If you’re running late, these gluten-free banana breakfast bars make a great breakfast on the go or a nutritious lunchbox snack
Gluten-free banana breakfast bars
- 1 Slice tray 18 x 28 centimetre
- 1 Large bowl
- 120 g rice flakes
- 50 g puffed amaranth
- 40 g quinoa flakes
- 300 g mashed bananas (approximately 3 bananas)
- 2 eggs, lightly beaten
- 4 tbs rice malt syrup
- 1 tsp ground cinnamon
- 2 tbs cacao nibs (optional)
- Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven)
- Grease and line a 18 x 28 cm slice tray
- In a large bowl, combine all ingredients and pour into tray, evenly spreading out the mixture
- Bake for 30 minutes
- Allow to cool in tray
- When completely cool, slice in to 3 x 6 centimetre rectangles
Eat and run with gluten-free banana breakfast bars
It’s been a few weeks since I’ve posted a recipe as I’ve been swamped with work. Kinda funny considering the kids (including my youngest) are now back at school and I have more time in my days. But that also means more ways to fill in that time and I seem to have had a huge amount of work to do lately. My plans to get the carpets cleaned, garage door repaired and piano tuned have all so far been shelved.
Anyway, being busy had me thinking about breakfast food, especially when you have to eat and run. I’ve had these gluten-free banana breakfast bars on my mind for some time now, so it’s about time that I bedded down the recipe and shared it with you.
The inspiration for this came from a friend who shared a fabulous recipe with me about two years ago. It was basically a simple combination of bananas, oats and honey, baked in a shallow dish. It was fantastic.
Are oats part of a gluten-free diet?
Here in Australia, oats aren’t considered part of a gluten-free diet. Once I started thinking about this recipe, I realised it would need significant adapting to be gluten-free. Included are:
I’m also pretty chuffed that I’ve finally found a way to use rice flakes in baking. They soften a little but retain a gentle crunch. It gives great texture to the bars. But my favourite ingredient is the cacao nibs – they lend a chocolatey flavour while delivering a big punch of antioxidants.
While I was adapting, I reduced the fructose content by using rice malt syrup as a sweetener instead of honey, but if you want to use honey in the same quantity, it will work.
So here is my version of a really lovely recipe. Eat it for breakfast, send it to school for recess or serve it as an after school snack. It’s versatile, filling and delicious. A winning combination.