Since going AIP, travelling a lot and not really being a dessert person to begin with, dessert recreations are something I have not really pursued, until now with tigernut flour and date puree in hand!!.( The odd banana and cream dish is about the extent of dessert to date).
Recently I stumbled upon a banana bread bottomed cheesecake recipe, you know, the video recipes that float around on facebook and as I watched I realised if I could work out a replacement for sugar and egg I could actually have a chance at recreating a dessert recipe. You see, I have found a viable flour to substitute for grain flour, tigernut flour, and I have recently made what I think is the perfect AIP sugar replacement, date puree! With a little more research I found the gelatin egg replacement recipe and so, I was set, to give this a crack, and OH MY!!!… The finished creation was absolutely mouth wateringly, delicious beyond words, after such a long dessert drought! (pun intended)
I trialled a mini version of this recipe to test the ingredients (I’ve had disasters before which wastes valuable ingredients) but at the end of the day I wish I had made the full batch!!
Please excuse the scrap book state of the recipe as I have yet to finalise the cheesecake top.
Servings, 10 (or 4 if you inhale it like I did!)
Banana Bread Layer
- 4 bananas
- 4 tbsp organic cold pressed coconut oil
- 1 gelatin egg replacement (I actually just used 1 tbs gelatin in my trial and it worked fine)
- 1 tbsp organic medjool date puree (at least!! – to taste)
- 1 1/2 cups organic tigernut flour
- 1 1/2 tsp AIP baking powder ** (see recipe below as supermarket baking powder is not AIP compliant)
- 1/4 tsp mineral salt (I’m using australian mineral salts)
- 1 tsp organic cinnamon
- 1 tsp organic ginger powder (not in the original recipe but I’m a succer for the sweet ginger powder flavour)
Date and cream topping
1/2 cup of thick pure cream (not thickened cream) Substitute with coconut cream if cream is not reintroduced into your diet yet
1 tsp date puree (to taste)
blackstrap molasses for drizzling
(1/2 cup) thick pure cream
1 tbsp date puree
1 tablespoon vanilla extract
1 cup coconut milk
1 tablespoon gelatin powder
cinnamon, cream and
blackstrap molasses for drizzling
- Preheat the oven to 180°C.
- In a large bowl, mash the bananas with a fork.
- Add in the oil, gelatin, vanilla, and dates. Stir until combined.
- Add in the flour, baking soda, salt, and cinnamon. Stir until just combined. Don’t over mix.
- Pour the banana bread batter into a greased springform pan or flat baking tray and bake for 30-40 minutes or until the top is set.
Note: In the picture is the banana bread base topped with pure cream, a lovely dob of date puree, a sprinkle of cinnamon and drizzled with blackstrap molasses and is divine like this.
Mixing the date puree and pure cream together, the result is a thick cream cheese like consistency so I have been inspired to go one step further and try recreating the cream cheese top the next time. My thoughts are as follows, watch this space…This part I am yet to try to recreate (the AIP cheesecake) but my guess is as follows:
- In a large bowl, add the cream, date puree (and vanilla). Whisk until combined.
- In a small pot on the stove heat the milk until hot and add in the gelatin powder.
- Quickly stir until gelatin is dissolved, about 5 minutes.
- Pour the gelatin mixture over the “cream cheese” and whisk again until smooth.
- Pour the cheesecake mixture over the baked banana bread and cool for 3 hours or overnight.
- Pipe on some pure cream, drizzle with blackstrap molasses, sprinkle with cinnamon and enjoy!
** AIP Compliant Baking Powder
Serves: 3 TBSP
- 2 tablespoons cream of tartar
- 1 tablespoon baking soda
- Mix cream of tartar and baking soda together until well combined.
- Store in an airtight glass container, away from humidity, up to 6 weeks.