When I was in Barbados I had a chance to try Conkies, which is a traditional dessert Bajan's eat to celebrate their independence in November. This treat had quickly become my favourite dessert of all times. These cakes are so nutritious and filling that they can be served for breakfast.
And what is better on the weekend than a dessert for breakfast that is actually good for you.
And what is better on the weekend than a dessert for breakfast that is actually good for you.
Ingredients:
1 small pumpkin or squash (about 0.5 kg)
1 sweet potato
1.5 very ripe bananas
1 can coconut milk
1.5-2 c cornmeal
0.5 c grated coconut (I use unsweetened organic brand, but if you use sweetened you may want to adjust bananas, coconut sugar, and raisins)
2-5tbsp Coconut sugar (optional. I find all other ingredients sweet enough but if you like sweet food you may want to add some sugar)
0.5 tsp grated nutmeg
1.5 tsp grated cinnamon
0.5 tsp allspice
3-7 tbsp raisins
5 tbsp melted butter
1. Bake pumpkin and sweet potato for 40-50 minutes at 220c.
2. In the blender add peeled and cut pumpkin and potato, cut banana, and coconut milk. Blend until smooth.
3. Move pumpkin mix to the bowl and add all remaining ingredients, mix well. The consistency should be fairly dense, you may need to adjust cornmeal quantity.
4. Make packets from banana leaves (gives a superior taste, but this time I could not find them anywhere) or aluminium foil (it sticks a little bit) by putting the mix on the cut out pieces and folding it. I heard that you can also use parchment paper but I did not try it.
5. Put packets in the oven preheated to 180c for 50-60 minutes.
6. Enjoy warm or cold.
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