Almond Squares
Introduction
Easy, nutty, and delightfully satisfying. That, together with the healthful proteins and fats found in almonds, and you have yummy perfection!
Ingredients
1/2 cup almond meal
1/4 teaspoon sea salt
1/2 cup brown rice syrup
1 cup healthy butter substitute, such as Earth Balance
1 teaspoon almond extract
1 1/4 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 cup slivered almonds, lightly toasted
Reprinted with permission from Green Market Baking Book © 2011 by Laura C. Martin. Recipe by Christina Pirello.
1/4 teaspoon sea salt
1/2 cup brown rice syrup
1 cup healthy butter substitute, such as Earth Balance
1 teaspoon almond extract
1 1/4 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 cup slivered almonds, lightly toasted
Reprinted with permission from Green Market Baking Book © 2011 by Laura C. Martin. Recipe by Christina Pirello.
Directions
1. Preheat the oven to 350°F. Lightly oil a 9-inch square baking dish.
2. Combine the almond meal, salt, brown rice syrup, and butter substitute in a small saucepan over low heat. Cook, stirring occasionally, for about 3 minutes. Remove the pan from the heat and whisk in the almond extract. Transfer to a mixing bowl.
3. Whisk the flour and baking powder into the syrup mixture and stir until a spreadable batter forms. Fold in the almonds.
4. Spread evenly in the prepared pan and bake for 25 to 30 minutes. Remove from the oven and cool completely in the pan before slicing into 1 1/2 ×3-inch bars.
Serving Size: 18 bars
Number of Servings: 18
Recipe submitted by SparkPeople user GUEST_CHEF.
2. Combine the almond meal, salt, brown rice syrup, and butter substitute in a small saucepan over low heat. Cook, stirring occasionally, for about 3 minutes. Remove the pan from the heat and whisk in the almond extract. Transfer to a mixing bowl.
3. Whisk the flour and baking powder into the syrup mixture and stir until a spreadable batter forms. Fold in the almonds.
4. Spread evenly in the prepared pan and bake for 25 to 30 minutes. Remove from the oven and cool completely in the pan before slicing into 1 1/2 ×3-inch bars.
Serving Size: 18 bars
Number of Servings: 18
Recipe submitted by SparkPeople user GUEST_CHEF.
Number of Servings: 18
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