Banana peanut butter meringue bars – gluten and grain-free
Serves: 12 bars
For the base
  • 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
For the meringue
  • 3 egg whites
  • 1.5 cups white sugar
  • ½ cup water
For the base
  1. Preheat oven to 350°F/180°C.
  2. Place everything in a food processor and process until smooth.
  3. Butter or oil an 8" x8"/20cmx20cm baking tin.
  4. Spoon the mixture into the baking tin and smooth out the surface.
  5. Bake 20-25 minutes.
  6. Cool in the tin then turn out onto a plate and slice into 12 slices
For the meringue
  1. 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.
  2. Beat the egg whites until foamy and a little stiff.
  3. Slowly pour in the sugar syrup while beating.
  4. Continue beating until the mixture is shiny and thick. (This can take a while.)
  5. Pipe or pile onto each of the bars.
  6. You can drizzle them with a little melted chocolate if you like.
Recipe by The Low Fodmap Diet at