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Why am I seeing so much banana hate these days?? I don’t get it. Anyway here’s a gluten free, refined sugar free banana pudding! Recipe below Makes 2 large servings or 4 small. Can easily be doubled. Pudding: -1/4 cup unsweetened almond milk (or milk of choice) -1/2 tbsp arrowroot starch (sub cornstarch) -3/4 cup plain Greek yogurt -1 tbsp maple syrup (optional) -1/2 scoop (20g) vanilla protein powder -1 tsp vanilla extract -pinch sea salt Vanilla cookie: -3/4 cup almond flour -1 tbsp egg whites -1 tbsp maple syrup -1 tbsp melted butter (sub coconut oil) -1/2 tsp vanilla extract -pinch sea salt To assemble: -2 fresh bananas or whatever fruit you want 1. Preheat oven to 325° and line a baking sheet with parchment paper 2. Add milk and arrowroot to a small saucepan and whisk until no clumps remain. Turn stove to medium heat and whisk continuously until the mixture thickens. This happens fast! 1-2 minutes for me. 3. Once thick, remove from heat and whisk in the rest of the pudding ingredients until smooth. Cover and set in the fridge for an hour 4. To make the cookie, add all ingredients to a small bowl and mix with a fork to combine. Spread onto prepared baking dish and flatten with your fingers to about 1/4 inch thick. It doesn’t need to be a perfect shape cuz we are just breaking it up later. 5. Bake for 15-20 min or until the edges have browned a bit. Allow to cool. Once cool, break into smaller pieces. 6. Now assemble! I do cookie, banana (or fruit of choice), pudding, and repeat however many times you can depending on the glass you use. 7. Eat immediately or if you want the cookies to soften a bit pop it in the fridge for an hour. Keep in the fridge for up to 4 days. #bananapudding #healthydessert #dessert #healthyfood #healthyeating
Why am I seeing so much banana hate these days?? I don’t get it. Anyway here’s a gluten free, refined sugar free banana pudding! Recipe below Makes 2 large servings or 4 small. Can easily be doubled. Pudding: -1/4 cup unsweetened almond milk (or milk of choice) -1/2 tbsp arrowroot starch (sub cornstarch) -3/4 cup plain Greek yogurt -1 tbsp maple syrup (optional) -1/2 scoop (20g) vanilla protein powder -1 tsp vanilla extract -pinch sea salt Vanilla cookie: -3/4 cup almond flour -1 tbsp egg whites -1 tbsp maple syrup -1 tbsp melted butter (sub coconut oil) -1/2 tsp vanilla extract -pinch sea salt To assemble: -2 fresh bananas or whatever fruit you want 1. Preheat oven to 325° and line a baking sheet with parchment paper 2. Add milk and arrowroot to a small saucepan and whisk until no clumps remain. Turn stove to medium heat and whisk continuously until the mixture thickens. This happens fast! 1-2 minutes for me. 3. Once thick, remove from heat and whisk in the rest of the pudding ingredients until smooth. Cover and set in the fridge for an hour 4. To make the cookie, add all ingredients to a small bowl and mix with a fork to combine. Spread onto prepared baking dish and flatten with your fingers to about 1/4 inch thick. It doesn’t need to be a perfect shape cuz we are just breaking it up later. 5. Bake for 15-20 min or until the edges have browned a bit. Allow to cool. Once cool, break into smaller pieces. 6. Now assemble! I do cookie, banana (or fruit of choice), pudding, and repeat however many times you can depending on the glass you use. 7. Eat immediately or if you want the cookies to soften a bit pop it in the fridge for an hour. Keep in the fridge for up to 4 days. #bananapudding #healthydessert #dessert #healthyfood #healthyeating
@zmargotz original sound - zma
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