ABOUT THE RECIPE:
Sugary tasting and satisfying, this enticing vegan Chocolate-Banana Gratin makes a delicious dessert or fun breakfast option. Sliced bananas and dried cranberries drenched in chocolate dairy-free milk and a bit of maple syrup, plump up as they bake, for a sweet surprise!
MAKES 3 SERVINGS
INGREDIENTS:
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Liberally coat an 11 by 8-inch or similarly sized baking dish with vegan buttery spread. Put the bread, bananas and cranberries into a medium-sized bowl and gently stir with a large spoon to combine. Put the dairy-free milk, maple syrup and vanilla into a small bowl and whisk to combine. Pour the dairy-free milk mixture over the bread mixture and gently stir to coat. Let stand 2 minutes.
Transfer the bread mixture to the prepared dish and spread in an even layer. Bake, uncovered, for 25 to 35 minutes, or until hot and bubbling and the top of the pudding is a bit golden. Put the dish on a wire rack and let cool 7 to 10 minutes before serving. Serve alone, or with Vegan Cinnamon Cashew Cream (below) on the side. Stored in a tightly covered container in the refrigerator, leftover gratin will keep for 1 day.
VEGAN CINNAMON CASHEW CREAM (Makes about 1 cup)
This tasty, plant-based dessert “cream” is a smooth and delicious dessert or breakfast topping!
INGREDIENTS:
INSTRUCTIONS:
Put the cashews in a small bowl and pour 1 cup water over the cashews to cover completely. Put the bowl in the refrigerator and let the cashews soak for 30 minutes to 1 hour. Drain the cashews and rinse with cool, running water. Put the soaked cashews, maple syrup, vanilla extract and cinnamon in a blender and top with ¼ cup water. Blend for about 15 to 30 seconds, adding more water if needed, until the mixture becomes the consistency of thick cream. Taste and add more maple syrup, if desired. Cover and refrigerate for 2 to 4 hours. Stored tightly covered in the refrigerator, leftover cashew "cream" will keep for about 2 days.
0 servings