Of all the things I have to whinge about with PCOS, my new-found dietary restrictions are probably what I'm most vocal about. For me, keeping insulin resistance in check is a big part of controlling the condition. I have a killer sweet tooth: there's no way I'm doing without biscuits and puddings, so I've begun a personal quest to adapt as many desserts and snacks as I can into low GI delights. Last week I knocked up this banoffee pie - and the caramel is sugar free!
Ingredients:
- 1/2 pack digestive biscuits (medium GI)
- 1/2 tsp cinnamon
- 100g butter
- 2-3 bananas
- 1 tub cream (at least 35% fat or it won't whip!)
- 10 tbsps light agave nectar
- 1/2 tsp salt
- cocoa powder for dusting
Method:
- Melt half of the butter. Crush the biscuits (seal in a food bag and then smash with a rolling pin; or use a food processor). Combine with the cinnamon and the melted butter. Press the mixture into a greased dish or tin.
- Slice the bananas and make a layer of them on top of the biscuit base.
- For the caramel: in a saucepan, combine the agave nectar, six tbsps of the cream and the salt. Bring to a boil and leave on a lively boil for 5 minutes or until it really thickens up. Remove from the heat and stir in the remaining butter. Pour the caramel over the bananas and spread evenly.
- Whip the rest of the cream (preferably with an electric whisk - I used a rotary whisk and it took nearly half an hour!) until it's stiff and forms peaks. Add some vanilla essence if you want for a sweeter topping. Pour it over the top of the pie. If you have any leftover banana slices, decorate the top with them. Dust with cocoa powder.
- You're supposed to pop it in the fridge for a bit but I tucked right in. Enjoy!
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