Gluten-Free Oatmeal-Quinoa Breakfast Bars

Gluten-free oats and quinoa flakes make a tasty breakfast brownie.

Good morning! A brownie for breakfast? This recipe says, Yeah, Baby.

It's been bright and hot and here by Black Mesa. We've been tossing cool salad greens in olive oil and vinegar and stirring simple stir-fries. Nothing blog-worthy.

The biggest news I have to share is that we got to see a rough cut of The Canyon. Very rough. No soundtrack or color correction. It was an odd experience. The fun aspects: Yvonne Strahovski kicks ass. She engenders the character of Lori with the heart of a lion. And then there is the sly and talented Will Patton in a role unlike any you've seen him portray. I loved every minute he was on screen. The not so fun? All the lines cut and altered by a certain third actor's ego.  It was a complex stew of pride and disappoint to see the rough cut.

This whole process has been surreal. I am so proud of my husband. Even if it isn't a perfect film.

Breakfast on-the-go: gluten-free brownies.

Oatmeal-Quinoa Breakfast Bars Recipe

In spite of all the excitement this week, I've been missing many of my favorite treats so I took a chance yesterday and chose a vegan pumpkin cookie recipe from the cookbook Vegan with a Vengeance. I converted it to gluten-free and fooled around with my favorite new egg substitute to fashion more of a brownie than a cookie - a moist and satisfying bar hearty enough for breakfast - or afternoon tea. Thanks, Isa, for the inspiration!

Ingredients:

1/2 cup brown rice flour or sorghum flour
1/2 cup gluten-free Lara's Oats flour; if you prefer, use rice or sorghum flour instead
1/2 cup quinoa flour
1/2 cup tapioca starch or potato starch
1 1/3 cup Bob's Red Mill Certified Gluten-Free Rolled Oats
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1 1/2 cups organic light brown sugar

2 organic free-range eggs or Ener-G Egg Replacer

2/3 cup light olive oil
2 tablespoons molasses or maple syrup
2 teaspoons bourbon vanilla extract

Add ins:
1/2 cup raisins or chopped dried fruit

2/3 cup dairy-free chocolate chips or chopped nuts

Instructions: 

Preheat the oven to 350ºF. Line a 11x13-inch baking pan with parchment. In a mixing bowl whisk together the flours and dry ingredients. Add in the wet ingredients. Combine the wet and dry ingredients with a sturdy wooden spoon until you get a sticky batter. Add in the raisins, chocolate chips and/or nuts and mix well. Spread the batter into the prepared baking pan, and using wet hands, smooth the surface evenly. Place the pan into the center of a pre-heated oven and bake until golden and set - about 20 to 25 minutes (my brownies cooked in 22 minutes). 

Cool on a wire rack. Using a thin sharp knife, cut into squares; wrap them in foil; bag in a freezer storage bag. Freeze. Makes 15 to 18 bars.

Note:

Confused about oats?  Read Shelly Case on the safety of oats at Allergic Living.