Chewy Quinoa & Granola Bars

Course Snack

Cuisine Quinoa

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 327kcal

Author Wendy Polisi

Ingredients

½ cup gluten free flour blend OR all purpose flour * see note
½ cup toasted quinoa flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup coconut palm sugar
¼ cup applesauce
¼ cup melted and slightly cooled coconut oil or organic canola
2 tablespoons almond milk or milk of choice
2 flax eggs 2T ground flax + 6T warm water OR 2 eggs
¾ cup cooked quinoa
1 cup granola
½ cup dried cranberries cherries or apricots
½ cup flaked coconut

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Line a 13 x 9 pan with parchment paper. Spray with olive or organic canola oil.
If using flax eggs in place of eggs, mix together 2 tablespoons ground flax seeds and 6 tablespoons warm water. Set aside.
In a small bowl, sift together flours, baking powder and salt.
In a large bowl mix coconut palm sugar, applesauce, coconut oil, almond milk and (flax) eggs. Beat with a mixer at high speed. Reduce speed to low and add flour mixture. Process until well combined and fold in quinoa, granola and cranberries. Transfer to prepared pan and sprinkle with coconut. Bake for 25 to 30 minutes. Cool completely on a wire rack and cut into squares or rectangles.

Notes

Calories 216, Fat 9.5g, Carbohydrates 29.6g, Protein 4.1g, Cholesterol 0mg, Sodium 138mg, Fiber 2.2g, Sugars 12.6g
Note: You do want to make sure the gluten free blend you are using has xanthan gum in it. If it doesn't, add ½ teaspoon to the flours when sifting.

Nutrition