Coconut & Banana Recipe
apricot sorbet, banana bread, granola (veg)(gf/df available)
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Ingredients
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Coconut Apricot Sorbet
Banana Bread
Granola
Method
Coconut Apricot Sorbet
- 1
Soak Apricots
Place the dried apricots in a bowl and cover with warm water. Let them soak for about 30 minutes until soft.
- 2
Blend Ingredients
In a blender, combine the soaked apricots (drained), coconut milk, maple syrup, lemon juice, and a pinch of salt. Blend until smooth.
- 3
Freeze Sorbet
Pour the mixture into a shallow container and freeze for about 4 hours or until firm. Stir occasionally for a smoother texture.
Banana Bread
- 4
Preheat Oven
Preheat your oven to 350°F (175°C). Grease a loaf pan with coconut oil.
- 5
Mash Bananas
In a large bowl, mash the ripe bananas until smooth.
- 6
Mix Ingredients
Add almond flour, baking soda, cinnamon, salt, maple syrup, melted coconut oil, and vanilla extract to the mashed bananas. Mix until well combined.
- 7
Bake Bread
Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
- 8
Cool and Serve
Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Granola
- 9
Preheat Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 10
Mix Dry Ingredients
In a large bowl, combine rolled oats, coconut flakes, chopped nuts, salt, and cinnamon.
- 11
Add Wet Ingredients
In a separate small bowl, mix maple syrup and melted coconut oil. Pour it over the dry ingredients and mix until evenly coated.
- 12
Bake Granola
Spread the mixture evenly on the prepared baking sheet and bake for 20-25 minutes, stirring halfway through until golden brown.
- 13
Cool and Store
Allow the granola to cool completely on the baking sheet before transferring it to an airtight container for storage.
