Banoffee Twist

Banoffee Tart with a Twist

Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.

Endometriosis, Crohns & Coeliac Safe.

 

Ingredients:

Banoffee pastry:

5oz GF flour mix 

(for a bag of GF flour mix together:

*7oz sorghum flour

*7oz millet flour

*8.5oz arrowroot

*8.5oz potato starch)

2oz cashews

1oz almond flour

3 tbls pure spread

1oz unrefined sugar

1/4 tsp baking powder

Caramel: follow this recipe

Berry ice-cream topping:

1 bag frozen winter berries (strawberries, raspberries, blackberries)

add enough coconut cream as you would like

Soak your cashews for an hour in hot water or until soft.

Put the cashews into your blender and blend until the cashews are a paste.

Add the pure spread.

Also add the almond flour, baking powder and sugar and GF flour mix that all together.










Until it resembles this thick paste.

spread a little spread on the bottom of a square tin and line the tin with baking paper.

push your pastry into the tin and up the sides.

add another layer of baking paper and add the clay beads so it cooks on the bottom too.

pop it in on gas mark 5 for 10-15 minutes or until the pastry has cooked on the bottom. be careful not to burn your fingers checking this.

Once the pastry case is nice and golden its time to make you caramel.

the recipe for the caramel is here.

layer your bananas along the bottom of the pastry case.

then pour your caramel over the top.

Put your bag of frozen berries into a blender and blitz for 1/2 minute or until the berries have turned into thick sorbet, add a little coconut at a time and do not over blend or your will end up with slush not ice cream.

You can either lavish it ontop if you are serving it straight away or you have enough room in your freezer to keep it frozen.
Or
You can put the ice cream in a tub and stir it every 30 mins so that it does turn into a brick