Breakfast Squares

This cake-like bread makes a nice dessert or can be served with breakfast. Tastes great as is, or with a little jam on top.

Dry Ingredients:

• 1 cup gluten-free almond meal flour
• 1/2 cup gluten-free brown rice flour
• 1/2 cup gluten-free white sorghum flour
• 1/2 cup gluten-free garbanzo flour
• 1 teaspoons aluminum-free baking powder
• 1 teaspoons baking soda
• 1 teaspoon pumpkin pie spic

Wet Ingredients:

• 2 Flax Seed ‘Eggs’ (2 tablespoon ground flax seed mixed in 6 tablespoons water)
• 3/4 cup apple sauce, unsweetened
• 1/2 cup 100% pure maple syrup
• 1 tablespoon avocado oil
• 2 teaspoons apple cider vinegar
• 1 teaspoon pure vanilla extract

Directions:

1. In a large bowl, whisk together all the dry ingredients to combine and aerate. Set aside.
2. In a medium bowl, make the flax seed ‘eggs’ by mixing 2 tablespoons of ground flax seeds in 6 tablespoons of filtered water. Let sit 3 minutes or until goopy. Mix in the remaining wet ingredients.
3. Pour the wet ingredients into the dry. Using a large wooden spoon, mix until well combined. Let sit for 5 minutes to allow the ingredients to fully meld.
4. Use a spoon to scoop batter into a 6-inch by 10-inch parchment paper lined baking pan. Use the back of the spoon to evenly distribute and smooth out the top.
5. Bake in a preheated 350º F oven for 40 minutes or until golden brown and an inserted toothpick comes out clean. Let completely cool. Slice into 2-inch squares and serve. If serving with jam, you might try our recipe for Strawberry Jam. Stores refrigerated in an airtight container for up to 3 days.

Variations:

1. For a cinnamon apple flavor, add 2 teaspoons of cinnamon to the dry ingredients. Also peel, core, and finely chop 1 medium apple and add it to the batter. Mix well before scooping the batter into the baking pan.
2. For added sweetness, sprinkle coconut sugar over the top before serving.

Yield:
Makes 12 to 14 muffins

P R I N T