That-Will-Stick-to-Your-Ribs Tartlets
Photo: Maria Grossmann
This delicious recipe makes me think of my grandfather Dick.
“But will it stick to your ribs?” This was something my grandfather would often ask when being served a dish or dessert that looked particularly tasty. He was only interested if it did, and he was very proud of his large stature.
Serves 10–12
For the cake:
— Coconut oil for greasing
— 1 overripe banana
— 2 tbsp maple syrup
— 2 tbsp cashew butter
— 1 tbsp coconut oil
— 180g oats
— 1 banana, sliced
— 2–3 sprigs of thyme, plus extra to garnish
— 10–12 tbsp coconut chia cream
Preheat the oven to 180°C. Grease 10 to 12 muffin cups with a little coconut oil.
First prepare the base, which is an oatmeal mix. Mash the banana into a pulp and place in a saucepan with the maple syrup, cashew butter and coconut oil. Cook over a medium heat, stirring, until it becomes a smooth paste and ensuring it does not get too hot and bubble. Next, take off the heat and add the oats, then mix.
Use your hands to push the oat mix into the muffin cups. They need to be hollow, like a cup, so that you can place the fruit into them. You don’t have to be too precise about the upper edge being even unless you enjoy architecture-like minimalist design. If you do, fill the muffin cups to the top and then trim with a knife to get a straight edge. I like a more organic upper edge.
Then place 2–3 slices of banana in the middle of each of the oat cups. Add 4–5 thyme leaves and cook for 20 minutes in the preheated oven.
Leave to cool and, when completely cold, add a tablespoon of coconut chia cream to the tops and garnish with a sprig of thyme.