A 'superfood' of the Aztecs, chia is available in all supermarkets nowadays. A great source of omega-3, it's also high in fibre, protein, calcium and some minerals. As a health food, chia works surprisingly well in desserts. I reduced the sugar in this recipe and use crème fraîche and Greek yoghurt for a healthy slant, but it's still a treat for everyone!

Ingredients

For The Base

  •  4 tablespoons chia seeds
  • 3 tablespoons sesame seeds
  • 100g Brazil nuts, roughly chopped
  • 4 tablespoons ground almonds or 3 tablespoons of coconut flour
  • 7 dates, roughly chopped
  • 50g butter

For The Toffee

  • 60g soft brown sugar
  • 50g butter

For The Filling

  • 200g crème fraîche
  • 250g natural Greek style yoghurt
  • 3 tablespoons icing sugar
  • 4 bananas
  • ¼ lemon, juice only

Method

Get the most from your blender
Over the years, I’ve learned a lots from running the cookery school. Simple as it may sound, I recommend that you make a good investment when buying a blender or food processor by getting one with a super strong motor. I wasted so much money in the early days of my business buying lower grade products that burned out within 18 months! So make sure that the motor is strong enough for all your blending, grinding and processing, otherwise it won’t last long!

  1. Pre-heat the oven to 170°C (fan 150°C, gas 3). Line the base of a non-stick 20cm shallow flan tin with parchment paper.
  2. To prepare the base, combine all the ingredients into a food processor and blend until textured. Press the blended mix into a non-stick 20cm shallow flan tin and press up the sides with the back of a spoon.
  3. Place in the oven for about 12 minutes to set and become golden. Keep an eye on it as the nuts burn easily.
  4. Remove from the oven, place on a cool rack and leave in the flan tin. Only fill once the base is cold.
  5. Meanwhile, place the sugar and butter into a medium saucepan over a medium heat and bring to the boil, then reduce the heat to a simmer for about 5 minutes or until a light toffee sauce forms. Set aside to cool.
  6. To assemble, combine the crème fraîche and the Greek yoghurt in a bowl and fold in the icing sugar. Spoon one third of the crème fraîcheyoghurt mixture into the base.
  7. Peel the bananas and slice, retaining five slices for decorating and arrange the rest over the filling.
  8. Pour over the lemon juice. Spread the rest of the crème fraîche-yoghurt mix over the top.
  9. Leave in the fridge to settle for 1 hour before unmoulding from the flan tin to serve.
  10. Arrange the remaining slices of banana on top, sprinkle.

Note:

A 'superfood' of the Aztecs, chia is available in all supermarkets nowadays. A great source of omega-3, it's also high in fibre, protein, calcium and some minerals. As a health food, chia works surprisingly well in desserts. I reduced the sugar in this recipe and use crème fraîche and Greek yoghurt for a healthy slant, but it's still a treat for everyone!