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Before you jump to Vickys Banana Pudding Poke Cake, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snack foods.
We all know that consuming healthy meals can help us really feel better in our bodies. We tend to feel way less gross when we increase our intake of healthy foods and decrease our consumption of processed foods. A salad allows us to feel better than a piece of pizza (physically anyway). This can be a problem, however, with regards to eating between goodies. Shopping for goodies can be a difficult task because you have a great number of options. There’s nothing like one of these brilliant healthy foods when you really need an energy-boosting snack food.
Whole grain meals are an excellent choice for a fast healthy snack. Starting your morning with a piece of whole grain toasted bread can give you that extra boost you need to get going. Eating on the run may be much healthier with whole grain chips and crackers. Whole grains are generally better than refined grains present in white bread.
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We hope you got insight from reading it, now let’s go back to vickys banana pudding poke cake, gf df ef sf nf recipe. To cook vickys banana pudding poke cake, gf df ef sf nf you need 14 ingredients and 12 steps. Here is how you do it.
The ingredients needed to prepare Vickys Banana Pudding Poke Cake, GF DF EF SF NF:
- Provide 150 g granulated sugar
- You need 240 ml Koko Coconut-based Plain Yogurt
- Take 120 ml olive oil
- Provide 1 tsp vanilla extract
- Take 150 g gluten-free / plain flour
- Use 3 tbsp cornflour / cornstarch
- Prepare 1/4 tsp xanthan gum if using GF flour
- Use 1 tsp baking powder
- Get 1/2 tsp bicarb / baking soda
- You need 2 x 3oz packets Jello Pudding & Pie Banana Creme
- You need 480 ml full fat coconut milk
- Provide 2 large bananas, sliced
- Take 240 ml my previously posted free-from Cool Whip recipe
- You need 1 drizzle of my homemade Dulce du Leche sauce recipe
Instructions to make Vickys Banana Pudding Poke Cake, GF DF EF SF NF:
- This recipe makes a lot, it's a party dessert serving around 12 people so feel free to half the amounts of everything!
- Preheat the oven to gas 4 / 180C / 350F and lightly grease an 11"× 9" dish
- Mix the sugar and yogurt together until the sugar dissolves. The Koko brand yogurt is made from coconut milk and is free-from dairy and soy
- Whisk in the oil and vanilla
- Mix the flour, cornflour, baking powder and bicarb together, then whisk into the yogurt mixture
- Pour into the baking dish and put in the oven for 25 - 30 minutes until firm
- Let cool then using the end of a wooden spoon, ruin your lovely cake by poking holes evenly all over it!
- Whisk the pudding mixture with the coconut milk until smooth then pour all over the cake. Shake gently so the pudding goes into all the holes
- Refrigerate for 2 - 3 hours until set well then layer sliced bananas all over. Do this just before serving so the banana doesn't discolour
- Cut into squares to serve - I cut into 12
- Pipe on some cool whip and drizzle with caramel sauce
- This dessert won't keep very long as the sponge will absorb all the moisture from the pudding within a couple of days so best eaten immediately
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