Banoffee Pie

| 0 comments

 

I will be honest, I don’t think I have ever had banoffee pie. It is very popular here in England and after I had a few requests for a recipe, I decided to try it out!

Banoffee pie classically consists of toffee, sliced bananas and whipped cream…

The crust was an experiment for me. It is my attempt at making a gluten free coconut flour crust without using coconut oil, or any other butter/oil. I am fairly happy with the result and the “taste testers” approved, but I think it could use some tweaking. The crust was a bit crumbly the first day after making it, but the leftovers the next day held together very well. So ideally, I would suggest making it a day in advance. Feel free to use your favorite crust in its place.

Recipe:

Crust:

  • 1/2 c macadamia nuts
  • 1/2 c coconut flour
  • 3 T ground flax seeds mixed with
  • 7 T applesauce
  • 8 drops of stevia or to taste or granulated sweetener (optional)
  • pinch of salt

Filling:

  • 1/2 c pitted, packed dates
  • 1/2 c water
  • 3 T carob powder
  • 2 T lucuma powder
  • 1 t vanilla extract
  • 2 T arrowroot powder
  • 2 T tahini
  • 2 c coconut milk left over from cans used in the topping (supplemented with water if there is not enough)
  • 2 T agar agar flakes
  • 1/4 t cinnamon
  • 2 bananas sliced

Topping:

  • 2 cans of coconut milk (refrigerated overnight) (Thai Coconut brand in the US, Waitrose Organic brand in the UK)
  • 2 T agar agar flakes
  • 1 t vanilla powder
  • maple syrup of stevia to taste

Start with the crust. Preheat your oven to 350 F. Mix the apple sauce with the ground flax and let sit. In a food processor, process the macadamia nuts until very fine, almost a macadamia butter consistency. Next add the coconut flour, flax mixture, salt and the optional stevia (or granulated sweetener). Process again until thouroughly combined. Check the consistency. The dough should stick together when pressed between your fingers. If not, add another tablespoon of applesauce. Lightly oil a pie plate (I used coconut oil) and lightly dust it with some coconut flour. Press the dough into your pie plate. You will probably have extra, which you can make cookies with. Bake the pie crust for 10-15 minutes or until the edges are lightly golden. Let the crust cool while you make the filling.

If you do not have a high speed blender, I would suggest soaking your dates otherwise you can get away without. Take the two refrigerated cans of coconut mik and seperate the cream from the liquid, by spooning the thickened cream off of the top. Use the liquid for the filling and safe the cream for the topping. Put all ingredients into a blender (except agar and bananas) and blend until smooth. Taste test and adjust if necessary. Pour the filling into a pan and sprinkle the agar agar into it. Heat the mixture on medium-low, whisking continuously until very thick (about 5 minutes). Immediately pour the filling into the pie crust. Top the filling with 1-2 layers of thinly sliced bananas and place the pie in the freezer while you make the whipped topping.

Whip the coconut cream that you previously seperated with the vanilla until light and fluffy. Heat the agar agar with 1/4 c of water until dissolved whisking continuously (about 3-5 minutes). Pour this into the whipped cream and blend again. Spoon the whipped cream over the bananas on your pie and place in the fridge to set for at least 2 hours, ideally overnight. Dust the top with carob powder if desired. Enjoy!

 

Submitted to: Wellness Weekend

Leave a Reply

Required fields are marked *.