Grain-Free Carob-Banana Bars

Grain-Free Carob-Banana Bars


These bars make a nutritious, quick breakfast or a healthy after-school snack. Serve them with a glass of raw almond milk. I buy my almond flour from Lucy’s Kitchen Shop here in Bellingham but you can also find it at Honeyville or Benefit your Life.


Dry Ingredients:2 cups blanched almond flour1/2 cup carob powder1/4 cup arrowroot powder3/4 teaspoon baking soda1/2 teaspoon cinnamon1/4 teaspoon sea salt


Wet Ingredients:2 large ripe bananas, mashed (1 heaping cup)2 large organic eggs1/4 cup melted virgin coconut oil2 teaspoons vanilla extract20 to 25 drops liquid stevia


Preheat oven to 350 degrees F. Oil an 8 x 8-inch glass baking dish with coconut oil.


Mix together the dry ingredients in a medium-sized mixing bowl. Use your fingers to break up any clumps in the almond flour. Then whisk the ingredients together. Set aside.


In a small bowl, add the bananas and mash with a fork. Measure the mashed bananas to make sure they are just over 1 cup. Add more banana if needed or remove some. Then add the remaining ingredients and stir together with the fork.


Add the wet ingredients to the dry and whisk together. Pour into the prepared baking dish. Bake for approximately 30 minutes or until toothpick inserted in center comes out clean. Let cool before cutting into bars. Source:





Banana Nut Cookies

Banana Coconut Cookies


These cookies are crisp on the outside and soft on the inside. They are only slightly sweet and high in protein, making them a nutritious after school snack served along side carrot and celery sticks. You can add mini chocolate chips to some of them if desired though this will add a little bit of cane sugar. You could replace the 2 tablespoons of maple syrup with more banana if you don’t want any sweetener.


Wet Ingredients:1/3 cup mashed ripe banana (about 1 medium)1/3 cup melted coconut oil2 tablespoons maple syrup1 teaspoon vanilla1/2 teaspoon organic almond flavoring


Dry Ingredients:2 cups blanched almond flour1 cup unsweetened shredded coconut1/2 teaspoon baking soda1/4 teaspoon sea salt


In a medium-sized mixing bowl whisk together the wet ingredients. Add the dry ingredients and mix together using a fork. Form dough into ball and refrigerate for 30 to 60 minutes.


Preheat oven to 350 degrees F. Form dough into small balls (about 15) and place onto an ungreased cookie sheet. Flatten each cookie ball with the palm of your hand. Bake for about 15 minutes. Cookies will be soft straight out of the oven but will firm up once completely cool. You can place them onto a wire rack to cool and then place the rack into your freezer for quick cooling. Source:


These moist, delicious, high-protein gluten-free, sugar-free bars are made with almond flour, carob powder, and a touch of cinnamon. They are sweetened only with mashed banana and liquid stevia. Carob powder is naturally sweet unlike cocoa powder which is very bitter. This means that you do not need to add massive amounts of sweetener as you need to with cocoa powder. Carob is also a decent source of protein and high in calcium. Although carob doesn’t taste like chocolate, it does have a sweet, nutty, molasses-like flavor that adds depth and a unique taste to your baked goods.


If you would like to replace the carob in this recipe with cocoa powder then I suggest either increasing the liquid stevia or consider adding about 1/4 cup of coconut sugar to the recipe. I use blanched almond flour in this recipe which is very different from the almond flour you find in most health food stores. It can only be ordered online and can’t be substituted with other ingredients. I know many people who are gluten-free already use this flour. It is perfect for grain-free cooking and also adds tenderness, flavor, and nutrition to grain-based gluten-free baking.