Red Meat Allergy Friendly Cassava & Coconut Banana Bread Bars
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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)
- 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.
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