quinette-banana_nice_cream_quinette cook

BANANA NICE ICE CREAM
 with Quinette Double Chocolat

vegan, dessert, snack, Quinette Granola
INGREDIENTS
  • 4 ripe bananas, peeled and sliced into rounds

  • 1/4 cup QUINETTE COOKIES of choice

  • 2 tbsp plus 2 tsp maple syrup, divided

  • 1/2 tsp coarse sea salt

  • 1/2 cup unsweetened almond milk

  • 1 teaspoon pure vanilla extract


DIRECTIONS
  1. Place banana slices in a container, freezer bag, or on a baking tray; freeze at least 3 hours.

  2. In a bowl, combine almonds, 2 tsp syrup, and salt. In a food processor, pulse frozen banana slices, milk, vanilla, and the remaining 2 tbsp syrup, scraping down the sides as necessary, until the mixture has the texture of soft-serve ice cream.

  3. Spoon into bowls; crumble the Quinette cookies on top. (We used Double Chocolat)

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SWEET POTATO

with Quinette Granola Cuisine

vegan, lunch, dinner, Quinette Granola Cuisine
INGREDIENTS
  • 1 large sweet potato

  • 2 tablespoons yogurt of choice or feta

  • pomegranate seeds

  • QUINETTE CUISINE GRANOLA

  • optional: crème fraîche, chopped dates, chili flakes, flaky sea salt, and fresh cracked pepper

DIRECTIONS
  1. Preheat oven to 220C.

  2. Place the lightly pierced sweet potatoes on sheet pan lined with parchment. Drizzle with olive oil and season with salt and pepper.  Roast for 45 minutes to 1 hour.

  3. Once the potatoes are removed from the oven and slightly cooled, slice them open while leaving the bottom attached.

  4. Spoon some of the yogurt over the potatoes, optionally add a dollop of crème fraiche or crushed feta, and sprinkle with the QUINETTE CUISINE GRANOLA., pomegranate seeds, chopped dates.

  5. Finish with flaky sea salt, and fresh cracked pepper

    ENJOY!