Ingredients
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1 cup Almond Milk
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2 tablespoons Arrowroot
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2 teaspoons Vanilla Extract
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½ teaspoon Almond Extract
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2 teaspoons ground Cinnamon
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1 teaspoon ground Ginger
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½ teaspoon ground Nutmeg
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1 cup Banana
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1 cup Maple Sugar
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1 tablespoon Water
Directions
Steps
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1
Done
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In a medium bowl, combine milk, arrowroot, vanilla extract, almond extract, cinnamon, ginger, and nutmeg and mix well. |
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2
Done
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Place the mixture in a saucepan over medium heat and simmer, stirring constantly with a whisk or wooden spoon until thickened. |
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3
Done
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Once thickened, remove from heat and stir in banana slices. |
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4
Done
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In a small pan over low flame, combine the maple sugar and water and cook until golden brown. |
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5
Done
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Pour sugar mixture evenly into a large greased ramekin (or 4 individual ramekins). |
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6
Done
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Add banana mixture and refrigerate for 2 – 4 hours. |
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7
Done
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To serve, gently loosen the pudding from the sides of the dish by running a small knife around the inside of the ramekin. |
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8
Done
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Place a plate on top of the dish and invert. |
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9
Done
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It may be necessary to warm the bottom of the ramekin before inverting. |
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10
Done
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Garnish with sliced bananas and a sprinkle of maple sugar and cinnamon. |
