugar free, clean and paleo friendly.
I hope you’ve been surviving the lead up to Christmas and all the madness that comes with it. Not long to go and I will be relaxing at a beach house down in Tasmania with my sister Claudia and her family.
I do have one more Christmas recipe for you – yes another dessert one as it can be hard to serve something sweet and interesting yet healthy . This recipe relies on ripe bananas that need to be frozen beforehand. The riper the better so don’t throw out any of those sad looking bananas with brown speckled skins – they are perfect!
There are 3 components to this dish and they can all be made beforehand and be ready to go when it’s time to serve. They may be simple ingredients but as I mentioned in my Christmas parfait with honey almond crunch post, it’s the contrasting textures and flavours that make a dish interesting.
In this dish you have:
Banana ice cream – cold, smooth, creamy component
Blueberry sauce – chunky component
Passionfruit – tart component (to break up the sweetness)
Gingerbread crumbs – crunchy component
The gingerbread crumbs are made into 3 separate elements. A fine crumb, triangular biscuit and rough crumbs. This adds yet a little more interest with the varying textures.
Don’t be put off by the recipe when you read it. It is quite simple. Just make each element when you have a bit of time to do it. The gingerbread biscuits should be kept in the freezer till ready to use or they will lose their crunch.
Here’s an overview on what to do
Ingredients I used
This is my last post before I head to Tassie. I will be back some time in January to bring you more nutrient dense, yet tasty recipes plus more healthy places to eat and of course farmer’s markets near you. Please continue to support our local farmers as much as you can.
In the meantime I’d like to thank you for supporting me throughout the year. Without you this blog wouldn’t exist. I hope you have a wonderful Christmas and may you get everything you wish for.
Love, Tash x
Why this is so good for you
Bananas help combat depression, build strong bones, strengthen the nervous system, protect against type 2 diabetes, lower blood pressure, strengthen your blood, help regulate bowel movement, provide relief from acid reflux and heartburn and help prevent kidney cancer.
Blueberries protect against cancer, help slow ageing, help lower blood pressure, help prevent heart disease, help maintain brain function, help improve memory and help fight urinary tract infections.
Honey helps reduce the risk of heart disease, reduces ulcers, reduces throat irritation, strengthens the immune system, enhances performance and topically can help treat infections.
Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.
Arrowroot helps prevent neural-tube defect and other congenital malformation in offspring, helps regulate heart rate and blood pressure, aids in fat metabolism in the body, aids in digestion and regulates bowel movement, can relieve nausea and replaces nutrients that are lost due to diarrhea and vomiting.
Coconut oil helps boost metabolism and aids in weight loss, helps boost endurance, detoxes the body, protects the heart, prevents and heals candida, helps improve the digestive system and prevents irritable bowl syndrome, strengthens the immune system, kills the viruses that causes influenza, hepatitis and measles, helps stop tooth decay, helps prevent liver disease, helps dissolve kidney stones, prevents and treats diabetes, kills the bacteria that causes throat infections; and heals damaged tissues and infections.
Ginger inhibits inflammation, helps relieve pain, relieves nausea, boosts immunity, reduces risk of heart attack, helps prevent and treat fatty liver disease and helps relieve gastrointestinal irritation.
Cinnamon is anti-clotting, helps treat candida, helps reduce blood sugar levels, protects against heart disease, reduces risk of colon cancer, provides cold and flu relief, helps fight against bacterial and fungal infections and helps prevent Alzheimer’s Disease.
Nutmeg helps relieve pain, soothes indigestion, detoxifies the body, helps reduce insomnia, strengthens the immune system, improves blood circulation, improves digestive health and helps reduce the risk of Alzheimer’s Disease.
Allspice increases circulation, improves mood, boosts the immune system, lowers inflammation, helps relieve pain from arthritis, gout and muscle aches; promotes healthy digestion, stimulates regularity and reduces the risk of strokes and heart attack.
Passionfruit boosts the immune system, helps prevent cancer, prevents macular degeneration, helps reduce wrinkles, improves digestive health, regulates bowel movements, increases circulation, helps prevent osteoporosis, helps prevent insomnia and reduces restlessness, helps alleviate asthma attacks and whooping cough.
* To measure the almond flour - Either scoop the flour out with measuring cup and smooth off with a knife or fill and tap measuring cup so contents settle. Top with extra flour and smooth off with a knife.
* If you're not sure your biscuits are crunchy enough, remove tray from oven, take out a biscuit and place in fridge. If it needs more time, place tray back in oven and cook for a further 5 minutes or so.
* If not using the biscuits straight away, keep them stored in the freezer or they will lose their crunch.
* To get the varying biscuit textures: Blitz 4 biscuits in a food processor to get the fine crumb. For the chunks, place biscuits in a plastic bag and bash with a rolling pin. For the triangles, simply cut into triangles, leaving the bottom part round.
* Take banana ice cream out of fridge for about 10 - 15 minutes before serving so it has had time to soften.
- 6 overripe bananas, peeled, sliced and frozen
- 450 g (3 cups) frozen blueberries
- To serve: 3 passionfruits, halved
- 1/2 cup blanched almond meal/flour (or use ground almond slivers)
- 1/2 cup arrowroot (or tapioca flour)
- 1/2 teaspoon baking powder
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice (softer version of clove)
- 1/4 teaspoon fine pink Himalayan salt
- 1/4 cup + 3 teaspoons honey
- 2 tablespoons melted coconut oil
- Blitz bananas in a food processor till smooth and creamy. Transfer to a small dish, cover with clingwrap. Freeze.
- Meanwhile, place blueberries in a small saucepan on low - medium low heat with a splash of water to prevent burning. Cover and cook till broken down. Mash.
- Preheat oven to 150 degrees C
- Mix dry ingredients together in a medium bowl.
- Mix wet ingredients in a small bowl.Transfer wet to dry and mix till just combined. (Don't overmix)
- Using a measuring spoon, measure heaped teaspoons of mixture. Roll into balls and flatten with palm of hand or back of spoon. Place on 2 baking paper lined trays.
- Bake for 15 - 20 minutes or until crunchy, swapping trays half way through. Cool. (Biscuits will harden once cooled).
- Blitz 4 of the biscuits into a fine crumb. Break up a further 8 biscuits into rough varying chunks. The next 6 biscuits are cut into triangles.
- Divide the blueberry sauce between 6 bowls.
- Place a scoop of banana ice cream on top.
- Sprinkle the the fine crumb over the top. Gently insert a biscuit triangle into the ice cream and sprinkle with more the fine crumb to neaten up. Add the passionfruit half.