Baking
Vegan Banana and custard pots These delicious dairy-free sweet pots are perfect for an energy-boosting breakfast or a simple dessert. Makes 4 - Ready in 20 minutes
Ingredients 500ml non-dairy milk (see Tip) 2 tbsp cornflour 1 tsp vanilla extract 2-3 tbsp maple or agave syrup Few drops vegan yellow food colouring 100g vegan granola 1 large banana, peeled and sliced Mint sprigs, to decorate 1 Mix 6 tbsp of the non-dairy milk with the cornflour and vanilla extract in a jug to make a smooth paste. Gradually stir in the rest of the milk.
2 Pour the milk mixture into a medium saucepan and slowly bring to the boil over a medium heat, stirring all the time. The mixture will gradually thicken but keep stirring to prevent any lumps forming. Continue cooking over a low heat for 2-3 minutes until you have a smooth thick sauce. Stir in the maple or agave syrup and a few drops of food colouring to give a custard-yellow colour. 3 Divide half the granola and nearly all the banana slices between four small heatproof serving dishes. Spoon over the custard and top with the rest of the granola and banana. Decorate each pot with a sprig of mint and serve warm or cold.
TIP - Almond, oat, coconut or soy milk will all work well in this recipe.
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