We got a copy of Swedish Cakes and Cookies. Although most of the cookbook uses wheat, it has been a great reference for researching traditional Scandinavian treats. This particular recipe happened to already be gluten-free, but I wanted to make it more spunky-style 😉

Although most of the cookbook uses wheat, this book has been a great reference for traditional Scandinavian treats. This particular recipe happened to already be gluten-free, but I wanted to make it more spunky-style 😉

Kerstin’s Almond Squares

Ingredients

1 and 1/4 cup almond meal flour
1/4 cup coconut sugar (or other granulated sugar)
1/4 cup applesauce
1/8 tsp vanilla liquid stevia
1 tbsp orange zest (from about 1/2 an orange)
1/3 cup orange juice (from the same orange where you got the zest)
1/4 tsp baking soda
1/4 tsp sea salt
1/8 tsp allspice
4 eggs
dairy-free chocolate chips or chocolate bar

Directions

1. Add the ingredients except for the eggs to a mixing bowl.
2. Separate the egg yolks from the whites. Add the whites to their own mixing bowl, and add the yolks to the bowl with the rest of the ingredients.
3. Whip the egg whites into stiff peaks. Add the whites (now stiff peaks) to the mixture and carefully fold them in.
4. Pour into a large rectangular dish lined with parchment paper and then greased.
5. Bake at 350 degrees for about 18 minutes. (Keep a close eye on it since ovens vary. It may take more or less time in your oven.)
6. Top with 1.5 bars of grated dairy-free chocolate. OR sprinkle with dairy-free chocolate chips.
7. The heat of the bars will melt the chocolate.
8. Sprinkle about 1/4 cup chopped almonds over the melting chocolate.

♥, Kelly