Buckwheat Breakfast Bars the Editors of Publications International, Ltd.
Net Carbs 5g
Makes 24 servings
|1||square (1 ounce) semisweet chocolate|
|1/4||cup buckwheat flour|
|1/3||cup almond meal|
|1/3||cup whole wheat pastry flour|
|2||teaspoons stevia, divided|
|1/4||teaspoon almond extract|
|8||ounces mascarpone cheese|
|1/3||cup grated unsweetened coconut|
|1||teaspoon ground ginger|
|1||teaspoon vanilla extract|
|3||tablespoons sliced almonds or chopped walnuts|
- Preheat oven to 350°F. Melt butter and chocolate in large saucepan over low heat. Stir in 1 teaspoon stevia and almond extract. Mix in buckwheat, almond meal and whole wheat pastry flours to make a crumbly crust and press into bottom of 11X9X2 baking pan. Use fingertips to make a thin edge, rising up about 1/2 inch around sides of crust. Bake crust 5 minutes and remove from oven. Set aside to cool.
- Mix mascarpone cheese, coconut, ginger, vanilla, 1 teaspoon stevia, eggs and egg whites until smooth. Spread over prepared crust and sprinkle with almonds or walnuts. Bake 20 to 25 minutes or until coconut topping is set and lightly browned. Remove from oven and cool . Slice into 24 bars.
|Serving Size:||1 bar|
|Calories from Fat||84 %|
|Total Fat||11 g|
|Saturated Fat||5 g|
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