When Vita Coco challenged me to come up with a breakfast idea using their coconut alternative to milk, I jumped at the challenge.
Following many stories in the press about the treatment of cows and subsequently what we drink in their milk, I switched to alternatives with my cereal a few years back. Those I have tried along the way include Soya milk, Almond Milk and Rice Milk. All have their own unique taste and I actually prefer most with cereal as opposed to dairy products. However, I have always shied away from using them in baking for fear of the end result.
Vita Coco’s Dairy Free Style Your Breakfast challenge with Foodies100 was to produce a delicious breakfast idea using coconut milk. The company sent me a pretty handy cool bag and two bottles of the product, which can be used straight up in tea, coffee, cereal (hot or cold) and smoothies, in other words, wherever milk goes, it goes too.
The all new, no moo plant-based dairy alternative is made from coconut cream and Vita Coco’s coconut water, the product contains 70% coconut and added Calcium and Vitamins. What it doesn’t contain is added sugar, carrageenan, gluten, dairy or soy. It is naturally sweet and packed with electrolytes.
I toyed with various sweet breakfast recipes but thought it was a real shame to use a healthy product in something unhealthy and so plumped for a Banana and Date Breakfast Muffin.
These are perfect for me, and anyone else that is always rushing. You can just grab one and go, and they’re really easy to make. They are Vegan and could also be made using Gluten-free flour if you prefer.
240g Plain Flour
A pinch of Salt
2 teaspoons Baking Powder
2 teaspoons of Bicarbonate of Soda
2 Bananas (preferably overripe)
125ml Extra Virgin Olive Oil
2 teaspoons Vanilla Essence
160ml Maple Syrup
160ml VitaCoco Coconut Milk
6 Large Pitted Dried Dates – Chopped
30g Pumpkin Seeds
Pre-heat the oven to 200c. Line a 12-cup Muffin tray with paper cases.
In a bowl, sift together the flour, baking powder, bicarbonate of soda and salt.
Mash the bananas. Place them in a blender with the olive oil, vanilla essence, maple syrup, VitaCoco coconut milk and mix to form a batter.
Pour the batter mixture into your flour mixture and thoroughly combine.
Toss the dates and pumpkin seeds in a little flour (this stops them sinking) then fold them into your muffin mixture.
Divide the mixture evenly between your muffin cases.
Place in the oven and bake for approx 20 minutes until golden and a knife or skewer comes out clean.
This recipe is an entry into the Dairy Free Style Your Breakfast challenge with Vita Coco and Foodies100. See more great breakfast ideas athttp://vitacoco.com/uk/”
By Tanya Louise