2. Gluten-free Vegan Banoffee Pie Serves 3-4 190 ⁰ C/374 ⁰ F/Gas Mark 5 STEP ONE: The base You’ll need: 200g Gluten-free white flour 1.8 (ish) tsp Gluten-free baking powder 110g Golden caster sugar 120g Vegan spread Vegan chocolate of choice STEP ONE: The base What to do: 1)Preheat your oven to 190⁰C/374⁰F/Gas Mark 5. Crumb together all the ingredients and bring together into a sausage shape, around 2 inches in diameter. Chill for an hour or so. 2)Grease a baking tray. Take your dough out of the fridge and cut into 1cm-wide discs and place on the greased tra. Bake in the oven for around 16 minutes – until they‘re golden brown. 3)To jazz them up a little you can melt some vegan chocolate and then dip a half-side of each biscuit in. Place on a tray covered with baking parchment and chill for around an hour, until the chocolate has hardened. STEP TWO: The ‘Condensed Milk’ You’ll need: 2 cans of Full fat coconut milk 1tsp of Vanilla bean paste 120g coconut sugar STEP TWO: The ‘Condensed Milk’ What to do: 1)In a saucepan large enough, combine the coconut milk and coconut sugar, simmer for around 2 hours on a low heat. The mixture should become a walnut colour and be reduced to around 480ml in volume. 2)Take off the heat and add in the vanilla paste, leave to chill and then refrigerate for the time being. STEP THREE: The ‘Whipped Cream’ You’ll need: 240ml Vegan milk of choice 240ml Flavourless oil (such as canola or rice bran) 3tbsp Maple or golden syrup 2tsp Vanilla bean paste ½ tsp Xantham gum STEP THREE: The ‘Whipped Cream’ What to do: 1)In the jug of a food processer, pour in all the ingredients except the oil. Turn onto high speed and gradually incorporate the oil whilst still processing. 2)Replace the lid portion required to add the oil and then leave to whizz for 1 minute, let the processor cool down and then another minute of whizzing – carrying on this process, scraping down the sides until the mixture resembles whipped cream – around 3-4 minutes of whizzing. 3)Leave to chill in the fridge until required. STEP FOUR: The Syrup Bananas You’ll need: 3 bananas, halved 3 tsp Vegan spread of choice 9 tbsp Light brown sugar 9 tbsp orange juice STEP FOUR: The Syrup Bananas What to do: 1)Melt the vegan spread in a saucepan and then sprinkle over the sugar, placing the bananas on top, leave for half a minute or so, pour in the orange juice and cook for a minute or so, glazing the bananas in the cooking juices. Take off the heat and lay on a plate, spooning some of the cooking juices over the bananas, leave to chill and then refrigerate until needed.

3. Gluten-free Vegan Banoffee Pie Serves 3-4 200 ⁰ C/390 ⁰ F/Gas Mark 6 Finally, it’s time to construct the banoffee pie: 1)Break the biscuits and mix in 75g of your chosen vegan spread, spoon into the serving dishes and press down. 2)Pour over the condensed milk (I find this is so much better when left over night) 3)Cut the banana halves into slices and layer equally among the serving dishes 4)Pipe of spoon over the double cream and top with some fresh banana slices