I think breakfast can be the toughest meal for those with food allergies, especially if you're new to it. Scrambled eggs and toast are not going to cut it for this crowd. So I'm always looking for nutritional options for breakfast foods. This is a new one I've been testing out on my family and everyone likes it. It's high on the nutrition scale and low on the effort scale. Just bake it the night before and, in the morning, your breakfast will be waiting for you. The recipe is based on this one I found at CDKitchen.com.
Side note on baking with bananas: I discovered while making this recipe that my Sunbeam Heritage Mixmaster (similar to this one) does a great job of mashing up bananas. Maybe I'm not that smart, but I never thought of doing this before! When I broke up the banana and put it in the mixer's bowl as my first ingredient, then mixed it for a minute or two on a medium speed, it saved me from having to fork mash the bananas (a job I don't enjoy). Great time and mess saver.
Banana-Oat Breakfast Bars
3/4 cup sorghum
1/4 cup potato or tapioca starch
1/2 tsp xanthan gum
1/2 tsp baking soda
1/4 cup ground flaxseed
2 cups gluten-free oats (use either Gluten-Free Rolled Oats or my new discovery of Gluten-Free Quick Oats)
2 ripe medium bananas, mashed
1/2 cup peanut butter
1/2 cup oil (canola, safflower or similar)
1/2 cup brown sugar
1 tsp vanilla
In a mixing bowl, whisk together dry ingredients (sorghum flour, starch, xanthan gum, baking soda, flaxseed and oats). Set aside. In a large mixing bowl, break up bananas and mash them using a fork or a stand mixer. Add to the mashed bananas: peanut butter, oil, brown sugar, and vanilla. Combine. Add in dry ingredients and mix using hand or stand mixer. Spread dough into an 8 by 11 inch pan and bake at 350 for 20-25 minutes. Let cool a bit before cutting.