Gluten Free Mango Squares Recipe
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Over this past weekend, I found myself cutting up 5 mangoes that my in-laws dropped off. Additionally, I will be getting 6 more in my produce box that is set to be delivered on Saturday. Good thing we like mangoes. Eating them fresh, baking or cooking with them…we will eat them all. One of my absolute favorite ways to enjoy mango is to make a mango avocado salsa to top fish. And if I am baking with mangoes, my new favorite recipe is gluten free mango squares, which I am about to share with you.

Gluten Free Mango Dessert

My gluten free mango square recipe is made with a delicious almond crust, topped with a sweet mango filling, baked, and then sprinkled with shredded coconut. It’s basically a tropical version of lemon squares.

And if you are wondering if mangoes are healthy, my answer is a resounding “YES!” I often hear that certain fruits are not “good for you” due to their sugar content. First off, sugar is not “bad” or anything to be feared. Sugar powers our brain, and gives us energy to move. Some people may process sugar a little differently due to medical conditions, and may have to watch how certain foods affect their blood sugar levels, but that can be managed with the help of a doctor, dietitian, and close monitoring.

Gluten Free Mango Squares

Oh and I forgot to mention, my gluten free mango squares also freeze well, just in case you want to make an extra batch to save for later. Simply take them out of the freezer 15-20 minutes before you plan on eating them so they can thaw out a bit.

Gluten Free Mango Squares

Ingredients

Crust

1 1/2 Cups Almond Flour

1/4 Cup All Purpose Gluten Free Flour

1/4 Cup Sugar

6 Tablespoons Cold Butter

1/4 Teaspoon Salt

Filling

1 Cup Pureed Mangoes (1-2 Mangoes)

3 Eggs

1/2 Cup Sugar

2 Tablespoons Lemon Juice

1/2 Cup All Purpose Gluten Free Flour

Pinch of Salt

Unsweetened Shredded Coconut to Sprinkle on Top (Optional)

Directions

Preheat oven to 350 degrees. Line an 8×8 square glass baking dish with parchment paper. Add almond flour, 1/4 cup gluten free baking flour, sugar, and salt to a bowl to make the crust. Mix together. Mash in cubed butter with a fork until mixture is crumbly. Mix together well to form a dough. Press crust dough into bottom of parchment lined pan, can go a little up the sides. Bake in oven for 15 minutes.

Mix remaining ingredients, except for the coconut, until smooth to form the filling. Pour over crust as soon as it comes out of the oven. Bake for 25-30 minutes, or until the filling is set and no longer jiggles. Pop out of the baking dish by pulling up the parchment paper and allow to cool on wire rack for about an hour. Refrigerate another 1-2 hours and sprinkle with shredded coconut if desired. Cut and serve. Return any extras to the refrigerator or freeze.

Gluten Free Mango Squares

Need more mango recipes? Last year I did a mango roundup that includes more than 30 dietitian approved recipes that you can check out here. Or you can go straight to my Avocado Chicken Salad or Coconut Mango Rice.

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Healthy gluten free zucchini bread with chocolate chips
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Do you ever find yourself with a surplus of a specific food? And then trying so many different ways to use it cause you don’t want it to go to waste? Recently, I have somehow managed to keep acquiring zucchini. I don’t really mind cause zucchini is so versatile and there are many different things you can make with it. Sometimes, I will throw it in tomato sauce for my pasta to add some extra flavor and texture. Other times a simple saute in olive oil with some salt and pepper does the trick. It is also great in eggs, or shredded and thrown into pancakes. Mixing shredded zucchini into pancake batter is actually one of my 2 year olds favorite cooking tasks. And it is a great way to get her to eat some extra veggies too!

healthy gluten free zucchini bread with chocolate chips

Making gluten free zucchini bread is another great way to use up zucchini. And you can totally make more than one at the same time (if you have multiple pans) and freeze for later. When looking for a good recipe online, to use my surplus of zucchinis, I noticed a lot of zucchini bread recipes used a ton of sugar. While I like my gluten free zucchini bread to be a little sweet, I don’t want it to be a super sweet dessert. So I ended up taking my Gluten Free Banana Bread recipe and changed it up to make my gluten free zucchini bread. The first try wasn’t what I wanted (too sweet and over baked) but the second try hit the spot.

Healthy gluten free zucchini bread with chocolate chips

Gluten Free Zucchini Bread

Ingredients

  • Cooking spray
  • 1 1/2 Cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
  • 1/3 Cup Sugar
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Allspice
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 1 Cup Shredded Zucchini
  • 1/2 Cup Applesauce
  • 1/2 Cup Full Fat or 2% Greek Yogurt
  • 1 Egg
  • 1 Teaspoon Vanilla Extract
  • 1/3 Cup Dark Chocolate Chips (plus a few extra for sprinkling on top

Directions

Preheat oven to 350 degrees. Spray 9×5 inch loaf pan with cooking spray and set aside. Add flour, sugar, spices, salt, and baking soda to a large mixing bowl. Stir until uniform. Add wet ingredients (zucchini, applesauce, yogurt, egg, and vanilla extract) and mix together. Fold in 1/3 cup of chocolate chips.  Pour batter into loaf pan and sprinkle some extra chocolate chips over the top if desired. Bake in oven for 45-50 minutes or until an inserted toothpick comes out clean. Allow to cool slightly before slicing and serving.

Healthy gluten free zucchini bread with chocolate chips
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This gluten free pumpkin almond flaxseed bread is subtly sweet and perfect for breakfast, a snack or dessert
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The season of fall is upon us, even though it is still pretty hot here in South Florida. However, I did notice I haven’t been getting sweaty when walking my dog at 6am and I am seeing fall flavors snacks everywhere, so I can safely assume that much of the country is probably starting to see some fall weather. Anyways, last week I decided to celebrate the beginning of the fall season by making a super delicious pumpkin almond flaxseed bread. I sliced it up and ate it throughout the week (plus froze a couple slices for later) for an easy breakfast on the go. And it was delish, satisfying, and easy to eat in the car during my morning commute. So it will definitely be a recipe on repeat for awhile.

 

This gluten free pumpkin almond flaxseed bread is subtly sweet and perfect for breakfast, a snack or dessert

Purchasing breads and muffins for breakfast can seem like a convenient choice, but a lot of them have a lot more added sugar then necessary, and are made with refined wheat, so less fiber and vitamins. My pumpkin almond flaxseed bread does contain some added sugar, cause delicious is always a requirement for making recipes in my book, and I felt like it does needs a touch of sweetness. But 1/4 cup of maple syrup for the entire loaf really isn’t that much at all. Additionally, I added milled flaxseeds (make sure you buy them ground or milled and not whole) for the extra fiber and omega 3 fatty acids (think heart health), and almond flour for even more healthy fats, fiber, vitamins, and minerals. All the protein, fat, and fiber in this pumpkin almond flaxseed bread can definitely help prevent the high blood sugar spikes that you might see from eating a commercially baked bread or muffin with lots of sugar and refined all purpose flour. Bottom line: you should definitely try making this bread for both the deliciousness and nutritiousness, you won’t regret it.

 

Pumpkin Almond Flaxseed Bread

Ingredients

2 Cups Almond Flour

1/2 Cup Milled Flaxseeds

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1/4 Teaspoon Salt

1 Tablespoon Ground Cinnamon

1 Teaspoon each of Ginger, Nutmeg, & Allspice

2 Eggs

1/4 Cup Maple Syrup

1 Cup Pumpkin Puree

1/2 Cup Milk

2 Teaspoons Vanilla Extract

 

Directions

  1. Preheat oven to 350 degrees
  2. Spray a loaf pan with cooking spray
  3. Whisk together almond flour, flaxseeds, baking soda, baking powder, spices, and salt in a large mixing bowl
  4. Add eggs, maple syrup, pumpkin, milk, and vanilla extract
  5. Stir together well
  6. Scoop batter into loaf pan evenly (batter should be fairly thick)
  7. Place loaf pan into preheated oven and cook for 1 hour and 10 minutes or until bread is cooked through

 

Happy baking! Need more pumpkin recipes? My Mini Pumpkin Cheesecakes make a super easy and pre-portioned dessert. Or if you are looking for an appetizer, my Skinny Pumpkin Dip can be whipped up in no time.

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