Banana Toffee Pie – We Love God!

Praying over the Word...has the effect of shaping our minds and hearts, so that we desire what the Word encourages us to desire, and not just what we desire by nature. That is why the prayers of Bible-saturated people sound so differently. Most people, before their prayers are soaked in Scripture, simply bring their natural desires to God, In other words, they pray the way an unbeliever would pray who is convinced that God might give him what he wants: health, a better job, safe journeys, a prosperous portfolio, successful children, plenty of food, a happy marriage, a car that works, a comfortable retirement, etc. None of these is evil. They're just natural. You don't have to be born again to want any of these. Desiring them - even from God - is no evidence of saving faith. So if these are all you pray for, there is a deep problem. Your desires have not yet been changed to put the glory of Christ at the center.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Veg1, Vegetarian	1	Servings

INGREDIENTS

7		Soya milk
5	T	Sunflower oil, supermarket
		rype
		not cold pressed
4	oz	Ripe bananas
2	oz	Soft brown sugar
2	t	Instant coffee powder
2	t	Boiling water
4	oz	Wholemeal plain pastry flour
1	t	Baking powder
1	pn	Salt
2	oz	All vegetable margarine
2	oz	Cold water
15	oz	Concentrated soya milk, one
		tin
6	oz	Soft light brown raw sugar
1		Ripe banana, thinly sliced.
		A little grated dairy-free
		chocolate or
		flaked almonds

INSTRUCTIONS

Place half the soya milk and all the sunflower oil in an ice-cube
tray. Freeze until solid. Cut the bananas into small pieces, place on
a plate and freeze solid. Place a mixing bowl in freezer (to hold the
ice cream later). One hour before serving, dissolve the coffee powder
in the boiling water and put it in the blender with the sugar,
unfrozen soya milk, frozen soya milk, frozen oil and frozen bananas.
Blend until thick and smooth. Put ice-cream into the cold mixing bowl
and replace in freezer. Beat occasionally. The ice-cream needs to be
soft but hold its shape. If it starts to get too hard, put it in the
fridge for a while.  For the pastry case:  Mix flour, baking powder and
salt in a bowl. Rub in fat. If the fat  is very hard it can be grated.
If soft, use a fork to mix it in. Stir  in the water. If you leave the
pastry in the fridge for half an hour  at this stage, it makes it
easier to roll out. Roll out pastry and  use it line a greased,
floured, 7in diameter flan tin, or four 3in  individual tins. Prick the
base evenly all over with a fork. Bake for  10 minutes in a preheated
oven 200Ã¸C/400Ã¸F/Gas 6.  For the toffee filling:  Place sugar and
soya milk in a saucepan. Heat through and simmer  gently with the lid
off, stirring occasionally, for 45 minutes.  Remove from heat. (It may
appear to curdle at first, but this effect  will disappear).  To
assemble Banana Toffee pie:  Fill pre-cooked pastry case with toffee
filling. Spread flat. Cover  with slices of banana. Just before
serving, spoon or pipe soft coffee  ice cream on top of pie. Sprinkle
with grated chocolate or flaked  almonds.  Converted by MC_Buster.
NOTES : Made as one large pie this serves 6. Alternatively,  sufficient
for 4 individual pies. Crisp pastry filled with soft  toffee, sliced
bananas and soft coffee ice cream topping. The soft  toffee filling in
this pie can also be used to make Millionaire's  Shortbread (spread
shortbread with toffee filling, then coat the top  with melted
chocolate).  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Two great truths: 1. there is a God, 2. you’re not Him”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1225 Calories From Fat: 627 Total Fat: 74.2g Cholesterol: 0mg Sodium: 1206mg Potassium: 579.2mg Carbohydrates: 157.1g Fiber: 9.6g Sugar: 68.9g Protein: 6.5g