I'm not a winter girl. I spend the entire winter trying to figure out how to wear as many layers as humanely possible (fact: if you've met up with me during the winter, I can assure you that under my coat I have at least a thermal singlet, a tshirt and a hoodie - and I'm probably wearing long socks under my jeans too).
During the long, miserable winter - there are some things that trick my brain into thinking I'm back in the glorious sunshine of summer. Coconut is one of those things. When I smell coconut I think - beach, summer, warmth - so naturally I had to create a breakfast bake that transported my brain to a tropical island when in fact I was contemplating ways I could hibernate for at least 3 months each year.
But alas, the weather is warming up and my Coconut Banana Breakfast Bakes are still a favourite - the coconut milk and banana give them so much sweetness and flavour without any sugar!
Coconut Banana Breakfast Bakes makes 5
1 tbsp flax, ground
1 cup oatmeal, ground into oat flour
1 cup buckwheat flour or plain/wholewheat flour
1 1/4 tsp baking powder
3/4 cup reduced fat coconut milk
1/2 cup almond milk or milk of choice
3 medium bananas, mashed (just over 1 1/2 cups mashed)
Preheat oven to 180°C/355°F.
Prepare 5 single serve ramekins or mini springform tins (see how to line a springform tin here) or a muffin/cake tin.
In a large bowl, mix flour, oat flour, flaxseed and baking powder.
Mix together your coconut milk, almond milk and mashed bananas and pour into dry ingredients.
Mix until just combined and pour into baking dishes.
Bake for around 30 minutes for single serve bakes, 15-20 minutes for muffins or 40-50 minutes for a cake - keep an eye on your bakes and cook until a skewer inserted removes clean.
I freeze my breakfast bakes for quick and easy breakfasts - simply defrosting them in the fridge the night before and serving them chilled for breakfast.
But tell me, what makes you think of summer?