Bongi Blueberry Low-Carb Flapjacks with Banana Foam & Honeyed Yoghurt
These flourless flapjacks are magic for relaxed breakfasts on the weekend. They don’t add any unnecessary carbs for those of us in training, on a LCHF diet, sportsmen and the kids will love them, too. Make the banana foam in advance and if you prefer another fruit, substitute to your liking. Just don’t use acidic fruits like pineapple or kiwi as they contain enzymes which prevent setting. You can also replace the xylitol with honey, depending on how strict you are regarding carb intake.
Prep Time35 minutes
Cooking Time30 minutes
20 ml water
¼ teaspoon salt
¼ teaspoon bicarb
40 g coconut flour
Coconut oil, for frying
1 can evaporated milk, well chilled
40 ml xylitol
2 very ripe bananas, mashed well
Little lemon juice
2 leaves gelatine, soaked, squeezed per instructions on pack
200 ml Greek-style double cream yoghurt
10 ml Food Lover’s Honey
20 g pecans, roughly chopped
50 g blueberries (or strawberries if you prefer)
Sprinkling Food Lover’s Ground Cinnamon (optional)
Beat together eggs, water, salt and bicarb until well combined. Add flour slowly and mix until you have a loose dough. Allow to stand for about 20 minutes before using.
Make the flapjacks by heating some coconut oil in a large frying pan. Drop dessert spoonful’s batter into the hot oil, shaping into rounds. Fry for a few minutes, turning to cook on the other side. They cook quickly and are done when they become a light brown colour. Remove from oil and place on paper towel to drain.
With an electric beater, beat the milk until it foams and doubles in size.
Mash the bananas very well, sprinkling with a little lemon juice to prevent discoloration.
Add the xylitol to the bananas.
Prepare the gelatine according to the pack instructions. Add the beaten evaporated milk to the gelatine and combine well.
Add the banana mix and fold in gently. Place in the fridge to set, about 2 hours.
When ready to serve, place 1 or 2 flapjacks on each person’s plate. Top with a good dollop of banana foam. Mix 10 ml honey into the Greek yoghurt and drizzle lightly over the foam, allowing more to pool round the flapjacks. Place the blueberries on top and around the flapjacks. Drizzle with extra honey if desired. A light sprinkling of cinnamon is also very tasty. The banana foam can be kept in the fridge, as it makes double the amount required for this recipe. It is great served on its own with fresh fruit. Or make another batch of flapjacks, they are delicious!
NB. Make the Banana Foam the night before.