Ferro's Baked Banana Chips
Prep:
|
Cook:
80-100 chips
.svg){kind=icon}
Unknown
Ingredients
3 ripe bananas
¼ cup compliant apple juice
¼ cup honey
2 cups unsweetened finely shredded coconut*
No items found.
3 ripe bananas
60 ml compliant apple juice
60 ml (85 g) honey
440 grams unsweetened finely shredded coconut*
No items found.
Rating
.svg)
Dietary Therapies
SCD
mSCD
IBD-AID P3
AIP
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Egg Free
Nut Free
Soy Free
Instructions
- Peel the bananas, and cut into ⅛-inch rounds.
- In a medium bowl, mix together the apple juice and honey until they are dissolved into each other.
- In a separate bowl, place in the shredded coconut.
- First, dredge the bananas in the juice-honey mixture.
- Next, take each slice and gently roll in the shredded coconut bowl, so that they are coated with a coconut layer on the outside. Make sure not to break or mush them during this process so that they retain their flat circular shape for baking.
- Place them on a flat baking sheet pan within a pre-heated oven set at 170°F (77°C) (or lowest setting), with space between each one so that they are able to bake properly.
- Allow to bake/dehydrate for 5-6 hours until they reach the consistency of a dry chip (they might still be chewy).
No items found.
Nutritional Info
Storage
Notes
*For SCD: Wait for at least 3 months after symptoms have cleared to try any kind of shredded coconut. These chips are an easy quick snack when your child wants something to nibble on between meals. - Pam
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD Recipe
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments