COOKING COMPANION The sweeter the better...


CARAMELISED BANANA PEANUT BUTTER CRUMBLE & CARDAMOM CUSTARD


SERVES 8-10


100g ground almonds 50g jumbo oats 3 tbsp rice fl our 2 tbsp ground fl axseeds 3 tbsp sunfl ower seeds 1 tsp ground allspice 1 tsp ground cinnamon Half tsp ground cardamom A pinch of ground nutmeg Half tbsp sea salt fl akes 1 tsp of baking powder 6 tbsp good-quality peanut butter 6 tbsp maple syrup 1 tsp almond extract 1 tsp vanilla extract


FOR THE CARAMELISED BANANAS 2 tbsp coconut oil 6 ripe bananas, sliced in half A splash of maple syrup 400ml coconut milk 2 tbsp desiccated coconut


6 pitted medjool dates, roughly chopped


FOR THE CARDAMOM CUSTARD 500ml almond milk 1–2 tbsp maple syrup 1 tsp ground cardamom 1 tsp vanilla extract 2 tbsp cornfl our, stirred with 6 tbsp water to make a paste


1 Preheat the oven to 180C/160C fan/gas 4. First caramelise the bananas. Melt the coconut oil in a large frying pan, then add in half the sliced bananas (depending on how large your pan is, you might want to do this step in batches).


2 Add a splash of maple syrup and allow the bananas to caramelise. Turn over to caramelise the other side. Remove, scraping the pan for any sticky caramelised bits, place


into a bowl and set aside. Repeat the process with the remaining bananas.


3 Add the bananas to a large baking dish. Pour the milk over the top, sprinkle over the desiccated coconut and scatter over the dates.


4 For the crumble, mix the dry ingredients together in a bowl. In a separate small bowl, mix together the peanut butter, maple syrup, almond and vanilla extracts. Add this wet mixture to the dry mixture and stir thoroughly to bring the ingredients together, then use your hands to form a crumbly mix.


5 Spread the crumble topping over the bananas and bake for 25–30 mins, until golden. Remove from the oven and allow to cool a little.


6 Meanwhile, make the custard by adding the almond milk, maple syrup, ground cardamom and vanilla extract to a small saucepan. Place over a medium-high heat, bring to the boil, then reduce the heat to medium. Add in the cornfl our-water paste and cook, stirring continuously, until thickened.


7 Serve the crumble with the custard poured over the top.


Rebel Recipes by Niki Webster, published by Bloomsbury Publishing.


58 | THE WEST COUNTRY FOODLOVER


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