Gluten Free Sugar Free"Banana Amaranth Bars"

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 120.4
  • Total Fat: 1.9 g
  • Cholesterol: 0.1 mg
  • Sodium: 212.4 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 2.5 g
  • Protein: 4.3 g

View full nutritional breakdown of Gluten Free Sugar Free"Banana Amaranth Bars" calories by ingredient
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Introduction

These delicious gluten free bars will satisfy any sugar craving - without adding to your waist line!! These delicious gluten free bars will satisfy any sugar craving - without adding to your waist line!!
Number of Servings: 16

Ingredients



    * Banana, fresh, 3 medium (7" to 7-7/8" long) (remove)
    * *Amaranth (Arrowhead Mills) 1/4c, 1 cup (remove)
    * *Poppy seed, 2 tbsp (remove)
    * Five Bean Flour - 100 g (3.5 oz) - Bot Thu Dau, 100 gram(s) (remove)
    * egg white, fresh, 4 large (remove)
    * *Sugar Substitute, Sweet N Low Packet, 10 serving (remove)
    * Baking Powder, 6 tsp (remove)
    * *Ikea Dark Chocolate (8 pieces), 0.5 serving (remove)
    * *Carnation Evaporated Milk Fat Free, 4 tbsp (remove)
    * Lucuma Powder - 15g (1 tablespoon), 3 tbsp (remove)

Directions

1. Using hand blender, mix banana and lucuma flour with evaporated milk until creamy. add more water if mixture too stiff
2. In separate bowl, whip egg whites with sweet n low (or other sugar substitute) until firm peaks form. Set aside
3. in third bowl, mix dry ingredients: amaranth flour (i grind the grain in coffee grinder or just buy the flour), bean flour (find in asian market), baking powder and poppy seeds. Add to banana mixture
4. Fold in egg whites into banana flour mixture. Mix gently until combined
5, Pour into greased baking loaf or square. Drizzle honey and powder cinamon on top.
5. Bake at 300-350 depending on oven - bake for one hour or until toothpick comes out clean. Bars will be moist. Cut into 16 bars and wrap in parchment

Please email me if you want any info on how to obtain the ingredients: baby_angel177@hotmail.com

Number of Servings: 16

Recipe submitted by SparkPeople user OFELIA.GABRIELA.

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