It's a coconut banoffee pie, but it's not your average coconut banoffee pie, no no...
I'm gonna call it a magic coconut banoffee pie, and you'll see why. Come on in, Nicky!
-Hey! -Hey! -Well look who came to visit, it's Nicky Clinch! -Hi Katie, how are you? -Doing great, very excited to eat this
dessert. -Good I am so looking forward to making it and I am so looking forward to
eating it. And it's really really good for those of you that want to have lower
sugar in your desserts and if you have any in tolerances. -Okay, let's make it!
I just had this urge to make a really amazing dessert and I just kept thinking
of banoffee pie, which was a school favorite of mine. It's like a proper
traditional English...like, you get it in all the pubs here. It's like proper
old school. And I was like how can I make a banoffee pie that I can eat and my
daughter can eat, because we're both dairy intolerant. So I just
started playing! And it's literally become one of my most popular desserts
now. First, let's make the pastry. I hope you've all bought a scale by now, so
let's continue. Combine 200 grams of spelt flour with 55 grams of ground
almonds, 45 grams shredded coconut, and a half teaspoon sea salt, then mix 40
milliliters maple syrup with 40 milliliters water and 30 milliliters
olive oil. Mix and add that to your flour combination.
I'm only going to pour in about three-quarters of it right now...
...just work it in.
As with many other pastries
made in a non-traditional way, in other words without typical binders, such as
eggs, it's a bit more finicky so pay attention to what Nicky is looking for
in terms of texture and consistency.
-I'm going to get my hands in.
-Just trying to put a bit of firmness in it, so that it starts holding but I'm not
squashing it, otherwise it becomes crumbly. I'm just putting enough firmness
so that it holds together, and then what we want to do is we're going to wrap
that in a little bit of cling film and get that in the freezer for about ten
minutes. The important thing is don't forget
about it, because I have forgotten about it in the past and then you won't be
able to roll it out. -Now let's prep the oven and grease the baking tin.
-180 degrees and preheat it so that we can get the pastry in. -Then it's time to roll
out your crust, so take it out of the freezer and put flour down on the table.
I'm actually trying to flatten it a bit now so that when I get the rolling pin
on it it doesn't like totally shock it and then it just breaks in half. You get
a few cracks, that's totally fine, you just can repair it with your finger.
but trying to flatten it out as much as you can now. -Same thing I said before
about non-traditional pastries, be gentle with it, it doesn't have the most typical
binder of eggs, which is quite unique. -So this is a great pastry to use if you
have issues with intolerances. -Put it in your tin and trim the edges, then put
parchment paper down and fill it with baking weights. We're gonna blind bake it.
Bake it 180 degrees, check after 15 minutes because every oven is different.
and it can go up to 20, until it's nice and golden. -Okay, now we'll start on the
banana coconut filling. Start with 180 milliliters of milk. -So I'm using oat
milk here but really you can use any milk at home. So now I'm using this ingredient
called agar so this is a setting agent, it's a natural setting agent so it works
exactly like gelatine but this is completely natural and vegetarian...
actually this is a sea vegetable which is kind of a
amazing! And they come in flakes and they come in powder. If you get the powder you
have to half the quantity of what the measurement is because it will be more
intense but we've got the flakes here so what we're gonna do is we're gonna
dissolve the agar flakes in the oat milk beforehand and then we're gonna mix it
all together for the filling because this is what's gonna help the filling
set. -You want 5 grams of that. -So I'm putting it on a medium heat a medium
fire because you just don't want to burn the milk, but you do need it to come up
to a simmering point. You just keep stirring it, that'll help it dissolve
quicker and easier. I would say 5 minutes would be fine.
Once that's dissolved, add the rest of the filling ingredients.
Our milk and agar mix here, it's already measured out, see that's already starting to set.
Little bit of coconut oil, which is also gonna help it set. -180 milliliters
coconut oil. -And this sweetener that I'm using is called brown rice syrup, so this
is made completely from brown rice. -120 milliliters of that, but of course you
can use any one that you have, you could use maple syrup you could use golden
syrup, whatever you can get your hands on at home. -200 grams creamed coconut. -So now
I'm gonna add the cream coconut, so this is just coconut meat, this is the actual
flesh of the coconut. -3 medium ripe bananas. -So I deliberately bought them a
week ago because I wanted them to go brown so that they are softer and
sweeter, and last but not least we're gonna add a pinch of salt. So important, I
think, for desserts to have a pinch of salt. And blend all those things together.
So that's gonna set.
So this is a good time to taste. Oh yeah, and your blind baking should be complete
by now, and see it's really lovely and golden. -So add the filling to the crust
so you can put this in the fridge to set for twenty to thirty minutes, but if you
really need it fast you can put it in the freezer for ten, so we're gonna put
it in the freezer. So now that is setting in the fridge or in the freezer, we're
gonna do our caramel, our salted caramel topping. So this is a completely natural,
refined sugar-free version of salted caramel.
You'll want a hundred grams medjool dates, which you've soaked in hot water
for an hour. One heaping tablespoon of smooth nut butter, we're using almond
butter. A bit of golden syrup to taste, and some sea salt crystals. Blend it up,
and don't forget to taste as you go. -Oh my god, it's so good.
Holy...!!
This is so good! Oh my god!
I can't wait for it all to come together. Hoo!
Prep all of your toppings: sliced banana add some
sweetener to coconut yogurt or Greek yogurt, prep your chocolate chunks. Now
take the pie out of the freezer and compile!
So we're going to do the salted caramel on the top of the pie, and then we're
going to do a layer of banana and then we're going to do the cream on the top.
So traditionally in England, banoffee pie is the pastry then you get the
pie filling, and then you get the caramel, and then you get the banana, and then you
get the cream. So we've done pretty much that we've just done a really healthy
version of it that still tastes amazing. There you go: coconut and banana banoffee pie.
Oh we've been tasting as we've gone, as you saw, and all the elements
separately were so good...together...oh my god. -Yes. -Yeah, oh man. -Wow!
And that is such a cheesecake a texture, I'm so impressed with that texture! Among
the many many things that you do, one of them is that you are a macrobiotic chef.
-Yes. -What does that mean? -So I'm trained in cooking with whole foods, seasonal
plant-based foods, so I also work as a life coach and a macrobiotic counsellor,
so I help people with their health issues. I do one-on-one counseling
and I teach a lot of workshops in London, and I teach my six-week course, which is
a cooking course, as well. -Tell these great people where they can find you! -So
you can find me on my website www.nickyclinch.com and on there I have
over 150 recipes. -She has a matcha cake on there that I'm dying to try. -Yeah,
that one is amazing. - I've kind of gotten into matcha recently, and I got this matcha from the
Matcha Reserve. -This is from the Matcha Reserve -...where all you have to do is mix
it with hot water and you've got your matcha drink! So I already have that
ingredient; do you want me to make a video on Nicky's Matcha Marshmallow
Cheesecake? Leave a comment below if you do! -And they tell them what not to forget. -Keep it quirky!!
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