In 2012 I will attempt to finish my first marathon, and not just any marathon, the Boston marathon. I will be running for the Melanoma Foundation, a charity that looks at Melaonma with an upstream focus and created to combat the rising rate of melanoma and melanoma deaths. They provide educational programs targeting the prevention and early detection of skin cancer and melanoma for both children and adults! My goal is to raise $10,000 for them, and any amount helps.You can purchase burpees for $50 each, and there is only 351 343 of them available! I will do all the burpees over the course of the marathon, so the more you donate, the more pain I get to endure :) You can also donate for the heck of it, or because you support the cause but not suffering!

Monday, November 28, 2011

Paleo Banana Cream Pie

Oh my goodness, this was absolutely heavenly and didnt feel paleo at all (probably because its only paleo in ingredients, not in concept). The crust was the essential piece in this, and adding in the dried fruit gave the pie a distinctive taste that was perfect with the mellowed banana and coconut cream topping.

Crust:
1c walnuts
1/2c assorted dried fruit
1-2 tbsp animal fat

Preheat the oven to 350 degrees. Mix walnuts and dried fruit in a blender or food processor. Remove and knead in the animal fat. Press into a 9-inch pie pan and bake for 10 minutes. Remove and let cool on a rack.

Banana Layer:
10 ripe bananas
1 tbsp animal fat
1-2 tbsp honey or mable syrup

Warm half the animal fat in a large skillet over medium high heat. Add in half the bananas and cook for about 5-10 minutes, until they are golden brown. Add in the remaining animal fat and bananas and cook until everything is soft, with a little carmelization beginning. Add in the maple syrup and stir. Pour the banana mixture into the pie pan on top of your crust and set aside to cool.

Coconut Cream:
3 cans of coconut milk (or 2 cans of coconut cream)
1 tbsp assorted spices (cinnamon, nutmeg, pumpkin pie spice, allspice ect)
1/4c maple syrup (preferably maple sugar if you can find it)
4 egg yolks

Put the coconut milk in the fridge for a few hours or overnight. This will separate the water from the cream. Skim the cream off the top (usually about the top 1/3 of the can) and save the water for some other purpose. Put the cream into the pot and add spices and maple syrup. Stir over medium heat, uncovered for about 20-30 minutes, trying to remove as much water as possible from the mixture. When it begins to thicken put the four egg yolks in a bowl and add a few spoonfuls of the hot mixture to temper the yolks. Whisk quickly, add a few more spoonfuls and whisk quickly again. Then, very slowly while stirring vigorously, add the tempered egg yolks into the coconut cream mixture. Cook for another 2 minutes, being sure not to let the mix bubble. Pour on top of the banana layer and refrigerate a few hours, preferably overnight.

Slice and serve!

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