delicious thick based Gluten Free Banoffee Pie with plenty of bananas, as well as Dairy Free Coconut Caramel
Dairy Free Spread - 4 tbsp Hey Boo Coconut Caramel (or any other coconut caramel... if you can have dairy.. you can use a regular caramel) - 3 Bananas (sliced) - 1 400ml can of Coconut Milk to make Coconut Cream (you can chill a tin of coconut milk in the fridge & then scoop out the solid coconut cream, leaving the water behind) - Dairy Free Chocolate (grated) (I use Cocoa Libre Dairy Free Chocolate)
of digestives for a thinner base HOWEVER, I love a super thick base!
They are my favourite nut & also have their own caramel taste within them. For me, cooking & baking glutenfree (& dairyfree) has become second nature & I rarely struggle with achieving tasty results that are GF & DF, however removing refined sugar from baking has not always been so easy – I’m getting better though
4 oz (120g) dairyfree margarine such as vitalite. 2 oz (60g) coconut palm sugar. 2 tsp gluten-free baking powder. Cook for about 20 minutes until risen, firm (when pressed gently with a finger) and lightly golden. 4 oz (120g) dairyfree margarine such as vitalite. 2 oz (60g) coconut palm sugar
Soaked in double cream and covered in cheese this recipe is definitely not dairyfree, although you could make a few substitutes such as soya cream or milk and you could opt for any variety of dairyfree cheeses, the stronger the better