In 2024, just one living female Irish artist has made the top 100 on Irish radio
In 2024, just one living female Irish artist has made the top 100 on Irish...

Sarah Gill

Read an extract from Kevin Barry’s new title, The Heart in Winter
Read an extract from Kevin Barry’s new title, The Heart in Winter

Sarah Gill

This enchanting red brick home in Delgany is on the market for €1.6 million
This enchanting red brick home in Delgany is on the market for €1.6 million

Sarah Finnan

This Blackrock bungalow proves that you can create more space without extending
This Blackrock bungalow proves that you can create more space without extending

Megan Burns

The new COS x Tabata Shibori collection epitomises laid-back summer dressing
The new COS x Tabata Shibori collection epitomises laid-back summer dressing

Sarah Finnan

Polynucleotides: everything to know about the ‘salmon sperm’ injectables
Polynucleotides: everything to know about the ‘salmon sperm’ injectables

Lizzie Gore-Grimes

Ask the Doctor: ‘Can a child with chickenpox spread shingles to elderly family members?’
Ask the Doctor: ‘Can a child with chickenpox spread shingles to elderly family members?’

Sarah Gill

Celebrate 30 years of Barretstown at their special gala this September
Celebrate 30 years of Barretstown at their special gala this September

IMAGE

Garden accessories to blend your indoor and outdoor spaces this summer
Garden accessories to blend your indoor and outdoor spaces this summer

Megan Burns

This six-bedroom home with a ‘a Christmas tree forest’ is on the market for €1.25 million
This six-bedroom home with a ‘a Christmas tree forest’ is on the market for €1.25...

Sarah Finnan

Image / Editorial

Sunday Dessert Sussed: Banana Miso Honey Crumble


By Meg Walker
01st Oct 2017
Sunday Dessert Sussed: Banana Miso Honey Crumble

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.

Extracted from Be Good to Your Gut by Eve Kalinik (Piatkus, approx €23). Photography – Nassima Rothacker.