Add in vanilla and milk and mix until smooth, about a minute.
Sift together the flours and baking powder.
Add sifted dry ingredients to the creamed butter-sugar bowl.
Mix on low speed until combined.
Increase speed to medium low until the mixture forms a dough.
Form into ½ Tbsp balls and place on parchment or baking mat on baking sheet.
Bake for 10 minutes.
Makes about 5 dozen vanilla wafers.
Vanilla Pudding Instructions
Combine cornstarch and sugar in a sauce pan.
Add in half a cup of milk and stir until smooth and cornstarch is fully absorbed.
Add remaining milk.
Bring to boil, while stirring occasionally (about 10 minutes).
Turn heat to low and continue stirring until it coats the back of the spoon (2-5 more minutes).
Remove from heat.
Stir in vanilla, flavoring, and butter.
Meringue Instructions
Preheat oven 350 degrees.
In a mixer, combine aquafaba and cream of tartar.
Mix on low speed until fully incorporated.
Increase speed to medium (5) for about ten minutes.
Add 1 Tbsp of powdered sugar at a time.
Continue to mix until fluffy white peaks form (10 minutes).
Slowly add in vanilla and xanthan gum and mix another 5 minutes or so, until stiff peaks form.
Southern Banana Pudding Instructions
Preheat oven to 350 degrees.
Layer vanilla wafers on the bottom of a casserole dish (about 20 wafers).
Pour half of the vanilla pudding on top.
Lay sliced bananas on top of pudding.
Place another layer of wafers on top of the bananas and cover with remaining pudding.
Gently spread meringue on top of the pudding.
Bake for 25 minutes, until meringue is golden.
Remove from oven and allow to cool about one hour.
Serve warm or cool in refrigerator to serve chilled.
Notes
• Please feel free to use commercial vanilla wafers – I can’t find vegan ones that don’t have high fructose corn syrup or other crap in them. So I made them. If you make these wafers, you can use all butter or all coconut oil. I prefer half and half.