A combination of sweet, nutty, almost ‘caramelly’ flavours are just the way to go if you’re feeling a morning or after lunch sweet ‘pick me up’. An easy way of getting your sweet kick without having to spend a lot of time in the kitchen.
250ml almond milk
5 pitted dates
1 tbsp golden syrup
In a blender add all the ingredients, including a light sprinkling of the cinnamon and blitz until smooth. Serve immediately in your favourite tumbler glass.
During the lockdown period everyone has gone to town on making banana bread. Now, don’t get me wrong, banana bread is good but I wanted to mix things up a bit and made my own little twist to a classic dessert. So here we are, another way to make use of those extra bananas; I hope you all enjoy.
3 ripe bananas
100ml coconut milk
1tsp ground cinnamon
1/4tsp ground nutmeg
1 dessert spoon of coconut flakes
70g self-raising flour
30g light brown sugar
2tsp maple syrup
Preheat the oven to Gas Mark 5.
Roughly slice the bananas, layer and spread across a baking dish.
Put the coconut milk, cinnamon, nutmeg and maple syrup in a bowl and give it a good mix.
In a separate bowl put the flour and butter together and rub to make a crumble.
Then add the sugar and the coconut flakes and mix together with your hands.
Pour over the coconut milk mixture over the bananas.
Evenly scatter the crumble over the bananas and bake in the oven for 20 minutes or until the crumble is golden brown.
Best served hot. Delicious on its own or with a serving of single cream or ice cream.