Banana Cream Pie



  • 1/2 cup G-Free Rolled Oats
  • 1/2 cup G-Free All Purpose Baking Flour
  • 10 Cashews (or Almonds)
  • 1 tsp Agave Nectar
  • Soymilk as needed


  • 1/4 cup Hulled Millet
  • 1 large Banana
  • 1/3 – 1/2 cup Soymilk
  • 1 tsp Agave Nectar
  • Cashews, as desired


Crust: Blend together all the ingredients in a mixer until it is even, but not liquidy. Place in a pie pan, and bake at 350°F until it starts to brown, about 15-20 min.

Filling: Cook the millet as directed. Blend the millet and the rest of the filling ingredients until fairly smooth. Pour on top of baked crust. Cover pie with plastic wrap and freeze. Top with fruits of your choice, or chocolate shavings, soy whipped cream or non-dairy ice cream). Makes 8 servings.

Variations: Use 1/3 cup coconut, 1-2 peaches or 6-8 medium strawberries for different flavored cream pies.

*For a soy free version, use almond, rice or coconut milk instead of soymilk.

Recipe Courtesy: Bob’s Red Mill

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