This recipe is by Richard Salome. I substituted raw buckwheat in place of raw barley because of gluten allergies. I folded in the raisins and apples instead of adding them to the blender (trust me, ft’s much better this way), and I also omitted the blanching of the almonds…why do that? They’re fine without adding hot water… JUST KEEP IT RAW! ;-)
P.S. MY CHEAP GOOD FOR NOTHING $10 CAMERA THAT I GOT FROM WALGREEN’S TOOK A LOUSY PICTURE OF THIS DISH, WHICH I COULDN’T EVEN UPLOAD, SO I UPLOADED THIS PHOTO OF SOME BUCKWHEAT OFF OF GOOGLE IMAGES. BUT THIS DISH REALLY DOES LOOK APPETIZING WHEN YOU MAKE IT.
Submitted by CanarsieBK on August 15, 2008 - 4:30am
Makes 1 - 2 servings
Been looking for a nut/seed free ice cream recipe for a while. Got the idea from a restaurant, Bonobo’s. This is just the base. Options are endless what you can add to make other flavors. The banana surprisingly gives it a creamy texture, but not an overly dominating flavor.
Submitted by KhaasLadki on August 1, 2008 - 9:53am
I wanted something different for breakfast, so I began rummaging through my fridge and realized that I still had some figs in the back (picked up a basket at the LOCAL market! Yay for local figs!!!), and a jar of some banana milk, too! I decided to change my old recipe of PB, yogurt, and sunflower seeds, to a better version with mylk instead!