The new gut healthy banana flour is a gluten free flour alternative with natural vitamins and minerals.

Don’t worry, green banana flour doesn’t give banana taste to your gluten free food nor gives it a green colour. This grain free wheat alternative has a mild banana flavour in its raw form, but once cooked (or baked) it only gives an earthy flavour to your dishes.

Green banana flour can be your solution if you would like to follow Paleo diet or a gluten free diet but have an allergy to nuts. Moreover, banana flour can feed your healthy gut bacteria thanks to its resistant starch content. Just use raw green banana flour in your breakfast cereal or oatmeal and do not cook it. Once cooked, its resistant starch content will be gone. Or simply add it to your morning smoothy to get a slight banana flavour and the RS2 content.

To prepare this delicious and healthy gluten free flour alternative, the green bananas are just peeled, sliced and then dried. Once the green banana slices are completely dry, they are grounded, and green banana flour appears. As you can see, in this process nothing is added, nothing is taken away.

Furthermore, you can save with this gluten free, nut free flour substitute as you only need 3/4 cup of green banana flour for every cup of wheat flour.

To show you the wide variety of use, please see below a brilliant gluten free Christmas pudding recipe with green banana flour.

the original recipe is from UHP.com.au

Gluten free Christmas pudding recipe:

Ingredients:

375g roughly chopped raisins
375g sultanas
200g dried currants (or any dried berries)
200g roughly chopped dried apricots
150g roughly chopped dried and pitted prunes
1 cup orange juice

half cup sugar free blueberry jam
Christmas spice mix: 1 tbsp ground cinnamon + 1 tbsp ground nutmeg + 1 tbsp mixed spice
4 eggs
250g virgin coconut oil
4tbsp coconut oil
1 cup soft brown sugar
1 1/4 cup Green Banana Flour
2 tbsp bicarbonate of soda

How to prepare mini gluten free Christmas puddings:

The night before, place the dried mix of raisins and berries into a bowl with the orange juice and let them sink in. If you can stir them occasionally.
On the day, prepare a muffin tin. Grease it with coconut oil and place it into the fridge.

1. Whisk the soft virgin coconut oil and eggs.
2. Combine the dried and soaked fruit mixture with the brown sugar and jam and then add it to the egg mix.
3. Add the banana flour slowly to the mixture, stir in the bicarbonate of soda and spices and the remaining 4 tablespoons of coconut oil. Combine the mixture well.
4. Pour the mixture into the cupcake pan and bake it for 30-40 minutes at 180 degrees.