Just because you have a sensitive tummy doesn't mean you can't enjoy the finer tasting things in life.
Luana has created this gut friendly desert that will have the whole family coming back for more. Hot tip: make a couple...
FYI: It's dairy, gluten and refined sugar FREE.
Ok let's do it. I'm salivating!
For the crust:
- 1 Cup almond meal
- 1cup rolled oats (I used GF Oats)
- 1/4 cup melted coconut oil
- 2tbsp rice syrup
- 2tbsp LSA
- Dash of cinnamon
- Pinch of salt
For the caramel:
- 2tbsp unsweetened Ulu Hye But Milk Base or nut butter
- 1/2 tsp miso paste (optional)
- 1/2 lemon juice
- 1 cup pitted dates soaked in warm water for 30 minutes
The rest of the filling:
- 1 cup chilled coconut cream*
- 2 medium ripe bananas sliced
- cacao powder or dark chocolate
Add the crust ingredients into a food processor and process until the mixture comes together. Add 1-2tbsp of water if needed. The dough should stick together when pressed. Crumble the dough all over a tart pan base lined with baking paper. Poke the base of the tart with a fork to allow the air to escape while baking. Bake the tart for 15 minutes in a pre-heated oven to 180C.
Meanwhile make the caramel. Add the ingredients to the food processor and process until smooth.
When the crust has cooled, gently spread all of the caramel on top of the crust until is covered. Place half of the banana slices on top of the caramel, pressing down lightly.
Spread the coconut cream on top of the banana slices in an even layer. Place the remaining banana slices on top of the pie. Garnish with cacao powder or shaved dark chocolate.
Place the into the freezer for 30 minutes to 1 hour before serving.
P.s: Luana split her recipes in two and made small pies but it serves a medium to large pie.
*Luana normally buy's 1lt coconut cream boxes from Asian shops. If you use the canned coconut cream I recommend you to drain the water and blend it for smooth and creamier texture.