1cuplarge flaked rolled oats, gluten free if desired
3Tbsphot water, plus extra if needed
Coconut-Banana Ice Cream
2large ripe bananas
1/2 14 oz cancoconut milk
To food processor, add almonds and dates; pulse until almonds are crumbly. Add remaining dough ingredients and whirl, scraping down sides of bowl occasionally. Dough should be relatively smooth and hold together. If it’s too dry and crumbly, add a little more water.
Grease 8 inch square baking pan. Line with parchment paper, allowing extra to hang over sides.
Divide dough in half. Flatten into 2 disks and place one disk in baking pan, pressing into an even layer. Use spatula to smooth out.
Take another sheet of parchment and gently press on top, allowing extra paper to hang over sides. Flatten remaining disk and place on top of parchment paper, pressing with fingers into corners and smoothing out with spatula to fit the square. Overwrap and place in freezer until firm, about 3 hours.
Meanwhile, peel and cut bananas into pieces. Place in container and freeze until firm, about 2 hours. Remove from freezer and place in food processor. Add coconut milk and vanilla paste. Pulse until mixture is smooth and creamy.
Remove frozen dough from freezer. Remove top layer of dough and set aside. Spread coconut-banana cream over dough layer that remains in pan. Peel parchment from second layer of dough and place on top. Gently press down to remove any air bubbles. Overwrap and return pan to freezer and freeze until firm, preferably overnight.
To serve, lift edges of overhanging parchment and remove firmed dough and ice cream from pan.
You might need to run a hot knife around edges to loosen.
Using long, sharp knife with thin blade, cut into 24 bars. Serve immediately. Store any extra bars in sealed container in freezer for up to 1 month.
Per bar: 156 calories; 3 g protein; 8 g fat (4 g sat. fat); 22 g total carbohydrates (14 g sugars, 4 g fiber); 9 mg sodium