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.
Tag Archives: banana
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.
Usually when I make smoothies I make them as a dessert, using fruits and not vegetables, but smoothie breakfast bowls looked like too much fun to pass up. I made the smoothie from cooked and chilled broccoli, a handful of blueberries, a banana, hazelnut milk, and stevia. To decorate I used sunflower seeds, dried goji berries, pumpkin seeds, pinenuts, coconut flakes, sliced almonds, black and white sesame seeds, flax seed powder, and flax seed powder mixed with goji berry.
I used this recipe with hazelnut milk instead of almond milk, and sweetened the porridge with stevia and a bit of agave syrup. I found it quite easy to soak the amaranth 24 hours – just start soaking it when you realize you want to eat it, and then you can have it the next day!