Dolores Baretta | Gluten Free Granola and Banana Bread
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Gluten Free Granola and Banana Bread

  |   Allergies, Digestion, General, Gut Health, Healthy Recipes for Body and Mind, Nutrition   |   No comment

Gluten Free Granola

  • 250g oats
  • 250g soya flakes
  • 118g of sultanas
  • 59g of pumpkin seeds
  • 60g of flaxseeds
  • 60g of chia seeds
  • 60g of sunflower seeds
  • 85g of pecans
  • 85g of banana chips
  • 85g of coconut
  • 85g of coconut oil
  • 60g of maple syrup
  1. Mix all the ingredients together and put them in the oven for 8 to 10 minutes at 180º.
  2. Let them cool and then put them in an airtight container in the fridge.
  3. Add quinoa pops or amaranth pops for some added crunch and flavor.
  4. Eat for breakfast with milk.


Soy flakes can be exchanged for oats and any other gluten free grain. Maple syrup can be exchanged for honey.


Gluten Free Banana Bread

  • 500g of gluten free flour
  • 4 to 5 ripe bananas, mashed with a fork
  • 125g of sugar
  • 125g of room temperature butter
  • 2 eggs
  • 2 tablespoons of milk
  • ½ teaspoon of vanilla
  • 1 teaspoon of baking powder
  • 1 teaspoon of bicarbonate soda (natron)
  • a pinch of salt


  1. Preheat your oven to 175ºC, 350ºF and grease a baking pan with butter or baking spray.
  2. In a large bowl combine the flour, bicarbonate soda, baking powder and salt. Set it aside.
  3. In another bowl cream together the butter and sugar. Stir in the eggs, milk, vanilla and mashed bananas until the batter is well blended.
  4. Stir the banana mixture into the flour mixture, use a spatula for this.
  5. Pour the batter into the prepared baking pan.
  6. Bake for about 45 minutes, until a toothpick inserted into the center comes out clean.


You could add dark chocolate cocoa powder to the mix to make it a chocolate banana bread, or add sugar chocolate chips.

1 serving has 333 calories


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