Ingredients
Scale
- For the wafers:
- 1 1/3 cups gluten free flour
- 1/2 teaspoon chia seeds
- dash teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons butter, room temperature
- 1/2 cup light brown brown sugar
- 1 egg, beaten, room temperature
- 4 teaspoons pure vanilla extra
- 2 tablespoons fairlife whole milk
For the pudding:
- 1 c. sugar
- 3–4 tablespoons gluten free flour
- 1/2 teaspoon salt
- 2 cups fairlife whole milk
- 3 egg yolks, beaten
- 1/2 stick butter (4 tablespoons)
- 2 teaspoons butter
Instructions
- For the wafers:
- Preheat oven to 325F. Lay parchment paper on baking sheet to prepare pan.
- In a mixing bowl, whisk flour, chia seeds, baking powder, soda and salt.
- Next add butter, sugar, egg, vanilla and milk, making sure to beat well. Batter will be thick, but not dry.
- Scoop nickel to quarter size dollops of dough on pan about 1 inch apart.
- Then using GF flour or water, flatten cookies slightly so they appear like wafers when cooked.
- Cook for 15 minutes, remove from oven and cool before serving.
For the pudding:
- Whisk sugar, flour, and salt in a medium saucepan.
- Then over low heat, add milk and yolks and stir until mixture begins to bubble.
- Next add butter and vanilla until it begins to thicken.
- Store in fridge to cool and get thicker.
- To prepare, layer pudding, wafers and slice bananas for the best banana pudding ever!