Tag Archives: dairy free desserts

Gluten Free, Dairy Free Banana Custard Pie

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Banana and Blackberry jam pie

“This gluten free, dairy free pie will let you forget you’re on a strict diet and allow you to enjoy the sweet flavor of desserts”

Serves 15
Preparation Time: 40 minutes
Cooking Time: 20 minutes

Pie crust
1 1/4 cup gluten-free flour mix
75 g all- vegetable shortening
1 egg yolk
3 tablespoons confectioner’s sugar
Banana Custard Cream
2 eggs
1 cup soya milk
1/4 cup white granulated sugar
1 mashed banana


  • In a large bowl, rub the flour with the shortening until it’s covered and crumbly. Add the egg yolk and sugar and keep mixing by hand until well combined. Knead the dough for 5 minutes on a floured base. Wrap and refrigerate for 10 minutes.
  • Meanwhile, heat the milk on medium heat in a large pan until it boils. In a small bowl, mix the eggs, sugar and mashed banana.
  • When the milk starts boiling, add the egg mixture, whisk thoroughly until the cream thickens and darkens. Transfer to a shallow dish to cool.
  • Roll the dough to form, approximately, a 32 diameter circle. Transfer it into a 30 cm greased and floured tart tin, poke it, and bake it for 20 minutes on 180◦C (350◦ F).
  • Remove the pie from the oven, spread the custard cream on top and bake for an additional 10 minutes.
  • Allow the pie to cool, then cover the custard cream with one layer of blackberry jam.
  • This pie can be stored covered in the fridge for up to 3 days.


Gluten Free Peanut Butter Cookies

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peanut butter cookies

“The simple recipe and the short ingredient list makes these cookies quite a hit and their sweet and salty flavor combination makes them fairly irresistible and extremely tempting. They are as quick to prepare as they are to vanish. Always double the recipe!”

Makes 24
Work time: 10 minutes
Cooking time: 10 minutes
1 cup (220g/ 7 ¾ oz) Natural peanut butter
½ cup (110g/4 oz) granulated white sugar
1 large free-range egg
1 tsp of vanilla extract
Raisins (optional)
Raw almonds (optional)


  • Preheat oven to 180◦C (350◦F/ Gas 4) and place the rack on the upper third of the oven to prevent the bottom of the cookies from burning.
  • Pour the peanut butter, sugar, egg and vanilla in a large bowl and start beating on low speed using an electrical beater.
  • Accelerate to high speed and beat well until the mixture is thick and glossy and sugar has completely dissolved (this will take up to 5 minutes).
  • Line a baking sheet with baking sheets.
  • Spoon the mixture in a piping bag and pipe small flowers each about 1 inch wide.
  • Bake for 10 minutes.  Allow to cool for 10 minutes before transferring onto a wire rack
  • For the Almond Peanut Butter Cookies:
    • Prepare the plain peanut butter mixture following the directions stated previously.
    • Shape small balls using the palm of your hands.
    • Place them on the baking dish lined with parchment paper and flatten them by pressing one almond in the center of each cookie.
    • Follow the same baking directions stated above.
  • For the Raisins Peanut Butter Cookies:
    • Prepare the plain peanut butter mixture following the previous recipe.
    • Add 1/3 cup of raisins to the final batter and fold in with a spoon.
    • The peanut butter cookie dough is very consistent.
    • Form small balls using the palm of your hands.
    • Place them on the parchment paper, and press them with the tines of a fork forming a cross stitch pattern.
    • Follow the same baking directions stated above.