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You have probably seen me share enough recipes by now to see that I follow a gluten free diet. And, for the past four months I have also reduced my carbohydrates as well, losing 32 pounds so far!!
I am always on the lookout for ideas, products and recipes that not only my family loves, but I can eat as well. That can be hard. It has taken me a few years, but I have gotten much better at creating my own recipes and using healthy ingredients. Changing the way I eat has had a huge impact on my family as well. My husband has lost 35 pounds, and we have dramatically reduced the amount of processed foods in our lives. So, having shared a little background with you, I am so excited to give you the scoop on some ingredients that rocked my Banana cream pie recipe. So many people have a sensitivity to dairy or more commonly to milk, I thought it would be fun to try something different that even a sensitive tummy can handle.
This is why we love to use almond milk in our recipes. I use it in my coffee, the kids love it & it’s a great source of protein too. So, I had the chance to work with #CollectiveBias & grab some #SilkAlmondBlends recently when I was at Safeway, see it’s right here in the dairy aisle.
We have enjoyed almond milk for a long time, but when it is combined with coconut, which we know is good for us, like Silk Almond Coconut blend or has additional fiber, like Silk Almond Protein + Fiber, that is even better. Almond milk has a more mild taste that other non-dairy milks, and I don’t have a problem with it thickening for a pudding or cream sauce, etc… We love to add it to our breakfast cereal, recipes, morning smoothies and late night cookie munching.
But today I am sharing a favorite recipe of mine, and I hope you enjoy it as much as we do!
Here is what I used to create an allergy-friendly Banana Cream Pie recipe for our family:
makes 6 one cup servings
2 cups of raw almonds, ground into fine mixture in blender or food processor
One cup of sugar or sugar substitute
4 Tablespoons of melted butter
3 cups of almond milk, feel free to use either variety
2 one ounce packages of sugar free white chocolate pudding & pie filling
2 teaspoons vanilla extract
2-3 bananas, sliced
I began by using my blender to grind up the two cups of raw almonds, and placed the almond meal
in a small mixing bowl. To this I added the sugar substitute & butter, blending by hand until the
mixture resembled small crumbs. I pressed this evenly into six 1 cup mason jars, pushing the crust
mixture firmly into each. Reserve about 1/8 cup for garnish. Set aside.
In another mixing bowl I combined the almond milk, sugar free
pudding mix & vanilla extract. I used a hand mixer to blend until well thickened & set aside.
I sliced the bananas up, and beginning with the pudding mix I added about and inch of pudding to
each cup. Next a layer of bananas, then the final layer of pudding, some crumbled crust mixture and
one banana slice for a garnish. If making these ahead of time, they can be covered with plastic wrap
and just add the garnish slice of banana right before serving. This will keep it from turning brown.
The layer of bananas are covered in pudding inside so you will not have this issue with them.
Serve & enjoy!!
Do you used almond milk in cooking, for cereal, and everyday use?