Banana Chia Fritter Pie

Sometimes we don’t have all the luxuries we are used to in a kitchen, but that shouldn’t stop us. It’s honestly amazing what a little creativity with the right basic ingredients can do. I personally think I have the most fun, and the best ideas, when there are limitations. Problems make us solvers, which I genuinely believe is a good mental and emotional practise to undertake. And. Fun.

This recipe was created when it was a ‘too hot to use the oven’ and ‘we don’t have any baking stuff’ kinda day. We wanted to make a celebration cake and came up with this idea of stacking ‘pan’ made cakes with all kinds of good stuff. It was a hit and everyone couldn’t believe we made this from only what we had, and so I thought you’d want to have this up your sleeve too. Even just for inspiration.

The banana fritters will go into my Reset Recipes repertoire as they are proof that you really don’t need all the flours and sugars and fillers. Just chia and banana and boom! I encourage you if you don’t have the right ingredients listed, think what you could use instead. Love to hear how you go!

Ingredients. (Serves 6)

  • 6 bananas
  • 6 tbs chia seeds
  • 1/2 cup water
  • pinch of salt
  • 1 cup coconut yogurt
  • 4+ tbs coconut oil
  • 6 fresh figs
  • 1/4 cup walnuts
  • 2 tbs rice malt syrup
  • 1 tsp coconut probiotic powder (or use vanilla protein powder)
  • A handful of fresh raspberries to decorate

Method.

  1. Make chia gel by soaking chia seeds in boiled water. Stir well continually until a forms. It should be thick like pudding, add more water if needed.
  2. Mash bananas with 1 tbs rice malt syrup, add a pinch of salt, and then slowly mix in chia gel.
  3. Drop about 3-4 tbs in a fry pan with coconut oil, med-high but careful not to burn. These ‘pancakes’ should get golden on each side. This batter doesn’t really have to cook per se, so remember it’s more about texture and forming the right roundish shapes.
  4. While those are cooking cook some walnuts over low heat until toasted then drizzle with a little rice malt syrup.
  5. To assemble the ‘pie/cake’ stack the pancakes in the bottom of a shallow bowl/plate/platter.Top with walnuts then another layer of pancakes.
  6. Next cut figs in half and caramelise face down in hot coconut oil until slightly golden. Drizzle with rice malt syrup in the hot pan. Turn for only a minute.
  7. Stir the coconut probiotic powder into your coconut yogurt over the pancake stacks, then top with figs and fresh raspberries. Drizzle with any fig caramel that’s left and a little more rice malt syrup if you like.

This could easily just be breakfast and not served as a pie. Have fun creating!

 

xo Sita

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