It’s 4AM and I’m writing this from the couch in our bedroom. Thom’s snoozing about 12 feet away from me and I’m just sitting here wishing I hadn’t put off writing this post until early this morning because I’d much rather be sleeping (Daylight Saving Time screwed me up BIG TIME) (also, saving is singular) than sitting in front of this screen. Even though sitting in front of this screen – while compiling posts for OLC – is one of my favorite things to do, I enjoy it so much more when it’s accompanied by a big mug of coffee (it’s too early to start caffeinating) and the hustle + bustle of the city.
Our life is exceedingly weird right now. Most of which I attribute to the fact that we’re living out of our bedroom and things get a little nutty when your workspace gets reduced to a tiny corner in the room you’re also using for sleeping and hanging and straight up living. And now, when I try to do my job, it involves multiple trips to the bathroom (and washing things hunched over the bathtub) because I thought it’d be funny to decrease the number of items in our kitchen by about 98%. Meaning we have just enough to allow us to prepare and eat a single meal. Which, in hindsight, was a really bad decision because it means we don’t have the option to let dishes collect in the bathtub. But I think that’s what I was trying to avoid with this current dish situation – a bathtub pileup of epic proportions.
Fact: I almost caved and bought disposable dinnerware yesterday.
Fact #2: I spent a solid 20 minutes overthinking that decision. And ultimately decided I wouldn’t be able to live with the guilt from the amount of waste we’d be generating.
Anyway, because this renovation is looking to take a little longer than expected (
old vintage house problems, yo!), there’s going to be an influx of travel posts around these parts. Because 1) there are only so many things I can throw together in our bedroom kitchen and 2) I’m way behind on sharing posts from our travels, anyway. There’s also going to be an influx of travel posts because the fine folks at Eurostar reached out about an all-expenses paid (and totally awesome) trip to London and Paris.. and I couldn’t say no. Though I wanted to because I was all I DON’T HAVE ANY RECIPES LINED UP! And WE’RE GOING TO BE IN THE MIDST OF A KITCHEN RENOVATION! And what if our contractor has questions? Or what if something goes terribly wrong? Thom reminded me we have a project manager for that (at which point I realized I could benefit from a project manager for OLC), and that I have travel posts I could share in place of recipes (I think maybe Thom is the unofficial OLC project manager). So, over the next couple of weeks, there will be more coverage of our South American honeymoon (Salar de Uyuni and Lake Titicaca) while I wander around London and Paris with Ashley and Bev (and, eventually, with my man). And if you want to follow along on that little adventure, I’ll be sharing photos over on the ‘gram.
And just like that, it’s time for coffee. It’s also time to inhale the last banoffee pie jar that’s been sitting in the fridge for the past five days. The bananas are probably brown and soggy but the great thing about bananas is – if you let them chill in the refrigerator for just the right amount of time – they turn into caramel-y goodness. Caramel-y goodness that is totally acceptable to eat for breakfast.
For those of you who are wondering, Eurostar is the high speed rail system that connects London to various locations across France and Belgium. We used it when we were traveling through Europe what now seems like years ago (coming up on three!) and it’s the nicest train I’ve ever ridden in my life. I prefer traveling via train because it’s essentially effortless and, as a result, considerably less stressful than its airborne counterpart. Though, admittedly, the trip from London to Paris (and back) is totally going to freak me out because the tunnel is submerged beneath the English Channel (channel tunnel!) and guess who has thalassophobia so severe they can’t even look at large bodies of water on Google Maps? Heh. Hopefully there will be copious amounts of wine.
Notes: Feel free to use your favorite nut/seed in place of the pecans; almonds, walnuts, pumpkin seeds, etc. Although I’ve only tested medjool dates, I suspect any other date variety will work in this recipe (though make sure you’re measuring them by weight). If you don’t like dates, you can use 1/4 cup (64g) pure maple syrup and increase the coconut oil to 2 tablespoons (24g). If you’d rather make this in an 8″ tart pan or 6″ cake ring, knock yourself out. I tripled the toffee recipe, FYI (the recipe provided will not make as much as is pictured).
ALMOST RAW BANOFFEE PIE JARS
Pecan + oat crumble
1 cup (102g) raw pecans
1 cup (92g) thick rolled oats
Pinch of fine sea salt
1 tablespoon (16g) pure maple syrup
2 tablespoons (22g) raw almond milk
1/4 cup (32g) raw cashew pieces, soaked 4+ hours or overnight
8-9 (140g) medjool dates, pitted and soaked in warm water for 30 minutes
1/4 cup (56g) raw almond milk
1 tablespoon (16g) pure maple syrup
1 tablespoon (11g) unrefined coconut oil
Heavy pinch of fine sea salt
You’ll also need
Coconut whipped cream
In a food processor fitted with the S-blade, blend the pecans, oats, and sea salt into a fine meal. Add the maple syrup and almond milk, then blend just until combined; about 15-20 seconds. Press the mixture between your fingers to make sure it sticks, if not add additional almond milk – in one teaspoon increments – until the desired consistency is reached. Divide the crumble between four small jars (press firmly, if desired), then set aside.
To make the toffee sauce, strain (and discard) the water from the cashews then add them to the base of a high speed blender (such as a Vitamix). Add the dates, almond milk, and maple syrup, and blend on high speed until smooth and creamy; about 1 minute. While the mixer is still running, add the coconut oil and sea salt and blend for 15-20 seconds more. Divide the toffee sauce between the jars then cover with lids and chill for at least eight hours. The banoffee pies (sans all the extra stuff) will keep refrigerated for up to one week.
When you’re ready to serve, layer with banana slices, coconut whipped cream, more banana slices, shaved chocolate, and pecan pieces. Enjoy!
Yield: 4 jars