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(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.


THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
Now available on kindle
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Dairy Free Chocolate Banana Bake

Vegetarian, Parve

Serves 8 generously

This is a very easy desert and always goes down well you can of course make it milky using ordinary plain yoghurt. I find that using yoghurt instead of cream adds a sharpness to contrast to the bananas natural sweetness.

The alcohol is optional but does give it an extra dimension. You can bake the bananas separately, warm the sauce in a pan or microwave and then plate up individual portions of a banana, drizzle the sauce over and round and decorate with a few orange segments

8 bananas
300ml (10fl oz) Soya yoghurt
100g (3½oz) 55% plain (dairy free) chocolate
2 tbsp rum (optional)
1 orange
1 tbsp golden (corn) syrup – optional
or 1 tbsp brown sugar

Take a round ovenproof dish about 25cms (10ins) across. Grate the rind from the orange and place in the bottom of the dish.

Peel the bananas and arrange in rings outside to centre in the dish breaking up for the centre. Squeeze over the juice from the orange – this helps prevent discolouration. Pour over the rum.

In a separate bowl, melt the chocolate either over warm water on the hob or in the microwave at 50% power for 3 minutes. Stir in the Soya yoghurt and the syrup.

Pour over the bananas. Bake for 20 minutes in a moderately slow oven ie 140ºC Fan, 165ºC, 325ºF, Gas Mark 3