According to H, these ghosts are “as fast as a stinky shoe” (his latest favourite saying), so to catch them we need to be very sneaky and creep up on them (with the vacuum in tow). Once close enough the vacuum tube (sorry the Ghost catching tube device) can be unleashed and put into action. There is no escape for the ghosts now!
The dilemma became what to do with the ghosts once they were caught. The vacuum is only small, and if you are going to catch the marshmallow man then you’re going to need all the space you can get. I was told that the ghosts shrink into babies, leaving a lot more room, and some of them just disappear. I guess that’s a logical explanation from a 4yo on a not so logical subject!
The imagination of a child is amazing. At Kinder the other day H was telling his kinder teachers all about Italy; how lovely the weather is, how nice the people are. He was a budding travel agent, so much so that they believed that he had been there! (for the record he has not) Their ability to take in new information, conjure up new worlds and people is enviable… their ability to follow simple instruction relating to room tidying and basic hygiene is not.
Thankfully, the ghosts are temporarily gone and we can go back to eating pie.
This pie is AMAZING. Yes, I know I’ve said that before but it turns out this pie is the most amazing of all the amazeings. Until I googled what to do with over ripe bananas recently I had never heard of a Banoffee Pie. This is my interpretation… a slight bent on the classic.
There are many steps in this recipe. My advice is to start a minimum of 24hours before you want to serve the dessert.
Make the biscuits/base at the same time as making the banana cream and the caramel and leave them overnight. The next morning, add the whipped cream to the banana cream and pour into the base, and make the caramel whipped cream.
A couple of hours before serving spread the caramel whipped cream on top and allow to sit in the fridge before serving.
Serves 16, approximately 330 calories per slice
BUTTERNUT SNAP PIE CRUST
Makes 1 base for a 20cm/8inch tin
2 tablespoons coconut oil
1/2 cup Maple Syrup
1/2 teaspoon vanilla extract
2 tablespoons golden syrup
Pinch of salt
1/2 teaspoon cream of tartar
1 teaspoon bicarb soda
1 1/2 cups Almond Meal
1 cup desiccated, unsweetened coconut
3 tablespoons arrowroot (tapioca) flour
1 tablespoon milk (Coconut, almond etc)
1/3 cup melted Coconut Oil
Combine all the wet ingredients (except the milk) in a blender and mix until combined.
Add the dry ingredients and blend until combined. Add the milk and pulse in.
Place mixture in the fridge for a minimum 30 minutes.
Preheat oven to 175C/350F.
Place heaped tablespoons of mixture on the lined tray, at least 3cm (just over 1 inch) apart (this allows for spreading). Gently press with a fork to flatten slightly and create round shapes.
Place tray in fridge for 15 minutes.
Bake in oven for 16-18 minutes. The biscuits will be slightly brown on top.
Cool on tray for 5 minutes then transfer to a wire cooling
When biscuits are cool place them in a blender.
Process until biscuits are just broken.
Add the coconut oil and process again until fine crumbs are formed and the oil has ‘binded’ the biscuits.
Press crumbs into a lined and greased 20cm/8inch spring form cake tin (a pie dish can also be used). Make sure the crumbs extend up the sides of the tin.
Place pie crust in fridge to set (at least 5 hours)
2 very very ripe bananas1
/3 cup coconut cream (taken from the top of a can that's been in the fridge overnight)
1/4 cup milk (almond, coconut etc)
1/3 cup maple syrup
2 Tablespoons arrowroot
1/2 teaspoon salt
3 egg yolks
2 1/2 teaspoons gelatin
tablespoons coconut oil, melted
3/4 cup whipped coconut cream- measure after whipping (see recipe below)
Combine the very, very ripe bananas, coconut cream and milk in a blender and puree until totally smooth.
Add in the maple syrup, arrowroot, salt and egg yolks. Blend until no banana lumps remain.
Pour the mixture into a medium saucepan.
Before heating the banana mixture, evenly sprinkle the gelatin over 1/4 cup cold water. Allow it set for 4 minutes.
Whisk the banana mixture in the saucepan over medium-low heat.
Continue to whisk and stir as the mixture will thicken and has a tendency to stick to the bottom of the pan.
Bring to a boil and continue to whisk vigorously for 3-4 minutes.
The mixture will be quite thick. Pour the thickened banana mixture in a blender (make sure you have cleaned it from earlier use) and add the gelatin mixture and melted coconut oil.
Blend until smooth.
Transfer the mixture to a heatproof container and leave in the fridge for at least 1 hour.
Remove the banana cream from the fridge and place in a bowl of a stand mixer with a whisk attachment.
Add the whipped coconut cream and whisk on low until combined, and no cream streaks remain.
Pour the whipped coconut cream into the refrigerated pie crust.
Place the pie into the fridge to set for at least 5 hours, but preferably overnight.
CARAMEL WHIPPED CREAM
1 can Coconut Cream, opened and refrigerated over night (minimum 2 hours) (should be ½ cups)
6 tablespoons Caramel Sauce – add more if tasting requires. (LINK)
Remove thickened cream from the can, discarding watery remains.
Place cream in a mixing bowl and whisk on high until thick.
Make sure the Caramel sauce is runny but not warm (if it has thickened in the fridge you may need to loosen it over low heat. If the caramel is added hot to the cream it will cause the cream to ruin).
Add the caramel and continue to whisk until incorporated.
Place Caramel Cream in fridge to thicken.
Spread thickened caramel cream over the Banana Cream. There may be too much cream… in which case eat it as quickly as you can before anyone gets it!
Top the Banoffee pie with slices of banana.