Gluten Free • Paleo • Sugar Free • Dairy Free
Gluten Free • Paleo • Sugar Free • Dairy Free
This morning I listened to the ‘Ghost Busters’ theme song about 10 times. That’s 41 minutes of “who you gonna call” and “nah nah nahh-ing”, accompanied by crazy little boy dancing and ghosts being sucked into the vacuum. Don’t be alarmed… apparently these ghosts were harmless, and once sucked in to the Dyson they turned into baby ghosts who are not nasty at all (or so I was informed by 4yo H).
According to H, these ghosts are “as fast as a stinky shoe” (his latest favourite saying), so to catch them we need to be very sneaky and creep up on them (with the vacuum in tow). Once close enough the vacuum tube (sorry the Ghost catching tube device) can be unleashed and put into action. There is no escape for the ghosts now!
The dilemma became what to do with the ghosts once they were caught. The vacuum is only small, and if you are going to catch the marshmallow man then you’re going to need all the space you can get. I was told that the ghosts shrink into babies, leaving a lot more room, and some of them just disappear. I guess that’s a logical explanation from a 4yo on a not so logical subject!
The imagination of a child is amazing. At Kinder the other day H was telling his kinder teachers all about Italy; how lovely the weather is, how nice the people are. He was a budding travel agent, so much so that they believed that he had been there! (for the record he has not) Their ability to take in new information, conjure up new worlds and people is enviable… their ability to follow simple instruction relating to room tidying and basic hygiene is not.
Thankfully, the ghosts are temporarily gone and we can go back to eating pie.
This pie is AMAZING. Yes, I know I’ve said that before but it turns out this pie is the most amazing of all the amazeings. Until I googled what to do with over ripe bananas recently I had never heard of a Banoffee Pie. This is my interpretation… a slight bent on the classic.
There are many steps in this recipe. My advice is to start a minimum of 24hours before you want to serve the dessert.
Make the biscuits/base at the same time as making the banana cream, whipped coconut cream and the caramel and leave them overnight. The next morning, add the whipped cream to the banana cream and pour into the base and make the caramel whipped cream.
A couple of hours before serving spread the caramel whipped cream on top and allow to sit in the fridge before serving.
Banoffee Pie2014-02-19 20:18:11Serves 16Use a 20cm/8inch spring form cake tin for easily assembly. This recipe uses a lot of Coconut Cream; make sure you have at least 3 cans ready.Write a reviewPrep Time2 hrCook Time1 hrPrep Time2 hrCook Time1 hrINGREDIENTS
Butternut Snap Pie Crust
- Makes 1 base for a 20cm/8inch tin
- 2 tablespoons Coconut Oil
- 1/2 cup Maple Syrup
- 1 Egg
- 1/2 teaspoon Vanilla Extract
- 2 tablespoons Golden Syrup
- Pinch of salt
- 1/2 teaspoon Cream of Tartar
- 1 teaspoon Bicarb Soda
- 1 1/2 cups Almond Meal
- 1 cup desiccated, unsweetened Coconut
- 3 tablespoons Arrowroot (tapioca) Flour
- 1 tablespoon Milk (Coconut, almond etc)
- 1/3 cup melted Coconut OilBanana Cream
- 2 very very ripe bananas
- 1/3 cup Coconut Cream (taken from the top of a can that's been in the fridge overnight)
- 1/4 cup Milk (almond, coconut etc)
- 1/3 cup Maple Syrup
- 2 Tablespoons Arrowroot
- 1/2 teaspoon salt
- 3 Egg yolks
- 2 1/2 teaspoons Gelatine
- 3 Tablespoons Coconut Oil, melted
- 3/4 Cup Whipped Coconut Cream- measure after whipping (see recipe for Whipped Coconut Cream below)Caramel Whipped Cream
- 1 can Coconut Cream, opened and refrigerated over night (minimum 5 hours)
- 6 tablespoons Caramel Sauce – add more if tasting requires (see recipe below)Caramel Sauce
- 1 can Coconut Cream
- 1/2 Cup Maple Syrup
- dash of salt
- 2 teaspoons Vanilla ExtractWhipped Coconut Cream
- 1 400ml can Coconut Cream, opened and in fridge overnight- thickened cream removed
- 2 teaspoons Maple Syrup
- 2 teaspoons Vanilla ExtractINSTRUCTIONS
Butternut Snap Pie Crust
- Combine all the wet ingredients (except the milk) in a blender and mix until combined.
- Add the dry ingredients and blend until combined. Add the milk and pulse in.
- Place mixture in the fridge for a minimum of 30 minutes.
- Preheat oven to 175C/350F.
- Place heaped tablespoons of mixture onto the lined tray, at least 3cm (just over 1 inch) apart (this allows for spreading). Gently press with a fork to flatten slightly and create round shapes.
- Place tray in fridge for 15 minutes.
- Bake in oven for 16-18 minutes. The biscuits will be slightly brown on top.
- Cool on tray for 5 minutes then transfer to a wire cooling
- When biscuits are cool place them in a blender.
- Process until biscuits are just broken.
- Add the coconut oil and process again until fine crumbs are formed and the oil has ‘binded’ the biscuits.
- Press crumbs into a lined and greased 20cm/8inch spring form cake tin (a pie dish can also be used). Make sure the crumbs extend up the sides of the tin.
- Place pie crust in fridge to set (at least 5 hours)Banana Cream
- Combine the very, very ripe bananas, coconut cream and milk in a blender and puree until totally smooth.
- Add in the maple syrup, arrowroot, salt and egg yolks. Blend until no banana lumps remain.
- Pour the mixture into a medium saucepan.
- Before heating the banana mixture, evenly sprinkle the gelatine over 1/4 cup cold water. Allow it set for 4 minutes.
- Whisk the banana mixture in the saucepan over medium-low heat.
- Continue to whisk and stir as the mixture will thicken and has a tendency to stick to the bottom of the pan.
- Bring to a boil and continue to whisk vigorously for 3-4 minutes.
- The mixture will be quite thick. Pour the thickened banana mixture in a blender (make sure you have cleaned it from earlier use) and add the gelatine mixture and melted coconut oil.
- Blend until smooth.
- Transfer the mixture to a heatproof container and leave in the fridge for at least 1 hour.
- Remove the banana cream from the fridge and place in a bowl of a stand mixer with a whisk attachment.
- Add the whipped coconut cream and whisk on low until combined, and no cream streaks remain.
- Pour the Banana cream into the refrigerated pie crust.
- Place the pie into the fridge to set for at least 5 hours, but preferably overnight.Caramel Whipped Cream
- Remove thickened cream from the can, discarding the watery remains.
- Place the cream in a mixing bowl and whisk on high until thick.
- Make sure the Caramel sauce is runny but not warm (if it has thickened in the fridge you may need to loosen it over low heat. If the caramel is added hot to the cream it will cause the cream to ruin).
- Add the caramel and continue to whisk until incorporated.
- Place Caramel Cream in the fridge to thicken.
- Spread the thickened caramel cream over the Banana Cream. There may be too much cream… in which case eat it as quickly as you can before anyone gets it!
- Top the Banoffee pie with slices of banana.
- Keep refrigerated.Caramel Sauce
- Place coconut cream, maple syrup and salt in a saucepan over medium/high heat.
- Bring mixture to the boil, then reduce to medium heat.
- Allow the mixture to simmer for 15-25 minutes (this time will depend on the quality of the coconut cream used)
- The caramel should be golden and slightly thick.
- Allow to cool.Whipped Coconut Cream
- Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
- Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
- Add the maple syrup and vanilla and continue whisking until thick (this can take up to 10 minutes depending on the quality of your cream).
- Depending on your taste buds you may require more sweetener.
- Keep refrigerated.Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/