Weekday mornings are crazy in every household. If you are looking for something that is healthy and protein rich to eat on the go, this recipe is for you. These almond squares are so tasty and it’s something different than your regular breakfast pastries.
Many of us don’t have the time to sit down and eat a good breakfast in the morning, let alone kids. Your morning meal should have a good amount of protein which keeps you satisfied and energized thoroughout the day. But most of the breakfast pastries are made with bleached flour, even though they are tasty it has no nutrition.
My kids doesn’t like to eat nuts at all. I found out, the best way to include them in their diet is through tasty treats. So I started baking with almond flour. This way I tricked them into eating something yummy which is a healthier option than the sugary breakfast treats.
Eggless/ Gluten Free – Breakfast Squares
Looks so good, right ? Let’s see how to make it…
Dry ingredients :
- Almond flour – 2 cups
- Gluten free or All purpose flour – 1/2 cup
- Cocoa powder (Unsweetened) – 3 tablespoons
- Brown sugar – 1/4 cup
- Baking powder – 1teaspoon
- Salt – 1/4 teaspoon
Wet ingredients :
- Sweetened Condensed milk – 1 can
- Milk (full fat) – 1 cup
- Butter – 1 stick or 1/2 cup (melted)
- Pure Vanilla extract – 1 tablespoon
Sliced almonds – 1/4 cup
Keep all your ingredients at room temperature.
- Take a bowl and mix all the dry ingredients
- In a big cup combine all the wet ingredients
- Now pour the wet mix to the dry mix and gently combine it well
- Preheat the oven at 350*F for 10 minutes
- Take a 8*8 square pan.Butter the sides.
- Put a parchment paper on the bottom.
- Pour the batter and smooth it out.
- Sprinkle the sliced almonds on top.
*Slightly shake the pan and tap it on the table, this allows the batter to spread evenly and eliminates air bubbles which leaves wholes in your cake.
*Let the batter rest in the pan for 5 minutes before you put it in the oven.
*It gives time for the almond flour to soak up all the liquids and gives the airy texture to the cake.
- Gluten free flour can be replaced with regular All purpose flour, no need to change the recipe. It comes out great every time.
- I use condensed milk as an egg substitute, Do not try to replace it or reduce the amount, it will not work.
- You can also use plant based milk instead of regular milk.
Now let’s bake this at 350*F for 30 minutes.
Let it be in the pan until it cools completely.
Oh my ! It looks so fudgy like a brownie…
I’m going to savor this now…And store the rest for later. Just pack them in a airtight box, you are good to go!
It stays fresh outside for a couple of days or you can store it in the fridge also.
Keep in mind It tastes really good at room temperature.
There you go! Delicious breakfast squares to make your morning rush a bit easier! Enjoy !!
I use Cup4Cup multipurpose flour for all my baked goods. It is my personal choice.
This particular GF flour is a combination of tapioca flour, potato starch, corn starch, rice flour and milk powder.
The milk power gives a very creamy taste and the soft texture.
To make it healthier, I use almond flour, coconut flour or powdered GF oats with it.
I use it in this ratio – 2 cups nut flour : 1/2 Gluten free flour, it comes out great every time!
If the GF mix you are using doesn’t have milk powder, you can always add 4 tablespoons of dry milk powder per cup.
There is a misconception that gluten free treats doesn’t taste good, I was under the same impression too. But once I figured out how to bake them at home, I truly fell in love!.
Believe me, when you taste them you never know it’s GF, It’s nutty, creamy, soft and delicious! That’s why I always include pictures to show the texture of the baked treats.