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Raspberry and almond butter breakfast squares
2022-08-22
https://www.metro.ca/userfiles/image/recipes/carres-dejeuner-framboises-beurre-amandes-11984.jpg
PT30M
PT20M
PT50M
Almond butter basePreheat oven to 350°F and place rack in center. Grease an 8-inch square pan and line the bottom with parchment paper, leaving it hanging on each side.In a large bowl, using an electric mixer, beat coconut oil, almond butter, maple syrup, eggs, mashed bananas, vanilla, salt, ginger and cinnamon until well blended.Using a spatula, stir in the oats and almond powder and mix well. Spread the mixture in the pan and let sit for 5 minutes.Raspberry mixtureIn a plate, mash 1 1/2 cups (375 mL) of the raspberries with a fork. Add raspberry jam and mix well. Set aside.AssemblagePour the raspberry mixture on top of the almond butter base.Drizzle remaining almond butter and sprinkle top with remaining raspberries.Bake for 35 minutes. Let cool completely on a rack before removing from pan. Cut into 16 squares.Source : K pour Katrine
16
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13
5
1
Almond butter base
1/3 cup (80 mL) melted coconut oil
1/2 cup (125 mL) creamy almond butter and 1/4 cup (60mL) for the finishing
1/2 cup (125 mL) maple syrup
2 eggs
2 bananas, mashed
2 teaspoons (10 mL) vanilla
1/2 teaspoon (2,5 mL) salt
1/2 teaspoon (2,5 mL) ground ginger
1/2 teaspoon (2,5 mL) cinnamon
2 cups (500 mL) quick oat flakes gluten free
1/3 cup (80 mL) almond powder or almond flour
Raspberry mixture
1 1/2 cup (375 mL) + (125mL) 1/2 cup fresh raspberries
1/3 cup (80 mL) raspberry jam
Raspberry and almond butter breakfast squares
16
Breakfast-Collations
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME
Ingredients
-
Almond butter base
-
1/3 cup
(80 mL)melted coconut oil
-
1/2 cup
(125 mL)creamy almond butter and 1/4 cup (60mL) for the finishing
-
1/2 cup
(125 mL)maple syrup
-
2
eggs
-
2
bananas, mashed
-
2 teaspoons
(10 mL)vanilla
-
1/2 teaspoon
(2,5 mL)salt
-
1/2 teaspoon
(2,5 mL)ground ginger
-
1/2 teaspoon
(2,5 mL)cinnamon
-
2 cups
(500 mL)quick oat flakes gluten free
-
1/3 cup
(80 mL)almond powder or almond flour
-
Raspberry mixture
-
1 1/2 cup
(375 mL)+ (125mL) 1/2 cup fresh raspberries
-
1/3 cup
(80 mL)raspberry jam
Preparation
Almond butter base
Preheat oven to 350°F and place rack in center. Grease an 8-inch square pan and line the bottom with parchment paper, leaving it hanging on each side.
In a large bowl, using an electric mixer, beat coconut oil, almond butter, maple syrup, eggs, mashed bananas, vanilla, salt, ginger and cinnamon until well blended.
Using a spatula, stir in the oats and almond powder and mix well. Spread the mixture in the pan and let sit for 5 minutes.
Raspberry mixture
In a plate, mash 1 1/2 cups (375 mL) of the raspberries with a fork. Add raspberry jam and mix well. Set aside.
Assemblage
Pour the raspberry mixture on top of the almond butter base.
Drizzle remaining almond butter and sprinkle top with remaining raspberries.
Bake for 35 minutes. Let cool completely on a rack before removing from pan. Cut into 16 squares.
Source : K pour Katrine
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