|3-4||bananas — halved|
|4 tsp||coconut — sugar|
|50 g||butter — cold, cut into cubes|
|1/4 c||coconut — sugar or light brown sugar|
|1/4 c||almond flour|
|1/4 c||oats — rolled|
|1/4 c||pecan nuts — or hazelnuts, chopped|
|1/2 Tbs||cinnamon — ground|
|1/2 tsp||ginger — ground|
Pre-heat oven to the grill setting. Mix together the crumble ingredients until it has the consistency of rough bread crumbs and set aside.
Peel and slice the bananas lengthways, and add to an oven-proof pan over medium heat along with the butter and coconut sugar. When the sugar has melted, add in the rum and flambée the bananas until caramelized.
Scatter over the crumble topping and cook under the grill until the crumble topping is golden. Serve immediately with your cacao and coconut ice cream, or for a speedier version with thick cream, custard or vanilla ice cream.
To recreate the mouth-watering meals Sarah effortlessly prepares in the comfort of your own home, visit your nearest Food Lover’s Market store for her recipe magazine exclusively available at Food Lover’s Market, nationwide.
Recipe by Sarah Graham.