Oral Allergy Syndrome Friendly Cassava & Coconut Banana Bread Bars
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the gelatin egg
- 1 tbsp unflavored gelatin powder
- 3 tbsp cold water
For the bars
- 3 medium ripe bananas (about 1 ¼ cups mashed)
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked banana in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid banana, tap it and change its rating to Red.
- ⅓ cup coconut oil, melted and slightly cooled
- 3 tbsp maple syrup
- 1 tsp vanilla powder
- 1 ½ cups cassava flour
- 2 tbsp tapioca starch
- 1 tsp baking soda
- 1 tbsp apple cider vinegar
- 1 tsp ground ceylon cinnamon
- ½ tsp ground ginger
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving a 1-inch overhang on the long sides.
- 2
Make the gelatin egg: sprinkle the gelatin powder over the cold water in a small saucepan and let it sit for 2 minutes until the gelatin absorbs the water and the surface looks matte. Place the saucepan over low heat and stir for about 1 minute until the gelatin is fully dissolved and the liquid is clear. Remove from heat and let cool for 3–4 minutes — it should be warm but not hot.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!