Wednesday, December 22, 2010
Vegan Banana Cream Dessert
1/2 c. coconut oil (slightly softened)
1/4 c. agave
3/4 t. sea salt
1 1/2 t. cinnamon
2 1/4 c. King Arthur's White Whole Wheat Flour
-With the back of a fork, mix, while pressing against the side of the bowl to form a crumbled texture.
-Set aside until it's time to assemble.
1 c. mimicream (this is a nut-based cream that I found at my health food store...it's a GREAT substitute in creamy dishes!!)
1/2 c. coconut milk (from a can...not the watered down kind...we're talking full fat baby!!)
6 T. agave
2 T. nutritional yeast (super high in minerals and B vitamins...this will give it a "custardy" taste...you'll have to go to a health food store to find it)
2 T. egg replacer (usually I'm not picky about which brand you use, but in this case, go with Bob's Red Mill)
1 t. sea salt
-Over medium heat, bring this to a boil...stirring constantly, so as not to burn.
-Slowly, while whisking, sprinkle in 1/4-1/2 c. flour (King Arthur's White Whole Wheat)
-Let boil for about 3-5 minutes, until it thickens to a "custard-like" feel!
1/2 t. cinnamon
5 T. vanilla (yes, 5)
-Now, there are a couple of ways you can do the assembly...do whatever you prefer:
-Slightly press crumble into a creme brulee dish, add banana slices, spoon "custard" over it, and top with more crumble, bake at 325 for 7 mins.
-Skip the cookie crumble on bottom, add banana slices, custard, and crumble to the top, and bake at 325 for 7 mins...
-Or press crumble lightly into an 8x8 pan, add 2-3 bananas (or more if you like), the custard, and then top with 1-2 c. of the crumble, and bake at 350 for around 20-25 minutes.
-It's really up to you, and what you prefer to do! I did all of them, and got mixed feed back with each...the individual ones are nice because they're cute, and look, sophisticated, but they're a hassle! The big one is easier, it just loses SOME of the "wow factor" when it's served. Your choice...either way...it tastes amazing!!
-Oh yeah, I'd chill it before you serve it!