I’ve been intrigued by the whole gluten free phenomena. I am not one for diets or fads (as is obvious!) and I believe everything in some moderation (read: a bit more than moderation) is essential for living a good happy life. But of course, not everyone can do this – our body sensitivities aren’t always in our hands and we are forced to evaluate everything that goes in. Gluten has been around for a very long time – yet we are discovering its’ potency now. I also know my own body is intolerant towards gluten, yet I choose many times to ignore this.
So in an effort to eat right I’ve attempted these delicious banana squares, made with ground almonds and certified gluten free oat flour from Sattvic Foods and instead of eggs, used a chia egg along with some yogurt.
These squares will resemble a barfi in texture, and has a heavier bite than a normal flour cake. You can use any sort of oil – vegetable, coconut, olive oil – but the coconut oil tastes the best in this, followed by the vegetable one. If you are using olive oil, I recommend using a light flavoured one and adding an extra teaspoon of vanilla extract.
Photo Credits: Krishna Lalbhai
- 1 tsp chia seeds
- 2 tsp water, room temperature
- 2 bananas, ripe
- 1/4 cup brown sugar
- 1 tsp honey
- 1/2 cup oil (vegetable, coconut or olive)
- 1/2 cup yogurt
- 1 tsp cinnamon
- 1/2 cup almonds, whole
- 1/2 cup gluten free oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 banana, halved lengthwise
- Stir the chia seeds and water in a small cup and set aside.
- Whisk the banana, oil, sugar, honey until well combined.
- Add the yogurt, vanilla and cinnamon and chia egg and whisk well.
- Fold in the dry ingredients.
- Pour the batter into prepared tin and place the two banana halves on top.
- Bake for 30 minutes.