This Sunday a bunch of us, led by our wounderful ‘guidess’, gathered in the forest where we got to celebrate our Menarche (a girls first period) surrounded and held by mother nature. Some time ago these celebrations where the norm where women would gather and celebrate a girl as she makes the step into womanhood. However these days, this very important phase in a girls life is ignored or if you’re lucky you get a pack of tampax shoved in your face and told to ‘shoooo ‘shooo and we age still carrying that little girl inside of us. So last Sunday, a group of heart sisters met up in the forest where we made a fire, danced, chanted, cried, let go of the inner girl still residing in us, offered all traces of the child in us to the fire and made the step into full Womanhood (see picture below). In the words of our guidess, Satyamayi – “The Goddess inside who demands we look at ourself and the world through our Higher Self, letting go of the one that holds on to justifying its own story, that wants to point out and blame, to judge or hide… and rise up to embody the true Goddess within. The wise and all compassionate one that commits to seeing the world, and herself, through the clear eyes of the Heart”.
After this energetically charged evening, you can imagine we were famished! so we each brought something to munch on and this was my offering. Some yummy sugar-free and delicious banana flapjacks, dipped in honey (the honey part is your choice 😉 ) I served it with honey on the side for the sisters so they could have the choice to eat it pure or drenched in honey! But before you begin drenching (note: I have nothing against such delicious act) have it pure, you might be surprised at the power of yummy ‘n’ ripe bananas 🙂
You can have ’em for breakfast or when you’re in the mood for some low sugar snacks.
To make, you’ll need:
- 375 g Porridge oats
- 100 g Sunflower dairy-free spread (melted)
- 3 ripe bananas (thoroughly mashed into a purée)
- 1 tsp pure vanilla extract
- 3 Tbsp pumpkin seeds
- 2Tbsp raisins
- 2 Tbsp sugar-free fruit coulis
- 1 ripe banana (sliced into rounds)
- Preheat oven to 180 degrees. Line a rectangle brownie baking tin and set aside.
- In a large bowl, mix the oats, purée, pumpkin seeds and vanilla together thoroughly.
- Now add the melted butter and mix again.
- Dot the coulis all over the buttered oats and don’t mix too much as you want a marbled effect throughout the flappies.
- Spoon into your lined tin and flatten.
- Now choose where you want to add your ripe banans, use a spoon to make a dent on the mixture and put the bananas in place. Pushing them down a little so they don’t move.
- Bake for 40 minutes or until golden brown (40 was enough for me)
- Allow to cool for about 10 mins then slice.
- Allow to cool further if you can wait and et voila! Enjoy!