Banoffee Pie from My New Roots

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banoffeepievegan (12 of 15)

I’m preparing to host my very first Easter dinner tomorrow – a totally plant-based menu with all the fixins! Go big or go home, I say. Usually we go to my in-laws for Easter, but this year my sister-in-law had to stay close to home for an event so we offered to host. I’m making a ridiculous amount of food including many recipes from my next cookbook. So pumped. I just need to scrounge together enough chairs and pray that we all fit at our table! Ok, that is definitely not happening…but what would a big family get together be without a kids table?!

Cooking has been more fun than usual these days because I have an audience now – a 6 1/2 month old baby who loves to watch her mama in the kitchen! Adriana is very curious as to what I’m doing in there all the time and she smiles at me from the table and even laughs at all the right moments, such as when I bust out Twinkle Twinkle Little Star complete with a made up dance routine. I’m now a cook/entertainer all at once. What an ego boost, let me tell you. Did I mention I burned two desserts last weekend? I can’t imagine why…

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This pie, however, came together without a hitch. Sa-weet. If you’re like me, you might even find you have all the ingredients on hand which makes me want to cry happy tears because I didn’t need one more grocery trip on a holiday weekend. Or should I say Eric doesn’t need one more grocery trip on a holiday weekend…bahaha. I don’t know about you, but when I realize that I have all the ingredients for a recipe I’m like that Ikea commercial, only instead of running to the car I’m running to my kitchen… START THE OVEN, START THE OVEN!

I’m not weird, not weird at all.

mynewrootscookbookreview

Last year I had the opportunity to preview Sarah Britton’s debut cookbook, My New Roots: Inspired Plant-Based Recipes for Every Season, based on her beautiful whole foods recipe blog. I’ve long admired Sarah’s unbridled enthusiasm for plant-based food; in fact, I don’t know if I’ve ever come across someone who is so passionate about vegetables, not to mention, knowledgeable about how they impact our health.

This cookbook is gorgeous with beautiful food photography and interior design (I’m a bit of a cookbook nerd these days, often gushing over paper stock of all things). There are 100 creative vegetarian recipes with many vegan options. Some of the ingredients are a bit uncommon or difficult to find, but I expect if you have a solid farmer’s market and health food store handy you’ll be able to find many of the ingredients in the right season. Just in case you aren’t sure which ingredients are in season, the cookbook is conveniently divided into 5 sections by season (spring, early summer, late summer, autumn, and winter). I love that summer is divided into two seasons; it totally makes sense because there’s so much coming into season over the summer months. One thing’s for sure, Sarah’s recipes will help you bust out of a cooking rut and get adventurous in the kitchen.

Here is a sample of recipes from My New Roots:

  • Buckwheat Crepes with Creamy Purple String Bean Slaw
  • Roasted Red Pepper Walnut Dip
  • Shaved Turnip and Radish Salad with Poppyseed Dressing
  • Oyster Mushroom Bisque
  • Apricot Rhubarb Clafoutis
  • Caramelized Fennel on Herbed Polenta
  • Roasted Cauliflower with Lebanese Lentils and Kaniwa
  • Trippy Tie-Dye Soup
  • Butternut Stacks with Kale Pesto, Kasha, and Butter Beans

 

Today, I’m excited to share this dreamy Banoffee Pie recipe from her new cookbook. I’ll be serving it tomorrow along with a few other desserts. I hope you enjoy it as much as I did (yes, I had to eat a slice before serving it tomorrow…don’t judge). I’m predicting it won’t last long because who on earth can resist the combo of coconut whipped cream, banana, oats, and date caramel? Anyone?

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Banoffee Pie

Vegan, gluten-free, refined sugar-free, soy-free

By

5 from 7 reviews
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Sarah writes that this version of Banoffee Pie isn’t as “jaw-achingly sweet” as traditional versions - which admittedly I’ve never had - but I can tell you I find this version to be perfectly sweet while still feeling super light and healthy. That’s a win-win in my books! I made several improvisations to the original recipe because I can’t seem to ever leave a recipe alone. I’ll share my adaptations here. In the crust I swapped sunflower seeds for almonds because I prefer the flavour of almonds. I also skipped toasting the almonds beforehand because I figured they would toast up while baking the crust and I wanted to save some time. I also skipped chilling the coconut oil and opted to use softened coconut oil and then I added cinnamon to the crust because cinnamon and oats is always a good idea in my books. My crust baked up in 12 minutes as opposed to the 20-30 minute suggested bake time so my advice is to keep an eye on it. When my crust got a tiny bit golden I took it out. Keep in mind the crust firms up as it cools. For the raw caramel toffee, I kept the almond theme going using almond butter and I also cut down the lemon juice. Lastly I ended up using 3 bananas instead of 2 because I don’t think you can ever have too many banana slices. As you can tell, this recipe is quite versatile so have fun with it!

This recipe is adapted from My New Roots: Inspired Plant-Based Recipes for Every Season. Copyright © 2015 by Sarah Britton. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

Yield
8-10 slices
Prep Time
Cook time
Total Time

Ingredients:

For the crust:
  • 1/2 cup raw almonds
  • 2 cups gluten-free rolled oats
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/4 cup virgin coconut oil, softened
  • 2 tablespoons pure maple syrup
  • 1 1/2 tablespoons water, or as needed to moisten dough
For the Raw Caramel Toffee:
  • 1 1/2 cups pitted Medjool dates
  • 3 tablespoons smooth almond butter
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon fine sea salt
  • 1 vanilla bean, seeded or 1/2 teaspoon pure ground vanilla bean powder
For the filling:
  • 2 (14-ounce) cans full-fat coconut milk, chilled overnight
  • Raw Caramel Toffee (from above)
  • 3 large ripe bananas, sliced into “coins”
  • a few squares of non-dairy dark chocolate, shaved

Directions:

  1. Place 2 cans of full-fat coconut milk in the fridge overnight, the longer they chill the better.
  2. For the crust: Preheat the oven to 375F. Grab an 8-10 inch tart pan (I used 10-inch) and lightly grease the base and sides with coconut oil. Cut a circle of parchment paper to fit along the bottom and place it inside the tart pan. This will prevent the crust from sticking.
  3. Add almonds into a food processor and process until a coarse crumb. Now add in the oats, cinnamon, and salt and process again until the mixture looks like coarse sand. Add the oil, maple syrup, and water and process until the mixture comes together. The dough should stick together when pressed between your fingers, but it shouldn't be super sticky. If it's still too dry, try adding another teaspoon of water and processing again.
  4. Crumble the dough all over the base of the tart pan in an even layer. Starting at the centre of the tart, press the dough into the pan with your fingers and work your way outward and up the sides. If the dough starts to stick to your hands, feel free to lightly wet your hands every now and then. With a fork, poke the base of the tart about 20 times to allow the air to escape while baking.
  5. Bake the tart at 375F for around 12-14 minutes (I baked for 12 minutes) until lightly golden. Place tart pan on a cooling rack for about 15 minutes or so. If the crust puffed up during baking you can poke it a few more times with a fork to let the air escape. The crust will firm up as it cools.
  6. For the raw caramel toffee: Add pitted dates into a bowl and pour boiling water over top. Let sit for 5-10 minutes, or longer if your dates are firm. Drain the dates well and add to food processor along with the almond butter, lemon juice, salt, and vanilla bean seeds. Process until smooth.
  7. When the crust has cooled, carefully spread all of the caramel toffee onto the base of the crust. Slice all the bananas and place half of the banana slices on top of the caramel, pressing down lightly to adhere.
  8. Grab the cans of coconut milk from the fridge. Open the cans and carefully scoop off the white cream from the top of the can, discarding the water. Add the coconut cream into a medium bowl. With a whisk or electric beaters beat the cream until smooth and fluffy.
  9. Spread all of the coconut cream on top of the banana slices in an even layer. Now add the remaining banana slices on top in a circular pattern. Garnish with shaved chocolate. Serve pie immediately. Store leftovers in the fridge.

Tips: 1) Be sure to chill the cans of coconut the night before you begin this recipe. 2) The raw caramel works best with very soft dates. 3) I don't recommend freezing this pie as the banana slices get mushy after thawing.

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Congrats again, Sarah!

To those of you celebrating this weekend, I wish you a lovely Easter! Spring is officially in the air. ahhhh.

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