Welcome back my friends! And to all my new subscribers - welcome to the party! Thank you for joining my kitchen and fueling my frolics.
Today we’re heading to another Top Hit from my legacy website. Judging from the number of lovely messages received since I deleted my website, quite a few of you were in a serious relationship with this one!
It’s got a similar vibe to last week’s caramel squares, but an unrelated cashew caramel and a different swagger altogether. We are every bit as obsessed with this wholefood banoffee today, as we were 8 years ago alchemising it for the very first time. I’m so thrilled it’s one of your favourites too.
I’ve kept it dairy-free for my vegan pals, but feel free to use sourcream instead.
In place of white sugar and butter, we're using toffee-tasting dates with cashews to conjure up the creamy caramel. While I'm not exactly religious, I do get my regular fix of divinity from nutbutter. Those who know, know!
No boring white flour either - our base is a brilliant medley of ground almonds and Irish oats for us wholefood whores. We like almonds for their treasure-trove of vitamin E, the patron saint of sexy skin. And all that fibre packed into almonds and oats will help blast pesky toxins out of our plumbing like a power hose. Not bad for a slice of banoffee, eh?!
Chef's note: We prefer using an odourless coconut oil from a trustworthy brand for this recipe, which can be accessed through any Irish health store online. When done correctly, odourless coconut oil is gently steamed to remove the stronger coconutty tones, but leaving the beneficial lauric and caprylic acids intact. Nyom.
I hope the demo helps iron out any FAQs about this recipe. Do let me know in the comment section below? Both the demo and comment section are exclusive to my paid subscribers, however.
I know that paying for a newsletter is a big move. But it’s also a surefire way to create a safe space to properly connect, as it is my community of paying subscribers who have access to my head, my ears, and my comment section! The Substack model offers a beautiful reciprocity with my readers. The more support Taking the Hell out of Healthy receives, the more time and resources I can devote to making it a dazzling space of learning, eating and nourishment for everyone. I’m working hard to make this newsletter a disco for your dimples and your microbiota!
Until next week?
Love, light, and banana bongos,
Susan Jane
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// Wholefood Banoffee//
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