Subscribe to our Newsletter

Email*

Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
PHONE
02 9211 1322
EMAIL
[email protected]

Instagram Slider

No images found!
Try some other hashtag or username

HEALTHY BANOFFEE PIE

Just recently I joined Team Banoffee Pie. It’s a serious team and an epic game and I soon discovered (my health) Banoffee Pie makes for a convincing win because it kicks some serious goals on so many levels. Obviously there’s taste. Hands down point, shoot, score! But, how great is it when you create something delicious (and sweet…) and it supercharges the nutrient stats in your day instead of withdrawing points? Double win, home run, however you wish to call it. Let’s break down the play/ingredients/nutrition here shall we?

Bananas : plentiful source of energy, potassium and vitamin B6

Almonds and pecans : excellent sources of plant based amino acids, the building blocks of protein and essential fats

Dates: deliciously sweet in all it’s natural glory to avoid the refined sugars typically in this dish with the added bonus of magnesium, fibre, manganese and copper

Coconut: our player to bind the team (ingredients…) and pitch in with anti-bacterial, anti-viral and anti-fungal properties, not to mention balance the (natural) sugars in the pie and their effect on our energy levels.

HEALTHY BANOFFEE PIE

Makes 1 large tart 24cm diameter

Serves 10-12

GF: DF: SF: VG

Base:

2/3 cup almonds

2/3 cup pecans

6 medjool dates, pitted

4 tablespoons coconut oil

Pinch of salt

Caramel Toffee:

1 cup medjool dates, pitted

3 tablespoons almond butter

1/2 teaspoon vanilla extract

Pinch of salt

Filling

2 cans coconut cream, placed in fridge overnight to separate

2 bananas, sliced into rounds

Caramel toffee

Dark chocolate, roughly chopped (optional)

To make the base combine all the ingredients in a food processor and blitz until combined into a rough dough consistency. Press into tart tin and place in freezer to set for 30 minutes. It’s important this tart base is frozen well.

To make the caramel toffee place the medjool dates in a bowl and cover with boiling water for 5 minutes. Drain and transfer to a food processor or blender with the other toffee ingredients. Blend to create a ‘caramel’ and set aside.

Bring coconut cream out of the fridge, and scoop the cream (fats) from the top of the can ensuring you do not scoop out any water (you can save this and pop into a smoothie later), transfer to a large bowl and whisk well until slightly fluffy. To assemble the tart remove base from freezer and begin by spreading an even layer of caramel toffee across the base. Place energy rich, delicious banana slices around the edge of the tart then spread the coconut cream over, smoothing it out with a spoon. Sprinkle chocolate chards on top and serve immediately or pop back in the fridge or freezer until ready to eat.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

No Comments

Post a Comment