Sunday Dessert Sussed: Banana Miso Honey Crumble

By Meg Walker
01st Oct 2017

Banana Miso Honey Crumble

You might think of banana and miso as a somewhat unusual flavour combo, but they work harmoniously together in this delicious crumble. This pairing combines both prebiotic and probiotic foods that support the balance of our microbiome, so from a gut perspective this dish gets a resounding thumbs-up. A touch of raw honey gives another gut boost and with the crunchy crumble becomes a total joy to eat. It’s great for breakfast or you might like to halve the serving and enjoy it as a mid-afternoon treat. I like to serve it topped with physalis or other berries, as they give a nice contrast of flavour.

Serves 4

Ingredients

For the banana miso cream
65g cashews, soaked for 2 hours
2 under-ripe bananas
2 tbsp sweet white miso paste
40g desiccated coconut
4 tbsp unsweetened coconut yoghurt
1 tbsp raw honey
1 tsp ground ginger
1 tsp ground cinnamon

For the crumble
50g ground almonds
90g flaked almonds
20g coconut chips
2 tbsp coconut flour
2 tbsp raw honey
1 tbsp melted coconut oil
1 tsp ground cinnamon
pinch mineral-rich salt

Method

Preheat the oven to 180?C/gas mark 4. Line a baking sheet with baking parchment.

To make the crumble, place all the ingredients in a large bowl and mix together until you get a crumble-like texture. Place on the baking sheet and bake for 25 minutes, stirring after 15 minutes to toast evenly.

While this is cooking, make your banana miso cream. Drain the cashews and rinse thoroughly. Put all of the ingredients into a high-speed blender and pulse on a high setting until smooth. Transfer to a glass or ceramic bowl and put in the fridge.

Once the crumble is cooked, leave to cool for at least 10 minutes before assembling.

In four glasses or small bowls, start with a layer of the crumble (2-3 tbsp), then a layer of the banana cream (2-3 tbsp), another layer of the crumble and the banana cream, and finally a sprinkling of the crumble.