Page 23 - COMING UNSTUCK by Sara tuck
P. 23
banana, date Hands up who wants
justifiable cake (we’ll just call
& walnut breakfast them loaves) for breakfast!
mini loaves
Makes 10 Preheat the oven to 180˚C (350˚F) and line the base of ten 6cm
x 9cm (2½ in x 3½ in) mini loaf tins with baking paper. Put the
1 cup roughly chopped dates dates in a non-reactive bowl with the baking soda and top with
½ tsp baking soda ½ cup boiling water. Leave to sit for half an hour. Whizz the
(bicarbonate soda) oats in a food processor until quite fine then set aside. Put the
1¼ cups rolled oats bananas in the food processor then add the oil, yoghurt, brown
3 ripe bananas, peeled, mashed sugar, date mixture and egg. Pulse to combine then add the
¼ cup flavourless baking oil flour, oats, walnuts and chia seeds and pulse again to combine.
¼ cup natural Greek-style Spoon into the prepared tins and top with sliced banana then
yoghurt bake for 25 minutes until golden and cooked through. Leave
⅔ cup brown sugar to cool in the tin for half an hour before tipping out. These
1 egg are fabulous sliced and served with a smear of butter and a pot
1¼ cups self-raising flour of tea or coffee at breakfast, and are equally good for morning
1 cup shelled walnuts or afternoon tea.
¼ cup chia seeds
1 whole banana, peeled, sliced These can be also be made as muffins, divide mixture amongst
a lined muffin tray and cook until the centre of the muffins
bounce back when gently pressed.
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