This recipe was created in collaboration with Gene Planet. For the most comprehensive insight into my lifestyle, I've received 7 DNA tests and discovered my genetic predispositions for all key aspects of my everyday life. My DNA analysis has shown that I am the carrier of two unfavourable copies of the KCTD10 gene, which indicates that my body has an unfavourable response to carbohydrates and I should pay attention to control my carbohydrate intake. Among other results, my genetic makeup indicates that I am lactose intolerant and that I can tolerate only a certain amount of lactose.
- 1/2 cup/110 g tahini or nut butter of choice
- 1 medium banana
- 1 flax egg (1 Tbsp of flax meal with 3 Tbsp warm water) or normal egg
- 3/4 cup/120 g gluten-free oats or almond flour
- 1/2 cup/100 g cooked millet or quinoa
- 1/4 cup/40 g shredded coconut
- 1 tsp vanilla extract
- 1 tsp baking powder
Gluten free banana cookies were made in collaboration with GenePlanet.
This is one of the first recipes I’ve created to reflect the results I’ve received from GenePlanet. I’ve made sure to keep in mind the lower carbohydrate intake and not adding any unnecessary additional sweeteners. They are gluten free, sweetened only with banana and eaten around midday. For more information about the DNA PREMIUM PACK click here.
Preheat oven to 180ºC. Line a baking sheet with parchment paper and set aside.
Add tahini, banana, flax egg or normal egg, and vanilla in a large bowl. Mix until combined. Add oats or almond flour, cooked and cooled millet, baking powder and salt to the bowl and stir together. Fold in the coconut and maple syrup.
Spoon 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
Bake cookies on center rack for 15 – 18 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely. Eat the gluten free banana cookies preferably midday to watch over your sugar level intake and spikes.
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