Months into it, I think I have found a recipe for our morning frappes I am finally happy with. The key?
Frozen bananas. The milk doesn’t matter. As I played with the formula at first I using coconut creamer to give the drink a thick texture. Others use pectin or guar gum to achieve this. Bananas though do all this and give a great taste, and offer nutritional bonus. How does it work? Same way it does when making frozen banana ‘ice cream’. The minor amount of fat and the starchy nature of them turn smooth and creamy when blended. Of late I buy a couple of huge bunches every week, let them ripen, then slice up two on a sheet of parchment paper, fold over and freeze. A weeks worth of drinks is prepped in a few minutes.
And as I dialed in the recipe I lowered the amount of sugar, then swapped in maple syrup. Unprocessed, thick and creamy and low in fat. We got off commercial frappe mixes and now? I can’t imagine going back. I have included an updated version of our cold-brewed espresso, I am making it stronger now.
The drink was important for me to get right, it was still a stickler in my quest to go unprocessed. Which have you considered signing up and taking the October 2012 Unprocessed Challenge?
I am signed up. Who knows if I can make the final jump from 90% to 100%. We will see. Certain things are still my crutches. I at least hope to not buy anything processed during the 31 days. If it is in the house…I am OK with that. And Halloween? Errr……that might be an issue 😉 Maybe 98%…hehheh.
Choco-Chip Banana Frappe
- 1½ cups unsweetened almond milk
- ½ cup cold-brewed espresso
- 2 Tbsp chocolate chips
- 2 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 2 bananas, sliced and frozen
- 8 ice cubes
Add everything to a high-speed blender (such as a Vitamix). Process on high, tamping as needed, until smooth (about a minute). Serve immediately with wide straws.
Serves 2, filling 2 grande (16 ounce) cold cups.
Updated Cold-Brewed Espresso
- 1 cup medium-grind ground coffee, preferably 100% Arabica beans
- Filtered water
Add the coffee to a quart mason jar, fill with cold filtered water. Cover tightly and let sit on the counter for 4 hours or overnight in the refrigerator. Strain through a Jelly Strainer Bags, into a second quart mason jar. Fill to the top with more cold filtered water.
Makes 4 cups.
Now onto the September Vegan Food Swap Reveal. My friend Cat, of Verdant Life, runs the swap. I have participated since she started it. I love putting together themes if I can. This month I was paired with Rachel, who doesn’t have a blog. I sent her a goodie box of sweet and salty/savory snacks. I received a package from Phyllis at galfriday4hire.
Included were 4 bags of freeze-dried edamame that I hadn’t seen before, including one variety that is packed with freeze-dried vegetables. The brand is Cruncha ma-me:
I can’t wait to try everything. Alas, this month I can’t try any of the goodies till my temporary crown comes out and I get my real crown – less than a week till I have it done. Then crunchy-crunchy time!