Saturday, January 28, 2012

Banana Coconut Pie

As you know, I like to bring a piece of "dessert" for lunch. Lately, I've become tired of my sweet potato souffle (which I dress up as a pie). I made these two treats this week and they are both good!

 Low-Fat Banana Pie with Coconut

1 banana (you can add more to taste)
2 t Ener-G egg replacer

1/4 c.  Bisquick
2Tbsp rice flour or 2 Tsbsp (more) Bisquick
1/4 c.agave sweetner
3/4 c. coconut
 1 1/2  c. soy milk
pinch of salt
 3/4 tsp. vanilla

dark chocolate (optional)

Beat all  ingredients in a bowl with electric mixer for 2 minutes. Pour into a greased pie pan and bake for 40 minutes at 350F.  Allow to cool. Then drizzle melted dark chocolate on top.

(adapted from a recipe from:

High-Protein Banana Pie 

 This vegan banana pie is made of mostly healthy ingredients and is delicious!

2 cups whole wheat pastry flour
1/3 cup plus 1 tablespoon canola oil
1/3 cup maple syrup
1/2 teaspoon sea salt
1 tablespoon vanilla
1 pound firm tofu
1 1/8 cups pitted dates
1 ripe banana
1 tablespoon vanilla
1/4 cup tahini
2 tablespoons honey

1. Preheat oven to 375F. Combine all crust ingredients in a mixing bowl, leaving out 1 tablespoon canola oil for oiling the pie pan. Oil a 9-inch pie pan, then press dough evenly into it. Poke a few holes in the dough with a fork, then bake for 10 minutes.
2. To prepare filling, place all ingredients in a food processor and blend briefly, then taste and add more honey if desired. Pour filling into pre-baked pie crust and bake 10 minutes, or until golden brown. Allow to cool before serving. (Or you could serve the filling as it is, without baking, as a pudding.)

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