You know those moments when you watch bananas go from Green to yellow to spotty, and then you know you have to really do something with them otherwise it’s just money down the drain?
Well since this blessed month begun, there is very little time to eat and food becomes in abundance. Thus the bananas’ fate was becoming such, as the days were going by. Last two days I began visioning their fate in my plate, at first I thought I do the quick banana sautee (the recipe to this I will add soon and link here), then it quite swiftly changed to banoffee pie. But I couldn’t recreate an healthy version, or could I?!
But “where there is a will there is a way!!” Yesterday I suddenly found myself slicing the bananas and the rest is history as you can see the banoffee pie was recreated and absolutely delicious.
I will need to correct this recipe soon as I didn’t measure much when recreating as it’s how I recreate by eyeballing 🙂 This is all approximate but you can’t go wrong.
3-6 cups Almond Flour
1 stick grass fed butter, you can use coconut oil.
I had some fennel syrup left over from making sweet millet flathread which I will add recipe soon. It consists of fennel, water, shakkar (a type of sugar) butter boiled and turned into a syrup.
I wanted more depth to the crust so I added about 2 tablespoons of this, to the crust.
Then I moulded the mixture in to a pie crust into a pregreased dish, and at 150 degrees, I placed in oven until golden brown on top.
1 cup mejdoul dates or any you prefer.
I soaked these in warm water whilst I made the crust. Drained the water into a jar to drink as nabeez for when I break-fast.
Placed dates in blender, with 2 tablespoons almond butter, 1 teaspoon raw organic honey, and to make it a salted caramel I added sprinkle of Himalayan salt.
Blend until really smooth and placed a layer, on to the warm crust out of oven.
3/4 medium sized ripe bananas, sliced and placed on to the caramel. Added a bit more caramel to centre and added another layer of bananas.
As I didn’t have cream, which I would have whipped up and added. Instead, I used, yoghurt.
Around 1 cup yoghurt, add raw organic honey, mix and add on top of bananas.
And then decorate with nuts, seeds raw choc.
There you have it, a really yummy banoffee pie full of goodness and nourishment.
You know those moments when you watch bananas go from Green to yellow to spotty, and then you know you have to really do something with them otherwise it’s just money down the drain?
Well since this blessed month begun, there is very little time to eat and food becomes in abundance. Thus the bananas’ fate was becoming such, as the days were going by. Last two days I began visioning their fate in my plate, at first I thought I do the quick banana sautee (the recipe to this I will add soon and link here), then it quite swiftly changed to banoffee pie. But I couldn’t recreate an healthy version, or could I?!
But “where there is a will there is a way!!” Yesterday I suddenly found myself slicing the bananas and the rest is history as you can see the banoffee pie was recreated and absolutely delicious.
I will need to correct this recipe soon as I didn’t measure much when recreating as it’s how I recreate by eyeballing 🙂 This is all approximate but you can’t go wrong.
For the Crust:
3-6 cups Almond Flour
1 stick grass fed butter, you can use coconut oil.
I had some fennel syrup left over from making sweet millet flathread which I will add recipe soon. It consists of fennel, water, shakkar (a type of sugar) butter boiled and turned into a syrup.
I wanted more depth to the crust so I added about 2 tablespoons of this, to the crust.
Then I moulded the mixture in to a pie crust into a pregreased dish, and at 150 degrees, I placed in oven until golden brown on top.
For the Caramel:
1 cup mejdoul dates or any you prefer.
I soaked these in warm water whilst I made the crust. Drained the water into a jar to drink as nabeez for when I break-fast.
Placed dates in blender, with 2 tablespoons almond butter, 1 teaspoon raw organic honey, and to make it a salted caramel I added sprinkle of Himalayan salt.
Blend until really smooth and placed a layer, on to the warm crust out of oven.
For the Filling:
3/4 medium sized ripe bananas, sliced and placed on to the caramel. Added a bit more caramel to centre and added another layer of bananas.
As I didn’t have cream, which I would have whipped up and added. Instead, I used, yoghurt.
Around 1 cup yoghurt, add raw organic honey, mix and add on top of bananas.
And then decorate with nuts, seeds raw choc.
There you have it, a really yummy banoffee pie full of goodness and nourishment.
