Go ahead…Have your BOWL and EAT it too! I was super excited to come up with this combo for the Siete Chef recipe contest hosted by Siete Foods.
The rules were to use any Siete Foods product of your choice, and the recipe must include their two secret ingredients- Pineapple & Basil. I can’t think of a better thing to enjoy this time of year than a refreshing sorbet, so I made this exotic & sweet Pineapple Basil Sorbet.
And what could make eating sorbet that much more fun?? If you could eat the bowl too! I made cinnamon sugar edible dessert “bowls” made from their Cassava & Coconut Grain-Free tortillas! A combination that is sure to make everyone in your house smile!
Pineapple Basil Sorbet with Edible Cinnamon Sugar Paleo Bowls
- 1 Fresh Pineapple, cored and sliced, about 4 cups
- 1/2 cup Fresh Basil
- 1-2 tbsp Coconut Sugar, optional
- Toss the pineapple, basil and sugar into a blender. Blend until smooth, or blend less if you like it chunkier!
- Pour into a prepared ice cream maker and churn until thickened.
- Place in the freezer for 3-4 hours or until completely frozen.
Paleo Cinnamon Sugar Bowls
- 1 tbsp cinnamon
- 3 tbsp coconut sugar
- 2 tbsp Coconut Oil, melted
- Siete Foods Grain Free Tortillas
- Muffin Pan
- Pre-heat oven to 350°
- Mix the cinnamon and sugar in a small bowl. Set aside.
- Pre-heat the tortillas according to package directions. I placed them one at a time in the microwave for 15 seconds each.
- Brush the tortilla with coconut oil on each side.
- Sprinkle the cinnamon/sugar mixture on each side of the tortilla.
- Place a muffin pan upside down and carefully place the tortilla between 4 cups, forming a “bowl” shape. (See pic below)
- Bake tortillas for 12-14 mins until lightly browned and crisp.
- Let cool for 5 mins and serve immediately with frozen sorbet, or store in an air tight container until ready to use.