This totally vegan, gluten free and dairy free meal is as pretty as it is delicious.
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 (320°F) 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. Blend frozen bananas with a high-powered stick blender or food processor and purée until smooth, stopping occasionally to scrape down the sides.
Divide nice cream between bowls and scatter with granola, fresh fruit and edible flowers (if using).
Note: This makes about 600 g (1 lb 5 oz) 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.
This recipe is from 'Whole Food, Bowl Food' cookbook from New Holland Publishers, RRP $45.
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