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.
Adapted from Fannetasticfood.com
1 1/2 cups quinoa, cooked
1 cup gluten- free flour or any flour
1/4 sunflower seeds
1/4-1/2 cup sugar*
1/2 tsp baking powder
1 tsp cinnamon
1 (heaping) cup garbanzo beans, cooked & drained
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.
- 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.