Maple granola shortbread + homemade banana pudding
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This recipe is a little labor-intensive but totally worth it. An immediate shortcut: I made homemade pudding here because it's not that much more laborious than the heat-and-serve kind you get in the grocery store, and I had control of the amount of sugar. The boxed variety could easily be substituted. This hybrid between a shortbread and oatmeal cookie (thanks to the granola flour) is a perfect base for sweet, rich banana pudding. The cookie itself is not too sweet and stands up to the pudding without getting too soggy. *To make granola flour, start with a limited-ingredient granola (think honey, maple, or plain. My go-to is any of the Golden Girl Granolas from MA). Simply grind desired amount of granola in a coffee grinder until it's the texture of almond or corn meal.
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