1. Banana, almond and kurma smoothie
2. Dates and kurma milk
3. Yoghurt bowls
4. Overnight oats with bananas and kurma milk
5. Acai bowls
6. Chia seed pudding
Bonus recipe: Kurma milk wholemeal banana pancakes
- 1 ⅓ cups wholemeal flour (if you don’t have this, all-purpose flour works too!)
- 2 tsp baking powder
- 1 tsp ground cinnamon
- Pinch of salt
- 1 large ripe banana
- 1 egg
- 1 cup MAGNOLIA PLUS Fresh Milk with Kurma
- ¼ cup Greek yoghurt (or regular yoghurt works well too)
- 1 tsp vanilla essence or alcohol-free pure vanilla
- In a large bowl, combine the wholemeal flour, baking powder, ground cinnamon and salt. Mix to combine.
- In a separate smaller bowl, mash the banana. Add the egg, MAGNOLIA PLUS Fresh Milk with Kurma, Greek yoghurt, and vanilla. Whisk everything to combine.
- Make a well in the larger bowl with the dry ingredients. Pour in the wet mixture, then stir gently just until everything is combined and there are no dry clumps left. Don’t over-stir, as you’ll end up with hard pancakes!
- Heat a pan over medium heat, melt some butter or use non-stick cooking spray to coat the pan.
- Add in ¼ cup of the batter to the pan. Let it cook until bubbles start forming on the surface and the edges of the pancake look dry. Flip and cook for another 1-2 minutes. Repeat with the rest of the batter.
- Serve with maple syrup or any other toppings you prefer. If not serving straight away, let the pancakes cool completely then store in a container in the fridge. In the morning for sahur, put your pancakes on a plate, cover with a paper towel and microwave for about 30 seconds.