*Jaw Drop*


I know.

Were you aware something so magical exists? Please… Do I need to remind you the mission of this food blog?

It, myself, and all other team members who are commissioned to keep it running and awesome think you are magnificent, and we really, really, really want you to succeed with healthy living choices…


Therefore passion to invent and create such awesome (and healthy) alternatives to mainstream fare is the motivation that breathes inspiration into this blog. Enjoy it.

And because I’ve been waiting a while to share this recipe with you, we’re going to get right down to it…!

All you need to do to make the Neapolitan Ice Cream Filling is to follow the recipe given on a recent recipe (Banana Split(!)). See that here.


Simply make each version of the Low-Fat Banana Ice cream and layer it (like I did) in a pan and let freeze.


The next part is a little bit trickier, but is still easy to make and tastes super yummy!

Chocolate Buckwheat Bread


If I haven’t mentioned in a while how much I love Buckwheat, allow me to reason why. Buckwheat is:

*High carbohydrate, low-fat

*Contains all essential amino acids when sprouted

*A very nutritious fruit seed (not grain – did you know that)?

*A super economical staple for those who are seeking to get healthy and thrive.


I use it in granolas and breads like this, and oh boy, it came out great.

You will need a dehydrator to make this tasty & low-fat dessert bread, but it’s worth the wait!

{Raw, Low-Fat Vegan} Sprouted / Chocolate Buckwheat Bread
Recipe Type: Simple, Low Fat
Cuisine: Raw, Vegan, Vegetarian
Author: Amanda Froelich
Prep time:
Total time:
Serves: 6-8
Use this with the three kinds of banana ice creams shared above. It’s easy to make, super nutritious, and quite honestly, incredibly delicious.
  • 2 Cups Sprouted Buckwheat (to sprout, soak overnight, rinse morning and night for 2 days until little sprouts form)
  • 1/2 Cup Cacao
  • 3-4 Bananas
  • 1/2 tsp Vanilla Extract (Alcohol-Free)
  • Dash of Sea Salt
  • 1/2 Cup Sprouted Buckwheat, set aside
  1. Food process all ingredients (except 1/2 cup sprouted buckwheat) in a food processor until well-combined.
  2. May need to add 1/2 cup water to process until semi-smooth.
  3. Add remaining buckwheat.
  4. Using Teflex sheets or parchment paper, spread 1/2 inch thick and dehydrate at 105 degrees for 4-5 hours.
  5. Flip and let go for 2 more hours, or if you like, until crispy (may fall apart though).
  6. [br]
  7. When done, cut into squares and place under a square of tri-layered strawberry, chocolate, and vanilla ice cream. Add another square on top.
  8. Voila! You’re done and can now enjoy this uber-delicious treat.


Unfortunately I let it go just a bit too long. As you can see above, it was cracking by the time I pulled it out of the dehydrator.

I imagine if you keep on-time with the frame I gave above, it will better stick together and more easily fold to your Neapolitan Ice Cream sandwich filling.

And that’s it, guys!


So simple, so yummy, so healthy!


Kids are sure to love this – and the cool (pun intended) thing about this treat is that it’s very economical, therefore great to make in bulk. 🙂


Amanda Froelich