Fried banana split with coconut yoghurt and home-made granola

Fried banana split with coconut yoghurt and home-made granola

Perfect for a weekend brunch.

Recipe and styling by Robyn Timson Moss

Photograph by Dylan Swart

Fried banana split with coconut yoghurt and home-made granola

Serves: 4
Total Time: 4 hrs + overnight, to dry granola

Ingredients

  • GRANOLA

  • 100g (½ cup) quinoa
  • 110g (½ cup) buckwheat
  • 50g (¼ cup) each amaranth and millet
  • 55g (¼ cup) teff
  • 1 x 150g tin cooked spelt, drained
  • 120g (1 cup) gluten-free rolled oats
  • 80g coconut flakes + extra, to garnish
  • 45g (¼ cup) each brown and golden flaxseeds/linseeds
  • 35g (¼ cup) each hemp seeds and sesame seeds
  • 60ml (¼ cup) coconut oil, melted
  • 60ml (¼ cup) maple syrup + extra, to garnish
  • 70g (¾ cup) unsalted walnuts
  • 110g (¾ cup) unsalted cashew nuts
  • 125ml (½ cup) freshly squeezed orange juice
  • 1 tsp salt
  • BANANA SPLIT

  • 4 bananas
  • 2 tbsp coconut oil
  • 600g coconut yoghurt/plain cultured coconut
  • 130g (1 cup) fresh blueberries/frozen blueberries, defrosted
  • vegan chocolate sauce (optional)

Instructions

1

For the granola, following their packaging instructions, parboil each of the grains separately until almost cooked but grains are still separate and have some bite. Drain very well. In a medium mixing bowl, combine the quinoa, buckwheat, amaranth, millet, teff and spelt.

2

Preheat the oven to 120°C. Line a heavy oven tray with a silicone baking sheet/baking paper. Spread the grains over the lined tray. Bake until the remaining liquid in the grains has evaporated, 1 – 2 hours. Once the grains are fluffy and almost dry, remove from oven. Lower the oven temperature to 110°C. Transfer the grains to a very large mixing bowl and combine well with remaining granola ingredients.

3

Line the same oven tray with a fresh silicone baking sheet/baking paper. Spread the mixture over the lined tray and place in the oven until the granola is lightly toasted, about 2 hours. Reduce the heat to 60°C and leave in the oven overnight to dry out completely.

4

The next morning, allow the granola to cool completely, then place in an airtight container.

5

For the banana split, peel the bananas and halve lengthways. In a frying pan placed over medium heat, add the 2 tbsp coconut oil. Fry the banana halves until lightly golden.

6

To serve, place 2 banana halves in each bowl. Top with the coconut yoghurt/cultured coconut, blueberries and a few spoons of the granola. Garnish with the coconut flakes and vegan chocolate sauce, if desired, or a drizzle of maple syrup.

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