PALEO, GLUTEN FREE, DAIRY FREE
INGREDIENTS
2 very ripe bananas
100g roughly chopped pecans
75g diced almonds
200g raisins
2 tbs honey
100g fine polenta
2 tsp cinnamon
1 tsp salt
2 tsp baking powder (gluten free)
3 tbs dark rum
2 egg whites
20g of diced almonds to decorate
METHOD
Soak the dates in boiling water for 5 minutes. Reserve 100ml of the soaking water and drain the rest. Add the dates, banana and the reserved water to a blender and blitz for a few seconds. I think it is nicer to have a textured bread so I never completely break down the dates and the banana. Add the date and banana mixture to a large mixing bowl.
Add the chopped nuts & raisins to the date and banana mixture and mix well.
Enjoy!