I guess this is bizarre that I consider cookies still left uneaten in a package of store-bought pastry “leftovers”. You see, I have been working hard lately, and brought a package of gluten-free vanilla shortbreads (amazing ones, by the way… check them here) to give me and my comrade some energy. Somehow, somehow, we did not eat all of them. They are, thus, leftovers.
As it will be, with the working hard comes the hunger, the hard hunger, the hunger that wants to devour things like leftovers the day after the hard work has a taken a brief pause. With a banana, some vanilla, and a probiotic yogurt I found in my fridge, I found a cure to that hunger. And an inspiration for a healthy and digestible version of the classic banana cream pie.
ingredients: 1 serving plain yogurt of choice (dairy or non-dairy); 1/2 tsp. pure vanilla; 1/2 tsp. honey or agave nectar (or more for sweet tooths); 4 small gluten-free cookies (vanilla flavor recommended, chocolate works, too); 1/2 banana cut into thin slices
method: Mix together the yogurt, vanilla, and honey or agave nectar in a bowl. Set aside. Crumble 3 of the cookies into crumbs, break the last into 1 cm cubed pieces. Set aside. In a glass verrine or narrow glass, add 1/3 of the yogurt, 1/2 of the bananas, and 1/2 of the cookie crumbs. Repeat with another layer of yogurt and add the larger chunks of cookies atop this layer. Cover with the final layer of yogurt and top with crumbs in the center.