Gluten-Free Zucchini - Flax Squares
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Gluten-Free Zucchini - Flax Squares calories by ingredient
Introduction
Adapted from Emily Mainquist, Special Contributor at The Daily Meal, I used flaxseed as an egg replacer and to add extra nuttiness since I wasn't using walnuts. A hefty dose of both large and small chocolate pieces mean these squares get extra special billing in the lunchbox! Adapted from Emily Mainquist, Special Contributor at The Daily Meal, I used flaxseed as an egg replacer and to add extra nuttiness since I wasn't using walnuts. A hefty dose of both large and small chocolate pieces mean these squares get extra special billing in the lunchbox!Number of Servings: 12
Ingredients
-
3 tbsp ground flaxseed
1/4 cup hot water
2 tbsp olive oil
1/3 cup dark brown sugar
9 drops liquid stevia extract
1 tbsp amber agave (or honey)
1 tsp pure vanilla extract
1/2 cup arrowroot starch
1/4 cup millet flour
1/3 cup sorghum flour
1/2 tsp guar gum
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 medium zucchini, finely shredded
1/4 cup gluten-free chocolate chips
1/4 cup whole flaxseeds
Tips
Original recipe: http://www.thedailymeal.com/gluten-free-chocolate-chip-zucchini-bread-squares
Directions
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.