I used this recipe but did not add the icing. I used a mix of raisins, dried cranberries, and dried apples.
Tag Archives: banana
During a trip I tasted a lovely breakfast bowl with a base of açaí purée, topped with granola and fresh fruit. And I thought: I can make that. One key component was that the purée was very cold, almost frozen, and that was a big part of why it was delicious on a hot summer morning.
I had fresh banana and frozen raspberries, so I blended them with a bit of water. I added some granola (a simple version, made with oats, sunflower seeds, almond flakes and agave), then I topped it off with a fresh nectarine.
The second time I made it, I used frozen banana and peach juice, and topped it with blueberries. It was less visually striking but the taste was even better.
The third time I used frozen bananas, water, and fresh blueberries and topped it with melons.
The best results were with frozen banana and fruit juice. Adding water dilutes the fruit purée too much.
I had some ready-made puff pastry left over from the chard/mangold tart I made recently. This puff pastry is made with vegetable oil rather than butter. I also had an overripe banana which I didn’t want to eat as it was. To make this I simply sliced the banana into the puff pastry and sprinkled maple sugar and cinnamon on it, then closed the pastry and baked for the recommended time on the package. It is a good way to use up leftovers and would work with any soft fruit.
After receiving a request for pineapple cake, I tried making this, although I halved the recipe. I left out the nuts. Although the cake was more banana than pineapple, we all liked the frosting.
On days when I feel like making my dessert smoothie a bit more healthy, I add a handful of frozen steamed cauliflower, a teaspoon of milled flaxseed and a teaspoon of spirulina powder. Because of the strong, sweet flavours I don’t really notice the cauliflower and spirulina as distinct ingredients, only as a reduction in sweetness.
I’ve decorated this bowl with goji berries, blueberries, milled flaxseed and a raspberry.
I make this smoothie as a full-meal dessert, when I’m craving something sweet but don’t want to eat a full meal and also a sweet. Usually I make it from one banana, one tablespoon of Dutch-process cocoa powder, 1 teaspoon tahini, 1/4 teaspoon vanilla extract, 4 juicy dates, and stevia to taste. I add just enough hazelnut milk to blend.
This smoothie is decorated with matcha powder, coconut flakes, raspberries, strawberry and pistachios.