Desserts

Category: Wholefood Recipes

Few people realize the harm that is done to the human body by the consumption of rich, sugar-filled puddings. Those who are getting on in years will find that over-indulgence in refined sugar and refined flour products is one sure way of feeling more stiff than usual and older than your years.

But let’s be perfectly honest, we all enjoy something sweet now and again. Here, therefore, are a number of guilt-free alternatives that will more than satisfy the sweet tooth – provided we use them in moderation.

If you wish to convert an old-favorite pudding recipe into a bio-friendly recipe – the following simple substitutions will make a world of difference without detracting from the taste – and there really is nothing to it.

(1) use NC fructose and/or NC honey instead of sugar in a 2:3 ratio.

(2) use fresh cream and/or NC cold-pressed oils that are also cold processed instead of hydrogenated oils or margarine (even butter is preferable to margarine)

(3) use NC whole grain flours (especially NC Whole Wheat Pastry Flour) instead of either white flour or commercially available “brown” flour.

Please take note that we do not recommend the use of microwave ovens for anything other than the warming of plates.

Greek Orange & Almond Cake

1 cup butter
1 cup NC fructose
5 free-range eggs, separated
2 cups semolina (or rice flour)
1 cup NC whole wheat pastry flour
3 tsp NC aluminium free baking powder
1 orange – finely grated
1/3 cup almonds – ground

Syrup:

1 cup fructose
2 cups water
juice of two oranges

Cream butter and sugar until light and fluffy. Beat in egg yolks and add Semolina. Sift flour and baking powder together, and fold into cake mixture with orange rind and almonds. Add a little milk if necessary for a smoother consistency. Beat egg whites to a soft-peak stage and fold into mixture. Turn into a flat, buttered, glass baking dish and bake at 190C for 40 minutes until firm.

Syrup Preparation: Dissolve fructose and water together, and slowly bring to the boil. Boil for 15 minutes and then add orange juice. Pour syrup over cake and bake for a further 10 minutes. (This looks like a lot of syrup but it will all be absorbed into the cake.) Serve with whipped cream.

Johnny Apple-Seed Rice Pudding (F)

Combine the following and bring to boil. Cover and cook for 1 hour.

1/2 cup NC brown rice
2 cups apple juice
1/2 tsp NC sea salt
2 Tbsp NC raisins
3 Tbsp cream
water, if required

Add the following:-

1 1/2 cups grated apples
2 Tbsp NC honey

Cook for a further 10 minutes. Serve in small dishes. Top with nuts and or whipped cream.

Cashew-Rice Pudding (F)

2 1/2 cup cooked NC brown rice
1 1/2 cup water
1 cup NC raw cashews
1/3 cup NC honey
1 tsp orange peel
1 cup NC pitted dates
1 tsp NC natural vanilla
1 tsp lemon peel

Place cashews in blender, together with 1 cup of the water, and blend till fine. Pour over rice. Rinse blender with rest of water (1/2 cup) and add this to rice. Grate orange and lemon peel. Add rest of ingredients and mix well. Bake at 180C in baking-dish for 45 minutes to 1 hour. Serve hot or cold, as preferred.

Tropical Mousse (F)

Cook the following five ingredients over low heat for 1 hour:

1 cup NC raisins
1 cup NC coconut
1/2 cup chopped NC dates
1 cup NC ww flour
2 cups water

Other types of flour are also acceptable.

Now blend together the following:-

1 cup warm water
1/4 cup NC honey
1/2 cup cream

Add cooked mixture to blended mixture, and blend until smooth, adding only sufficient water to aid blender action. Spoon into dessert bowls and refrigerate. Top with whipped cream and a cherry (optional). Variation: Pour mixture into freezer container and freeze. Remove from freezer 1 hour before serving and serve as you would ice-cream.

Steamed Sago-Date Pudding

2 Tbsp NC sago
1/2 cup NC fructose
2 Tbsp nut butter
1 cup NC dates
2 cup breadcrumbs
2 eggs

Mix all dry ingredients together. Beat egg-whites and yolks separately (egg-whites will act as leavening agent). Add beaten egg-yolks to rest of ingredients. Lastly, fold in stiffly beaten egg-whites. Place in greased bowl and cover well with a plastic bag. Place bowl on an upside down jar lid or saucer to keep bowl from touching the bottom of the pan, fill pan half full with boiling water and steam for 2 hours.

Note: Honey may be substituted for fructose, coconut or butter for nut butter and any other dried fruit for dates.

Fruit Mousse (F)

1 cup milk
1 peeled orange
1 granadilla
1 pear
1/2 avocado
3/4 cup cooked NC brown rice

Blend fruit and milk together first. Add rice and blend till smooth. Serve, topped with crushed pecans or slivered almonds.

Bavarian Delight (F)

8 NC dates
3/4 cup water
1/4 tsp NC sea salt
1/2 cup NC nuts
2 Tbsp NC carob powder
1 tsp NC vanilla
5 frozen, ripe bananas

Cashew or pecan nuts are best. Blend all ingredients together, except bananas. Chop bananas and slowly add whilst blending. Serve immediately as a `soft-serve’ ice-cream, or pour into container and freeze. Remove from freezer some time before serving, to allow to thaw.

Quick Carob-Banana Mousse (F)

2 bananas
1/2 cup NC sultana raisins
1 tsp NC carob powder

Liquidise bananas in blender. Add a little water or milk if necessary. Add sultanas and carob, and blend at high speed till smooth. Serve with crushed nuts, or mixed together with popcorn. Can serve as topping for any cake or cookie.

Peach Crisp (F)

Stew 8 peaches with honey and water until tender. Add 1 Tbsp lemon juice. Should not be too juicy. Mix 1 cup flour, 2 dspoons honey, 1/4 cup cream and 1/2 tsp coriander. Mix well to be crumbly. Add more flour if necessary. Pat down over peaches. Bake @ 180C for 25 min. Serve with cream or custard.

Baked Apple Pudding

6 apples
1 cup chopped NC dates
1/2 cup chopped NC nuts
1 cup water
1/4 cup NC honey
1/2 tsp NC fennel

Peel and slice apples. Place alternate layers of apple-slices, dates and nuts in a 5 cm deep pan. Mix water, honey and fennel together, and pour over fruit. Cover and bake @ 180C for 40 min. Serve with cream or custard.

Family Favourite Date-Pie

Crust:-

1 cup NC coconut
1 cup Weetbix, crushed
1/4 cup cream
1 Tbsp NC honey

Mix well and press into pie-dish.

Filling:-

3 eggs, separated
1/4 cup NC honey
2 cups NC dates
3 cups milk
1 tsp NC coriander
NC sea salt to taste

Cook dates in 1 cup water until soft. Beat egg-yolks, add honey, salt and milk, and add to dates. Fold in stiffly beaten egg-whites and pour over crust. Sprinkle with coriander. Bake @ 180C until firm to touch. Serve with whipped cream or your favourite custard.

Apple-and-Rice Soufflé

2 eggs
2 Tbsp NC honey
1 cup cooked NC rice
1 1/2 cups milk
1 tsp NC coriander
3 stewed apples, pulped
NC sea salt to taste

Heat milk, rice, salt and honey. Pour over beaten eggs. Mix well.

Bake @ 180C for 30 min. When set, spread apple-pulp over. Then thin layer of cream. Brown under grill and sprinkle with coriander.

Carob Mousse

3 large sweet potatoes

1/2 cup carob powder ( or to taste)

1 teaspoon vanilla (or to taste)

1/2 cup whipping cream

Bake or steam the sweet potatoes until tender. Peel and fluff with carob powder and vanilla. Blend well. Whip cream and fold gently into mixture, blending well. Spoon into Champaign glasses or demitasses. chill and serve cold. makes 6 servings.

Orange or Lemon Milk Tart (F)

Use same recipe as ordinary milk tart, but instead, delete 1 cup of milk and add 1 cup of orange juice, or for lemon tart, use 3/4 lemon juice and 1 tsp lemon-rind.

Lemon-Coconut Pudding (F)

4 eggs
2 cups milk
1 1/4 cups NC coconut
1/2 cup NC honey
1/4 cup lemon juice and rind
2 Tbsp NC flour
2 Tbsp cream
1/4 tsp NC sea salt

Mix cream and honey well. Add egg-yolks, one at a time, beating well after each. Fold in 3/4 cup coconut and flour (mixed together). Add lemon juice, rind and salt. Mix well. Stir in milk. Beat egg-whites until stiff, and fold into mixture. Pour into baking-dish, and bake at 180C until set. Toast rest of coconut in flat pan, and sprinkle on top of pudding.

Prune- and-Apricot Whip (F)

1 1/4 cup prunes
2 1/2 cups apricots
1/2 cup NC honey
3 eggs

Wash and soak fruit overnight. Remove pips and cook until soft. Liquidise and reheat. Beat egg-whites until stiff, and stir into fruit while hot. Place in mould. Serve with a home-made custard.

Raisin Pie (F)

Filling

1 cup NC raisins
1/4 cup NC honey
1 cup boiling water
juice of 1 lemon
1 egg, beaten
1 Tbsp whipped cream
3 Tbsp NC flour

Mix raisins, honey, lemon juice and water and allow to boil. Mix flour with a little water, and add beaten egg and coriander. Add to raisin mix. Toss in cream. Pour mixture into favourite pie crust and bake @ 180C for 30 min,. or until firm.

Date Slice (F)

First layer:

1/2 cup cream
1/4 cup NC honey
2 eggs
1 1/2 cups NC flour

Mix honey and cream. Add eggs and beat well. Then add flour, mix well. Spread on bottom of large baking-dish.

Second layer:

2 cups chopped NC dates
juice of 2 lemons

Cook dates in a little water. Mash with juice of 2 lemons. Spread this on first layer.

Third layer:

3/4 cup cream
1/4 cup NC honey
2 eggs
3 cups NC coconut

Mix honey and cream. Add eggs, beat well then add coconut and mix. Spread over dates. Bake @ 180C for 30 min. or until light brown.

Dutch Apple Cake (F)

Crust:

2 eggs
1 cup NC flour
1/2 cup milk
1 Tbsp whipped cream
pinch NC sea salt.

Mix well, and spread in pie dish, rubbed with cream.

Filling:-
2 large apples

Core apples and slice. Press apple slices into dough. Bake at 180C for 30 min. Pour over this a mixture of 3 Tbsp honey and 2 Tbsp lemon juice while still hot. Top with whipped cream.

French Pineapple Cream (F)

2 cups cubed pineapple, stewed with 1/2 cup honey and 1 cup water. Drain juice.
1 cup whipped cream.
1 cup cooked NC rice
1/2 cup cold water
2 Tbsp cornflour

Place drained juice, water and cooked rice in saucepan and allow to boil. Add cornflour, dissolved in a little water. Allow mixture to cool, stir in the whipped cream and pour over the pineapple pieces.

Toasted Prune Pudding (F)

4 cups bread cubes
1 1/2 cups cooked prunes
1 1/2 cups diced apples
1 cup prune liquid
3/4 cup water
3/4 cup NC honey
1/2 tsp NC sea salt

Use crumbs from toast. Chop prunes. Place half the bread cubes at bottom of baking-dish. Then add prunes and apples. Sprinkle remaining bread cubes on top of this. Boil prune liquid, water, honey and salt together. Pour over pudding and bake @ 180C for 45 min. Serve with orange sauce or custard.

Banana Custard (F)

6 bananas
2 1/2 cups milk
1/2 cup NC honey
2 eggs, beaten
juice and rind of 1/2 lemon
pinch NC sea salt

Boil milk, honey and salt together. Remove from heat and pour over the beaten eggs, stirring quickly. Return to stove until thickened (do not curdle). Slice bananas. Pour lemon juice and rind over bananas. Pour hot custard over, and allow to cool. Keep covered to prevent skin forming on top. Blobs of home-made jam or dates can be placed in-between banana slices.

Pineapple-and-Honey Tart (F)

Weetbix crust:-

1/2 cup cream
2 cups crumbed Weetbix
1/2 cup NC honey

Mix well and press into a pie-dish.

Filling:-

2 pineapples, grated
2 cups water
1/2 cup NC honey
1/4 cup NC coconut

Boil together for 10 min. Beat in, 3 beaten egg-yolks with 2 tsp flour, mixed with a little water. Stir well, and add stiffly beaten egg-whites. Fold in lightly. Pour into crust. Bake @ 180C for 20 min.

Apple Crumble (F)

Stew together:

1 tsp lemon-rind
4 cups cubed apples
1/2 cup NC honey
1/4 tsp NC sea salt
2 Tbsp lemon juice

Mix together:

1/2 tsp NC coriander
2 cups dried breadcrumbs
1/2 cup NC honey
2 Tbsp cream

Topping: Mix together

1 cup ground NC almonds
1 cup NC flour
1/2 cup NC honey
4 Tbsp cream
rind of 1 lemon

Place breadcrumb mixture about 2,5 cm thick in bottom of baking-dish. Spread apple mixture over carefully. Lastly, spoon the topping mixture over. Bake @ 180C for 30 min. or until golden brown. Serve with cream or lemon sauce or custard.

Granadilla Cream (F)

1/2 cup NC honey
1/2 cup whipped cream
1 egg white
2 level dsp cornflour
1 1/2 cups granadilla pulp

Mix pulp and honey well and taste for sweetness. Add cornflour. Leave in fridge until starting to set about half an hour. Beat egg white until stiff and add to mixture, add cream. Use egg-yolk to make custard for another recipe.

Peach & Oat Crumble

1 cup NC oats
3/4 cup NC fructose or NC honey
1 cup NC flour
1/2 cup cream
1/4 tsp NC sea salt
1/4 tsp NC cardamon
2 cans peach halves, drained

Combine all the above ingredients together except peaches. Arrange the peach halves in a baking dish and sprinkle the oats mixture on top. Bake for about 30 minutes or until topping is pale brown. Serve hot or cold with custard or cream for dessert.

Oat Fruit Bake

3 Cups NC Rolled Oats
2 Apples or Pears
3 3/4 Cups Hot Water
1/2 Cup Chopped NC Dates
1 1/4 tsp NC sea salt

Chop Fresh Fruit. Dissolve salt into water. Mix all ingredients together in a flat casserole. Bake at 180^C for 50 minutes. For a variation use the fruit of your choice, eg pineapple or banana, and add a 1/3 cup nuts. Sweeten with honey or fructose and serve with milk or cream.

Apple & Cardamom Muffins

3 cups NC wholewheat flour
3 tsp NC aluminium-free baking powder
1/2 tsp NC sea salt
1/2 tsp NC cardamom
1/2 cup NC fructose
2 apples peeled and grated
1/2 cup NC sultanas or NC raisins
2 eggs beaten
1 cup milk
1/2 cup butter or cream
Brown sugar for sprinkling

Mix together flour, baking powder, salt and cardamon. Add the fructose, apples and sultanas and mix. Beat the eggs, milk and butter together and add to the dry ingredients, mixing lightly till blended. Turn the batter into prepared muffin pans. Sprinkle with brown sugar and bake at 200^C for 20 minutes till done and slightly brown. Cool for 5 minutes before turning out. Makes 15 muffins.

Sago- and-Strawberry Mould (F)

1/2 cup NC sago
3 cups water
1/4 cup NC honey
2 cups strawberries

Mash strawberries. Boil sago in water until sago is transparent. Add honey and strawberries, and pour into mould. Serve with egg custard or cream.

Crumb Crust for Milk and Other Tarts

2 cups NC oats
1/2 cup NC coconut
1/4 cup cornflour
1/4 cup NC ww flour
1/4 cup NC honey
1/4 cup cream
1 1/4 tsp NC sea salt
1 Tbsp grated lemon-rind

Mix well together, and pack evenly into bottom and sides of baking-dish. Add filling.

Milk Tart (N)

Filling:

1/2 tsp vanilla (optional)
1/2 cup honey
4 cups milk
4 Tbsp corn-flour
4 eggs, separated

Bring milk and honey to the boil. Place flour in dish, moisten with a little milk, and break egg-yolks into this. Beat together well. Add this to milk and honey mixture, and stir until thick. Then mix in beaten egg-whites.

Crust:

1 cup ww flour
1 egg
1/2 cup cream
1 Tbsp honey
1/2 cup milk
1 cup coconut

Mix cream and honey together. Add egg and mix well. Then add portions of milk and flour alternately, and mix. Lay evenly in pan. Pour filling into crust. Bake in pre-heated oven @ 190C for 20 minutes. Dust with coriander before serving.

Creamed Rice Pudding (N)

3 cups milk
3/4 cup NC rice flour
3 eggs, separated
1/2 cup NC honey
1 tsp NC sea salt

Bring milk to boil. Add rice flour and let cook for five minutes. Remove from heat. Add egg-yolks, salt and honey. Beat egg-whites well. Fold into mixture. Pour into baking-pan and bake @ 220C for 20 minutes. Serve with whipped cream and chopped pecan nuts.

Sweet Potato Pie (V)

Crust:-

2 cups Weetbix flakes
2 Tbsp NC honey

Mix together and press into a pie-plate to form thin crust.

Filling:-

2 cups sweet potato
4 Tbsp cream
1/4 cup NC honey
3 Tbsp lemon juice
1 tsp grated lemon-rind
1 cup milk
3 eggs, separated
1/2 tsp NC coriander

Cook and mash sweet potato. Mix cream and honey. Add lemon juice and rind. Beat in egg-yolks one at a time. Add mashed sweet potatoes and milk. Blend well. Fold in stiffly beaten egg-whites. Pour gently over crumbs and sprinkle with coriander. Bake @ 180C until firm and set. Serve with custard or cream.

Steamed Carrot Pudding (V)

1/4 cup cream
2 egg-yolks, beaten
1 cup raw, grated potatoes
1 cup finely grated carrots
1/2 cup NC walnuts or NC pecans
2 cups NC fine flour
1/4 tsp NC sea salt
1/3 cup NC honey
1 tsp NC coriander
1 cup soft crumbs

Beat egg-yolks well, and add cream. Add carrots, potatoes and chopped nuts. Combine dry ingredients and blend with vegetables. Carefully fold in stiffly beaten egg-whites. Pour into mould rubbed with cream. Cover with plastic bag and tie tightly over mould. Stand in pot of water and steam for 2 1/2 hours. Serve hot with cream or custard.

Rhubarb Pie (V)

Crust:-

2 cups Weetbix flakes
1/4 cup whipped cream
2 Tbsp NC honey

Mix well and pat into pie-dish

Filling:-

2 Tbsp NC flour
2 cups rhubarb
1/2 cup NC honey
2 eggs
1/4 tsp NC sea salt

Wash and cut rhubarb in 1,25 cm pieces. Boil with only 1/4 cup water until tender. Pour slowly over crust. Beat eggs, honey and salt and mix with flour, blended with a little water. Pour over rhubarb and bake @ 180C for 45 min. Serve with cream.

Lemon Chiffon Pudding (N)

5 Tbsp NC flour
1/2 cup NC honey
3 Tbsp cream
1 cup milk
1/4 cup lemon juice
1/4 tsp lemon-rind
3 eggs, separated.

Mix flour, honey and cream together. Beat egg-yolks and add to mixture. Then add lemon juice and rind gradually. Beat egg-whites until stiff, and fold in. Pour into baking-dish, rubbed with cream. Bake @ 180C for 35 min., or until set.

Cottage Rice Pudding (N)

2 1/2 cups milk
2/3 cup NC rice
1 Tbsp cream
pinch NC sea salt

Place in saucepan and bring to boil. Stir until mixture boils. Simmer with lid on, over low heat. Cook until tender, stirring occasionally.

Remove from heat and add:-

3 Tbsp NC honey
1 tsp lemon-rind
1 cup cottage cheese.

Mix well and serve hot or cold.

Baked Honey Custard (N)

3 eggs
3 cups boiled milk
1 lemon leaf
1/2 cup NC honey
1/2 tsp NC coriander
pinch NC sea salt

Add lemon leaf to milk before boiling. Beat eggs, adding salt and honey. Add boiled milk slowly (remove lemon leaf). Mix together and pour into baking-dish, and sprinkle with coriander. Bake @ 200C for 30 minutes, or until set.

Melon Delight (F)

1 large melon (any kind)
grape juice

Using a scoop or teaspoon, scoop out melon into small balls. Place in bowl and cover with fresh grape juice. Refrigerate overnight. Serve as is, or topped with health ice-cream.

Quick-Fix Mousse I (F)

3 bananas
2 peaches (pip removed)
1/4 cup NC honey
1/4 cup NC sultanas
2 Tbsp NC carob (optional)
1/4 cup NC coconut
1/2 cup water
2 tsp NC slippery elm (optional)
1 tsp lemon juice

Place all ingredients in blender, and blend until smooth. Refrigerate before serving (or blend with 5 ice- blocks for quick serving). Eat straight away, or freeze for two to three hours until semi-set, and serve as ice-cream.

Quick-Fix Mousse II (F)

4 bananas, peeled
1 cup chopped NC dates
2 cups chilled paw-paw

Blend all ingredients together. Eat straight away. Serves 4-6. Add 1 Tbsp lemon juice before blending if you wish to refrigerate.

Pineapple Mousse (F)

1 cup canned pineapple
3 bananas

Blend together. Refrigerate. Serve, topped with chopped nuts and cream.

Invent Your Own

You may use ideas such as those above to make an incredible variety of healthy desserts. It makes little difference if you leave out the carob or the slippery elm. Let your imagination run wild, and substitute other fresh fruits for the bananas and peaches.. Include sunflower seeds or raw peanuts if you wish. Dates and prunes add something special. Take the trouble to buy a box of carob – it is as expensive as chocolate, but goes a long way. Carob is a healthy substitute for chocolate. Educate your family away from rich, sugary puddings. Blend together some of the following combinations:-

1 avocado, 1 pear, 1 banana (a favourite)
1 avocado, 10 medium-sized grapes, 1 banana
2 peaches, 1 mango, 2 bananas

Serve, topped with whipped cream, sprinkled with crushed pecan nuts, and topped with a cherry or strawberry.

Tropical Date Filling (F)

4 cups NC dates
1 Tbsp lemon/orange rind
2 cups water
2 Tbsp lemon juice

Mix ingredients together in saucepan. Bring to the boil. Stir over low heat till thickened. Use with pudding crust.

Prune-Orange Filling (F)

4 cups prunes
1 Tbsp lemon juice
1/2 cup lemon-rind
1/2 cup orange juice
1/2 cup orange rind

Finely grate lemon and orange rind. Chop prunes. Cook prunes in a little water. Mix together all ingredients in saucepan. Simmer over low heat till thickened. Use with pudding crust.

Cashew-Banana Filling (F)

1 cup NC cashew nuts
1 cup NC raisins
1/2 cup NC coconut
2 bananas
1/4 cup corn-flour
water
1 tsp lemon juice

Slice bananas. Add all ingredients to blender. Add sufficient water to assist blender action. Use with pudding crust.

Pumpkin Pie Filling (F)

This is a healthy variation of the traditional American pumpkin pie.

2 cups milk
3 1/4 cups mashed pumpkin
1/2 cup NC honey
2 tsp NC natural vanilla
1 tsp NC coriander
1/2 tsp NC sea salt
1/4 cup corn-flour
1/4 cup NC nuts of choice

Cook pumpkin and mash. Mix all ingredients together well and pour into “Crumb Crust”. Bake @ 220C for 15 minutes and then @ 140C for 1 hour. Serve hot or cold with whipped cream, and top with cherries if you like.

No-Bake Health Trifle (F)

Crust:-

1/2 cup NC pitted dates
1/2 cup NC coconut
NC sea salt
1/2 tsp grated lemon-rind

Put dates and coconut through food mincer. Add lemon or orange rind, and salt to taste. Mix well, and pat into bottom of non-stick pan or glass baking-dish. Chill for one hour till set.

Filling:-

2 Tbsp corn-flour
1 cup NC dates
2 cups water
1 tsp grated orange rind
1/2 tsp NC sea salt
1 tsp NC natural vanilla
2 bananas
2/3 cup NC nuts or NC sunflower seed

Slice banana into refrigerated crust. Blend remaining ingredients together until fairly smooth, leaving nuts semi-whole. Pour over banana in crust. Refrigerate before serving.

Date-Nut Banana Pudding (F)

1 cup NC pitted dates
2 cups water
2/3 cup NC cashew nuts
2 Tbsp corn-flour
1 tsp grated orange rind
1/2 tsp NC sea salt
1 1/2 tsp NC vanilla
1-2 bananas

Blend all ingredients (except bananas) in blender till smooth. Stir over heat till thick. Slice bananas into flat dish. Pour cooled filling over bananas. Garnish with finely ground nuts and shredded coconut. Chill to set.

Carob Custard (F)

1/2 cup NC pecan nuts
1/4 cup NC carob powder
4 cups water
1/4 cup NC honey
1/2 tsp NC sea salt
6 Tbsp corn-flour
1/2 cup NC raisins
1/4 cup NC coconut

Blend ingredients together until smooth. Heat until thick, stirring constantly. Pour into custard cups, sprinkle with coconut, top with cherries and nut pieces.

Baked Banana Crumble (N)

10 Bananas
1/2 cup chopped NC nuts
1/4 cup NC coconut
1 Tbsp NC honey
1/4 cup cream

Peel and slice bananas into rings. Toss remaining ingredients together. Place in flat, non-stick baking-tray. Bake @ 220C for 30 minutes. You may add lemon juice if you wish. Serve with whipped cream (optional).

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