Something for everyone


Often I get asked to explain allergen-free living to someone, and —I mean—most take it worth a grain of salt. They nod their head slow, say, “Oh, that’s so different.”/”It must be hard.”

It isn’t really, but I can understand where they’re coming from. If there’s one message I want to get out there, it’s that allergen-free food can be just as creative, fun, and delicious as traditional counterparts. If you’re interested in it yourself, you really just need to consider two main steps:

1) Research food allergens; which ingredients are classified and which are “safe”.

2) Practice to understand.

If you think about it, it’s just a process of carving new paths out from a single one, and then developing new habits.


Banana Cream Pie Squares with Cacao Ganache

vegan, gluten-free, nut-free, soy-free, corn-free, grain-free, refined sugar-free, raw

3/4 cup unsweetened desiccated coconut
6 medjool dates, soaked
1/2 cup coconut flour
3 Tbsp virgin coconut oil, melted
2 very ripe bananas
2/3 cup unsweetened desiccated coconut
3 Tbsp liquid vegan sweetener
Sea salt, to taste
Lemon juice
1/2 cup virgin coconut oil, melted
1/2 cup cacao powder
2-3 Tbsp liquid vegan sweetener

For Crust~

Process coconut and dates together in a food processor until broken down and combined. Add coconut flour and coconut oil and pulse until mixture comes together all crumbly.

Press into the bottom of a parchment-lined 8-inch square pan and leave in the fridge while you prepare the filling.

For Filling~

Slice half of a banana into a bowl and mix with a little lemon juice. Set aside.

In a clean bowl of a food processor, combine remaining banana, coconut, and sweetener, and mix until homogenous. Season to taste with a little salt.

Place banana slices in one layer on top of the crust. Spread filling over banana slices in a smooth, even layer. Put back in the fridge while you prepare the ganache.

For Ganache~

Melt coconut oil in a liquid measuring cup. Whisk in cacao, then sweetener. Remove pan from the fridge and pour ganache evenly over top of the filling. Cover with plastic film.

Chill in the fridge at last 2 hours to set. Remove from fridge and use sides of parchment to remove from pan. Cut into squares and serve immediately. Store extras well-wrapped and in the fridge.

ASIDE: individually wrap in aluminum foil and freeze for a delicious frozen treat ^^

Yield: 12-16 squares


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