Banana peanut butter meringue bars – gluten and grain-free
- 2 ripe bananas
- ½ cup peanut butter
- ⅓ cup rice syrup
- 2 tsp vanilla
- ½ cup coconut flour
- ½ tsp cinnamon
- ¼ tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
- 3 egg whites
- 1.5 cups white sugar
- ½ cup water
- Preheat oven to 350°F/180°C.
- Place everything in a food processor and process until smooth.
- Butter or oil an 8" x8"/20cmx20cm baking tin.
- Spoon the mixture into the baking tin and smooth out the surface.
- Bake 20-25 minutes.
- Cool in the tin then turn out onto a plate and slice into 12 slices
- Heat the water and sugar in a saucepan until the sugar is dissolved and then boil gently until it reaches the soft ball stage or 116°C/240°F.
- Beat the egg whites until foamy and a little stiff.
- Slowly pour in the sugar syrup while beating.
- Continue beating until the mixture is shiny and thick. (This can take a while.)
- Pipe or pile onto each of the bars.
- You can drizzle them with a little melted chocolate if you like.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/banana-peanut-butter-meringue-bars-gluten-and-grain-free/
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