Easy Grain-Free Low FODMAP Banana and Blueberry Breakfast Bars
How to Make It
Step 1
Preheat the oven to 350F/ 180C. Line a 9” square baking tin with baking paper. Peel 2 medium ripe bananas and place the flesh into a large bowl. Use the back of a fork to mash the bananas. Crack in 2 medium eggs and loosely whisk to combine.
Step 2
Measure the dry ingredients using kitchen scales for accuracy. Add the pepitas/pumpkin seeds, shelled hemp seeds, ground flax seeds, tiger nut flour and sea salt to the bowl. Use a spatula to combine them together.
Step 3
Add the blueberries, vanilla extract, cinnamon, baking powder, and maple syrup (optional). Stir the mixture until all the ingredients are well incorporated.
Step 4
Transfer the mixture to the lined baking tin. Use the back of the spatula to level out the surface. Place in the center of the oven and bake for 25-30 minutes, or until golden and set in the middle. Allow to fully cool in the pan before slicing into equal portions.
Ingredients
- Banana, fresh – 300 g
- Raw egg – 2 large
- Pumpkin or squash seeds, shelled, salted – 100 g
- Hemp Seeds Shelled Or Hulled – 50 g
- Flaxseed / Linseed (Powder / Ground / Milled) – 100 g
- Tigernut Flour – 50 g
- Salt, sea salt – 1.5 g
- Vanilla extract – 3 g
- 100% Pure Maple Syrup – 30 ml
- Cinnamon, ground – 10 g
- Baking powder – 5 g