My Celiac Blog

This was my first ever attempt at a banana pie, and only the third pie I've baked in my life, but 5 minutes after the first tentative slice was cut, half of the pie was gone.

Bottom Crust:
Combine 2 cups of teff flour with 1/2 cup cold water and 1/2 cup olive oil in a mixing bowl. Press this crumbly mixture into the bottom and sides of a 12" pie plate. Some will be leftover. Quantities adapted from a Bob's Red Mill recipe.

Filling:
Blend one 14oz package of silken tofu, 4 heaping teaspoons of brown sugar, 3 ripe to over-ripe bananas and a 1/4 cup of unsweetened soy milk with a teaspoon of cinnamon. Continue blending until it becomes a gelatinous mass. Pour into pie plate. Slice a fourth banana into 1/4" high slices and press into pie filling.

Top Crust:
With any remaining bottom crust mixture, add 1/2 cup brown rice flour, 1/2 cup buckwheat or sorghum flour, 1/4 cup teff flour, 3 heaping teaspoons of brown sugar, and just enough water to form small balls as you mix it all up. Drop this as crumbs onto the pie filling. If needed make some more so that none or very little of the banana pie filling can be seen.

Bake in a 425 degree oven, check in 35 minutes. Should be done in 45 minutes or less. Remove when the top crust looks darker.

Because of all the tofu this pie is unusually high in protein, and bananas are good for you too. Some people might want more sugar, but not me. Enjoy!

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