Baked banana and coconut milk custard with vanilla and cinnamon, and balance

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Life is so much better with friends, family and the community. Sharing our life with others and engaging in positive relationships provide more nourishment and enrichment than any expensive material possessions can give. The importance of balance and variety in both our lives and diets cannot be understated.

In terms of special diets for specific gut problems such as SIBO, this point is well illustrated here.

This warming, calming, nourishing, easy to digest recipe for baked banana and coconut milk custard with vanilla and cinnamon is lovely for breakfast, and is also a dish that could be enjoyed at other times of the day.

Baked banana and coconut milk custard with vanilla and cinnamon

Serves 1 for breakfast, Serves 2 as a snack

Coconut milk, 1/2 cup (I used home-made – see recipe below)

1/2 organic banana, chopped

1 organic, free-range egg

1/3rd vanilla bean or 1/2 tsp vanilla essence (without added sugar and thickeners)

1/3 – 1/2 tsp organic ground cinnamon

Organic ghee

1. Preheat your oven to 200 degrees Celcius if you want to bake this quickly. Otherwise 180 degrees Celcius if you have more time.

2. Grease a small clay or ceramic baking dish with enough ghee to fully grease the bottom and sides.

3. Put the coconut milk, chopped banana and egg into a blender. (You can add the cinnamon here, or at the end in Step 6). Scrape the seeds off the vanilla bean into the mix or add your vanilla essence, then blend on a fairly high speed until just blended through (about 15-30 sec in a Vitamix or other high powered blender you may need a little longer with a lower powered blender).

4. Pour into the baking dish, and bake in a fan-forced oven, with the grill on at 200 degrees Celcius for about 10-15 minutes, if you want to bake this quickly, until the custard is set and the top is just browned, keeping a close watch on it. If you have more time, bake at 180 degrees Celcius without the grill on, until the custard is set and the top is browned. Keep checking for doneness, the time taken will depend on your oven and cooking dish, it could take around 30 minutes.

5. Sprinkle the cinnamon over the custard and put it back in the oven for a few minutes. (Or alternatively, you could add the cinnamon when blending in Step 3).

6. Slowly enjoy this beautiful nourishing dish…..(be cautious when it comes out of the oven, it is quite hot).

Home-made coconut milk

Makes 1/2 cup

1/4 cup dried, shredded or dessicated coconut

1/2 cup of boiling water

1. Soak coconut in boiling water for 10-30 mins.

2. Blend in the highest power blender you have for around 4 minutes or so.

3. Strain through a nut milk bag or muslin into a jug and squeeze out all the liquid.

Now you have home-made coconut milk for your banana custard!

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