These festive squares can be enjoyed for an indulgent breakfast or a sweet afternoon treat. They are gluten-free, dairy-free and egg-free. They can be made vegan without using the collagen coffee and substituted with your favourite brewed coffee. I just like to add the extra protein for a morning boost ! I wanted to make a holiday breakfast treat that was not too sweet but still packed with candy cane mocha flavour ! The flaxseed and oats add some fiber and the coffee will give you some morning holiday energy.
Ingredients:
-3/4 cup oats
-3/4 cup gluten-free flour (I used Bob’s Red Mill 1 to 1 Baking Flour)
-2 tbsp cocoa powder
-2 tbsp ground flaxseed
-1 tsp baking powder
-1/2 tsp baking soda
-1 cup coffee, cooled (I used BioBonafide Collagen Coffee - 1 scoop with 1 cup water)
-2 tbsp Silk Peppermint Mocha Almond Coffee Creamer
-2 tbsp maple syrup
Topping:
-1/4 cup mini semisweet chocolate chips
-1 candy cane, crushed into small pieces
Mix all ingredients as listed in a medium bowl with large spoon. Pour batter into 9x9 greased glass baking dish. Next sprinkle mini semi sweet chocolate chips and crushed candy cane. Bake at 350 for 20-25 minutes. Slice into 9 squares.
Let cool & enjoy !
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