Quinoa Breakfast Bars with Blueberries

Quinoa breakfast bars with blueberries are gluten free
Quinoa flakes make a delicious gluten-free breakfast bar.

For gluten-free folks who prefer to avoid rolled oats (even certified gluten-free oats and oatmeal), I have good news. Quinoa hot cereal flakes are enough like rolled oats that I use them in all kinds of baking recipes. From classic fruit crisps and crumbles, to chewy cookies and cinnamon laced carrot raisin cake, quinoa flakes are a tasty, nutritious alternative to gluten-free oats. 

I love the nutty, complex taste quinoa flakes bring to a gluten-free recipe. 

I hope you do, too.

Gluten free quinoa breakfast bars with blueberries
Blueberries and quinoa flakes make a fab breakfast combo.

Quinoa Breakfast Bar Recipe with Blueberries

Recipe posted April 2010.

These gluten-free cereal bars are pleasantly moist and chewy- much like an old fashioned oatmeal bar. And the best part? They freeze well- for an easy grab and go gluten-free breakfast. You supply the no whip caramel soy latte.

First: Preheat the oven to 350ºF. Line a 9-inch square cake pan with greased parchment.

Whisk dry ingredients:

1 cup quinoa flakes
1/2 cup sorghum flour
1/2 cup organic buckwheat flour
1/4 cup Bob's Red Mill Gluten-Free Cornmeal
1/4 cup tapioca starch or potato starch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
1 1/4 teaspoon xanthan gum
1 teaspoon organic ground cinnamon
1/4 teaspoon ground nutmeg

Add in and mix:

1 cup organic light brown sugar
1/3 cup light olive oil
2 organic free-range eggs, beaten; or Ener-G Egg Replacer for 2 eggs (equals 1/4 cup liquid)
1/2 cup rice, soy, hemp or nut milk
1/4 teaspoon mild rice vinegar
1 tablespoon bourbon vanilla extract

Beat until smooth. The batter will be thick and sticky.

Add in:

1 cup organic wild blueberries

Instructions:

Stir to distribute.

Plop the batter into the cake pan and using a rubber spatula (or oiled fingers) press the batter into the corners and smooth the top.

Bake in the center of the preheated oven for 35 to 40 minutes or so, until firm. The edges will be golden, the center should be firm to the touch.

Cool the pan on a wire rack. Whistle a happy tune.

This recipe makes 9 large bars for big appetites or 12 medium size bars. For smaller rectangular bars, slice into 15 pieces.

Recipe Source: glutenfreegoddess.blogspot.com

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Karina's Tips:

If you use frozen berries, it's cool. Just know that frozen berries chill down the batter- so the recipe may need to bake a bit longer. Keep an eye on it. It might need an extra 5 to 7 to 10 minutes. And if the berries are wet- pat them dry.

Slide a thin non-stick safe spatula around the edges of the pan to help release the bars.

We let the bars cool, then covered the pan with a large plate; inverted it; released the bars from the pan onto the plate; then placed a light cutting board on the parchment bottom and inverted it again. Bars are right side up. Ready to slice!


Gluten free breakfast bars
Quinoa bars cooling on the rack. Happiness.


More quinoa recipes from food bloggers:


The Perfect Pantry's Quinoa Pudding
Tabasco and Asparagus Quinoa at 101 Cookbooks
Amaranth, Quinoa and Dark Chocolate Cake at La Tartine Gourmande
Quinoa with Dried Fruit and Lemon Cumin Dressing at Gluten-Free Life with Jen


For substitutions, please see my guide to baking with substitutions here.

xox Karina