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Gluten-free banana breakfast bars on multi-coloured wax paper, with blue checked cloth in background

Gluten-free banana breakfast bars

Kate Crocker
These bars are great for a breakfast on the go or a nutrition-packed lunchbox snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine Australian
Servings 20 portions

Equipment

  • 1 Slice tray 18 x 28 centimetre
  • 1 Large bowl

Ingredients
  

  • 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)

Instructions
 

  • 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

Notes

Gluten-free, dairy-free, nut-free and refined sugar-free. 
Consume within three days, or freeze and defrost individual slices as required.
Keyword breakfast, gluten-free, gluten-free kids, lunchbox, recess snack