Choco banana crumble sandwiches

Sandwiches for me are a bit of a thing of the past – I don’t really eat bread, I try to stay away from butter and I’m kinda fussy about fillings. BUT there’s a new type of sandwich in town – the crumble sandwich.

Now how did this creation come into existence I hear you ask? Well. I love a good crumble topping (it’s the best bit right?) and last time I was baking one I thought to myself ‘why can’t the crumble topping be on the bottom too’? I couldn’t think of any reason why not, so I got thinking and this is the result!The secret to this dessert (and what gives it that extra little something something over your average flapjack) is to toast the oaty mixture in the oven first, which gives it that gorgeous crispy crumbliness that we all know and love. This crumbly mixture is combined with some cashew butter, pressed into a tin, covered with chocolatey bananary deliciousness and topped with, you guessed it, more crumble!

It’s a doddle to make and my oh my is it tasty. Oh and it’s full of fibre and slow release energy from the oats, good fats thanks to the coconut oil and cashew butter, potassium (and one of your five a day) from the banana and heaps of antioxidants thanks to that lovely cacao. Dessert for breakfast? Well when it’s this good for you then why the hell not!

Ingredients

  • 3 cups oats
  • 8 tbsp maple syrup
  • 1/4 cup cashew butter
  • 4 tbsp coconut oil, melted
  • 1 large ripe mashed banana
  • Pinch of salt

For the filling 

  • 4 tbsp coconut oil
  • 4 tbsp cacao powder
  • 6 tbsp maple syrup
  • 4 tbsp cashew butter
  • 2 large ripe mashed bananas

To make the crumble, combine the oats, banana, half the maple syrup (4 tbsp) and half the coconut oil (2 tbsp) in a bowl and stir together well. Bake this in the oven at 180C for 10 minutes, and while this is baking combine the cashew butter with the rest of the coconut oil and maple syrup and stir until it forms a smooth liquid. Once the crumble has finished baking, stir this into the bowl too and mix together well. Spoon two thirds of the crumble mixture into a lined tin or mould (I used a square 8″ sized one) and press down with a spoon so that it covers the base nice and evenly.

To make the filling, simply combine the ingredients in a food processor or high speed blender and whizz away until a thick, creamy, chocolatey mixture forms. Spoon this on top of the crumble base and spread it out evenly with a spoon. Then, sprinkle the remaining crumble on top and place in the fridge for an hour to set. Cut into slices and enjoy!

Love, Mrs H xx

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