Blackberry Banana Danish [Low Fat]

Dough:

1 c. gluten free all-purpose baking mix

1 T. organic brown sugar

1 T. organic turbinado raw sugar

1/2 c. unsweetened apple sauce

1/4 c. water

dash sea salt

2 t. cinnamon

1 t. (drizzle) organic maple syrup (optional)

1 T. xanthan gum

1 free-range fresh egg or egg substitute



Filling:

1/2 c. unsweetened all-natural blackberry jam

2 bananas, sliced

2 T. organic no sulfur shredded coconut

cinnamon, for topping and filling to taste

Preheat the oven to 350 degrees and set aside the egg. Mix all of the dough ingredients in a medium bowl. Spread half of the dough evenly across the surface of a greased cookie sheet. Gently spread the jam over the dough on the cookie sheet with a butter knife. Sprinkle over the coconut flakes and sliced bananas as shown below.

You can drizzle this with a bit of organic maple syrup if desired. Use the rest of the dough to top the danish, spreading it gently over the bananas with a spoon and knife. Sprinkle the top with cinnamon and bake at 350 degrees for 27-30 minutes or until the dough is cooked.



If you can do dairy then this would be great either topped with cream cheese or with a cream cheese and kosher unflavored gelatin mixture in the middle for a cheese danish style treat.