I haven't done a lot of food posts of late and now I'm spamming you with them, sorry. Perhaps it's because my enthusiasm for cooking has been sputtering. Probably because I've been putting my passion into other projects.
But it's all good! This recipe is awesome for Summer and can be spiced up with some cinnamon for those of you who are in winter (sorry fellow Americans, this is the one time of year I get to gloat about Australian weather).
Bonus: You can get rid of those icky brown bananas.
Seriously though- my toddler asked for more 'and a big spoon' after she finished.
Add banana and coconut milk to a mason jar and blend with a stick mixer
2
Add all other ingredients and mix again briefly.
3
Place jar in the back of the refrigerator. If you want to make extra sure your seeds get an even blend, stir again with a spoon after 15 minutes. Then leave for about another hour before serving.
Ingredients
2Ripe Bananas mashed or blended
2cupsCoconut Milk
6tbspChia Seeds
2tbspMaple Syrup (if desired)
1tspVanilla Extract or Vanilla Bean Paste
Directions
1
Add banana and coconut milk to a mason jar and blend with a stick mixer
2
Add all other ingredients and mix again briefly.
3
Place jar in the back of the refrigerator. If you want to make extra sure your seeds get an even blend, stir again with a spoon after 15 minutes. Then leave for about another hour before serving.
