Caoimhe recently suggested that we have dessert on a regular basis. I suggested that they all eat the entire contents of their dinner plates on a regular basis. Dessert wasn’t mentioned again.
Today however is a big day for Caoimhe, this evening, along with 51 other pupils from her school, she will participate in the 3rd Wexford Youth Orchestra Festival in the National Opera House here in Wexford. She’s beside herself with excitement!
And so, I think a treat is called for. I suggested to her this morning that we would have a dessert today and she could even help to prepare it if she’d wish. She jumped at the chance and we set about creating a tasty little treat for after dinner.
The first element of this dessert was the cookies, she made these herself with very little help from me. She was thrilled when they turned out perfectly.
The second element was the ‘Crème’. We made this using frozen banana’s, frozen blueberries & Glenisk Organic Crème Fraiche. I use banana’s alot in baking and as you may be aware, most recipes call for over ripe banana’s. It’s worth your while keeping an eye on the yellow sticker shelf in your local supermarket, I always stock up on banana’s for baking from this shelf, and often slice and freeze the ones I don’t use straight away for smoothies or impromptu treats like this one.
100g Ground Almonds
100g Plain Flour
50g Coconut Sugar (Caster sugar is ok too)
100g Softened Butter
Grated zest of an orange
- Preheat your oven to 180C / 160C fan. Line a baking sheet with parchment paper or lightly dust with flour.
- Add all of the ingredients to a food processor and blitz until a dough forms. (This can be done by hand or in a stand mixer with dough attachments)
- Turn the dough out onto a floured surface and roll it out lightly. It’s a soft dough so gentle handling is required.
- Cut out your cookies and add them to your baking sheet. Caoimhe got 10 cookies.
- Bake for 15-20 minutes, then transfer to a wire rack to cool.
250g Glenisk Organic Crème Fraiche
3 Frozen, Sliced Bananas
100g Frozen Blueberries
Add all three ingredients to your food processor & blitz. Make the crème just before you need it.
This dessert turned out delicious. The cookie was lovely, it had good crunch to it and didn’t crumble too much when it was broken.
The crème was absolutely beautiful, it had a lovely smooth texture & a lovely flavour. Caoimhe thought it would be nice to grate a little dark chocolate, 85%, over them and she was right, it was lovely.
Glenisk very kindly supplied me with vouchers for the purpose of this competition, however, their products can be found in my fridge on a regular basis!