Camel Milk Recipes by Dr. Millie Hinkle
This time of the year I am always thinking about the holiday season and foods that I can prepare in new recipes. Here are a few you might like:
1/2 cup camel milk and 1/2 cup of plain yogurt (lactose free is ok)
1/2 ripe banana
1/2 peach or other fruit
pinch of nutmeg (optional)
1 tsp. maple syrup
Combine ingredients in blender and blend until smooth. Serve over ice.
Baked Banana with Creme Anglaise
Preheat oven to 350 degrees F.
4 tablespoons butter or ghee, melted
4 ripe but firm bananas, peeled and sliced
1 tablespoon maple syrup
1 teaspoon gluten-free vanilla extract
1/2 teaspoon ground cinnamon (optional)
Combine melted butter or ghee with maple syrup, vanilla and cinnamon. Spread in a baking dish and add peeled and sliced bananas over the mix. Bake for 15 minutes. Remove from heat and serve with Creme Anglaise Sauce.
Creme Anglaise Sauce (vanilla cream topping)