A sweet and sticky dessert recipe you're going to love. The miso oat caramel cuts through the sweetness with a gentle hit of salt.
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Serves
6
For The Cake:
Date
Minor Figures Barista Oat (Organic)
Banana
Olive Oil
Baking Soda
Apple Cider Vinegar
Vanilla Extract
Salt
Ground Cinnamon
Ground Cardamom
Self Raising Flour
For The Caramel:
Date Syrup
Coconut Cream
Minor Figures Barista Oat (Organic)
Vanilla Extract
White Miso
Serves
6
For The Cake:
Date
Minor Figures Barista Oat (Organic)
Banana
Olive Oil
Baking Soda
Apple Cider Vinegar
Vanilla Extract
Salt
Ground Cinnamon
Ground Cardamom
Self Raising Flour
For The Caramel:
Date Syrup
Coconut Cream
Minor Figures Barista Oat (Organic)
Vanilla Extract
White Miso
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Step 1.
Preheat the oven to 180°C. Grease a loaf tin and line with baking paper.
Step 2.
Finely mince the pitted dates and add into a saucepan with 150ml oat milk. Bring to a boil, then turn the heat down to low and cook until the dates have softened, 3-5 mins. Then, remove from the heat and stir through the baking soda, set aside.
Step 3.
Meanwhile, mash the bananas and add into a bowl with the olive oil, remaining 100ml oat milk, vinegar, vanilla extract, salt, cinnamon and cardamom. Stir together.
Step 4.
Once cooled down a little, stir the date mixture into the bananas. Fold in the flour until completely combined, and pour the batter into the tin. Bake for 30-40 mins, or until a cocktail stick inserted comes out clean.
Step 5.
Meanwhile, add all the caramel ingredients into a pan. Place onto medium heat and cook stirring until thickened, 5-7 mins.
Step 6.
Let the pudding cool down before cutting into, and serve with the caramel.
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