GF, DF, SF Banana Pudding

Ingredients:
1 cup Agave Nectar
1/4 cup corn starch
1/4 tsp salt
3 cups milk substitute (i used coconut milk)
4 egg yolks
3 tbls GF DF Butter
2 tsps Vanilla
2-3 bananas (sliced)
1/2 pkg of Mi-Del all natural Arrowroot Cookies

In a medium sauce pan, combine agave, corn starch and salt. Gradually stir in the milk. Cook an stir over medium heat until thickened and bubbly. Reduce heat and cook and stir for 2 minutes. Remove from heat. Beat yolks slightly. Stir about 1 cup of the hot mixture into the egg yolks - mix well. Return egg yolk mixture to sauce pan and mix well. Bring to a gentile boil. Cook and stir 2 minutes more. Remove from heat and stir in butter and vanilla.

In a bowl, arrange a row of arrowroot cookies at the bottom, followed by a row of slided bananas. Top off with 1/3 of the pudding mix in the sauce pan. Keep layering with the arrowroot cookies and bananas. Top off with a layer of cookies for a nice presentation.

This is a very sweet dessert.

Gluten, Dairy and Sugar Free Quick Bread

Ingredients:

2 cups gluten free flour (a white rice flour blend is best)

4 tsp gluten free baking powder

1/2 tsp salt

1/4 cup dairy free / gluten free butter

3 tbls agave nectar

1 1/4 coconut milk (soy milk or almond milk will work as well)

Line a loaf pan with parchment paper or greased wax paper and set the oven at 425 degrees.

Add all of the dry ingredients into a bowl.

Rub in the butter until the mixture resembles fine bead crumbs.

Whisk in the agave and milk and mix to a soft dough.

Turn into the prepared pan and spread evenly.

Bake in the center of the oven for about 30 minutes.

Remove from the oven when center is done and outside is firm. Remove from the pan and let cool. Use this bread as you would yeast bead. It makes great sandwiches.