Creamy Quinoa Custard Pie Layered With Bananas And Date Toffee

• Quinoa Custard & Coconut Cream Topping
• 1 c quinoa flakes
• 3 1/2 c milk (regular or soy)
• 1/2 c maple syrup
• 3 tsp vanilla extract
• 1 tsp espresso powder
• 1/4 tsp salt
• 1 c coconut milk
• 1 tbsp cornstarch
• Date Toffee & Bottom Layer
• 1 pie crust (use your favorite recipe)
• 1/4 c dates, finely chopped
• 3/4 c milk (soy or regular)
• 2 tbsp coconut oil
• 2 tbsp brown sugar
• 1 tsp blackstrap molasses
• 2 bananas, sliced

1. Preheat the oven to 350 degrees and grease an 8'' pie pan. To prepare the toffee, soak the chopped dates in 3/4 C milk.
2. Place the quinoa flakes and 1 1/2 C of milk in a saucepan, bring to a boil, then simmer for 15 minutes. Add another 1 1/2 C soy milk and beat well with an electric mixer or handheld blender. Simmer for another 5 minutes.
3. Add the maple syrup and divide the mixture between 2 bowls.
4. To one, add the espresso powder, 2 tsp vanilla, and salt, mix thoroughly and set aside. To the second bowl, add coconut milk, 1 tsp vanilla, and 1 heaping tbsp cornstarch, then beat until smooth.
5. To make the toffee, blend the dates soaking in milk (and extra milk), coconut oil, brown sugar, and molasses in a food processor until smooth. Then, spread date toffee into the pie crust and top with a layer of sliced bananas.
6. Smother bananas with quinoa custard, smooth with a rubber spatula, and chill pie in the refrigerator. Serve cold, topped with coconut cream and cocoa powder.

quinoa, quinoa flakes, milk, maple syrup, vanilla, espresso powder, salt, coconut milk, cornstarch, toffee, pie crust, dates, milk, coconut oil, brown sugar, molasses, bananas

Taken from food52.com/recipes/13816-creamy-quinoa-custard-pie-layered-with-bananas-and-date-toffee (may not work)