Tuesday, September 10, 2013

Banana Cream Pies (AIP)

Oh dessert. The autoimmune protocol has been an adjustment, but it hasn't been quite as hard as I thought it would be until it came to desserts. You can't have nuts or eggs or refined sugars. And let's face it, that eliminates a LOT of options. I don't HAVE to have dessert, but the first week isn't exactly the easiest. And if having an APPROVED dessert means it's easier to stick to the protocol and stay on track, then I say "Go for it!" Luckily someone posted the crust from Autoimmune Paleo on an AIP group I follow and banana pudding just popped into my head. Well, say hello to AIP-approved Banana Cream Pies.

Banana Cream Pies
1 batch of Autoimmune Paleo's coconut crust
2 tsp coconut oil
1 banana, chopped or sliced into bite-sized chunks
2 4oz jars of organic banana baby food*
1 coconut milk can's worth of cream**
1 tsp vanilla extract, optional
3 tbsp arrowroot powder
Dash of sea salt
Whipped coconut cream, optional

Prepare the crust from Autoimmune Paleo, including baking. You can prepare a full size crust or use cupcake liners in a cupcake pan for mini pies. Use a food processor if you don't have a pastry cutter or to speed things up! In a small saucepan over medium low heat, add coconut oil and melt. Add the chopped banana. Saute for 1-2 minutes until starting to heat through. Add 1 jar of banana baby food, coconut cream, and vanilla, if using. Mix well. Mix remaining jar of baby food with arrowroot powder until well-blended. Slowly add to saucepan and mix together well, trying to avoid clumps (some may still be inevitable; this is ok). Add a dash of sea salt. When mixture just starts to bubble, remove from heat and pour into pie crust(s). Refrigerate for 1-2 hours until banana filling is firm. Top with whipped coconut cream if using.

*You can also choose to use 8 oz of banana puree. I like being lazy and banana food is a great consistency for this recipe.
**If you've never made coconut cream using this method: place a can of coconut milk in the fridge overnight making sure the side that you open is upside down on the shelf. Flip the can over the next day and open. The watery part of the milk should now be on top. Pour this off and reserve it for drinking, smoothies, etc. Scoop the rest of the cream into saucepan for the recipe. Easy and done! If you can find coconut cream easily around you, the amount for the recipe is usually around ½ cup or so. I would recommend a rounded ½ cup for this recipe.