21DSD Grain-free Banola

Hello all!  Coming to you today with a fantastic snack recipe from the 21 Day Sugar Detox book by Diane Sanfillipo of Balanced Bites.  I have been rotating some of her new recipes into our normal routine, and finding out that I’m pretty much loving all of them!  Not a surprise at all.  I have given quite a few a try — and will be updating you with my review of her new book very soon.

For now — here’s a recipe to get you started!  Might as well share the wealth!  First off, this snack recipe is intended for those that are looking to bust their carb/sugar cravings so you won’t find any added sweetener here.  Keep in mind; however, that a recipe like this is so versatile!  If you’re not in the midst of any sort of food challenge and you want to bring on some extra sweetness — then by all means!  I’ll give you some ideas towards the end of the post to make a sweeter “banola” in case that’s what you’re looking for.  I will tell you — this recipe is fantastic just the way it is and is detailed here as it is in the book.  Great for the kiddos to take to school…great for a change in your morning breakfast routine…and even a suitable snack for those late-night TV shows — after all, we all know that’s when the cravings hit!

Hope ya’ll enjoy!

 

Ingredients

  • 2 cups whole or halved nuts of choice (walnuts, pecans, macadamias, almonds)
  • 1 cup slivered almonds
  • 1/2 cup pumpkin seeds
  • 1/2 cup almond meal
  • 2 green-tipped bananas
  • 1 egg
  • 2 tsp. pure vanilla extract
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. sea salt

 

Process

  1. Preheat oven to 350 degrees.
  2. In a food processor, pulse the whole or halved nuts until they are partially ground and partially still in small chunks.  Pour the nuts into a large mixing bowl, then stir in the slivered almonds, seeds, and almond meal.
  3. Place the bananas, egg, vanilla, cinnamon, nutmeg, and salt into the food processor and process until all the ingredients are pureed.
  4. Pour banana mixture into the nut mixture and stir until everything is well coated.
  5. Pour the nut mixture onto a parchment-lined baking sheet and bake for 30-35 minutes, checking every 10 minutes and turning chunks to allow even browning.
  6. Remove from the oven and let cool.

**Note — when I made my banola I added a few other ingredients and processed it differently.  I like mine more chunky so I left my nuts whole and halved.  I simply poured them all from the bag to the bowl.  I also added about 1/2 cup of unsweetened shredded coconut — just because.

**Note — the recipe calls for “green-tipped” bananas because they lend less of a sweet taste, but if you’ve got spotted ones on hand yes, you can absolutely use those.  To make your banola even sweeter you could add some raisins, chopped dates or even a few tablespoons of honey along with the wet ingredients.

It is all up to you — but I love snacks that I feel good about!  I opted for adding the shredded coconut, but green-tipped bananas with no extra sugar sure can hit the spot.

Interested in kicking your sugar addiction?  Give some thought to joining so many others as they change their lifestyle around with the 21DSD!

 

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5 Responses to “21DSD Grain-free Banola”

  1. Lisa says:

    How long can this be stored? Thanks!

    • jennifer says:

      Hey Lisa! You can store this in an air-tight container for about 3 days. If you keep it in the fridge you can go over a week.

  2. Kate says:

    I LOVE your Branola…my family loved it as well. I find it hard being gluten free to find good recipes for treats that I actually like….THIS HIT THE NAIL ON THE HEAD.

  3. Kat says:

    Can this be made without egg?

    • jennifer says:

      Hi Kat – thanks for the question! …I have never made this recipe w/o egg; however, the egg works to keep everything together so it is necessary. You could use an egg replacement though (like a flax egg). Let me know how it turns out w/o the egg if you give it try. 🙂

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