These are some of my Puffins. Children on the Oregon Trail was one of my favourites. This one is a 1963 edition. The others are early seventies. Do you collect Puffins too? Their covers are so lovely! I even love the word and that’s what I call my son, that is, until he lets me. Here we are already experiencing some high temperatures but what makes it worse is the high level of humidity. Being a small island here it can get breathtakingly humid (that includes Lion King hairstyle too). So, to cool off I’ve made some natural, easy ice-cream. We call it the CCB. Here’s how if you want to try. If you’re allergic to nuts simply omit and if you have an ingredient missing no problem, it still comes out good, just make sure you have bananas 😉
Chocolatey Coconut Banana Ice-cream (per person)
1 tbsp almond butter
1 tbsp raw cocoa powder
Desiccated coconut (as much as you like, we are fans)
1 tsp Pure Maple Syrup
1 tsp vanilla extract
Mixed everything together in a blender and freeze until ready to eat. If you want you can drizzle some raw chocolate (as per previous recipe post). Optional: Sprinkle with some nuts and more coconut. Have a nice weekend!