Gluten Free Dairy Free Banana Pudding, a set on Flickr. Click on photos to see them larger.
Gluten Free-Dairy Free Banana Pudding, Pudding Pie with Quinoa Crust & Ice Cream!
Okay, first things first. We (my hubby and me) bought a basket of ripe bananas. My hubby says, what are you going to do with all those bananas! Of course make smoothies was in my brain, but I knew that wouldn’t be the answer he wanted to hear, so the answer was, I’m going to make you that Banana Pudding that you love. Now, the last time I made him this wonderful banana pudding, I was neither gluten free or dairy free. The recipe is a Paula Deen Recipe, which you can find her recipe here: Paula Deen Classic Banana Pudding, and if your not on a gluten free or dairy free diet, go for it, this is the best banana pudding recipe I’ve had.
Here I’m going to give you my adaptions from Paula Deen Classic Banana Pudding and this is the recipe I used also for the Banana Pudding Pie and the Banana Ice Cream, which are also listed below.
GLUTEN FREE-DAIRY FREE BANANA PUDDING
3/4 cup agave
1/2 cup packed light brown sugar
1/2 cup cornstarch
1/4 teaspoon salt
6 large egg yolks
4 cups almond milk
8 tablespoons (1 stick) cold butter, cut into small bits
4 teaspoons vanilla extract
3 large or 4 medium bananas, cut into 1/4-inch-thick slices (or more if you like more bananas)
1. To make the filling: In a medium bowl, whisk together the agave & brown sugar, the cornstarch, and the salt. Whisk in the egg yolks and 1/2 cup of the almond milk until thoroughly combined.
2. In a large, heavy-bottomed saucepan, bring the remaining 31/2 cups almond milk to a boil over medium- high heat. Whisking constantly. When it starts to boil, temper you eggs with about 3 ladles of the hot milk, adding slowly and whisking at the same time. Then pour the hot egg mixture into the hot almond milk and continue whisking and cook over medium heat, stirring constantly with a whisk, until a few bubbles rise to the surface and the mixture thickens, about 5 minutes. Remove from the heat and whisk in the butter and vanilla.
3. Pour mixture into a bowl & cover the surface entirely with plastic wrap to prevent a skin from forming. After it cools a little add your bananas, stir well. Refrigerate until thoroughly cooled and set, at least 4 hours. Serve! But if you can’t wait, eat it warm! Either way is good.
Gluten Free/Dairy Free Banana Pudding Pie with Quinoa Crust, a set on Flickr.
GLUTEN FREE-DAIRY FREE BANANA PUDDING PIE
Make recipe above (you should have some left over for extra pudding or make 2 pies. This recipe is for one quinoa crust
3/4 cup dry quinoa
1.5 cups water
4 Tbs. maple syrup
1 tsp almond extract
4 tablespoons ground chia seeds
1 egg beaten
Preheat oven to 375º
Heat the water, syrup & quinoa in a small pot, bring to a boil. Simmer until all the liquid is absorbed, about 10 minutes. The quinoa will be a little al”dente. (Now, for a side note, this is a good crust, but next time I’m going to put the cooked quinoa through the food processor or blender, my daughter gave me this idea, after I made this crust. So try it this way and see how you like it. It’s a good sturdy crust this way, perfect for quiche or maybe a gluten free pecan pie!)
Let it cool a bit before adding the eggs, if there is some liquid still in the quinoa, strain it off. When the quinoa is cool enough that it won’t turn the egg to scrambled eggs, add in the egg, almond extract & ground chia. Mix well, pour out into a greased pie plate. Press into the bottom of the plate and up the sides.
Bake for 40 minutes until golden brown. Cool. Add banana pudding, cover top with plastic wrap. Refridgerate. Serve.
Gluten Free/Dairy Free Banana Ice Cream, a set on Flickr.
GLUTEN FREE-DAIRY FREE BANANA ICE CREAM
This is the same way you would make a good ice cream using the above gluten free dairy free pudding recipe, because its basically the way you would make a custard. So, go ahead and make the pudding, before adding the bananas, measure out 3 cups, put in the fridge to cool for a good hour or so. Also, put 3 bananas in the fridge to chill, I don’t like cutting them ahead of time because they start to brown, you can cut them while your ice cream maker is churning the custard.
So, basically, you get your ice cream maker ready, use according to your ice cream makers directions. I have the Cuisinart Ice Cream Maker, you just keep the bowl in the freezer until your ready to make ice cream. I love it. You turn it on, add the custard mix, 15 minutes later you add the bananas, 5 minutes more you have soft serve ice cream. You can eat it as is, or pour it out into a freezer contain and let it set up a little more for a few hours in the freezer. And WaLa!
Oh, by the way, I did add a little fresh nutmeg to the ice cream when I put the bananas in, you can add it or leave it out, you can also add a little cinnamon if you’d like.