Almond Croissant Bars

• 份量: 9 servings
• 活動時間: 10 minutes
• 總時間: 50 minutes

食材

1 cup Almond Flour (note 1)

2 1/3 cup Quick Oats (note 2)

1 1/3 cups Almond Milk (note 3)

1/4 cup Maple Syrup (note 4)

1 teaspoon Almond Extract (note 5)

1 cup Almond Flour

1 teaspoon Almond Extract

3 tablespoons Maple Syrup

4 tablespoons Melted Plant-Based Butter (note 6)

3/4 cup Sliced Almonds

1 dust Powdered Sugar (note 7)

步驟

Preheat the oven to 350°F (180°C). Line an 8-inch baking pan with parchment paper. Lightly oil with cooking oil spray. Set aside.

In a mixing bowl, stir almond flour, quick oats, almond milk, maple syrup, and almond extract until smooth. It won't be too thick, a bit liquid, that's normal.

Pour into the prepared pan. Rest 10 minutes to give time to the fibers in oats to absorb the liquid. Meanwhile, make the topping.

In a small bowl, stir all the almond paste ingredients until they form a thick paste that resembles marzipan. If too dry, add some almond milk. It should be thick like a paste but not crumbly.

Drop dollops of the paste all over the pan and press to spread roughly all over the pan and create a second layer on top. It won't cover all the first batter layer, that's fine.

Sprinkle the sliced almonds all over the top and press a little so they stick to the batter.

Bake the bars on the center rack of the oven for 40 minutes at 350°F (180°C) until the top is set, golden, and a toothpick inserted in the center of the bars comes out clean.

Let the bars cool down for 10 minutes in the pan at room temperature, then cool down for 1 hour on a cooling rack before slicing.

Slice into 9 bars and serve as a breakfast with a drizzle of maple syrup and a dollop of yogurt. Dust with powdered sugar just before serving.

營養

• 每份大小: 1 bar
• 卡路里: 346.5 kcal
• 總脂肪: 22.8 g
• 飽和脂肪: 2.4 g
• 不飽和脂肪: 8.3 g
• 反式脂肪: 0.001 g
• 鈉: 108.9 mg
• 總碳水化合物: 30.1 g
• 膳食纖維: 5.4 g
• 總糖: 11 g
• 蛋白質: 9.6 g