It's my birthday in a week and I've already had a couple of early birthday presents which were welcome kitchen additions. First, the wonderful heart shaped silicon baking sheet. I can't recommend this enough, you don't need to pre-grease or use cupcake papers because you can pop the cakes right out, it washes up in about 10 seconds and look how cute!
Second, that beautiful pantone mug in the best shade of blue which is my new fave.
So I decided to find a good use for the heart tray straight away and tried to tackle a new breakfast treat.
I find breakfast one of the most difficult vegan things to cater for, especially if you stay over at someone's house or if you know you haven't got time in the morning to make some soy-porridge. These little hearts are the answer! You can make them and then keep them in an airtight container and just grab one on your way out the door (or pack one to take to an unknown house).
This amount made 10 heart shaped ones. You could always spread the mixture onto a baking tray and cut into squares/circles/stars.
2 ripe bananas
4 tbsp sunflower oil
1 cup oats
3/4 cup desiccated coconut
1 cup of your favourite nut, chopped (I used brazil nuts)
1 apple, peeled and grated
1/2 cup of golden syrup
Put the bananas, oil and oats into a blender and blend until the bananas are mushed up. Pour the mix into a bowl and stir in the rest of the ingredients until they're all thoroughly mixed.
Bake in either muffin moulds or flat on a baking sheet. If you do them in muffin pans they'll be soft in the middle, on a sheet they're more crunchy. Bake them in a medium oven for around 30 minutes but check on them at 20.