Grain-Free Blueberry Banana Bars ~ A Recipe

We continue to move towards the Gaps diet, finishing off foods that aren't Gaps compliant, introducing recipes that are.  Before the crazy-hot weather hits us, I'm enjoying using my oven and waking the family with yummy, comforting smells.  This "bready," grain-free treat is sweetened only with bananas.  I like the tang the blueberries give, but there are a couple puritans in my family that enjoy their banana bread without them.  This recipe was inspired from banana blueberry muffins found in the Gluten-Free Almond Flour Cookbook.

Grain-Free Banana Blueberry Bars
Makes 16 bars
3 cups blanched almond flour** (recipe for almond flour below)
1/4 teaspoon celtic sea salt
1 1/2 teaspoons baking soda
2 Tablespoons olive oil or melted coconut oil
3 eggs
4-5 ripe bananas, mashed
2 cups frozen blueberries

1. Preheat oven to 350 degrees.  Grease the bottom and sides of a 9x13-inch glass pan.
2. Combine almond flour, salt, and baking soda.  In a separate bowl, whisk together the oil and eggs.  Beat wet and dry mixes along with the bananas very throughly to give the eggs good beating (it sounds harsh, I know, but the key to fluffy, grain-free baked goods is thoroughly beating the eggs).
3. Place batter in prepared pan and sprinkle blueberries on top.
4. Bake for about 40 minutes, or until the edges are brown and a toothpick stuck into the center of the dish comes out clean.  Let bars cool for about 30 minutes, then serve.

Enjoy!

** I made my own almond flour for this recipe by putting (soaked, then dehydrated) almonds through a food processor until right before the almonds turn to butter.  It worked fine in my opinion, but the kids enjoy the finer, blanched almond flour.

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I'm sharing this as Monday Mania, Real Food Wednesday, Fresh Bites Friday, Fight Back Friday, Seasonal Roundup.