Recipe: Grain-Free Banana Snack Bar (Paleo, GAPS, SCD)

March 23, 2014 · 13 comments

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When we went grain-free, I had to come up with some delicious snacks that my son would love. It was really important to me that he not feel deprived when seeing all the other kids eating snacks from cool packages. I started to make these banana pancakes for him which he ate with relish for years. After a while it became too labor intensive and I came up with this recipe that we use now and love!

It’s hard to compete with expert marketers when it comes to food targeted at kids. We know that the packaging and marketing is much more important to food industry producers than the actual safety and nutritional value of the food.

Clearly, all the cereals and snacks packages are aimed at getting children to ask for it. When you are cooking at home, it’s important to make the food taste good so your kids are happy with your packed food and snacks.

This savory/sweet snack bar fits the bill! It’s less time consuming than the pancakes but also, very good! Leave a comment and let me know how your kids love it!

Grain-Free Banana Snack Bar

Ingredients

Equipment

Instructions

  1. Peel and place all the bananas in the food processor and process until smooth
  2. Add the eggs and coconut oil and process to mix
  3. Add the baking soda, salt, cinnamon and coconut flour and mix
  4. If the consistency is not firm, add a little coconut flour at a time (one tsp at a time) or wait a few minutes until some of the liquid is absorbed
  5. Prepare the pan with a piece of parchment paper to line the bottom and grease with coconut oil very well on both sides and around the perimeter of the pan
  6. Pour the batter in to the pan and shake a little to even it out
  7. Sprinkle some cinnamon on top
  8. With a spatula go around the perimeter and pull the batter away form the side (this helps it to not stick)
  9. Bake on 325 for 35 – 40 minutes or until slightly browned on top
  10. Let cool in the pan and cut 12 bars with a pizza wheel, remove and let further cool on a rake
  11. Serve or wrap in wax paper and freeze for a quick snack
  12. These will keep in the refrigerator for one week, freezer for months

Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 12

Shared at: Hearth & Soul Hop, Real Food Wednesday, Gluten free Wednesday, Gluten free Friday, Real Food Wednesday, Allergy Free Wednesday, Gluten Free Wednesday,Fight Back Friday, Gluten Free Friday

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