Recipe by NELady
From Recipes for Food Allergies by Marilyn Gioannini. Any seed or nut that can be made into milk can be used to make a milk shake. Brazil nuts are used here as an example. Frozen bananas are an important ingredient - they serve the same purpose as ice cream in dairy milk shakes. Bananas should be frozen when fully rips. Peel them and place in a plastic bag. They will keep in the freezer without turning dark for up to a week.
Top Review by Mia in Germany
Loved this drink! It waited in my cookbook since last summer and was finally made for POOL PARTY TAG GAME - and now will be a keeper :D I used cocoa powder because I'm allergic to carob, and pecans because that's what I had - and it was sooo good!! Thanks for posting!
Directions See How It's Made
- Place Brazil nuts and 1 cup cold water into blender container. Blend on low a few secons, then turn it to high speed. Blend until the mixture is smooth, scraping sides of the container with a spatula, if necessary. Add frozen bananas and carob. Blend until smooth and creamy and serve.
- NUTS VARIATIONS: Other "smooth" nuts, such as cashews, pecans and walnuts can be made directly into milk shakes. Place about 2 tablespoons of nuts into blender and proceed as above. "Grainy" seeds and nuts, such as almonds or quinoa seeds, may need to be strained before adding the bananas and carob.
- FRUITS VARIATIONS: Fruits, fresh and frozen, can be blended with nut milks. Try peaches, strawberries, dates, figs, or mango in additional to the banana. Add a teaspoon of maple syrup, agave nectar or honey for sweetness, if necessary.