Gluten-Free Zucchini - Flax Squares
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 tbsp ground flaxseed1/4 cup hot water2 tbsp olive oil1/3 cup dark brown sugar9 drops liquid stevia extract1 tbsp amber agave (or honey)1 tsp pure vanilla extract1/2 cup arrowroot starch1/4 cup millet flour1/3 cup sorghum flour1/2 tsp guar gum1 tsp baking soda1/2 tsp salt1/2 tsp cinnamon1/4 tsp nutmeg1 medium zucchini, finely shredded1/4 cup gluten-free chocolate chips1/4 cup whole flaxseeds
Preheat the oven to 350F and line an 8" square pan.
Whisk the ground flax and hot water in a small dish. Set aside for 10 minutes.
In a bowl, beat the oil, brown sugar, stevia, honey and vanilla extract until smooth. Add the flax mixture and beat well.
Mix in the arrowroot starch, millet flour, sorghum flour, baking soda, salt, cinnamon, nutmeg and zucchini.
Fold in the chocolate chips, and whole flaxseeds.
Spread evenly in the pan.
Bake for 30 minutes, until tests done.
Cool completely in the pan before cutting.
Serving Size: Makes one 9" pan, 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Whisk the ground flax and hot water in a small dish. Set aside for 10 minutes.
In a bowl, beat the oil, brown sugar, stevia, honey and vanilla extract until smooth. Add the flax mixture and beat well.
Mix in the arrowroot starch, millet flour, sorghum flour, baking soda, salt, cinnamon, nutmeg and zucchini.
Fold in the chocolate chips, and whole flaxseeds.
Spread evenly in the pan.
Bake for 30 minutes, until tests done.
Cool completely in the pan before cutting.
Serving Size: Makes one 9" pan, 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 131.9
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 5.7 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 3.0 g
- Protein: 2.2 g
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