1 large ripe banana, frozen (peel it before freezing)
1 cup of roasted pumpkin puree (simply remove the skin from a jap pumpkin, then roast in the oven with some coconut oil or on a baking sheet on low heat until it wilts and becomes tender. Remove from the oven, mash with a fork, and allow the mixture to cool) – Note: you can use the remainder of the puree (there are likely to be leftovers) for a range of other recipes in this book – just store in the fridge in an air-tight container for up to 4 days
1 handful of plain, raw walnuts
1 tsp ground cinnamon
1 cup of plant-based milk or water ? Optional toppings: sprinkle of cinnamon &/or crumbled walnuts