sheercookery

Nutbutter Squares

In Bake, Breakfast, Dessert, Gluten-free on May 25, 2015 at 11:37 pm

  
Sift together:

  • 1 cup of rice flour
  • 1/2 cup of potato starch
  • 1/4 cup of tapioca starch
  • 3 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3 tablespoons of coconut sugar
  • 3 tablespoons Dari-Free™ powdered milk substitute (thanks for the GC, Kathy—best birthday gift ever)
  •   
    Create a well in the middle of the mix and add:

  • 2 tablespoons of dairy-free butter
  • 2 tablespoons of raw wild honey
  • 1/4 cup of almond milk
  •   
    Combine well and gently fold in 4 egg whites beaten to a stiff peak with a teaspoon and a half of cream of tartar.

    Pour the batter in a greased and lined baking tin. Bake in a preheated oven for 35 minutes at 180ºC.

    Leave cake to cool for 5 to 10 minutes before slathering some almond nutbutter over it. Finish off with crushed nuts. Cut into squares, and serve with your favorite coffee or tea. Of course, I had frothy latté with mine, but the hubby had tea. 

    Speaking of froth, I thought having to go dairy-free meant saying goodbye to foamy drinks (or if I do have them, they would taste like coconut). Pacific Almond’s Barista Series™ has an almond creamer that gives you that velvety microfoam you enjoy with regular creamers (check out the coffee picture at the top of this blog entry—that’s some serious foam) without the coconut aftertaste. The best thing about it is it’s affordable. Way to go, Pacific Almond! So glad my husband stumbled upon your product in our local health store. Can’t wait to check out the rest of your line-up.

     

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