|gluten free – banana fool pie!
It is that time of year when we all love to bake and eat and eat and drink and bake. I love it too! I would love to hear what your favorite holiday treats are. If you have a favorite that could use a little help in the nutrition category, whether to lighten it up or to take out the gluten or just add some nutritional oomph to it, tell me about it.
Leave me a comment below and I will pick a couple of them to revamp for my posts next week. Let’s see what some of your holiday favorites are!
Here is one recipe revamp for you.
* Mainly the crust is the healthier version, as there is still plenty of heavy cream in this filling, but you can fill it with whatever you choose. This is a simple banana cream pie with a twist.
Almond Meal Pie Crust
(use this in place of any graham cracker crust, or tart crust – not for things like apple pie – it will get soggy)
2 1/4 cups almond meal
3 Tbls butter (or earth balance if you don’t do dairy)
3 Tbls maple syrup, honey or agave nectar (sweetener is optional)
-mix it up and press it into the pie plate
-bake at 350 for 8 minutes
-cool and fill with your favorite no bake filling
*or if you are making something like a pumpkin pie, put the pie filling into the unbaked shell and bake as needed for your pie filling of choice.
|baked pie crust
Foolish Banana Pie Filling (any old fool can make this one)
1/2 pint heavy whipping cream
1 tsp cardamom powder
3 tsp agave nectar
2 large ripe bananas (the sweeter the bananas the sweeter the pie)
2 Tbls minced crystalized ginger
whip the cream with agave and cardamom until it is thick and whipped creamy
layer bananas ginger cream – bananas ginger cream
eat it up!!!!! This will be delightful the next day as well.