Delicious Banana Pudding
Place a crispy walnut or pecan piece in center of each cookie (optional). Bake for approximately 10 minutes at 350 degrees.
Pies & Pastries
pastured egg yolks (save the whites for meringue)
coconut sap sugar (you can use your own choice of sweetener)
sprouted wheat or spelt flour
raw organic butter
ripe bananas, sliced
Line a 9 x 13” glass or ceramic dish with tea cakes (see recipe above).
Cover the tea cakes with sliced bananas.
In a heavy sauce pan whisk together cream, milk and egg yolks.
Stir the flour into the sugar and add to liquid in pan.
Blend well with whisk.
Cook on medium heat, stirring often until thickened (pudding consistency).
Remove from heat and stir in butter until melted and blended.
Pour pudding over bananas.
Preheat oven to 425 degrees.
Place egg whites in a clean bowl.
Using an electric mixer beat until stiff peaks begin to form. Add a pinch of salt and 3 tablespoons coconut sap sugar. Beat a little longer.
Spread meringue evenly over pudding. Brown slightly in oven for 5–10 minutes. Dig in