Healthfood: Banana cream pie
Sometimes you just want dessert! There is nothing wrong with having dessert once in a while, Dr. Tae Yun Kim says. Desserts can be a very healthy addition to your menu, and even people with diabetes, people with celiac disease and other ailments can still enjoy the occasional treat. Dr. Tae Yun Kim is an incredibly creative cook, and using what she has on hand, in a healthy and unconventional way.
So what would you do if you had this on your kitchen counter:
You could peel and freeze some and put into your favorite smoothie recipe.
You could also make this delicious and very healthy dessert, that’s full of protein, vitamins, fiber and antioxidants and is gluten free.
First, let’s deal with the bananas.
Peel and slice about 5 bananas, and put them in a wok, with about 1/3 c of butter or coconut oil, 1/2 cup brandy or rum, and approximately 1/2 cup of maple syrup. You can use less syrup depending on how sweet you like your pie. Cook gently on medium heat until bubbly and the bananas are very soft yet still hold their shape. Set aside and let this cool off.
Then, let’s make a healthy pie crust. You’ll need about 1 cup of almond flour, about 1/2 cup of chestnut flour, an egg and about 1/4 c of coconut oil, melted. Mix together lightly to make a dough that you’ll pat into a pie tin or an 8×8 baking dish.
Last, make the cream part of this pie. Put 2 eggs and one 8-oz package of organic cream cheese into a blender, with 1/2 c maple syrup and a little lemon juice. Blend until very smooth.
Now, pile the banana filling into the pie shell. Then pour the cream cheese mixture on top.
Bake at 325 (oven pre-heated) for about 40-45 min; then turn off oven and prop oven door slightly open for 10 minutes; then open oven door a bit wider for 10 more minutes, and then remove from oven. Let cool, and add a layer of sliced strawberries on top.
Now cut yourself a slice and enjoy! Always remember, you are the driver in your life! Don’t be just a passenger!