This banoffee pie recipe is a gluten-free and possibly vegan take on an English dessert -- without using any refined sugar. Made by Izy Hossack from Top With Cinnamon, the Banoffee Pie Bites transform the bananas, cream and toffee-containing treat into a bite-sized piece of heaven those with dietary restrictions can still enjoy.
The pie tarts have a pastry base made out of chia seeds, water, almonds, buckwheat flour, oats, salt and olive oil. The toffee or caramel portion of the banoffee pie recipe consists of medjool dates, coconut butter (or a different nut butter), water, salt and vanilla extract. For topping, there is ricotta, plain yogurt, vanilla extract and banana with bee pollen and grated unsweetened chocolate for garnish. Vegans can replace the ricotta with cashew or coconut cream.
Gluten-Free Pie Tarts
This Mini Banoffee Pie Recipe is Free of Refined Sugar and Vegan-Friendly
Trend Themes
1. Alternative Baking Ingredients - The use of chia seeds, buckwheat flour, and coconut butter in baking creates opportunities for businesses to offer more healthy, vegan, and gluten-free options in their menus.
2. Refined Sugar-free Desserts - As more consumers become health-conscious, businesses that offer desserts and sweets free of refined sugar have an opportunity to stand out in the market.
3. Miniature Desserts - The emergence of bite-sized desserts opens up opportunities for businesses to sell portion-controlled, guilt-free treats to health-conscious consumers.
Industry Implications
1. Food & Beverage - Food companies have an opportunity to create and market health-conscious, gluten-free, and vegan desserts using alternative ingredients.
2. Hospitality - Hospitality businesses can stand out by offering healthy and refined sugar-free dessert options to their customers.
3. Retail - Retail stores can profit by selling miniature dessert pastries as a portion-controlled, guilt-free snack alternative.