MATCHA MONSTER NANA ICE-CREAM SANDWICH
By Veganinski
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INGREDIENTS:
Rosemary and calamansi shortbread cookies
- 1 cup coconut flour
- 1 cup pure cane icing sugar
- 1/4 cup olive oil
- 1/2 cup coconut oil
- 1/4 tbsp cornstarch
- finely chopped rosemary
- 2 tbsp calamansi juice (you may also use lemon or lime)
- 1 tsp vanilla extract
- 1/2 teaspoon sea salt
Green Tea Nana Ice Cream
- 8 large bananas (sliced into coins and frozen)
- 1/3 cup Matcha Maiden
- 4 tablespoons maple syrup
- 1/2 teaspoon sea salt
DIRECTIONS:
Rosemary and calamansi shortbread cookies
- Preheat oven to 120 degrees Celsius. In a large bowl, mix coconut flour, icing sugar, sea salt and cornstarch.
- Add olive oil, coconut oil, calamansi juice and vanilla extract into the mixture and use your fingertips to combine the ingredients until it resembles fine breadcrumbs.
- Add the chopped rosemary and fold in the mixture until well-combined.
- Roll the dough onto a sheet until 1cm thick. Use a cookie cutter to cut out the cookies from the dough and line on a baking tray.
- Bake for 20-30 minutes or until golden brown when the wonderful aroma of Calamansi and rosemary will start filling up your kitchen.
- Let cool before using as a sandwich for the nana ice cream.
Green Tea Nana Ice Cream
- Put the frozen banana coins into a food processor. Pulse until it forms a creamy consistency. It should have the same texture as ice cream.
- Put in the maple syrup, matcha powder and sea salt and blend altogether.
- Remove from the food processor, place into a container, and freeze if you want to serve it later on. Otherwise, get a scoop and put in between two cooled shortbread cookies and serve. Feel free to mix with cacao powder and cacao nibs.
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I’m a young mom and homemaker who loves making vegan breakfast bowls and sweets. Most of all, I love my green tea, hot, cold, and especially in desserts!
If you are looking for more delicious matcha recipes, don’t hesitate to email us on [email protected].
