By Janessa Rutter

Almond Croissant Baked (not) Oats

If you have been missing Almond Croissants since going gluten free then this recipe is for you! It has a crunchy top from the flaked almonds and a gooey almond layer. It is a must try and a fantastic meal prep recipe as it serves 4.
For the baked (not) oats: 
1 banana mashed
1 + 3/4 cups of Gluten Free Porridge
1 + 1/4 milk of your choice
1/2 tsp baking powder
1 tsp almond essence
1/3 flaked almonds to top
For the Almond Paste: 
1/3 cup almond butter
2 tbsp maple syrup
1 egg
1/4 cup almond meal
1/2 tsp almond essence
  1. Preheat oven to 190c and grease a small baking dish
  2. Make the almond paste by mixing all ingredients in a small bowl and set aside
  3. In the baking dish, mash banana and then add Gluten Free Porridge, baking powder, milk and almond essence & stir to combine
  4. Place the almond paste over the top of the base, trying to get an even layer all over the mix. 
  5. Sprinkle with flaked almonds
  6. Pop in the oven for approx 35 minutes or until almonds are nice and golden and its springs back when touched in the centre
  7. Allow to sit for approx 10 minutes to cool and sprinkle with icing sugar if you like (recommend!) 
  8. Slice into 4 squares and enjoy! 


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