On June 1st, The Food Allergy Mom began a new post series called, “What’s Cookin’ In Grandma’s Kitchen” to encourage food allergy families to reclaim their kitchens. A couple of times each week I will be posting allergy-friendly, gluten-free, and nut-free versions of my grandmother’s recipes.
I have dozens of my grandmother’s old recipe cards that tell the tale of delicious dinner and dessert dishes. When my grandmother made these recipes years ago, she wasn’t cooking for anyone with food allergies like I am. (I am gluten-free and my son has nut and peanut allergies.)
Now that my own family has food allergies, I don’t want her amazing recipes to just be thrown aside. My mission this summer is to start going through her recipe cards one by one and making my own gluten and nut-free versions for my family.
Monday, Monday…everybody needs a little sweetness in their Monday, so here’s the perfect dish to make, Mimi’s homemade banana pudding. This was always a favorite of mine growing up and now that I’m older and we have multiple food allergies, I’ve modified what I need to and it’s still my favorite!
Mimi’s Banana Pudding
- Kinnikinnick gluten-free graham crackers (they are nut-free too)
- 1 egg, well-beaten
- 1/4 cup water
- 1 cup sugar
- 3 Tablespoons of King Arthur Gluten-Free Flour
- 3/4 cup water
- 1 teaspoon vanilla
Layer a pie dish with the Kinnikinnick grahams. Now slice four bananas and place the pieces over the crackers.
Meanwhile, in a small sauce pan, combine the remainder of the ingredients and stir well. Cook on medium heat and stir frequently so egg does not scramble.
Sauce will eventually thicken generously. Once sauce thickens, remove from the stove and pour over the banana and cracker mixture.
Refrigerate for one hour or more before serving.