Green Banana Coconut Pie with Gelatin and Cacao Crust (Grain and nut free)
This pie can be served as a fabulous dessert or a yummy breakfast treat. I found the inspiration for this pie from the cookbook, Nourishing Meals by Alissa Segersten and Tom Malterre. I have been working in the morning a lot more lately, which means I need to have some healthy breakfasts ready to go for the kids. This pie easily served four kids for two breakfasts along with an egg and a green smoothie.
The girls had a great time helping me put it together!
Pie for breakfast?
Absolutely! There are so many great qualities to the ingredients in this amazing pie. Here are a few of its highlights:
I used half green and half yellow bananas in the filling to maximize their health benefit.
Green bananas have a very high resistant starch content; probiotic bacteria; help you absorb nutrients better (especially calcium)
Yellow bananas are easily digestible; have a higher antioxidant content than green bananas
Gelatin and coconut milk also build the filling.
Gelatin contains glycine, which balances out the methionine from meat and reduces disease-causing homocysteine levels in our blood. Gelatin also improves digestion and gut integrity. The glycine and proline in gelatin are used in the production of collagen, which is one of the main structural components of connective tissue. It also protects our skin against the harmful effects of unprotected sun exposure. Gelatin protects against inflammation and helps build bone. The glycine gelatin also produces mental calmness and promotes great sleep.
Coconut milk contains medium-chain triglycerides (MCTs) which have health benefits ranging from improved energy, to reduce inflammation, decreased fat storage, and antiviral and antibacterial. Coconut milk also had health benefits in cholesterol management.
And that is just the filling!!
The crust is full of fiber, antioxidants, and MCTs!
3/4 cup toasted pumpkin seeds
3/4 cup toasted sunflower seeds
2 Tbsp cinnamon, divided
1 tsp real salt, divided
1/4 cup potato starch
1/4 cup coconut sugar
1/4 cup raw cacao powder
1/4 cup coconut oil, melted
3 Tbsp coconut butter, softened
PUTTING IT TOGETHER
Preheat the oven to 350F. Generously grease a pie pan with coconut oil.
In a dry pan, lightly toast your pumpkin seeds with 1 Tbsp cinnamon and 1/2 tsp salt over medium heat. Toast until they being to turn a golden brown; stir frequently. Remove the seeds from the pan and set them aside in a bowl to cool.
Repeat the above process with the sunflower seeds and the remaining cinnamon and salt.
Working in batches, use your high-speed blender (I love my Vitamix!!) to grind the seeds into a fine powder.
Add the seed flour, potato starch, coconut sugar, and cacao powder together in a medium bowl. Whisk to combine.
Drizzle in the coconut oil and mix well with a sturdy whisk.
Stir in the softened coconut butter and mix with a fork. The mixture will be somewhat dry and crumbly.
Using your hands, press the crust mixture into a prepared pie pan.
Bake at 350F for 15 minutes. cool completely
*I baked the pie crust a week before and froze it until I was ready to fill.
3 medium, frozen green tipped bananas, cut into chunks
2 medium, frozen yellow bananas, cut into chunks
1 cup full fat coconut milk, divided
3 Tbsp gelatin powder
1 Tbsp vanilla extract
3 Tbsp cacao nibs
2-3 tsp cinnamon
PUTTING IT TOGETHER:
Pour coconut milk into a small bowl along with the vanilla. Sprinkle the gelatin powder on top and let it dissolve.
Add the bananas and coconut milk to the blender and puree until completely smooth.
Scoop all into the crust.
Sprinkle with cinnamon and cacao nibs.
Freeze at least 3 hours or overnight.
*If you freeze it overnight, take it out of the freezer and let it sit at room temperature for 15-20 minutes.
This was another HUGE hit!!