A breakfast …. a snack … .or a dessert?

It is ready in minutes and every time is right.

The soft and sweet banana is one of the ideal ingredients to create the base of a cream to enrich and customize.

In this case I added citrusy, floral and slightly sour flavors of kiwi, plum, cardamom and crunchy mix of buckwheat flakes, coconut flakes and Brazil nuts.

Cream for 4 serving:

  • 330 g bananas
  • 75 g coconut flakes
  • 160 g cashew cream
  • 60 ml lemon juice
  • 1/4 teaspoon ground cardamom

Crunchy part for 4 serving:

  • 115 g Brazil nuts
  • 50 g dried plum
  • 16 g coconut flakes
  • 4 teaspoons of buckwheat flakes
  • 1/4 teaspoon ground cardamom
  • 2 kiwi gold
  • 2 plums

To decorate:

  • Kiwi gold
  • prunes
  • coconut flakes

How to prepare the dessert

Break the cardamom pods to retrieve the seeds. Grind the seeds with a pestle and mortar and crush with the flat side of a knife.

For the crunchy part coarsely chopped Brazil nuts in a blender with dried plum and buckwheat flakes, pour into a bowl and stir, add the grated coconut and cardamom.

Cut into small pieces 2 kiwi and 2 plums and mix the crunchy mixture. If you do not find the gold kiwi that’s great also that green, I adore the gold kiwifruit for its lemon aftertaste.

Prepare the cream by blending bananas with the lemon juice, coconut flakes, the cashew cream and chopped cardamom.

Compose shorts alternating the crispy part of the cream.

Decorate as you like I put the slices of kiwi and plum and coconut flakes.

You can cool it in the refrigerator or enjoy it right away.

The cashew cream is very easily in organic shops, but if you have time I recommend you prepare it at home, this is my favorite recipe:

Put the cashews to soak 4 hours, then rinse well and throw the soaking water.

At this point they are soft and will simply grind them in a blender and turn them into a cream, if they were to serve, help you with a little water, the cream should not be very soft, the softness will think the banana.

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