Monday, May 30, 2011

Raw-ish Banana "Cream" Tart

So I'm sure you've noticed a lack of bakery here on the blog- or lack of a blog period. Well, I have been eating no sugar or flour since the day after Easter. I feel fantastic but needless to say the baking has suffered.

My brother has lost 45 lbs eating this way so for his birthday I wanted to make him something special in keeping with the plan. I made him a banana cream pie and it came out so well that I re-created it in a tart form to take to a cookout later today.

Crust: 1 1/4 cup almonds
            1/4 cup raw cashews
            18 dates
Process in a food processor so they look like this:

Press into the pan or pie plate- this one is 11 inch tart pan

Then add a layer of bananas- I used 2 whole bananas.

Pour the filling on top- in food processor blend 1 tub of Tofutti cream cheese, 1 banana, 1/2 cup coconut cream (from a refrigerated can of coconut milk), 1/8 tsp vanilla and 4 drops stevia.

 It looked kinda boring so I added some "candied" almonds- just threw a handful in a skillet with a squirt of agave and a tsp or so of coconut oil. You could also top with toasted coconut but some of the people today are coconut haters. Or add another layer of sliced bananas, but do that just before serving so they don't turn brown.

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