Recipe: CHUNKY STICKY DATE PUDDING GRANOLA with banana nice cream
- 200g gluten free rolled oats
- 75g whole raw cashews
- 75g raw macadamias, roughly chopped
- 120g fresh (or dried) dates, pitted and roughly chopped
- 40g shredded coconut
- 1 teaspoon ground cinnamon
- 1 teaspoon ground mixed spice
- pinch of sea salt
- 3-4 tablespoons pure maple syrup
- 100ml coconut (or olive) oil
- 1 teaspoon vanilla extract
- 1 punnet fresh blueberries
- 1 punnet strawberries, halved
- 2 passionfruit, pulp scooped out
- 2 kiwifruit, peeled and sliced
- 1 mandarin, peeled into segments
- edible flowers (optional)
Begin this recipe the day before by placing the peeled bananas into a container or zip lock bag to freeze overnight.
Preheat oven to 160°C and line a tray with baking (parchment) paper.
In a large bowl combine all the dry ingredients; oats, cashews, macadamias, dates, coconut, cinnamon, mixed spice and salt.
Heat maple syrup and coconut oil in a small saucepan over a gentle temperature. Once the coconut oil has melted, add vanilla and pour over the dry ingredients. Toss to combine.
Spread mixture evenly onto the lined tray, and bake for 30 minutes, stirring once about halfway through. Remove from the oven and leave to cool completely—do not stir at this stage.
When ready to eat, make the banana nice cream. Divide nice cream between bowls and scatter with granola, fresh fruit and edible flowers (if using).
Note: This makes about 600g of granola. A quick hint on the dates: if you’re using fresh dates, they’re easier to chop cold, so pop them in the refrigerator or freezer for 15 minutes before chopping.
Banana nice cream is my secret kitchen trick - due to its high pectin content. Blend 4 ripe frozen bananas (peeled and roughly chopped) and purée until smooth.
Whole Food, Bowl Food, New Holland Publishers RRP $45 available from all good bookstores or online newhollandpublishers.com