In reading up to find recipes that make good use of rice syrup, I came across a recipe from Teresa Cutter, the Australian chef at The Healthy Chef. And it's everything free! Fun-free, I believe my brother-in-law would say. But I was fascinated by it, and had all the ingredients to hand. And you know what? It's great. Really, good. Fun all round!
My recipe below has less avocado than the original recipe suggests, but this is the way I like it. You could really change it around to suit your tastes. Change the ratio of avocado to banana depending on how you feel about the banana-y taste. Use less cocoa if it's too strong. Swap the syrup for honey and see how that flavour goes.
Try it on your friends and see if they can guess what's in it.
1/3 cup cocoa
1/4 cup rice syrup
1 teaspoon vanilla
(Optional - tiny half scoop stevia)
Blend the banana and avocado (in a stick blender is best, or with a fork). Add the cocoa, rice syrup, vanilla (and stevia) mixing as you go. Refrigerate, or serve immediately. Best served at room temperature.
|Esther cut her banana while I cut mine. Later, roaring like a lion with a chocolate moussey mouth (her verdict: "Ucky")|