Muffin-con-mermelada-de-platano_actualitat

MUFFIN WITH BANANA AND COCONUT FLAVOURED JAM

Gluten-free, accompanied by strawberry ice cream.
Preparation time: 20 minutes.

  • SUITABLE

    • Gluten
    • Dried fruit and nuts
    • Soya

  • CONTAINS

    • Egg
    • Milk (for a milk-free recipe, use soy yoghurt for the strawberry ice cream)
    • Phenylketonurics (high protein level)

Ingredients for 2 persons:

  • 4 gluten-free muffins Proceli
  • 1 banana
  • 1 soupspoon of lemon juice
  • 1 desert spoon of sugar
  • 1 desert spoon of grated coconut
  • 1 sweetened yoghurt
  • 5 frozen strawberries (prepare 1 day beforehand*)
  • Powdered sugar

Preparation:

How to make banana jam

Cut the banana into slices and sprinkle with lemon juice. Place the banana and the lemon in a pan with the spoonful of sugar and cook until the banana is soft. Squash with a fork to yield a jam-like texture. Leave to cool and add the grated coconut. Mix well.

How to make strawberry ice cream (prepare the strawberries 1 day beforehand)

* Slice the strawberries and freeze them (one beside another without them becoming lumpy). Blend the sweetened yoghurt with the frozen strawberry slices with a hand blender to yield an ice cream-like texture.

To finish

Open the gluten-free Muffins along the middle and fill them with the banana and coconut jam. Place 2 stuffed muffins on a plate, sprinkle with a little powdered sugar and accompany with the strawberry ice cream.