These Apple Cinnamon Squares are a perfect Brekkie-on-the-go or snack. 😍 This is a great recipe for meal-prep. Make a big slab and have your snacks or breakfasts sorted for 2 weeks. Only 5g carbs per square! 👍
- Prep 15 MINS
- Cook 30 MINS
- Yields 16 pieces
1 packet of Protein Muffin Mix
3 whole extra large eggs
1 1/4 cup (315ml) milk of choice (we used unsweetened almond milk)
3 small (300g) Pink Lady apples chopped into small cubes ( approx 1cm x 1cm)
½ cup (100g) walnuts chopped
2 TB Cinnamon
1 TB of Low Carb Icing Mix (optional for dusting on top)
set aside additional apple and walnuts for decoration.
1Preheat a fan forced oven to 170°C and line a baking tray (we used a brownie tin) with baking paper and chop the apples and walnut halves and set aside.
2Empty contents of this pack into a large bowl and add the cinnamon, chopped apple and chopped walnuts.
3In a separate bowl, whisk together milk and eggs and then add this mixture into the dry mix. Combine well.
4Pour the mix and spread evenly into the tray. Top with additional chopped apple and cinnamon (optional)
5Bake for 30 minutes or until golden brown. Allow it to cool before slicing into squares.
6Optional - dust the top with Low Carb Icing Mix
7Storage - Store the Apple Spice Squares in the fridge for up to 5 days. Can be frozen for up to 3 months. The yoghurt glaze should be kept refrigerated when not in use. (this will keep for up to 3-4 days in the fridge)
1You can make a yoghurt glaze to drizzle over the top. If you are topping with the yoghurt glaze, you will need to wait until the cake is cool before icing with the glaze. To make the Yoghurt Glaze - You will need: 1/3 cup (75g) of Low Carb Icing Mix and 3 heaped tablespoons (120g) of Unsweetened plain/ greek yoghurt. Simply whisk the icing mix and the yoghurt together in small bowl until smooth. Ensure no lumps! Drizzle it on top of your Apple and Cinnamon Slab.