sheercookery

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.

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