Breakfast Squares

In Bake, Breakfast, Gluten-free, Oven on May 27, 2015 at 2:28 am

Whisk 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
    Make a well in the middle of the flour mix and add:

  • 2 tablespoons of sunflower or safflower oil
  • 3 tablespoons of raw wild honey
  • 1/2 cup of almond milk

    Mix well and gently fold in 3 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.

    Allow cake to cool for 5 to 10 minutes then dust it with either sweetened or unsweetened cocoa powder. Slice into squares and serve.


    Leave a Reply

    Fill in your details below or click an icon to log in: Logo

    You are commenting using your account. Log Out /  Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out /  Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out /  Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out /  Change )


    Connecting to %s

    %d bloggers like this: