Vegan Recipes
Vegan Banana Cream Pie
The Vegan Banana Cream Pie is very crispy and free of gluten. Furthermore, it is a combination of sweeteners and other dairy-free things, and it tastes very cool.
Ingredients:
Crust:
- Salt: 1/4 tsp.
- Melted coconut oil: 1/4 cup.
- GF-rolled oats: 3/4 cup.
- Cane organic sugar: 2 tablespoons.
For filling:
- Vegan almond milk: 1/2 cup.
- Cornstarch: 1 tbsp.
- Vanilla extract: 1 tsp.
- Salt.
- Sugar oragnic: 1/3 cup.
- Ripe banana: 1
Coconut whip:
- Powder sugar organic: 3/5 tsp.
- Vanilla extract: 1/2 tsp.
- Cococnut cream: 14 oz.
For assembling:
- Coconut cream: whipped.
- Ripe banana: 2
Instructions:
- Warm the microwave to 300 F.
- Grease a regular pie plate or line a baking pan with a paper towel. Put aside.
- In a high-speed blender, add the oats, almonds, glucose, and sea salt (as long as using), and process or pulse on high while a fine meal is achieved.
- Hold the cover, then pour in one-fourth of a cup of heated coconut oil (or more if wanted) according to the original recipe.
- To produce a loose dough, pulse or beat on low, scraping down the edges as necessary.
- As opposed to the mixture collapsing, you must be able to squeeze it between two fingers to form a dough.
- Add just more melted coconut oil if it’s too dry.
- Warm the microwave.
- Put the mixture into a cooking dish or pie pan; arrange it evenly.
- After that, put the paper towel on the base and gently press down with a flat-bottomed object, like a drinking glass, till everything is well packed and equally distributed along the bottom and up the sides.
- Roast for fifteen minutes, then raise the temperature to 355 degrees Fahrenheit. and continue baking for a further five to ten minutes till some browning appears on the surface and the edges are golden brown.
- Pull off the heat source and leave it to cool.
- Meanwhile, make the custard.
- In a tiny saucepan, combine the cornstarch, sweeteners, and optional salt. Whisk in the almond milk to prevent clumps.
- Place on medium heat, mixing frequently and bubbling.
- After that, lower the thermostat to medium-low and cook for a further four to six minutes, scraping the sides and bottom almost frequently with a spatula made of rubber. After it becomes visibly ribbon-like when you sprinkle some over the top with a spatula, turn it from the burner, whisk in the vanilla, and allow it to cool for ten minutes.
- Next, move the mixture to a glass or ceramic bowl and ensure that the plastic wrap is in contact with the surface to avoid a film forming on top.
- Set aside for two to three hours, so it’s chilled and set.
- Line the bottom of the fried crust with sliced bananas, and then cover with the custard-coconut whip combination.
- Using a spoon, level the top, wrap it with paper, and let it down for almost a few hours to let it set and get cold.
- Serve it and enjoy it.
Nutritional facts:
Sugar: 19.5 g.
Cholesterol: 0 mg.
Trans fat: 0 g.
Protein: 5 g.
Calories: 369 kcal.
Sodium: 590 mg.
Fiber: 4.2 g
Carbohydrates: 33.7 g.
Fat: 25.9 g