Ingredientes para Baked Cereal Squares Gluten Free
- Not found as a specific ingredient with a measurement in this recipe. This recipe utilizes 1 cup gluten-free rolled oats and 1/2 cup almond flour as gluten-free components.
- Not found in this recipe.
- 2 tablespoons flaxseed meal
- Not found in this recipe.
- Not found in this recipe. This recipe uses 1/4 cup liquid milk (or milk alternative).
- Not found in this recipe.
- 1/4 teaspoon salt
- Not found in this recipe. This recipe calls for 2 tablespoons melted coconut oil and coconut oil or cooking spray for greasing.
- Not found in this recipe. This recipe uses 1/4 cup maple syrup as a sweetener.
- Not found as an explicit ingredient with a measurement in this recipe. This recipe uses 1/4 cup milk (or milk alternative), which could potentially be water if specified as an alternative.
- 1 cup gluten-free rolled oats
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 cup maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup milk (or milk alternative)
- coconut oil or cooking spray (for greasing baking sheet)
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Cómo preparar Baked Cereal Squares Gluten Free
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the dry ingredients: gluten-free rolled oats, almond flour, flaxseed meal, baking powder, cinnamon, and salt.
- Create a well in the center of the dry ingredients.
- In a separate bowl, whisk together the wet ingredients: maple syrup, melted coconut oil, vanilla extract, and milk (or milk alternative).
- Pour the wet ingredients into the well in the dry ingredients. Gently stir until just combined. Use your hands to form a cohesive dough ball.
- Lightly grease a baking sheet with coconut oil or cooking spray.
- Place the dough ball onto the prepared baking sheet. Using a lightly floured rolling pin or your hands, roll the dough out as thinly as possible (about 1/8 inch thickness).
- Optional: Use a pizza cutter or sharp knife to score the dough into desired squares or rectangles before baking. This will make breaking them apart easier later.
- Bake for 12-15 minutes, or until the edges are lightly golden brown and the cereal feels slightly crisp and dry to the touch.
- If the cereal isn't dry enough after 15 minutes, turn off the oven and leave the squares inside for an additional 5-10 minutes with the residual heat.
- Remove from the oven and let cool completely on the baking sheet before breaking into smaller squares.
- Once cooled, store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
12g
Fat
3g
Carbs
5g
