Page 98 - Vegan Food & Living (February 2020)

Dessert R E C I P E S

The recipes on
pages 97-98 and the
chocolate, peanut
butter and chickpea
fridge bars on
page 99 are taken
from Rebel Recipes
by Niki Webster,
photography by Kris
Kirkham, published
by Bloomsbury.
(RRP £26.)

Caramelised banana peanut
butter crumble with cardamom custard

By Niki Webster
Serves 8-10 | Prep 20 mins | Cook 30 mins | Calories 494 (per serving)
100g (1 cup) ground almonds FOR THE BANANAS 1 Preheat the oven to 180°C/Gas and vanilla extracts. Add this wet
50g (½ cup) jumbo oats 2 tbsp coconut oil Mark 4. mixture to the dry mixture and stir

3 tbsp rice flour 6 ripe bananas, sliced 2 First caramelise the bananas. Melt thoroughly to bring the ingredients
together, then use your hands to form
2 tbsp ground flaxseeds in half the coconut oil in a large frying pan,

then add in half the sliced bananas a crumbly mix.

3 tbsp sunflower seeds a splash of maple syrup (depending on how large your pan 6 Spread the crumble topping over the
1 tsp ground allspice 400ml (1¾ cups) is, you might want to do this step in bananas and bake for 25-30 minutes,
coconut milk
1 tsp ground cinnamon batches). until golden. Remove from the oven
2 tbsp desiccated coconut 3 Add a splash of maple syrup and and allow to cool a little.
½ tsp ground cardamom
6 pitted Medjool dates, allow the bananas to caramelise. Turn 7 Meanwhile, make the custard by
a pinch of ground nutmeg
roughly chopped over to caramelise the other side. adding the almond milk, maple syrup,

½ tsp sea salt flakes Remove, scraping the pan for any ground cardamom and vanilla extract
FOR THE CUSTARD
1 tsp baking powder sticky caramelised bits, into a bowl and to a small saucepan. Place over a
500ml (2 cups) almond milk
6 tbsp good-quality or other plant-based milk set aside. Repeat the process with the medium-high heat, bring to the boil,
peanut butter of choice remaining bananas. then reduce the heat to medium. Add
4 Add the bananas to a large baking dish. in the cornflour-water paste and cook,
6 tbsp maple syrup 1-2 tbsp maple syrup stirring continuously, until thickened.
1 tsp almond extract 1 tsp ground cardamom Pour the milk over the top, sprinkle 8 Serve the crumble with the custard
over the desiccated coconut and
1 tsp vanilla extract 1 tsp vanilla extract scatter over the dates. poured over the top.
2 tbsp cornflour, stirred 5 For the crumble, mix the dry

with 6 tbsp water to ingredients together in a bowl. In a
make a paste separate small bowl, mix together the
peanut butter, maple syrup, almond
28.8g 15.3g 0.21g 32.2g 9.4g
Total fat Saturates Salt Sugar Protein

98 VEGANFOODANDLIVING.COM