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Sprouted Barley Porridge with Cranberry Coconut Cream

 

I recently stumbled upon a neat trick to cook barley quickly and make its nutrients more available to the bod: sprouting overnight in kombucha spiked water. Read More

Tahini Date Caramel

Bananas with Broiled Tahini-Date Caramel on Butter Toasted Oats with Coconut Cream

Bananas with Broiled Tahini-Date Caramel on Butter Toasted Oats with Coconut Cream

I have an acquaintance from college who ended up, after college, moving into a house about 100 yards from the house I grew up in.  She moved into the notorious “banana tree house” that all of us neighbors secretly wanted to tear down because of the wildly overgrown banana forest in the front yard.  Anarchistic and unkempt looking, it didn’t jive with the otherwise clean cut Santa Monica gardens on the block.  20 years later, and a spectacular house remodel later, the lot now contains a massive craftsman, multi-leved house . . . . and an only slightly neatened banana thicket.
I’ve been curious as to whether the tree produces any edible fruit (didn’t look like it), and last week as I was biking to work I saw her in the front yard and she gave me a banana. A very green and closed up banana.  I put it in a brown paper bag inside a dark cupboard and hoped for the best.  A week later, still barely peel-able.  Then I got an idea.  In Thai cuisine you often see on menus “green” papaya and mango salads that utilize very underripe fruit.  So I surgically removed the banana fruit from it’s peel and decided I’d broil it with some caramel sauce on top.  I got the caramel sauce idea from one of my favorite all-time cooking sites Use Real Butter.  Jen lives and cooks full throttle and I love her style.  Plus she’s a bonkers awesome photographer.  Go check her out.  Anyhow, she made Tahini Date Caramels with Sea Salt that I believe was adapted if not wholly taken from the Kitchn.  The recipe appealed to me because of the absence of sugar, even though we all know dates are relatively high in natural sugars.  Still, if you’re gonna have sugar, have it with some good vitamins and antioxidants and straight from the earth, rather than processed!
So, for this Fiesta Friday I bring you a nice shallow bowl of butter toasted oats in coconut cream, with broiled tahini-date caramel banana lattice.  I stuck an egg in the middle just for fun.  And some sprouted toasted raw buckwheaties.  It. Is. Delicious.
Here’s the Recipe:
I recipe Tahini Date Caramel   . . . . thinned out with 1/4 cup coconut cream and 1/4 cup water
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Creamy Tahini
Dates
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Medjools
Coconut Cream
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Coconut Cream
The Caramel
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Sauce (Ain’t much leftover!)
Next, cook up some oatmeal by taking 1 cup of steel cut oats and toasting them in melted butter for about a minute or two.  Then proceed to cook oatmeal as normal; 1 parts oatmeal to 2-3 parts water depending upon your type of oats/directions.
Spread out oats in a bowl and create a pocket in the middle into which you crack 1 egg.
Slice 1 banana lengthwise into 4 pieces and place in lattice design across oats and egg.
Brush 2-4 Tbsp sauce over banana slices.
Pour in a little almond milk or milk if you like, or cream, and broil for 5 minutes or until sauce starts to brown, but before it burns of course.
Serve up!
Finished Dish with Buckwheaties
Finished Dish with Buckwheaties

Porridge Files

I love a bowl of porridge for breakfast or lunch, don’t you?  Here are some recent versions at our household:

Sprouted Farro Porridge Bread with Molasses and Sunflower Seed

I recently bought Chad Robertson’s Tartine Book No. 3.  It’s like a doctoral level bread baking bible with gorgeous photos and recipes that incorporate wonderful nutty grains, in sprouted, cooked, flaked and whole form. Read More