Millet Fruit Squares Delicious and Allergy Free
Indulge in the wholesome goodness of Millet Fruit Squares, a delightful and allergy-friendly snack perfect for any occasion. These naturally sweetened squares are made with nutrient-rich millet flour, juicy dried fruits, and a touch of maple syrup, making them a great option for those avoiding common allergens like gluten, dairy, and eggs. The recipe features ground flaxseed as a clever egg substitute, while unsweetened applesauce and melted coconut oil ensure a moist, tender texture. Topped optionally with shredded coconut, these squares bake to golden perfection in just 25 minutes. Perfect as a healthy breakfast treat, midday snack, or guilt-free dessert, each bite offers a burst of cinnamon-spiced flavor with just the right amount of sweetness. Plus, they're easy to make, quick to prepare, and store well for convenient snacking throughout the week.
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Recipe Information
Ingredients
- 1.5 cups millet flour
- 0.5 cup unsweetened applesauce
- 0.25 cup maple syrup
- 0.25 cup coconut oil (melted)
- 2 tablespoons ground flaxseed
- 5 tablespoons warm water
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup dried fruit (chopped; e.g., raisins, cranberries, or apricots)
- 0.25 cup shredded unsweetened coconut (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper, leaving an overhang on two sides for easy removal.
In a small bowl, mix the ground flaxseed with warm water and let it sit for 5 minutes until it becomes a gel-like consistency. This will act as an egg substitute.
In a large mixing bowl, whisk together millet flour, baking powder, baking soda, ground cinnamon, and salt.
In a separate bowl, combine the melted coconut oil, applesauce, maple syrup, and the prepared flaxseed mixture. Stir until well incorporated.
Add the wet ingredients to the dry ingredients and mix until a thick batter forms.
Fold in the chopped dried fruit, ensuring they're evenly distributed throughout the batter.
Transfer the batter to the prepared baking dish, smoothing the surface with a spatula. If desired, sprinkle the shredded unsweetened coconut on top for added texture and flavor.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow it to cool in the pan for 10 minutes. Then, use the parchment paper overhang to lift the entire block out and transfer it to a wire rack to cool completely.
Once cool, cut into 9 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1394 mg | 61% | |
| Total Carbohydrate | 276.2 g | 100% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 114.6 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1325 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
