Crabby likes to eat but, alas, is awfully lazy when it comes to cooking. So there are never any dang recipes on Cranky Fitness. Good thing that Leah, a good friend of the blog and host of the The Goat's Lunch Pail, wrote this handy guest post to address this serious lack of tasty recipes. Enjoy!
Hmm, the request was for guest posts that, ideally, are fitness-related. Food is related to fitness. This dessert is fat-free, low sugar, and contains healthy things like bananas, dark chocolate, and Schnapps.
I invented both these recipes. They’re easy to make and they’ve been tested many times. The recipes originally appeared on my blog in December 2006, but Crabby said we could recycle so that’s what I’m doing.
Crustless Banana Pudding Pie with Chocolate Schnapps Sauce.
This recipe is suited for celiacs. I’m not a true celiac though I am wheat intolerant. I can get away with having a bit of wheat flour, but I chiefly use spelt and other lower gluten flours. I keep rice, tapioca, and potato flours around for when I feel the need to be gluten-free.
You gluten-eaters can substitute white flour in this recipe.
Crustless Banana Pudding Pie
Three ripe bananas.
About 1/2 cup of sugar. The sweetness of the bananas lets you cut down on the sugar content.
Three large eggs.
One-quarter cup of rice flour or potato flour (or starch) or tapioca flour (or starch)
¼ tsp of vanilla
½ tsp salt
1 tsp lemon juice
1 tsp guar gum (omit if using wheat flour)
Mixture may be thinned slightly with non-dairy milk substitute or non-dairy sour cream substitute if lactose intolerant. Milk drinkers can use the real thing.
Blend in a food processor at a vigorous setting. Give it about three minutes so everything is properly mixed. Pour in greased pie plate and bake at 350 for 40 –45 minutes. Depending on the temperament of your oven it could take longer to set. Cool thoroughly and store in refrigerator. This gets better every day.
This is the base recipe. If you like, stir in fruits and/or nuts like frozen raspberries and crushed pecans prior to pouring it in the pie plate.
This is good on its own and even better when topped with a sauce such as chocolate Schnapps sauce.
Chocolate Schnapps Sauce
About a cup of brown sugar.
A tbsp or so of water.
One 100g Lindt Extra Fine chocolate bar. Use the 85 per cent cacao variety. Trust me.
Melt the sugar over medium heat and mix in the water. Break Lindt bar and add. Mix as it melts. If mixture is too thick add more water to desired consistency.
Allow mixture to simmer as you stir in a minimum of two tbsp of Schnapps. Use the real stuff for heaven’s sake. Don’t use that infernal abomination peppermint. I used apricot Schnapps during the invention stage and was very pleased with the results. Simmer for about two more minutes stirring occasionally.
Remove from heat. Serve immediately or store in container and refrigerate.
If mixture hardens set container in a warm water bath until it gets runny and then stir vigorously before serving.