Natural Evolution’s green banana baking flour is a unique, power-packed source of dietary fibre, which is rich in prebiotic fibre resistant starch for optimum gut health—baking that loves your belly. This flour is high in essential minerals and vitamins—potassium, zinc, magnesium and manganese and Vitamin E—transforming your baked treats into nutrient-rich health foods.
A nutrient-packed and light 100% natural gluten-free flour made from green Cavendish bananas grown on the Atherton Tablelands in tropical Far North Queensland, Australia. It’s a delicious, high-fibre flour that gives great results for your baking, every time—gluten-free baking that rises beautifully, giving a light fluffy texture, delicious mild flavour and high nutrition.
Ingredients
- ¾ cup almonds crushed through a blended or TM – almond meal should also work
- ¾ cup Gluten-Free Baking Banana Flour Natural Evolution
- ½ cup coconut sugar
- ¾ cup desiccated coconut
- ¼ teaspoon bicarbonate of soda
- ¼ cup coconut oil
- ¼ cup coconut milk
- 2 tbsp honey or rice malt syrup
Instructions
- Mix all ingredients in a bowl until thoroughly and evenly combined. The mixture will be wetter than regular cookie recipes as we want a delicious end result (not dry).
- Using a piping bag or sandwich bag with hole cut or wet hands make circles of mixture onto a baking tray lined with cooking paper. Keep the mixture thin as it will double-triple the height during cooking.
- Create circles approx 3.5cm in diameter. Circles of wet mixture gave me approximately 34 cookies which made 17 Kingstons (2 biscuits joined together)
- Bake at 150C for 25-30 minutes or until golden.
- Remove from oven, allow to cool completely before moving. The resistant starch in the banana flour needs time to cool and reform, if you move it when it’s still hot you will get crumbs.
- Using your choice of icing, ganache, ice-cream etc. put a teaspoon sized amount in the centre of one biscuit, use another biscuit to stick together gently pressing until filling is evenly dispersed.
Notes
Chocolate Black Bean Frosting
Wholefoods Avocado Chocolate Icing
Fudgy Date Dark Chocolate Frosting
Healthy Chocolate Nice-Cream
Enjoy!
Visit Natural Evolution’s website to learn more about the benefits of green banana flour and Natural Evolution’s journey.
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4 Comments
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They look delicious. Resistant starch typically cooks out with baking. Do you have any evidence that the finished product is high fiber or still contains resistant starch?
If I want to make these right now as they look delicious can I use normal GlutenFree flour instead?
Hi Rhonda you would know that answer better then anyone.
depending on the cooking and temperature environment resistant starch will degrade over time. So biscuits and smaller style baking is best in this application.
We obviously are the discoverers of green bananas being a superior source of resistant starch and are the pioneering company that began this many years ago.
In recent times however our new research has made some pretty awesome discoveries on the behaviors of resistant starch and processing.
We are 100% natural no additives.
Dietary fibre profiles still remain high in the banana flour part.
We have proof resistant starch still is remaining in products.
Interesting you guys use a story nearly identical to ours as well.
Maybe let’s discuss further as we have done some amazing research in Australia that can really benefit the banana starch market. Especially our process. Australian grown and made has major advantages in marketing as well.
Rob Watkins
Rhonda, bake some bread biscuits or whatever you like with our green banana flour – send it to the lab and you will see the resistant starch actually increases thanks to our cold raw processing technology. This is not the case for imitation green banana flour that has already been heated to peel or dry product. Natural Evolution are world leaders in green banana flour, green banana resistant starch and our scientifically proven NutroLock Technology.