BLENDER BANANA BREAD
Got a blender? Got some ugly banana's? Then you've got yourself a Blender Banana Bread! Perfect for breakfast, lunchboxes, afternoon tea!
Read MoreFiltering by Tag: KIDS
SALTED CARAMEL MILKSHAKE
RECIPE BY @NUTORIOUS_
MAKES: 6 medium size milkshakes
PREPARATION: 5 minutes
COOKING: 10 mins
WHAT'S IN IT?
Milkshake:
4 large scoops any vanilla bean ice cream
½ teaspoon vanilla extract
½ cup milk
3-4 tablespoons salted caramel mixture (recipe below), plus extra for decorating.
50g of Dark Chocolate, finely chopped.
Salted Caramel:
1 cup (200g) caster sugar
90g butter
½ cup (120ml) pure cream
1- 2 teaspoons salt
PUTTING IT ALL TOGETHER:
Place the sugar in a medium sized saucepan and heat over medium heat until the sugar has completely melted. Stir occasionally to make sure all the sugar melts. The sugar will form clumps as stirred but will completely melt down until a deep brown colour. Make sure not to burn the sugar.
Once the sugar is melted add the butter and stir until completely combined (2-3 minutes). The mixture will bubble rapidly when the butter is added, be sure to take care of the hot melted sugar.
Once the butter and sugar mixture is completely melted and incorporated, add the cream to the mixture.
Combine the cream by slowly drizzling into the mixture whilst stirring. The mixture will bubbly rapidly again as the cream is much colder than the sugar mixture.
Stir till everything is incorporated and then allow the mixture to come to the boil.
Boil for one minute without stirring. Once boiled, remove from the heat and stir in the salt. Set aside in a heatproof bowl and allow to cool.
In a blender or milkshake mixture add the milk, vanilla, ice cream, chocolate and salted caramel mixture. Blend until thick and smooth and everything is blended.
Line the inside of the glasses with extra salted caramel mixture. Pour in the milkshake mixture and topped with shaved chocolate… ENJOY!
HEALTHY OAT COOKIES
RECIPE BY @NUTORIOUS_
MAKES: 12 – 15 large cookies
PREPARATION: 15 MINS
COOKING: 15 MINS
WHAT'S IN IT?
2 1/3 cups (190g) quick cook oats
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup (240g) almond butter
1/4 cup (85g) honey or maple syrup
3 ripe bananas (medium size), mashed (about 1 cup)
1/3 cup (60g) cranberries
1/3 cup (60g) of almonds
1/3 cup (60g) pepitas
1 egg, large
PUTTING IT ALL TOGETHER:
Preheat the oven to 160C fan forced or 140C conventional and line two cookie or baking trays with baking paper.
In a small bowl cut and mash the bananas and set aside.
In a large bowl combine all the dry ingredients (oats, salt, cinnamon, nuts and cranberries)
Add the remaining (“wet”) ingredients to the dry mix, including the banana, and mix until thoroughly combined.
Using approximately 3 tablespoons of mixture per cookie, place the cookies 3cm apart and slightly flatten once on baking tray.
Bake in preheated oven for 15 minutes until golden brown. Allow to cool before eating as the cookies will not crumble once cooled.
Store in an airtight container for a week or freeze for up to three months.
RAW CHOC BANANA POPSICLE
RECIPE BY NUTORIOUS
WHAT'S IN IT?
1 portion, raw chocolate recipe
6 x ripe bananas*
Desired toppings, you could choose from:
Desiccated coconut
Muesli
Crushed nuts of your choice
Hundreds and Thousands
Honeycomb
Or, just what ever you feel like
PUTTING IT TOGETHER:
Following the raw chocolates recipe, create the raw chocolate mixture.
Using skewers, skewer each banana through their centre. Dip each banana into the raw chocolate mixture giving a generous coating. Place in the freezer to set for a few minutes. Remove from the freezer and give a second coat of chocolate
Generously sprinkle desired topping over the banana while chocolate mixture still runny.
Notes and Tips:
*As an alternative to fresh bananas you could also use frozen.