Banana Bread Pudding Pie | Raederle's Raw Recipe

A dessert that isn't overly sweet and uses little dried fruit. Reminiscent of banana bread, but with a similar texture to pudding.

Banana Bread Pudding Pie

First Layer; The Crust

Tastes somewhat like cookie dough. It is delicious all by itself.

1½-2 cups nut pulp

4 pitted dates

¼ teaspoon cinnamon

⅛ teaspoon Nutmeg

⅛ teaspoon vanilla powder (or three drops alcohol-free sugar-free vanilla extract)

⅛ teaspoon sea salt (optional)

How to make nut pulp:

1. Soak 3 cups of nuts in enough drinking water to cover for at least two hours. I used 2½ cups almonds and ½ cup walnuts.
2. Drain and rinse nuts thoroughly with drinking water. This removed enzyme inhibitors.
3. Add soaked nuts and fresh drinking water to your blender. Use 2-5 cups water. (The less water the more thick your nut milk will be.)
4. Pour mixture from your blender into a cheesecloth or muslin bag within a large bowl.
5. Squeeze the bag carefully with your hands to extract the nut milk.
6. After savoring a delicious glass of nut milk you can save the rest in the fridge in a glass for later.
7. I recommend consuming nut milk within 2 hours of preparation for best flavor.
8. The nut pulp is what is left in the bag after making the nut milk.
9. Nut pulp may be saved in the fridge for later. I recommend using with 24 hours.

To make the crust:

1. Put all ingredients in the food processor and blend until you have a dough-like texture.
2. Extract dough from food processor with a flexible baking spatula and apply to a plate or dish.
3. Curl the sides upwards and press in the center so that you create a shallow bowl out of the crust.

Second Layer; The Filling

1 cup nuts (cashews or macadamia nuts)

¼ cup orange juice

¼ cup nut milk (almond or hazel nut)

¼ cup coconut oil

¼ teaspoon vanilla powder

1. Put all ingredients in the food processor (which does not need to be cleaned from making the crust).
2. Blend until smooth and creamy.
3. Pour mixture into the crust.

Third Layer; The Topping

1 banana

½ cup seeds (sunflower, chia and/or flax)

½ cup buckwheat oats, soaked, drained, rinsed

¼ cup raisins

1. Put all ingredients into food processor (which doesn't need to be cleaned from making the filling).
2. Process until the texture is pleasing. I leave mine a little crunchy.
3. Carefully add to the top.
4. Garnish with banana slices.

(In the photo at the top this layer caused the one beneath it to lump over the top. I decided it had an artistic appeal.)

 
Enjoy!

Photos taken by Raederle Phoenix, September 2010.


~ Raederle