We love this recipe from Carrie Gabriel MS RD of Steps2Nutrition.com, and you will too! Especially if you are looking for a delicious gluten-free option for getting in fiber! If you are interested in learning more about how to optimize your nutrition while eating gluten-free, check out The Digestive Tune Up™ Program.
½cupof white whole wheat or almond flour depending on your preference
1tsp.baking powder
1medium Bosc Pear chopped
2medium persimmons 1 chopped1 sliced in circles to lay on top of the dish
2tbsp.flaxseed meal
1medium banana ripe
¾cupunsweetened almond milk
¼cupmaple syrup
1teaspoonof vanilla extract
pinchof salt
pinchof cinnamon if desired
Instructions
Instructions
Preheat oven to 350F.
Spray a 10x7 inch casserole dish with non-stick spray (coconut oil based is ideal)
Place the banana in a large bowl and mash with a fork. Then add the eggs, almond milk, maple syrup, vanilla and flax seed meal. Stir.
Next, add the rest of the ingredients. MAKE SURE to only add ONE chopped persimmon, the other goes on top!
Then transfer this mixture into the casserole dish and spread evenly with a spatula. Lay the sliced pieces of persimmon on the top of the dish. Bake for 30 minutes.
When the dish is cooked, let it cool a bit, then cut and serve with a dollop of Greek yogurt or a nut butter drizzle of your choice!