There’s a certain gluten free peanut butter granola that I can’t get enough of. I love it with chocolate almond milk as a late night indulgence, or over greek yogurt with chia seeds and fruit for breakfast. The only problem is, it costs around $6 a bag, which categorizes it as a luxury grocery item for me, making my inner penny-pincher clench just a little every time I buy it.
On the first rainy day here in Los Angeles in months it only felt right to spend Sunday afternoon baking in the kitchen. Truth be told, I’ve still got my eating pants on from Thanksgiving, and a million reasons to hit the gym hard, but as a guest at two feasts this year and host of none, my fridge is sadly, leftover-free.
I’m vegan-curious, and (mostly) gluten-free, but at a recent lunch with my tribe, I had a dessert that I can’t stop thinking about: Banana Pudding. A southern classic from K’s nana. It got me thinking about creating a gluten-free and vegan version. As we officially enter the season of desserts, wouldn’t a less guilty and allergy-friendly option be great? Here’s the recipe from my rainy day research, which if I do say so myself, is pretty darn delectable.
Classic Banana Pudding
Step one: whip up some gluten-free vanilla wafers, inspired by GFJules’ recipe: