Recipe: Deconstructed Banoffee Pie

Cake Friday has become a cemented tradition at pollen + grace HQ over the past couple of months, something which I guess is inevitable in a team full of girls who love nothing more than cooking, baking, experimenting and eating with unlimited access to a kitchen crammed with health foods. It does also mean that we've stacked up quite a collection of recipes (as well as serious cake porn) over the weeks, to the point where we're probably not far of the first pollen + grace cookbook. For now though, we'll share them here - our favourite kind of recipes (the ones that healthy you can happily have a second serving, and that delicious you can't resist a third). 

DECONSTRUCTED BANOFFEE PIE

INGREDIENTS

Biscuits: 

- 200g brown rice flour

- 30g coconut sugar

- 45g coconut oil, melted

- 1 tsp gluten free baking powder

- 30ml rice milk 

- 20ml maple syrup 

 

Dip: 

- 200g dates, soaked

- 200g cashews, soaked

- 3 bananas

- 1/2 cup coconut oil

- 1 tbsp vanilla 

- pinch salt 

- 1 heaped tbsp maca 

- 1 tbsp maple syrup (optional) 

METHOD

Biscuits:

1. mix together all the ingredients and stir until a ball of dough forms 

2. Knead this in your hands until combined enough to roll (add more milk/flour as necessary)

3. Add lots of brown rice flour to the rolling surface and cutter, then roll the dough until approx. 1cm thick and cut as many as possible

4. Bake for 10-15 minutes at 180C, or until golden brown 

Dip:

1. Soak the dates and cashews overnight

2. Add all the ingredients to a blender or food processor and blitz together

3. Serve the biscuits and dip with sliced banana.