冰激凌三明治（无蛋无奶无麸质）Ice Cream Cookie Sandwiches

原创 Anjani 蜂鸟健康TheHummingBird 2020-05-05原文文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/3624.html

English Text is further down.文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/3624.html

这道美食不含乳制品、麸质、精制糖或脂肪，是享受经典美食的健康有趣方式。而且可以提前准备放在冰冻室内，在孩子放学后作为零食享用，家人和朋友也会很喜欢。

香蕉是一种强大的抗病毒食品，其功能强大到具有抵御艾滋病病毒增长的能力。香蕉中的色氨酸含量很高，可以帮助缓解睡眠障碍、镇定情绪、减轻焦虑并缓解抑郁症。香蕉也是真正的真菌杀手，可以去除肠道内的坏菌，同时喂养肠道内益生菌，从而得以增强B12，因为肠道中的微生物会干扰回肠生成维生素B12的过程。

冰淇淋三明治

三明治饼干原料：

1 1/3杯无麸质燕麦

1杯无麸质燕麦粉

1/2茶匙小苏打

1/2茶匙发酵粉

1/4茶匙盐（可选项）

1/4杯融化的椰子油

2汤匙椰子糖

1/3杯枫糖浆

1茶匙香草粉或无酒精香草提取物

冰淇淋：

3个冷冻香蕉

2-3汤匙水或杏仁奶

1茶匙香草粉或无酒精香草提取物

制作方法：

将切碎的冷冻香蕉并将其放入食品搅拌机中直到光滑、柔软质地为止，然后根据需要加入温水或杏仁奶以防止粘连。在密封容器中放入冰箱冷冻室3至5个小时。

要制作饼干，请将烤箱预热至175度。在烤盘上放入烘焙纸。

在一个容器中将无麸质燕麦、无麸质燕麦粉、发酵粉、小苏打和盐（可选项）一起搅拌。

在另一个碗中，将椰子油、椰子糖、枫糖浆和香草搅拌在一起直至均匀。

将上述两种成分搅拌直至混合，该混合物非常粘稠。

用冰激凌勺将上述粘稠混合物放到烤盘上，用叉子或玻璃杯的底部将其压成圆盘状饼干。

具体取决于饼干的厚度，烘烤8-12分钟，之后等其冷却下来。

将冷冻室中的冰激凌舀一大勺放在烘烤完的饼干上，用另一块饼干向下压到冰淇淋层上，制成冰激凌三明治。

将冰淇淋三明治放入冷冻室使其进一步固化，或立即食用。

4-6人份

Ice Cream Cookie Sandwiches

This decadent recipe is sure to satisfy! Made without dairy, gluten and refined sugar or fats, they’re a fun way to enjoy a classic without the drawbacks. These Baked Ice Cream Sandwiches can be made in advance and stored in the freezer for a treat after school or work, for dessert, or to serve to family and friends.

Bananas are a powerful antiviral food—so powerful that they have the capacity to repel growth of the retrovirus HIV. High in tryptophan, bananas can help soothe sleep disorders, create calm, reduce anxiety, and alleviate depression. And those who worry about Candida have no need to fear bananas. They are the ultimate fungus destroyers, removing unproductive bacteria while feeding beneficial microorganisms in the intestinal tract. This also makes them B12-enhancing, because microbes in the gut can interrupt the ileum’s rightful process of producing vitamin B12.

Ice Cream Cookie Sandwiches

Ingredients:

1 1/3 cup gluten-free rolled oats

1 cup gluten-free oat flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp sea salt (optional)

1/4 cup melted coconut oil

2 tbsp coconut sugar

1/3 cup maple syrup

1 tsp vanilla powder or alcohol-free vanilla extract

Ice cream:

3 frozen bananas

2-3 tbsp water or almond milk

1 tsp vanilla powder or extract

Directions:

Make the ice cream by roughly chopping the frozen bananas and placing them in a food processor or high-speed blender. Process the bananas until you have a smooth, soft-serve consistency, adding warm water or almond milk by the tablespoon as needed to prevent sticking. Place in an airtight container in the freezer to set for 3 to 5 hours.

To make the cookies, preheat oven to 350F. Line a baking sheet with parchment paper.

In a medium-sized bowl, whisk together the gluten-free oats, gluten-free oat flour, baking powder, baking soda and sea salt (if using).

In another bowl, whisk together the coconut oil, coconut sugar, maple syrup and vanilla until you get a uniform mixture.

Add the dry ingredients to the wet ingredients and stir until combined. The mixture will be very sticky.

Using an ice-cream scoop or medium cookie scoop, scoop the dough onto the lined baking sheet. Using a fork or the bottom of a glass, flatten cookies into round discs.

Bake for 8-12 minutes, depending on the thickness of the cookies. Transfer to a cooling rack and cool completely.

Using an ice-cream scoop, place a heaping scoop of ice cream onto a cookie. Press another cookie down onto the ice cream layer to cream a sandwich.

Place ice-cream sandwiches in the freezer to further solidify or serve immediately.

Serves 4-6

愿天下人健康、平安、健康。