Culture Street

Food

Sticky Banana and Coconut Granola

On February 3, 2017

I made this one fine morning when living in LA. It kind of happened accidentally and it was a
massive hit – my husband couldn’t get over the way the granola transformed into caramel-like
pieces. This pairs so well with some fresh banana slices and a sprinkle of crushed walnuts.

MAKES about 3˝ cups

PREP TIME: 40 minutes, including cooking and cooling

Ingredients
2 cups mixed seeds and nuts (I used pumpkin seeds, cashews, walnuts and fl aked almonds)
˝ cup coconut flakes
1 teaspoon ground cinnamon
2 pinches of Celtic sea salt
4 medjool dates, pitted and fi nely chopped (optional)
1?3 cup virgin organic coconut oil, melted
2 tablespoons raw honey or maple syrup (optional)
˝ banana, mashed
1 tablespoon coconut flour
thick Greek-style yoghurt, or almond or coconut milk, to serve

Method
Preheat the oven to 180°C (160°C fan-forced) and line a baking tray with baking paper.
Place the mixed seeds and nuts in a bowl. Stir in the coconut flakes, cinnamon, salt and dates (if using).

Pour the coconut oil over the mixture, then drizzle over the raw honey or maple syrup (if using). Stir
until well combined. Add the banana and mix with your hands so it coats the granola. Spread out evenly on the prepared tray and sprinkle the coconut flour over the top. Bake for 10 minutes.

Take out and stir the mixture, then bake for another 5–10 minutes or until golden.

Remove from the oven and allow the granola to cool for at least 10 minutes. Serve with yoghurt or your
choice of milk.

Read more: Interview with Jessica Sepel on her 8 week plan to live a healthy life.

Living the Healthy Life cover imageRecipe extracted from Living the Healthy Life by Jessica Sepel. Available 31st January, Macmillan Australia, RRP $39.99. You can buy the book here.

You Might Also Like

Food

Basil-infused strawberries

This summery dish was bought out by Nonna Sardo. The delicate basil and tangy lemon mixed with the flavour of aniseed from the brown sugar make a very simple dish...

On April 12, 2013

Food

Fettuccine Primavera

This classic pasta dish is filled with the seasonal vegetables of spring (primavera means spring in Italian) — think vibrant, grassy asparagus, nutty broad beans and sweet green peas, all bound together...

On July 5, 2013

Food

Crispy Halloumi with asparagus and houmous

SERVES 4

On February 24, 2017
 

Food

Café-style breakfast in your home

Forget the chocolates, cancel the chrysanthemums. Aussie mums say a simple ‘thank you’ and spending time with the family is the best gift they could receive on Mother’s Day.

On May 6, 2015

Food

Vanilla Cupcakes with Lemon Frosting

This recipe is grain-, gluten-, dairy-, nut- and refined sugar–free. Seriously, how often can you say that about desserts? These cupcakes are to die for. Don’t wait for high tea...

On April 4, 2014

Food

Buttermilk pancakes with honey and ginger caramelised bananas

If you’re looking for the perfect guilt-free pancake recipe, you’ve just struck pancake gold. These make the perfect healthy start to a lazy Sunday. You’re welcome!

On October 23, 2015
 
Copyright © 2012 - 2020 Culture Street
Contact: info@culturestreet.com.au