Recipe: Nut & Seed Banana Bars (Gluten Free, Sugar Free, Dairy Free, Grain Free, Paleo, WAPF)

by Michelle on February 7, 2012 · 6 comments

in Uncategorized

Here is a delicious nut and seed banana bar recipe. They are gluten-free, refined sugar-free, dairy-free, grain-free, paleo and WAPF-friendly. They actually don’t contain any ‘nuts’ in them except coconut (which technically isn’t a nut, it is a seed also).

Recipe: Nut & Seed Banana Bars

Allergen info/recipe info:

This recipe is dairy-free, nut-free, gluten-free, sugar-free, grain-free, flour-free, vegetarian and Paleo and Wapf-friendly.

This recipe does contain eggs.

WAPF-Friendly: to make this WAPF-friendly you can soak the pepitas and sesame seeds for a few hours before hand and them drain the water away and dry the seeds. You could also sprout the seeds as well.

Ingredients:

  • 1 ripe banana
  • 4 eggs (best from pasture-fed chickens)
  • 2 tbs. chia seeds
  • 1 tbs. pepitas
  • 1 tbs. black sesame seeds
  • 3 tbs. white sesame seeds
  • 2 tbs. sultanas
  • 3 tbs. coconut
  • 2 tbs. raw local honey
  • 1/2 tsp. cinnamon
  • melted butter or coconut oil to grease & baking paper.

How to:

  1. Mash the banana and add it to a bowl. Beat the eggs and mix them into the banana. Mix until throughly combined.
  2. Pre-heat the oven to 150 degrees C (fan-forced).
  3. Add the chia seeds, peptias, black sesame seeds, white sesame seeds, sultanas, coconut, honey and cinnamon. Mix to combine.
  4. Line a rectangle baking tin with baking paper and grease it at butter or coconut oil.
  5. Pour the mixture into the greased tin.
  6. Bake for  25-35 minutes at 150 C (fan-forced) or until set.
  7. When set, leave to cool down then slice into bar shaped pieces.

Michelle

© Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on healthfoodlover.com. See the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.

Michelle

Health Food Lover is Michelle Robson-Garth. Michelle is a degree-qualified Naturopath (BHSc) and Massage Therapist. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on healthfoodlover.com. Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.

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{ 6 comments… read them below or add one }

meowee July 15, 2012 at 7:54 am

these aren’t sugar free… they have honey in them and I’m sure they’re wonderful, they look delicious but they are most likely loaded with carbs…

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Michelle July 15, 2012 at 9:25 am

When I say “sugar-free” I am mostly talking about refined sugar, as in this recipe is refined sugar free. Thanks for your comment!

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jodi July 29, 2012 at 11:25 pm

hiya! how long would these last out of the fridge (for school lunches) and how long in the fridge? thanks :))

Reply

Michelle July 29, 2012 at 11:40 pm

Hi Jodi. I think they would last out of the fridge for a few hours (if kept wrapped up and in an air-tight container)…however they are baked so I would guestimate that they would last as long as other egg-based baked goods. I think they would last in the fridge for a day or two. Sorry that isn’t very specific!

Reply

jodi July 30, 2012 at 2:40 pm

hehe no worries! I just remembered that bars keep great in the freezer and defrost nicely for recess – thanks heaps :)

Reply

Michelle July 31, 2012 at 11:07 am

No worries at all Jodi. Enjoy :)

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