I kid you not. Imagine, it’s a Sunday evening, you cooked a complex family meal earlier and feel like you’ve spent enough time in the kitchen to last a week. But you just can’t escape that nagging craving for something sweet.
Sure, you could break out the cookie jar, but do you really want all those calories and it’s not really the decadent, deeply satisfying pudding you’re after.
Enter Banoffee Pie. Not just any old Banoffee Pie. Healthy, much lower in calories, fat and sugar than it’s cousin and the best bit, it’s ready in minutes!
No tart pans here or setting time in the fridge, this dessert is assembled directly in the bowl you will eat it from and is ready to eat instantly!
Per serving, 9.2g protein, 22% daily fibre, 20% daily Vitamin C, 8% Calcium, zero cholesterol and just 325 calories for a whopping portion!
This recipe marks the beginning of my favourite foodie month – Organic September! Organic September celebrates organic production and produce and urges people to try more organic, there are so many reasons why we should! There are many misconceptions about organic food, that they don’t taste as good or are really expensive. Try an organic carrot and it will be the best carrot you have ever eaten. Organic farming allows the beauty of the crop to flourish without chemicals seeping through it’s cell walls, dulling it’s flavour and purity.
Organic foods do tend to be more expensive than conventional produce but many items, especially fresh fruit and veg, are more similar in price than you may think and may still be affordable for your budget. Even trying one organic swap per week, will make a huge difference to your health, the planet and supports the movement to a more sustainable, earth friendly future of farming. The price increase reflects the labour intensive production of crops without relying on pesky pesticides to do the work and breaking hell loose on the eco system in the process.
If you do need to limit your organic expenditure, it’s worth focusing on the ‘dirty dozen’ list which identifies the produce with the highest pesticide load. The list for 2016 includes strawberries, apples, nectarines, peaches, celery, grapes, cherries, spinach, tomatoes, sweet bell peppers, cherry tomatoes, and cucumbers; but there are actually 48 produce items which are the most susceptible to pesticide residue.
Just look at these key findings from the Environmental Working Group’s 2016 Shopper’s Guide to Pesticides in Produce™;
- More than 98 percent of strawberry samples, peaches, nectarines, and apples tested positive for at least one pesticide residue.
- The average potato had more pesticides by weight than any other produce.
- A single grape sample and a sweet bell pepper sample contained 15 pesticides.
- Single samples of strawberries showed 17 different pesticides.
TIPS TO HELP YOU EAT MORE ORGANIC FOR LESS
- Try buying shelf stable items in bulk if you can, as all foods organic or otherwise, tend to be cheaper, the bigger the package. Buy large bags of things like organic rice, dried pulses, spices, sugar and flour.
- Compare prices between foods prepared in different ways, it’s usually cheaper to buy frozen vegetables, which are frozen fresh from the field and some supermarkets offer frozen organic products.
- Grow your own organic produce, even herbs on a windowsill which really don’t need much intervention.
- Use an organic veg box scheme to have a great value box of organic fruit or vegetables or both delivered to your door as often as you like.
- Look in the reduced sections in the supermarkets for organic products near their sell-by date. This date does not mean the food is not safe to eat, simply that it is passed it’s optimum for displaying.
If you are further along the organic wagon, how about thinking beyond your organic fruit and veg and exploring the many wonderful organic products available. Maybe you love smoothies, have you ever considered that there may be pesticide residues in your superfood powders? Or your nuts? Cocoa?
Indigo Herbs have got you covered there, with their fantastic range of organic superfoods, nuts, herbal powders and more. From raw cacao to pine nuts to vanilla to spirulina. Their range is fantastic and diverse and so you can truly eat clean.
I’m using the amazing vanilla powder in this recipe, it’s rich and pure Madagascan Vanilla that’s intense and floral, just as good, real vanilla should be. It’s so intense that a little goes a long way, making just a 25g bag last for ages. You could mix it with vodka or agave syrup to make your own extract.
Now shall we get to the recipe? Born exactly as the tale above, just like most of my recipes. I can’t control my cravings…
Healthy Banoffee Pie
- 4 Organic Oatcakes or Oat biscuits (use GF certified if necessary)
- 1 tsp organic coconut oil (optional)
- 2 large bananas
- 1 pot (125g) vegan caramel dessert or date caramel*
- 1/2 cup/ 150g organic unsweetened soya yoghurt
- 1/4 tsp organic vanilla powder
- 2 drops stevia liquid or 1 tsp maple syrup (more to taste)
- 1 square organic dark chocolate (salted is great) or 1/2 tsp organic cocoa powder
- Mix the vanilla and sweetener into the yoghurt and set aside.
- Crumble the oat biscuits directly into the serving bowl. If using, mix in the coconut oil.
- Slice one of the bananas and lay the slices over the cookie rubble.
- Spoon over the caramel then top with slices from the second banana, leaving a couple aside.
- Top with the vanilla yoghurt, the remaining banana slices and the grated chocolate or a dusting of cocoa powder.
- Dive in.
*If you prefer to make your own caramel, in a powerful blender, blitz 1 cup of soft, pitted dates (soak them if they are hard) with just enough hot water to make a creamy caramel. Add 1 tbsp of cashew butter and a pinch of salt and blend to combine.
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