You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
50<br />
READY<br />
in 20 mins<br />
Makes 4<br />
These delicious dairy-free sweet pots are perfect for<br />
Vegan banana<br />
and custard pots<br />
an energy-boosting breakfast or a simple dessert.<br />
Ingredients<br />
500ml non-dairy milk (see Tip)<br />
2 tbsp cornflour<br />
1 tsp vanilla extract<br />
2-3 tbsp maple or agave syrup<br />
Few drops vegan yellow food<br />
colouring<br />
100g vegan granola<br />
1 large banana, peeled and sliced<br />
Mint sprigs, to decorate<br />
Method<br />
1 Mix 6 tbsp of the non-dairy milk with the cornflour and vanilla extract in<br />
a jug to make a smooth paste. Gradually stir in the rest of the milk.<br />
2 Pour the milk mixture into a medium saucepan and slowly bring to the<br />
boil over a medium heat, stirring all the time. The mixture will gradually<br />
thicken but keep stirring to prevent any lumps forming. Continue<br />
cooking over a low heat for 2-3 minutes until you have a smooth<br />
thick sauce. Stir in the maple or agave syrup and a few drops of food<br />
colouring to give a custard-yellow colour.<br />
3 Divide half the granola and nearly all the banana slices between four<br />
small heatproof serving dishes. Spoon over the custard and top with<br />
the rest of the granola and banana. Decorate each pot with a sprig of<br />
mint and serve warm or cold.<br />
TIP: Almond, oat, coconut or soy milk will all work well in this recipe.
Change language