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For all the purists i guess this would be more accurately called a flaugnarde?!?! Anyway, had i known on Sunday morning that we would be blessed with an expected foraging bounty of Redcurrants, i probably would have made this dish for dinner. Since my over excited Sunday baking shoes couldn’t contain themselves- i came up with this…

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Traditionally akin to a soufflé/ baked pancake- esque affair, i was keen to see if i could replicate a vegan, gluten free version. One that could hold its head high next to its namesake? Stoicism aside- we were more than happy with the resulting dish.

Imagine if a soufflé, a pancake and a banana bread went dancing, then fell over in a merry drunken heap… this would be what the kind staff would have to scrape off the dance floor (hideous analogy but i like to imagine food kicking it!).

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It starts with a perfect crust, caramelised into sweet mapley, chewy heaven. Jewels of fleshy banana woven around nutty, crunchy sunflower seeds. Oh and then you break through to the middle- spiced dates enveloped in billowy coconut, banana silk. This has an unfathomable lightness, given that there are no eggs or sugar and just the smallest amount of flour. Then the final texture is again that sweet, crisp crust- infused in coconut oil and meltingly satisfying.

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This is the brunch dreams are made of…

(Serves between 2-6, Vegan, Gluten free)

  • 3 Flax Eggs (3 tsp ground flax seeds + 9 tsp water)
  • 1 cup Oat Milk (or other plant milk)
  • 3/4 cup Coconut Flour
  • 1/2 cup Self Raising (gluten free) flour
  • 1 1/2 tsp Baking Powder
  • 1 cup mashed Banana + 1/2 sliced in 1/2″ disks
  • 12 Dates, chopped
  • 1/4 cup Date Syrup (or Agave)
  • 2 tbsp Maple Syrup
  • 1/2 tsp Cinnamon
  • 1/4 tsp Ginger
  • 1/4 tsp Sea Salt
  • 1/2 tsp Vanilla
  • 3 tbsp Sunflower Seeds
  • 2 tbsp Coconut Oil
  1. Heat your oven to 180c
  2. Make your flax egg and set aside for 10 minutes
  3. Mix the flours and baking powder with the spices, salt, dates and 1/2 tbsp sunflower seeds
  4. Pop the coconut oil into a skillet and pop into the oven
  5. Whisk the syrups together with the milk, vanilla and the flax egg
  6. Fold the wet ingredients into the dry, stir in the mashed banana and mix well
  7. Carefully remove the skillet, pour in the batter, arrange the banana disks on top and sprinkle the remaining seeds, finish with a touch more cinnamon
  8. Bake for 45 minutes then turn the oven off, leave the skillet in the oven for a further 15 minutes
  9. Allow to cool for 20- 30 minutes before eating (it will burn you mouth, a lot otherwise and its taste develops as it cools)
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