Healthy Sticky Date Granola

Partial to sticky date pudding? Try this delicious (and healthy) twist on not one classic, but two! What ever can we mean? We mean sticky date pudding granola and banana nice cream.

You might be thinking, some things are left well enough alone. In some cases, we would agree. In this instance, we urge you to give this combination a try. It’s light and fruity but also deeply satisfying.

This recipe for Chunky Sticky Date Pudding Granola With Banana Nice Cream, is from the cookbook Whole, Bowl Food by Anna Lisle (New Holland Publishers), $45.

whole food bowl food cover, handyman magazine,

Whole Food, Bowl Food by Anna Lisle (New Holland Publishers), $45.00, is available from all good bookstores or online

Chunky Sticky Date Pudding Granola With Banana Nice Cream

Serves 4

Ingredients

Banana nice cream

4 ripe bananas, peeled and roughly chopped

Granola

200 g (7 oz) gluten free rolled oats 
75 g (2 ¾ oz) whole raw cashews 
75 g (2 ¾ oz) raw macadamias, roughly chopped 
120 g (4 oz) fresh (or dried) dates, pitted and roughly chopped 
40 g (1 ½ oz) shredded coconut 
1 teaspoon ground cinnamon 
1 teaspoon ground mixed spice 
Pinch of sea salt 
3–4 tablespoons pure maple syrup 
100 ml (3 ½ oz) coconut (or olive) oil
1 teaspoon vanilla extract

Toppings

1 punnet fresh blueberries 
1 punnet of strawberries, halved
2 passionfruit, pulp scooped out
2 kiwifruit, peeled and sliced 
1 mandarin, peeled into segments
Edible owers (optional)

Step1

Begin this recipe the day before by placing the peeled bananas into a container or zip lock bag to freeze overnight.

Step 2

Preheat oven to 160°C (320°F) and line a tray with baking (parchment) paper.

Step 3

In a large bowl combine all the dry ingredients; oats, cashews, macadamias, dates, coconut, cinnamon, mixed spice and salt.

Step 4

Heat maple syrup and coconut oil in a small saucepan over a gentle temperature. Once the coconut oil has melted, add vanilla and pour over the dry ingredients. Toss to combine.

Step 5

Spread mixture evenly onto the lined tray, and bake for 30 minutes, stirring once about halfway through. Remove from the oven and leave to cool completely—do not stir at this stage.

Step 6

When ready to eat, make the banana nice cream. Blend frozen bananas with a high-powered stick blender or food processor and purée until smooth, stopping occasionally to scrape down the sides.

Step 7

Divide nice cream between bowls and scatter with granola, fresh fruit and edible flowers (if using).

Note: This makes about 600 g (1 lb 5 oz) of granola. A quick hint on the dates: if you’re using fresh dates, they’re easier to chop cold, so pop them in the refrigerator or freezer for 15 minutes before chopping.

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