Banana Cream Pie (GF)

pastry:

1 cup gluten free flour (or wheaten)

½ cup desiccated coconut

pinch of salt

2 tablespoons almond meal

1/3 cup sunflower oil

1 teaspoon vanilla extract

1 tablespoon honey

¼ cup soy milk (maybe a little more if needed)


filling:

2/3 cup cashews/almonds

1 ½ cups water

2 teaspoons vanilla extract

2-3 tablespoons pure maple syrup

2-3 tablespoons creamed honey or normal

just under 1/4 tsp of salt

1 ½ tablespoons cornflour

3 tablespoons macadamia/cashew/almond spread

2 medium thinly chopped bananas

Mix first four pastry ingredients together in a bowl. Add remaining ingredients and mix well. Press pastry into a small lined baking tray. Bake at 170ºC for 15-20 minutes. When pastry is cooled, place sliced banana on top. Then place all cream ingredients (except bananas) into blender and blend on high for 2 minutes. Pour cream mixture into saucepan and simmer until thick, stirring frequently. Take off heat, slightly cool, then pour cream filling over banana layer. Refrigerate.

I will instruct you and teach you in the way you should go.
Psalm 32:8