Coconut Almond Butter Banana Blueberry Quesadillas {Gluten Free}
Prep time
Cook time
Total time
Serves: 2 Servings
  • 1 gluten free ivory teff wrap
  • 2 tbsp MaraNatha Coconut Almond Butter
  • ½ banana, sliced
  • 15 blueberries
  • 10 dark chocolate chips (optional, but why would you skip the chocolate?)
  1. Cut the tortilla in half so that you have 2 semi circles.
  2. Spread 1 tbsp of almond butter on each half of the tortilla.
  3. On one half, place the banana slices in an even layer.
  4. Top with blueberries and chocolate chips.
  5. Place the other half of the tortilla on top.
  6. Heat a skillet to medium and coat with cooking spray.
  7. Place in the skillet and cook for 3 minutes.
  8. Carefully flip and cook for 2-3 more minutes.
Nutrition Information
Serving size: ½ quesadilla Calories: 238 Fat: 11.6 Saturated fat: 2.8 Carbohydrates: 31 Sugar: 9 Sodium: 198 Fiber: 4.7 Protein: 4.4
Recipe by Gluten Free Jess at