LC Blueberry & Almond Squares
1/2 cup flax Seed Meal
1 cup protein powder, 100% whey, ProLab — plain
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup sugar substitute, bulk — * see note
6 packets sugar substitute, cyclamate & dextrose
3 large eggs
4 tablespoons butter — melted
2 tablespoons heavy cream
3 tablespoons water
1 teaspoon lemon zest — grated
1/2 teaspoon almond extract
1 cup frozen blueberries — or fresh
1/2 cup toasted almonds - coarsely chopped
* note: Splenda (sucralose).
Preheat oven to 350F, butter 2 9x4” loaf pans and use parchment or wax paper cut to 9x4, patted down in the buttered pans.
Stir dry ingredients together til well-blended; beat sugar sub and egg (in another bowl) til mixture is pale and thickened; whisk in melted butter, cream and water, then lemon zest and extract.
Stir liquid mixture into dry mixture, gently, til dry ingredients are thoroughly moistened but still lumpy. Fold in berries and nuts just til evenly distributed.
Divide batter between pans and bake up to 15 minutes or until golden brown and spring back when pressed lightly.
Cool slightly in the pan, then loosen sides carefully with dinner knife or plastic spatula. When cool enough to handle, score into 16 (8 each pan) pieces. Store in airtight container when fully cooled. Serve warm or at room temperature.
Adapted from Blueberry & Almond Muffins, if making muffins, 8-10 minutes baking time (I estimate) and 12 servings.
NOTES: per serving (16):
9g fat (3 sat, 3.2 mono, 2.1 poly),
53 mg cholesterol
3.3g carb (2.5 fibre total carbs 5.