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Ingredients
- * ½ cup mashed ripe banana
- * ¼ cup packed brown sugar (original was 1/3 cup)
- 2 * 2 tablespoons honey (original was 1/4 cup honey)
- 1 * 1 tablespoon vegetable oil
- * ½ teaspoon vanilla extract
- 1 * 1 large egg
- * Gluten free flours to equal ½ cup (8 tablespoons) for example: 3 tablespoons gluten free flour mix, 2 tablespoons Montina flour, 2 tablespoon teff flour and 1 tablespoon mesquite meal.
- 1 * 1 ¼ cup gluten free cereal; for example ½ cup quinoa flakes (raw), ½ cup Barabara’s Brown Rice Crisps, ¼ cup Bakery on Main Gluten Free Apple Cinnamon granola
- * protein powder
- * ¼ cup chopped pecans
- * ½ teaspoon salt
- * Cooking spray
Preparation
Step 1
1. Preheat oven to 350o.
2. Beat first 6 ingredients at medium speed of a mixer until blended. Lightly spoon flour into a dry measuring cup; level with a knife. Gradually add flour, cereal, pecans, and salt to banana mixture; stir until well-blended. Spoon into an 8-inch square baking pan coated with cooking spray. Bake at 350o for 25 minutes. Cool completely on a wire rack. Yield: 12 servings (servings size: 1 bar).