Baked buckwheat and banana squares

Low FODMAP, gluten free and dairy free banana and buckwheat flour squares, with raspberry chia jam.

Buckwheat flour is such a great gluten free substitute for wheat flour, and it tastes perfect in these banana squares. I always find dishes with buckwheat or buckwheat flour to be very filling and helpful for my gut health. Indeed, buckwheat is a great source of protein and dietary fibre. These squares also contain ripe bananas (you can also use unripe bananas if you find it's easier for you to tolerate them), maple syrup and the amazing raspberry chia jam! And the best thing about them is that they have no sugar whatsoever! Raspberry gives these squares a perfect slightly sour and tangy taste.

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INGREDIENTS

For the buckwheat and banana squares base

1. 2 ripe bananas, mashed

2. 1 egg

3. 1 cup buckwheat flour

4. 100 ml coconut milk

5. 1 tbsp creamed coconut

6. 1 tsp baking powder

7. 3 tbsp maple syrup

For the raspberry chia jam

1. 1 cup frozen raspberries

2. 2 tsp chia seeds

3. 2 tbsp maple syrup

Additional ingredient (optional)

1. pumpkin seeds

METHOD

Start with the raspberry and chia jam preparation. Put your pan on medium heat, add the raspberries and when they are completely thawed (about 5 minutes) add the chi seeds and maple syrup, stir the mixture for 1 minute, remove from heat and set aside. In the meanwhile heat the coconut milk in a pan and add the creamed coconut, heat until all the creamed coconut is dissolved in the milk. Set this aside as well. Mix all the other ingredients for the squares base in a food processor, then add the coconut mixture (don't worry if it's still a little warm or even hot). Pour the squares base mixture from the food processor onto a parchment lined baking tray, and top it with the raspberry and chia jam, then sprinkle with pumpkin seeds. Bake for 40-45 minutes at 180 degrees C. I prefer to serve this warm, but it also tastes very good when cooled down.