Inspired by Hangry Heather, I decided to try my hand at a breakfast sundae this morning.
For the “cone” I put together an overnight breakfast cookie mix of 1/4 cup extra thick rolled oats, 1 tbsp ground flax, 1 tbsp hulled hemp seeds, 1 tbsp goji berries, 1/4 mashed banana, and 1 tbsp Artisana cacao bliss. Rather than flattening the cookie on a plate, I pressed it into a ramekin to make a bowl shape and left it in the fridge overnight. This morning, I popped the cone, ramekin and all, into the freezer because I wanted to be able to extract the cone from the ramekin intact.
For the “ice cream,” I mixed 1/2 cup yogurt with 1 tbsp lucuma powder, 1 tbsp unsweetened cocoa powder, 1 tsp honey, 1/4 mashed banana, dash vanilla, and a few peanut pieces. That went into the freezer for the 20-stir-20-stir method.
After extracting the cone from its ramekin, I filled it with the ice cream and decorated with berries, cinnamon, more peanuts, coconut, and a plummy gummy 🙂
This was so so fun to eat and a lovely post-gym treat (with my yerba mate on the side, mmm)!
This afternoon, I’m off to a work event. We’re having a “mission retreat” from 12-5, and even though I’m on vacation, it seems like an important thing to attend!
How do you feel about dessert for breakfast?