Barritas de croissant de almendras (10 g de proteína, 5 g de fibra, sin huevo)

Estos Barras de croissant de almendra are simple, healthy breakfast bars with over 10 grams of protein and 5 grams of fiber per slice and rich in classic almond croissant flavors with no eggs, no gluten, and no dairy.

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Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Barras de croissant de almendra

Estos Barras de croissant de almendra are simple, healthy breakfast bars with over 10 grams of protein and 5 grams of fiber per slice and rich in classic almond croissant flavors with no eggs, no gluten, and no dairy.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 40 minutos minutos

Tiempo Total: 50 minutos minutos

Curso: Desayuno

Tipo de cocina: American

Porciones: 9 bares

Calorías: 346.5 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 taza de Harina de almendra - (nota 1)
• ▢ 2-⅓ taza de Avena rápida - (nota 2)
• ▢ 1-⅓ tazas de Leche de almendras - (nota 3)
• ▢ ¼ taza de Jarabe de arce - (nota 4)
• ▢ 1 cucharadita de Extracto de almendra - (nota 5)

Almond Paste Topping

• ▢ 1 taza de Harina de almendra
• ▢ 1 cucharadita de Extracto de almendra
• ▢ 3 cucharadas de Jarabe de arce
• ▢ 4 cucharadas de Melted Plant-Based Butter - (nota 6)

To sprinkle on top

• ▢ ¾ taza de Almendras laminadas
• ▢ 1 polvo Azúcar en polvo - (nota 7)

Instrucciones para la impresión en alta definición

• Preheat the oven to 350°F (180°C). Line an 8-inch baking pan with parchment paper. Lightly oil with cooking oil spray. Set aside.
• In a mixing bowl, stir almond flour, quick oats, almond milk, maple syrup, and almond extract until smooth. It won't be too thick, a bit liquid, that's normal.
• Pour into the prepared pan. Rest 10 minutes to give time to the fibers in oats to absorb the liquid. Meanwhile, make the topping.
• In a small bowl, stir all the almond paste ingredients until they form a thick paste that resembles marzipan. If too dry, add some almond milk. It should be thick like a paste but not crumbly.
• Drop dollops of the paste all over the pan and press to spread roughly all over the pan and create a second layer on top. It won't cover all the first batter layer, that's fine.
• Sprinkle the sliced almonds all over the top and press a little so they stick to the batter.
• Bake the bars on the center rack of the oven for 40 minutes at 350°F (180°C) until the top is set, golden, and a toothpick inserted in the center of the bars comes out clean.
• Let the bars cool down for 10 minutes in the pan at room temperature, then cool down for 1 hour on a cooling rack before slicing.
• Slice into 9 bars and serve as a breakfast with a drizzle of maple syrup and a dollop of yogurt. Dust with powdered sugar just before serving.

Notas

notas 1: Ultra-fine almond flour is the best choice. It prevents a grainy texture in the bar. You can use almond meal, but the bars will be a bit darker and drier.

notas 2: Quick oats, or half quick oats and half oat flour for a firmer texture. These are the best option to make the bar layer taste like cake. If you use rolled oats, it won’t firm up and be mushy or crumbly. Quick oats are a finer version of rolled oats. They have no additives. You can also make some yourself by pulsing rolled oats 2-3 times in a food processor.

notas 3: Or any milk you have on hand, like oat milk or soy milk. If you want the bar layer to be a bit richer, swap 1/4 cup of almond milk for melted plant-based butter.

notas 4: Or any liquid sweeteners like agave syrup or brown rice syrup.

notas 5: Do not skip this! This is the magical ingredient that brings out all the almond croissant flavors in the bar.

notas 6: Melted plant-based butter tastes better than low-flavor olive oil in the topping. This said, both options work great, or any other low-flavor oil like melted refined coconut oil will work as well.

notas 7: Use powdered allulose for a sugar-free option.

Modo de hornoUtilizo el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

Almacenaje: Store the bars in the fridge in an airtight container for up to 4 days.

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Nutrición

Servicio: 1de caramelos | Calorías: 346.5kcal | Carbohidratos: 30.1g | Proteína: 9.6g | Grasa: 22.8g | Grasa saturada: 2.4g | Grasa poli-insaturada: 2.9g | Grasa monosaturada: 5.4g | Grasas trans: 0.001g | Sodio: 108.9mg | Potasio: 159.8mg | Fibra: 5.4g | Azúcar: 11g | Vitamina A: 222.6IU | Vitamina B12: 0.01pg | Vitamina C: 0.01mg | Calcio: 144.8mg | Hierro: 2.1mg | Magnesio: 72.9mg | Fósforo 120.9mg | Zinc: 0.9mg

Ingredientes y sustituciones

Solo necesitas unos pocos ingredientes sencillos para preparar esta receta. Aquí te explicamos cómo elegirlos y sustituirlos.

• Harina de almendra – This is the key ingredient, used in both the bar layer and the almond paste topping. It creates that soft, moist texture and rich, nutty flavor similar to frangipane. I recommend using ultra-fine almond flour (as mentioned in the notes) to get the smoothest texture.
• Avena rápida – These help bind the base layer and give it a wonderful, soft, cake-like chewiness. As I noted, rolled oats will be too coarse and won’t firm up properly, so using quick oats (or pulsing your own rolled oats a few times) is important here.
• Leche de almendras – This provides the moisture for the base layer. You can use any plant-based milk you have on hand, such as oat milk or soy milk.
• Jarabe de arce – This provides the sweetness for both the base and the topping. Other liquid sweeteners like agave syrup or brown rice syrup are also fine.
• Extracto de almendra – This is the crucial flavor ingredient! It’s used in both layers and provides that classic “almond croissant” bakery flavor. I don’t recommend skipping it.
• Melted Plant-Based Butter – This helps turn the topping ingredients into a rich, buttery almond paste. Note 6 mentions that while oil works, melted butter really gives the best flavor for the topping.
• Almendras laminadas – These add a nice textural contrast and toasted almond flavor right on top.
• Azúcar en polvo – This is for dusting on top after baking, giving the bars that classic bakery finish.

How to Make Almond Croissant Bars (in Pictures)

Consejos de repostería de Carine

Permítanme compartir algunos consejos más para un bar perfecto.

• Don’t Skip Extract – The almond extract is truly the key ingredient for getting that signature almond croissant flavor. I really don’t recommend leaving it out!
• Protein-Packed Breakfast – These bars are already a great breakfast, but to make them even more filling, I love to serve one with a dollop of plant-based yogurt, a few fresh raspberries, and a sprinkle of hemp seeds.
• Toque afrutado – If you want to add a fruity flavor, try gently stirring about 1/2 cup of fresh or frozen blueberries or raspberries into the base batter before you pour it into the pan.

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