Wednesday, May 8, 2013

Coconut Quinoa Bars







I always love having something easy for on-the-go or light snack so these bars are a perfect medley. They are a tad sweet, filling, but healthy. They have a bread-like texture, but with some crunch from the seeds, & completely versatile, adding in your favorites-- cocao nibs, nuts, fruit (dried, fresh, or puree).  I made these bars with a more coconut twist, but you really can substitute for whatever you have on hand. They are relatively simple and great source of protein & healthy fats. I love that the base is cooked garbanzo beans & quinoa, which you can't even taste, I promise! They are so much fun & hit the spot every time. Would love to hear all your favorite additions & experiments too.





Coconut Quinoa Bars: (6 bars)
Adapted from Fannetasticfood.com

Ingredients:
dry:
1 1/2 cups quinoa, cooked
1 cup gluten- free flour or any flour
1/4 sunflower seeds
1/4 coconut
1/4-1/2 cup sugar*
1/2 tsp baking powder
1 tsp cinnamon

wet:
1 (heaping) cup garbanzo beans, cooked & drained
1 egg
2 T Greek yogurt or milk
1 tsp vanilla
1 T honey
2 tsp coconut oil

*Depending on your sweet tooth, use according to your preference. I don't like really sweet, so I did 1/4 cup. You can always taste texture before adding the egg to make sure satisfies your taste buds.

Directions:

  • Preheat oven to 350F degrees. Line a a baking pan with parchment paper.
  • In a food processor, add garbanzo beans, coconut oil, & honey. Pulse until you reach a smooth consistency (about 1 minute).
  • In a large bowl, add all the dry ingredients, stir until well mixed.
  • Add remaining wet ingredients to dry including bean mixture. Stir until thoroughly combined. The mixture should be relatively thick, but not dry-- if too dry add additional yogurt or milk, should be like a cookie dough consistency.
  • Place in baking pan, press to make one even layer. Top with shredded coconut & press into dough a little so it sticks. 
  • Bake for 25-30 minutes. Surface should be hard, but still soft in the middle. Let cool for 10 minutes, remove & slice into 6 large bars or 9 small ones. Wrap individually for easy on the go & keep in fridge or freezer. 

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