Quinoa Snack Bars Recipe - Blondie Style


New Quinoa Bars Recipe- with dark chocolate chips, nuts, almond meal (gluten-free)

A New Quinoa Snacking Bar - Blondie Style.


A short and sweet post to share a new gluten-free quinoa bar recipe with chocolate chips. It's a Blondie style chocolate chip cookie bar. The quinoa flakes and almond meal add texture, flavor, and protein. Not that I'd go so far as to call it health food. But. As sweet treats go?

This one's mighty tasty.






Gluten-Free Goddess quinoa bars with almond flour, dark chocolate and walnuts.
Tasty new Quinoa Bars Recipe- with dark chocolate chips, nuts, almond meal (gluten-free)
Gluten-free quinoa bars- tasty, like a blondie. Perfect with Cindy Sherman.

Karina's New Quinoa Bar Recipe - Blondie Style

Recipe posted September 2012 by Karina Allrich.

Gluten-free quinoa bars (and cookies!) are a long time family favorite. Hence, we are forever tweaking, experimenting with variations on a theme. This time out we tried almond flour in the mix, and added chopped walnuts for a nutty crunch. (This version uses eggs, find a vegan version here for a template on making this recipe egg-free.)

Ingredients:

1 cup sorghum flour
1/2 cup almond flour
1/2 cup potato starch
1 cup Ancient Harvest Quinoa Flakes
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 1/2 cups light brown sugar
2/3 cup organic coconut oil
2 organic free-range eggs, beaten
3 tablespoons real maple syrup
1 tablespoon bourbon vanilla extract
2/3 cup vegan dark chocolate chips
1/2 cup chopped walnuts or pecans

If needed: rice milk

Instructions:

Preheat the oven to 350ºF. Line a 9x11" baking pan with parchment paper.

In a large mixing bowl, whisk together the flours and starches, quinoa flakes, xanthan gum, sea salt, baking powder, baking soda, cinnamon, and brown sugar.

Add in the coconut oil, eggs, maple syrup and vanilla and beat until you get a smooth, but sticky batter.

If the dough is dry, add 2 to 3 tablespoons of rice milk, as needed, one spoonful at a time, to achieve a dough that sticks together when you pinch it- much like cookie dough.

Stir in the dark chocolate chips and nuts by hand.

Spread the dough into the prepared baking pan, and using wet or oiled hands, smooth out the surface. Bake in the center of a pre-heated oven until the dough is golden and set - about 22 to 30 minutes. The top should appear golden brown around the edges, and the center should be firm to a light touch.

Cool on a wire rack.

Remove from the pan whole, using the parchment paper edges to lift it, and place the baked bars on a cutting surface. Using a thin sharp knife, cut into 18 squares. Wrap the bars in foil or wrap; bag; freeze in a freezer storage bag.

Makes 18 bars.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

photo Print-Recipe.png



TRENDING

Quinoa Salad with Pears, Baby Spinach, Pecans + Maple Vinaigrette

Image
Vegan Gluten-Free Bliss, Ya'll. And it makes a fabulous (beautiful!) Labor Day picnic offering for all your guests that shun gluten, dairy, eggs, and critters. From the archives, in the nick of time... If you're looking for a fresh idea to liven up your ho-hum salad plate, Sweetcakes, have I got a recipe for you. Light, vegan, and packed with protein, this is no ordinary bunny food. It's got quinoa. Studded with nutty, buttery chick peas and crunchy toasted pecans and succulent jewels of ripe, juicy pears. And did I mention, in a bowl licking maple vinaigrette? In fact, this is a salad even salad haters would eat. You know, those stalwart gotta have my meat and potatoes aficionados who eschew anything leafy. Who snicker at fiber. And mock carrot sticks. The sort of individual who gets misty eyed for melted butter and bacon martinis. To said individuals, salad could never be anything but rabbit chow. But this lovely mélange of flavors just might piqu...
Read more

Gluten-Free Goddess Zucchini Bread

Image
Got Zukes Galore? Sharing a favorite summer recipe here on Gluten-Free Goddess-- a cinnamon laced tea bread made with garden fresh zucchini. You'll love it. And so will everyone else. I also jotted down some batter and baking tips for ya. See below. GFG Tips on gluten-free bread baking: Here's my all-time favorite baking pan for gluten-free breads. It's a lovely glazed ceramic pan that creates steady, even heating for gluten-free batters. In other words, it's as foolproof as you can get. Find it here at Amazon:  Good Cook 9-Inch Ceramic Loaf Pan . Make sure your batter isn't cold when you put it into the oven. If you keep your flours in the fridge, for instance, this will cool down your batter quite a bit. If you find your batter is cooler than room temperature, allow the batter to rest in the pan near the pre-heating stove and let it come to room temperature before you place the bread pan in the oven to bake (I also do this with cakes sometimes). The first time...
Read more

Gluten-Free Goddess Blueberry Crisp

Image
A Summer Classic: Blueberry Crisp We had a sudden hankering. You know how it is. A craving hits that will not be denied. Insistent. Growling. Desire with an uppercase D. So I'm digging into the archives. June is here. And you start imagining fresh, juicy blueberries, nestled beneath a perfectly golden crumble of a crust, warm, the deepest purple, bubbling as you slide it- ever so gently- out of the oven and onto a cooling rack to rest and settle until you can't stand it a minute longer, breathing in the cinnamon laced aroma of a summer dessert classic. The forever glorious blueberry crisp. And this one's gluten-free. And dairy-free. No xanthan gum either- a bonus. So darling. Don't wait. Blueberry season is short and sweet. Peace + Love, Karina xox
Read more

Calabacitas Recipe with Summer Corn, Zucchini, Green Chiles and Lime

Image
This homespun summery side dish recipe has been a favorite of ours for a long, long time. Not months. Or years. But decades. And I'll tell you why. It's easy- for starters. And reason number two- it's super delicious. And reason number three? It's gluten-free. And reason four (there's a four?)... Dairy-free and vegan for all your meat-shunning soy latte sipping groovy guests.  So get your calabasitas on, dude.  And party.
Read more

Coconut Milk Ice Cream Berry Parfaits

Image
Parfait this! Easy fancy for a long hot summer- so bookmark this one... a simple, creamy coconut ice cream recipe served parfait style with blueberries and strawberries. And it's naturally gluten-free and dairy-free. And because you make it yourself, gum-free and carrageenan-free. So many yays. It was sunny and hot yesterday, and today is a repeat. So during a heat wave, even a modest two-day hot fest, yours truly is unable to muster any enthusiasm for cooking. Typically, I live on gluten-free granola. And ice cream. Yes, I know. I am a poor, sad, sad role model. What kind of food blogger doesn't rise to the challenge and cheer-lead you to whip up baby kale and avocado salads and raw maca peach turmeric and oat milk smoothies? What kind of food blogger would simply give in to her sticky, prickly fatigue and general overall crankiness and not create some virtuous, nutrition packed bunny food miracle slurry for you? This one. She who is about to share a no-cook reci...
Read more