There’s something comforting about a relaxing winter holiday, in a beautiful old cottage where you’ve got loads of time to cook up wholesome, warming treats. I did just that on my mini break to Kangaroo Valley, a few hours south of Sydney.
The gorgeous wooden cottage was beautifully styled with lots of antique furnishings and old crockery so I had to make something as I knew the photos would be so dang pretty.
This dish is from Lola Berry‘s lovely new book The Happy Cookbook which is filled with sugar-free, gluten-free wholefood recipes, lots of them vegetarian. Lola’s recipe calls for homemade crunchy toasted coconut on top – which would really make this a stellar treat – but in my rush to pack for the getaway I forgot to make some. My bad.
For breakfast or a simple sweet snack, this is one you’ll want to make again.
- 3 cup macadamias
- Juice and zest of 1 lemon
- ½ cup coconut oil, melted
- 2 Tbs coconut oil
- 4 Tbs maple syrup, plus extra to serve
- 2 bananas, sliced
- ½ tsp ground cinnamon
- Macadamia and lemon butter
- Add macadamias, lemon juice and zest and coconut oil to a blender or food processor and whiz until smooth.
- If you need to thin it out, add a tablespoon of water. Keep refrigerated.
- Heat a frying pan and add the coconut oil and banana and cook on both sides. Add half the maple syrup and cinnamon, making sure not to burn the banana.
- Serve with macadamia butter and the extra maple syrup.
vegeTARAian received a copy of The Happy Cookbook courtesy of Dymocks.
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