Banoffee Tart & Spinach Dahl

Banoffee Tart

makes: 8-10 | time: 30 minutes

Ingredients:

Date Caramel

• 1 1/2 cups medjool dates, pitted

• 1/2 cup coconut milk

• 2 tbsp peanut butter

• 1 pinch sea salt

Tart Base

• 1 1/2 cups Arrowroot biscuits broken

• 6 tbsp coconut oil, melted

Topping

• 4 tbsp maple syrup

• 3-4 firm bananas (not green but not spotted)

• 1 1/2 cups organic cream

• 2 tsp vanilla extract

• 2 tbsp maple syrup

• 2 cups date caramel

• chocolate for shaving to finish

Method:

1. Preheat the oven to 170°C. Add the dates to a medium bowl & cover with boiling water. Leave for 10-15 minutes or while you prep the tart base.

2. Smash the arrowroot biscuits until a fine crumb forms (either in a blender or with a rolling pin).

3. Add the coconut oil & maple syrup to the crumbs & mix until evenly wet. Add to a greased dish (8x8) & press to form a flat, even surface on the base & moulded on the sides. Place into the oven for 10-15 minutes or until golden. Remove & leave to cool.

4. Drain the dates & add to a food processor with the remaining date caramel ingredients. Pulse until smooth. Pour into a jar & set aside.

5. In a stand mixer or a large bowl with a hand held mixer, pour the cream, vanilla & beat until soft peaks form (2-3 minutes). Add the maple syrup & beat until just combined.

6. Pour the date caramel over the cooled base, spreading evenly. Top with sliced bananas (arrange flat or overlapping). Finish with the cream over the bananas. Refrigerate for 1-2 hours (but best overnight) before sprinkling with shaved chocolate & slicing to serve.

Spinach Dahl

makes: 2 | time: 45 minutes

Ingredients:

• 2 cups of yellow split peas, rinsed

• 2 teaspoons ground turmeric or finely grated fresh turmeric

• 2 tablespoons each of Melrose Organic Coconut Oil & Ghee

• 1 teaspoon mustard seeds

• 1 teaspoon dried chilli flakes

• 2 teaspoons whole cumin seeds

• 3 sprigs fresh curry leaves

• 2 teaspoons finely chopped garlic

• 1 cup coconut milk or cream

• 200g spinach leaves

• Salt flakes, to season

Method:

1. Take a large saucepan, add in the spilt peas, turmeric & 1.5 –2 litres of water. Bring the water to the boil then reduce it to a simmer & allow the peas to become tender & for the water to almost evaporate. This might take about 30 minutes.

2. In a frying pan, add the coconut oil & ghee over medium heat. When the oil has melted add in mustard seeds, chilli flakes, cumin seeds, curry leaves & garlic, allow to cook for a few minutes until you smell the fragrance of the spices & the mustard seeds start popping.

3. Remove from heat, then pour all the mixture into the dahl, stir well, then add coconut milk, continue stirring & simmering for a further 5 minutes ensuing the dahl doesn't get stuck to the bottom of the pan. Finally add in the spinach leaves & mix well. Season with salt flakes to taste. If you prefer a runnier dahl, add more coconut milk. Keep warm & serve with cooked brown rice.