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.
Karina's New Quinoa Bar Recipe - Blondie StyleRecipe 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.)
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
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
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