Monday, July 22, 2013

banana cream pie sandwiches {gf,v}


Chewy, oatmealy, creamy bananay deliciousness. Yup, that's what these are. It's hard to tell from the pictures, but the filling is frozen. Perfect for a hot summer day. Scrumptious "ice cream" sandwiches made with coconut milk & bananas. So good. And good for you. Double yay.

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banana cream pie sandwiches
{gluten free, vegan}

{{{INGREDIENTS}}}

cookies:
*1 cup gluten free oats
*1/2 cup gluten free all purpose flour
*1/4 tsp salt
*1 tsp cinnamon
*1 tsp baking powder
*1 tsp vanilla
*1/3 cup agave
*2 ripe bananas
*2 tbsp melted coconut oil
*2/3 cup raisins (optional)

filling:
*3 ripe bananas
*1 cup full fat canned coconut milk (place in fridge the night before)
*1 tsp vanilla
*2 tbsp agave

{{{DIRECTIONS}}}
1.Preheat the oven to 350.
2.Prepare the filling first. Combine all the "filling" ingredients into a large bowl. Using hand mixer, beat ingredients on medium until mixture becomes fluffy. Put mixture in the freezer.
3.Next prepare the cookies. Combine all the dry ingredients in one bowl and the wet in another.
4.Add the raisins to the wet ingredients and let them sit for a few minutes to plump up.
5.Slowly add the wet ingredients to the dry and mix.
6.Drop by the spoonful onto greased cookie sheet.
7.Bake for 18-20 min or until edges are brown.
8.Let cook for 5 minutes before transferring to wire rack.
9.When cookies are completely cooled scoop a spoonful of frozen filling and place between 2 cookies.

Makes 7 sandwiches                                                                                        



                      
linked to:
Simply Sugar & Gluten Free HERE
Allergy Free Wednesdays at Tessa the Domestic Diva HERE