Gluten free banana oat bars


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Really  old and trusty baking pan

 

Since the change in our diet a few weeks ago, I have been on the lookout for healthy snacks and desserts.

I recently found this recipe for gluten free banana oat bars.

2 large, very ripe bananas
1 teaspoon vanilla (optional)
2 cups rolled oats
1/2 teaspoon salt (optional)
1/4 cup pitted, chopped dried dates
1/4 cup chopped nuts — such as walnuts, hazelnuts, or pecans
Grated nutmeg or cinnamon (optional)

I left out the nuts and used 1/2 chopped dates instead of the 1/4 called for.

Heat the oven to 350°F and lightly grease a 9-x9-inch square baking dish with olive oil or butter.

Peel the bananas and mash their flesh in a medium mixing bowl. Mash very thoroughly until no large chunks remain; the bananas should be essentially liquid. (You will have between 1 cup and 1 1/4 cup.) Stir in the vanilla, if using. Add the oats and stir them in. Stir in the salt, dates, and nuts.

Pat the thick mixture evenly into the baking pan. If desired, sprinkle the top lightly with nutmeg or cinnamon. Bake for 30 minutes or until the edges just begin to crisp up.

Place the baking pan on a rack to cool. When the pan is mostly cool, cut into bars and enjoy with a glass of milk or tea.

Store leftover bars at room temperature. They will keep for about 5 days.

I followed the recipe as written.  They turned out pretty good-a bit sweet but not overly so. No added sugar or salt.  I might cut back on the oats to 1 1/2 cups as I think they overpower the fruit, but other than that, I like this recipe.

It’s been difficult to give up sweets-but hubby is making good progress and we both feel much better.  I have to say, since I have given up on eating so much “junk” my stomach has been much better.

The less ingredients, the less you have to worry about being sensitive to them.

If you try these, let me know how they turn out.

 

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