This no-bake berry pie rocks (never liked the word but fits here) for 2 reasons.

First, you can make it of any thickness you want. Need 2 inches? Sure.

Second, when ready, you can cut it into pieces of nearly any thinness you want (provided that the berries are not on the way). In this regard, it’s very similar to a cheesecake. Plus, in much the same way, it’s smooth, moist, and quite dense.

And last but not the least: it’s crazy how long it will keep you full! And notice, with minimal calories. You can thank resistance starch for that. For this reason, here is my advice – take time savoring it. As you will be full before you can tell it with your stomach. Otherwise, your digestion may suffer. That’s the side effect of too much of this amazing pie 😉

In the recent weeks, I’ve been intensively experimenting with green bananas. So, the recipe is pretty young.

For your info, green bananas store loads of resistant starch.

In Africa, people make all kinds of baked and savory meals from green bananas. They are much cheaper than wheat, which is convenient for these people (and much more nutritious too!).

 

 

 

Ingredients

 

 

 

Per 2 servings you need:

• 3 green bananas

• 3 tsp coconut flour

• 1 tbsp coconut oil

• 1/2 tsp baking soda

• 1/3 cup berries

• 1 tbsp raw honey (to sweeten)

 

 

 

 

 

 

Directions

 

1. Peel (use a knife if you need to) and blend green bananas in a blender

2. In a bowl, mix blended bananas, coconut flour (there is a raw version available), coconut oil, and baking soda. To make the pie sweet add raw honey. I didn’t add honey as I wanted the pie to be a little bland.

3. Throw in any whole berries. If you have frozen ones on hand, thaw them first (to remove excess water)

4. After you are done mixing everything the dough should be firm enough to almost completely hold its shape

5. Then slightly grease the dehydrating dish with coconut oil. But if you ask me, the pie should come out nicely anyways (thanks to green bananas).

Transfer your dough onto a tray. Like I said, you can make your pie of any height you want. How can you afford that and still have the pie “cooked”? Starch in green bananas, again, saves the day. Because of this starch, the pie mainly solidifies due to warmth and time, and less due to escapement of water

6. Dehydrate. About 4 hours is enough

 

 

 

Pick the greenest bananas

 

Here is one critical moment. You want to choose the greenest bananas possible.

In green bananas starch has not been converted to sugars yet. In fact, this starch is what makes this pie a pie! It holds all ingredients together!

There should be no indication of yellowing on your bananas. A good test that you’ve got the right bananas – you can hardly peel or can’t peel them at all.

Once again, overall, starch in green bananas is what makes the pie possible. Coconut flour is there just to give this pie a slightly “bready, airy” feel.

And besides berries, you can  throw in whatever you can think of. As long as it’s not too watery. For example, pieces of apples or pears will do. Watermelons won’t 😉

 

If more than 2 people want a pie, stick to this magical ratio:

 

1 green banana :  1 tsp of coconut flour

 

 

 

 

 

 

 

 

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tsp – teaspoon
tbsp – tablespoon