Nadiya Hussain served up a delicious frozen banana cheesecake with a chocolate base and a blueberry compote topping on Nadiya Bakes.
The ingredients for the base: 160g porridge oats, 160g roasted whole hazelnuts, 60ml coconut oil, plus extra for greasing, 185g golden syrup and pinch salt.
For the filling: 7 frozen bananas, about 580g chopped into pieces
2 tbsp golden syrup, ½ tsp ground cinnamon and 1 tbsp cocoa powder.
For the compote: 250g fresh or frozen blueberries, ½ lemon, zest and juice and 100g caster sugar.
See recipes by Nadiya in her book titlede: Nadiya Bakes
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