Yesterday afternoon I made Anytime Breakfast Bars from Patricia Green & Carolyn Hemming’s Quinoa Revolution cookbook. Their first quinoa cookbook, Quinoa 365, has been my go to cookbook for the past year as I’ve made everything from broccoli soup to ginger molasses cookies.
These breakfast bars have no sugar in the recipe, and are a better snack choice compared to store-bought packaged breakfast and granola bar items.
ANYTIME BREAKFAST BARS {Cranberry Coconut Bars}
1 1/2 cups quinoa flakes
1 1/2 quick-cooking rolled oats (I accidentally used regular rolled oats, but the bars turned out alright)
1 cup mashed ripe bananas
2/3 cup sweetened dried cranberries
1/2 cup unsweetened applesauce
1/2 cup unsweetened shredded coconut
2 Tbsp chia seeds (optional)
2 Tbsp liquid honey
2 tsp cinnamon
1 1/2 tsp pure vanilla extract
Preheat the oven to 350 degrees F (180 degrees C). Lightly grease a baking sheet or line with parchment.
Mix together all the ingredients in a medium bowl. (The dough will be sticky.) Using a 1/4-cup measure, place scoops of dough on the baking sheet. Dampen your hands with water and use the palm of your hand to flatten each scoop until 3/4 inch thick. Form dough into circles or rectangles, arranging them 1 1/2 inches apart.
Bake for 12 minutes. These bars do not brown much, so be careful not to overbake. Let cool on the baking sheet before storing in an airtight container.
PER SERVING: Energy 170 calories; Protein 4 g; Carbohydrates 33 g; Dietary Fibre 4 g; Fat 4 g; Sugar 12 g; Cholesterol 0 mg; Sodium 130 mg
Check out Quinoa Revolution at www.patriciaandcarolyn.com.
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