Avocado Chocolate Mousse

2 ripe avocados
1 ripe banana
5 tbsp raw cacao powder
2 tbsp raw honey
1/4 c almond or coconut milk

Blend everything together until consistency is smooth and velvety.  Serve immediately.

Source: Mom :)  I think she got it from Green Smoothie Girl.

Salted Caramel Date Frosting

• A lot of dates -about 20 medjool dates-soaked in water for a few hours and then drained
• 1 heaping tablespoon nut butter
• 1/4 cup full-fat coconut milk 

Blend all of this in a high-speed blender or food processor.  Once its all blended, start adding sea salt by the 1/4 teaspoon and blending it in, tasting and then adding more salt.  Some dates are sweeter than others and this will ensure you get the right mix of salt and sweet for your taste.

Store this in the refrigerator and frost your cooled cupcakes, generously dousing them with coconut or nuts or both once they are well-frosted.

The extra caramel will be your next big raw apple’s best friend! 

Source:  The Tao of Dana

Banana Cake

This is my go-to cake recipe.  It freezes well, so I usually make cupcakes to keep in freezer and bring to birthday parties, etc so my kids can still have a sweet treat at special events.

3 cups nut flour
3 eggs, beaten
1/4 cup melted butter (or coconut oil)
1/2 cup honey
1 tsp. baking soda
2 extra ripe mashed bananas

Preheat oven to 350 degrees.
Mix all ingredients.  Pour into buttered baking pan.  Bake for about 40 minutes, or 18 minutes for cupcakes.

Top with frosting (our favorite is Peanut Butter Frosting!)

Source:  Breaking the Vicious Cycle Book

Peanut Butter Frosting

I wanted to try something new for my mom's birthday cake.  I used the banana cake recipe in the Breaking the Vicious Cycle Book and topped it with this frosting.  It was so good!

1 cup butter, softened
1/2 cup raw honey softened
1/2 inch scrapings from vanilla bean
1/4 cup SCD legal peanut butter

Cream the butter.  Add honey and vanilla, mix well.  Then add peanut butter and mix till smooth.  Makes for a fruit dip for a treat also.

Banana Muffins

Ingredients:
3 ripe bananas
1/4 cup melted butter (or coconut oil)
2 tbls olive oil
3 eggs
1 tsp cinnamon
1/4 tsp allspice
1/2 inch scrapings from vanilla bean
3 cups cashew flour
1 tsp baking soda
2 tsp lemon juice

Preheat oven to 350 degrees.  Mix above together in mixer and pour into lined muffin tin.  Bake for 25 minutes.

Freeze well.

Source:  SCD Recipe Blog (called cashew bread on blog, but we adjusted to make banana muffins)

Baked Honey Apple Slices

These are Tanner's favorite treat right now…

1/2 cup honey
juice of 1 lemon
3 large cooking apples (peeled, cored, and sliced)
2 tsp butter
1/2 tsp cinnamon

Preheat oven to 350 degrees.  Mix honey, lemon juice, and cinnamon.  Mix apples in with honey mixture. Put in baking pan and dot with butter.  Bake for 30-40 minutes or until tender.  Mix the apples a few times during the baking process.

Source:  Breaking the Vicious Cycle Book

Banana Ice Cream

Single Ingredient Ice Cream
from The Kitchn

4 bananas, just slightly overripe (brown spots good, completely black not so good)
2 tbsps creamy peanut butter (optional – thus 2 ingredient ice cream), or whatever fruit as a mix in.

DO NOT FREEZE THE WHOLE BANANA, you’ll have a heck of a time blending that beast.

Peel the bananas and slice them up into 1/4 to 1/2 inch thick disks. Place the banana slices in the freezer for about an hour or until they are frozen solid. Put the frozen slices in a food processor and pulse. First they will start to resemble gravel, but keep going. The bananas will soon turn into a frozen mush – at this point, start scraping the sides down (you will do this a lot). Or you could add a dash of milk since the liquid will help the blending. I’m lactose-intolerant, so after a few minutes of stopping to scrape the sides down, the banana begins to blend into a creamy texture. When the bananas look like whipped ice cream, you can add your mix-ins like peanut butter, strawberries, raspberries, anything goes! Straight out of the food processor, the ice cream is like soft serve. You can also freeze it for a firmer texture. I find it’s pretty hard (and therefore, brittle) when I scoop it immediately after removing it from the freezer. Just give it a minute or two to soften up. Makes a pint.