Halwa at 'cha

I love bananas. They're a wonderful source of carbohydrates when green, and sugar as they ripen. As they brown or get bruised, they're really only good for banana bread or the garbage, right? Before last week, I would have agreed with you. Banana halwa will change your life.

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The word halwa comes from Arabic, meaning dessert or sweet. Halwa are traditionally served as a dessert or at the end of a meal (in lieu of a digestif) in the Middle East, Asia, North Africa, and Eastern Europe, and are usually made of a mixture of grain meal and sugar or honey.

For ours, we used:
2 over ripe bananas
Coconut oil
coconut milk
honey
maple syrup
nut butter (almond for us)
raw almonds
optional: rice or almond flour &cocoa (as thickening agents)
topping ideas: quinoa, oatmeal, cocoa, sesame seeds

Mash 2 over-ripe bananas. Heat mashed banana for 30 mins on low heat, slowly stirring in:
a dash of coconut milk, 2 TBSP solid honey, 1 TBSP maple syrup, 2 TBSP nut butter, 2 TBSP coconut butter. Rice/almond flour, or cocoa will thicken it if necessary.
Stir every 5 mins until it balls up on its own.
Take a spoonful of the dough, flatten it out into a small circle (like a cookie). Place an almond in the middle, and roll it up into a ball between your palms.
For the finishing touch, roll the almond ball in sesame seeds, cocoa, oatmeal, chocolate... whatever you like.

Feel free to direct all your pictures and compliments back to us; just don't blame us for your new food addiction.

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written by Corey & Francesca Loftus
Corey is a voice-over artist, yogi, and father to a fur-child named Eddy.  He'll work for almond butter. 
Francesca is a CEO and yogi, on a mission to have the most number of jobs in the world.
corey [at] iamhom [dot] com

francesca [at] iamhom [dot] com

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