In the last couple of months I have designed a few smoothies which I greatly enjoy and take every day as my breakfast. They must be good because my young granddaughters want a share whenever they see me sipping mine!
The recipes for them will come in a later post. Today I will give you a recipe which will indulge your sweet tooth but has no sugar (good for hubby), low in fat (good for me) but rich in taste which is good for everybody!
2 - 3 ripe bananas
2 Tbsp date paste (recipe will follow in next post)
4 Tbsp vegetable oil
10 - 12 Tbsp milk (keep 2 or 3 Tbsp milk back)
1 cup plain flour
1 cup whole wheat flour
1/2 cup tiger nut flour (or any other nut flour)
2 tsp baking powder
1 tsp ground cinnamon
2 Tbsp unsweetened cocoa powder
1 tsp rum (optional)
Lightly grease a muffin tin for 12 pieces. Preheat oven to 180 C.
Mash bananas with a fork and place in a large bowl. Add remaining wet ingredients and mix well. Sift all dry ingredients and add to bowl. Mix by hand or an electric whisk until well combined. Dough should fall in a heavy ribbon from spoon when lifted, if too solid, mix in the remaining milk.
Use an ice cream scoop to portion dough into muffin tin. Makes 12. Place in oven and bake for 15 to 20 minutes. An inserted toothpick should come out clean when muffins are done. Let stand in the tin for a couple of minutes then remove to a cooling rack.
Another option is to use the same ingredients to bake a cake instead of muffins. For this you use a loaf tin which has been greased and floured. Bake at same temperature for 40 - 45 minutes.