Archive for June 2013 | Monthly archive page

posted by on Food & Cooking

Since the end of the withdrawals from starting the Lyme diet, a month and a half ago, I have not really craved sweets. I will crave tangy pineapple, juicy peaches, and organic fresh apples, but the cravings are usually limited to fruit or savory foods. However, I still love to bake but baking something I can’t eat is not the same, because I do not fully trust my family to tell me if the food is actually good. Last night I decided to try the challenge of making something that is diet safe for me, meaning gluten-free, dairy-free, and sweetened only with a small amount of fruit and stevia. What I came up with is Banana Coconut Cream pie. Dairy-Free Banana Coconut Cream Pie-from Lavender and Honey

Cocoa powder adds a beautiful garnish and a hint of delicious chocolate.

Dairy-Free Banana Coconut Cream Pie from Lavender and Honey

Dairy-Free Banana Coconut Cream Pie-from Lavender and Honey

Oh, so yummy!

Dairy-Free Banana Coconut Cream Pie-from Lavender and Honey

Dairy-Free Banana Coconut Cream Pie-from Lavender and Honey

Creamy banana coconut deliciousness free of any guilt! It’s hard to believe it’s dairy free, because the coconut whipped cream actually tastes a lot like typical whipped cream. The sugars in the pie are also perfectly balanced for my taste. I would highly suggest making this pie right away, even if you are not on a restrictive food diet, I love it that much. This is a pie I will make many times over, especially at holidays.

Tip: For the stevia I use Sweet Leaf’s plain stevia drops. I prefer the plain over vanilla because I would rather add my own vanilla so that I have more control over the recipe.

Dairy-Free Banana Coconut Cream Pie
Recipe Type: Dessert
Author: Rachel Keeth // Lavender and Honey
Prep time:
Cook time:
Total time:
Serves: 8
A delicious and easy grain, dairy, cane sugar, and soy free cream pie. Sweetened with a banana and stevia drops. Perfect for when you want a sweet treat or at the holidays!
  • 1 1/2 cups unsweetened shredded coconut
  • 4 Tablespoons coconut oil
  • 2 1/3 cups coconut milk
  • 1 large ripe banana, mashed
  • 2 egg yolks
  • 1/4 cup corn or tapioca starch
  • 1 cup shredded unsweeteend coconut
  • Dash of salt
  • 1 teaspoon pure vanilla extract
  • 1/4 tsp stevia drops–about 20-25 drops
  • 1 can full fat coconut milk, chilled
  • Stevia to taste, about 10 drops
  • Cocoa powder-optional
  1. Preheat oven to 350. Place the 1 1/2 cups of coconut in a food process and pulse until coarsely ground. Stir in coconut oil. Press coconut and oil into the bottom of a standard pie plate until evenly distributed, it will not stick together. Bake for eight minutes, or until golden brown. Remove from oven and allow to cool.
  2. For the filling add the coconut milk, mashed banana, and egg yolks to a medium sized sauce pan and cook over medium heat stirring often. Once it begins to simmer add some of the liquid into a small bowl with the corn starch; whisk until there are no clumps. Pour the corn starch mixture back into the sauce pan stirring constantly until filling thickens, about a minute. Take sauce pan off of heat and stir in vanilla, salt, and the 1/4 tsp of stevia. Carefully pour filling over the crust. Place in the fridge or freezer until completely cooled.
  3. Once your filling is completely cool you can start on your whipped cream topping. Make sure your coconut milk is completely cold, you can place it in the freezer for a couple hours or I always keep several cans in the fridge so it is ready when I want it. Open up the can and you will notice all of the coconut fat has risen to the top of the can and is firmly packed together. Spoon out the fat of the coconut, not the milk, out of the can and place in a small bowl. Whip the fat until the consistency of whipped cream, a couple of minutes. Add your stevia to taste, I used about ten drops. Carefully spread cream evenly on top of pie and allow to chill for about 20-30 more minutes before you cut into it. When cutting make sure you cut all the way through the crust, the coconut oil hardens when cold and forms a solid crust that if you do not cut all the way through can end up making very messy pieces. If desired you can lightly dust the top with coco powder as a garnish, it also adds a slight hint of chocolate which I enjoy.


Reposted from my blog, Lavender and Honey.

Dieting Adventures


posted by on Food & Cooking

Dairy-Free Banana Coconut Cream Pie

Dairy, gluten, cane sugar, & soy free Banana Coconut Cream Pie

As of late our diets have all gotten kinda crazy. Hannah has been and continues to be gluten, corn, soy, dye, preservative, artificial-anything free, along with avoiding dairy except in hard cheeses and yoghurt. Her diet can be difficult, but she has been on it for awhile now so she has adjusted and makes the best of it. A few of the products that help her the most are Pamela’s flours, Lara and Uber bars, Greek yoghurt, and agave syrup since her system does not process cane sugar well.

That might sound crazy enough but almost two months ago I started the Lyme diet to help treat my Chronic Lyme Disease. The Lyme diet cuts out all gluten and dairy, and severally limits my sugar to a little fruit daily. The first two weeks of the diet were awful with withdraws and cravings, thankfully it is much easier now. I have also noticed improvements to my health overall since starting this diet, which makes it easier to kill the Lyme and lessens the symptoms. The product that helps me the most is by far Sweet Leaf plain stevia drops. Stevia contains no sugar yet tastes sweet so I can add it to iced tea, or even a pie along with banana for sweetness. Unlike Hannah I can not use Pamela’s flours due to honey and dairy, I however can use Bob’s Red Mill flours which Hannah can not use due to corn contamination.

And for the last of the diet craziness today my Mom, Caroline, and Sarah all started the gluten-free diet. My mom and Caroline are going gluten-free for their Lyme and we are putting Sarah on it because we think it will help with some of the health problems she has been having as of late as well. My mom and Caroline might later go on the complete Lyme diet, but it has yet to be decided.

Even with us all not being able to eat the same things due to different diets or allergies the diets are easier than people make them out to be, because it is a lifestyle change. I no longer tend to crave sugar other than fruit. I do just fine watching other people eat potato and cheese soup, cheesecake, or German chocolate cake. And I have learned to make sure to keep easy snacks and meals in the fridge so when I have to run around town I have something I can pack to eat. Now that my health is improving I am also working on more diet-friendly recipes, of which I will be posting both on here and Lavender and Honey. I could do none of this without the Lord, and He has been so good to me and helped me through this transition, for which I am immensely grateful.

Now that Joyful Homemaker’s redesign is complete I look forward to sharing with you all more often what’s going on and my new recipes. Remember, I also blog over at Lavender and Honey so if you would like to read more of my posts you can head over there or follow me on Blog’lovin. If you have any questions related to diet or homemaking please comment, we love to serve.