Banana Pudding - Grain free/Nut free (if you sub the butter with coconut oil its dairy free too)
¼ C maple syrup
1 Tbsp arrowroot
1/4 tsp salt
5 egg yolks
2 14oz cans coconut milk
3 Tbsp butter or coconut oil divided
2 tsp vanilla extract
3 VERY ripe bananas mashed
3 ripe bananas - whole
Bring first 5 ingredients to a boil in a heavy saucepan over medium heat (about 20 minutes), whisking constantly until thickened.
Remove from heat. Stir in butter and vanilla.
Place 1 Tbsp of butter in medium sized skillet over medium heat
When butter is melted, add mashed bananas
Cook for 5 minutes to caramelize bananas then add to custard.
Use a hand mixer to puree custard and bananas; Can also add half of the custard and all of the bananas to a food processor until liquefied.
Pour into bowl then place heavy duty plastic wrap directly on surface of custard to keep "skin" from forming.
Chill at least 2 hours
Short bread cookies (Courtesy of PaleoSpirit)
1 cup coconut flour
1/2 cup arrowroot starch/flour
1 C coconut oil or ghee or butter, melted
2/3 C maple syrup
1 Tbsp vanilla
1/2 tsp cinnamon
1/4 tsp sea salt
Preheat an oven to 350 degrees F.
Place all ingredients in a large bowl and combine using a fork to make sure everything is evenly distributed.
Press the dough together to make a solid piece
Turn out the “dough” onto a large piece of parchment or wax paper
Form a log then, using a sharp knife, cut ½ inch circles
Transfer cookies to parchment paper lined baking sheet bake for 15 minutes.
Once the shortbread cookies have cooled slightly you can move them to a wire rack.
Layer wafers, bananas and pudding mixture in a glass serving bowl.
Repeat until all custard, cookies and bananas are used. Chill until serving.