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Banana Cream Pie (Vegan + GF)

Absolutely delicious, 10-ingredient vegan banana cream pie! Crispy gluten-free crust, fluffy and silky cream center, and layered with 3 whole bananas!

3/4 cup gluten-free rolled oats
3/4 cup raw almonds
1/4 tsp sea salt (optional)
2 Tbsp organic cane sugar or coconut sugar
1/4 cup melted coconut oil

2 Tbsp cornstarch*
1/3 cup organic cane sugar or sub coconut sugar*
1 pinch sea salt (optional)
1 1/2 cups unsweetened plain almond milk
1 tsp pure vanilla extract
1 medium just ripe banana, sliced

1 14-ounce can coconut cream (or sub two cans full-fat coconut milk per one can coconut cream, refrigerated overnight)
1/2 tsp vanilla extract
3-5 Tbsp organic powdered sugar

Coconut Whipped Cream
1-2 more just ripe bananas, sliced*

1. Preheat oven to 350 degrees F (176 C) and either line an 8x8-inch baking dish with parchment paper, or grease a standard pie dish. Set aside.
2. Add oats, almonds, sea salt (optional), and sugar to a high speed blender and mix/pulse on high until a fine meal is achieved.
Full instructions recipe visit: https://minimalistbaker.com
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