Banoffee Pie – low FODMAP and no refined sugar, gluten free

 

Banoffee Pie

Banoffee Pie has been a favourite dessert of mine for years, and I’ve made many versions over that time, but wanted to create one that had a minimal amount of ‘sugar’, that didn’t compromise on flavour.  Pretty stoked with this much healthier version…

Pastry(adapted from Sue Shepherd’s recipe book)
115g white rice flour
30g tapioca starch
55g potato starch
½ tsp xanthan gum
1/8 tsp Radiance Stevia Sweet
100g butter, salted
2 eggs

Caramel
½ cup rapadura (or coconut sugar)
100g butter
¾ cup cream (or coconut cream)
1 Tb cornflour or tapioca
1 teaspoon vanilla extract
1/8 teaspoon Radiance Stevia Sweet

Cream
250ml cream
½ tsp vanilla extract
Pinch of Radiance Stevia Sweet (1/32 tsp)

4 bananas, (sliced just before serving)
Raw cacao for dusting

Method

Pastry
Blend all the dry ingredients in a food processor.
Add the butter, cut into small pieces, to the food processor and process until fine crumbs form, then add the eggs and process until it forms a dough.  If it’s too wet just add a little more rice flour.

Press into a greased pie dish (I use a ceramic pie dish, and sometimes I roll it out between 2 pieces of baking paper instead of just pressing it into the pie dish).  Refrigerate for 45minutes to an hour.  (I often make the caramel and whip the cream during this time.)
Blind bake at 175°C for 15 minutes, then remove the baking paper and blind-bake-filling, and cook for another 10 minutes.  Set aside to cool.

Caramel:
In a small saucepan, melt the butter over medium heat, and add the rapadura stirring constantly until dissolved and bubbling.  Once it starts bubbling, leave it for about 2 minutes on low heat, to thicken, stirring only a couple of times.
Combine the cornflour with about 2 Tbsp of the cream until smooth.  Add the rest of the cream and stir well.
Remove butter/rapadura from heat and slowly pour in the cream/cornflour, stirring constantly.  Add vanilla and stevia and return to medium heat.  Continue stirring constantly, until thickened.  Then refrigerate.

Cream: 
Combine cream, vanilla and stevia and whip until nice & thick.  Set aside in the fridge.

Just before serving, dice bananas over the cooled pastry and spread the caramel on top.  Then spread the whipped cream over the top of the caramel, and sift some raw cacao over the top… for the pretty factor 🙂

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