Sticky Date and Pecan Noodles with Vegan Banana Ice Cream

 

Updated post.

I’m a huge fan of spiralizing and for recipe inspiration my go-to book is Stephanie Jeff’s Spiralize!

Spiralizing is a delicious alternative to making traditional noodles, pasta and rice but it isn’t just for savoury dishes either! It’s also a fab way to make healthier desserts and this is one of my husband’s favourites ( I can’t eat nuts sadly): sticky date and pecan noodles with vegan banana ice-cream.

Stephanie has very kindly agreed to share the recipe below, as well as give away one of her books worth £12.99 to a lucky Honest Mum reader!

You can enter at the end of this post via The Rafflecopter.

Over to Stephanie…

This is a super-simple, super-tasty dessert that is composed of just three ingredients: butternut squash, dates and pecans. Despite being free of dairy and refined sugars, by some alchemy this dish manages to capture the essence of a classic sticky toffee pudding and remain healthy.

During cooking, the date paste drips down through the noodles and caramelises them as they poach. The pudding is served with a dairy-free banana and vanilla ice-cream, which can be made in advance and kept in the freezer.

To make the ice cream, place your frozen banana and vanilla seeds in a high-powered blender and blend until smooth and the consistency of soft-serve ice cream. This can be eaten straight away but, for best results, transfer to the freezer for several hours until solid.

Sticky Date and Pecan Noodles with Vegan Banana Ice Cream

Ingredients

Preparation time: 15 minutes, plus freezing | Cooking time: 25 minutes | Serves 1

  • 1 small butternut squash
  • 3 stoned Medjool dates, soaked in water overnight
  • 3 pecan nuts

For the ice cream:

  • 1 banana, peeled and frozen
  • seeds from 1 vanilla pod
  • Pre-heat the oven to 170°C/325°F/gas mark 3.

Method

  1. Using a sharp knife, slice the butternut squash in half across its middle. Save the larger, bottom half of the squash for use in another dish and peel the smaller, seedless half. Spiralize the squash using blade 1 (fine, see page 7).
  2. Place the noodles in a small, one-portion ovenproof ramekin dish and press down to make sure that they are packed in tightly. They will condense and break down during cooking, so don’t worry if the ramekin looks overfull.
  3. Drain the dates over a cup and transfer to a food processor. Process until you achieve a smooth, wet and sticky consistency, adding a bit of the date-soaking water if needed.
  4. Transfer the date paste to a bowl with the pecans and stir to thoroughly coat the nuts in the paste. Spoon the mixture on top of the noodle-filled ramekin, pressing the mixture to the edges of the dish to seal, and ensuring that the noodles are entirely covered.
  5. Place in the oven and bake for 25 minutes until the paste begins to bubble.
  6. Remove from the oven and set aside to cool for two minutes. Put a serving plate over the top of the ramekin and invert the dessert onto the plate, giving it a gentle shake to release it from the ramekin. Serve hot.

Nutrition (per serving): 437 calories | 6 g protein | 13 g fat (of which 1g saturates) | 69 g carbohydrate (of which 54g sugars) | 9 g fibre | 0 g salt

Spiralize! by Stephanie Jeffs is published by Pavilion Books. Image credit: Tony Briscoe.

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3 Responses

  1. tina Glover

    thanks for the recipe will give it a try. I have a spiraliser and never know what to make so the recipe book would be perfect x

    Reply
  2. jodie filogomo

    What an interesting recipe!
    I haven’t gotten into the spiralizing yet, but I know my friend is a huge fan!
    I may have to try it yet!
    jodie
    http://www.jtouchofstyle.com
    jodie filogomo recently posted…Lace Up Shoes 2 (Casual)My Profile

    Reply

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