Crispy, cinnamon crust with a gooey pb caramel, banana centre. Pies don’t have to be shared 😉
Serves 1 | V GF DF RSF
Ingredients:
Crumble:
• 2 tbsp oats
• 2 tbsp almond meal
• 2 tbsp pecans
• 1 tsp coconut sugar
• Dash cinnamon
• Dash vanilla extract
• 1 tsp coconut oil
Filling:
• 1 banana
• 2 tsp peanut butter
• 2 tsp maca powder
• 1 tsp vanilla extract
• 2 tsp coconut sugar
• Boiling water
Topping:
• Vegan ice-cream
- Add the crumble ingredients together into a blender and blitz until crumble forms, place aside.
- Slice up a banana into small chunks, add filling ingredients to a pan and slowly add boiling water throughout the cooking time to keep a thick paste as the bananas soften.
- Once the bananas have softened, remove and pour into an ovenproof mug. Top with the crumble.
- Bake in the oven on 180°C for 5 – 10 min until lightly browned. Remove careful allow the mug to cool, top with ice-cream.
