Quinoa & Oat Breakfast Bars- Vegan & Gluten Free

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Breakfast Bars!  I’m never hungry in the morning so its a chore to eat. But I absolutely need a coffee, these little bars are a perfect companion. Small and full of flavour but not overbearing.

The oats provide fibre, the quinoa and sunflower seeds add a dose of protein,  while the raw cacao nibs add some flavour and are packed with antioxidants.

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Quinoa & Oat Breakfast Bars- Gluten Free

Makes one 9×9-inch pan cut into squares.

2 Ripe Bananas
1 Cup Rolled Oats
1 Cup Quinoa Cooked
1/4 Cup Raisins
2 Tbsp Raw Cocoa Nibs
1/4 Cup Sunflower Seeds
1/4 Tsp Cinnamon
1/4 Tsp Nutmeg
1 Tsp Vanilla

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Preheat oven to 350°F

Grease a 9×9-inch square baking dish with coconut oil.

Step 1. Mash the bananas until there are no clumps.

Step 2. Grab a mixing bowl, and add all your ingredients. Mix thoroughly until everything is incorporated.

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Step 3. Bake for 30 minutes at 350°F or until the edges start to pull away from the pan. When its completely cooled cut into bars. If you would like a dryer breakfast bar, put your oven at 300F and cook for an hour (check on them half way in).

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Quinoa Blueberry Lemon Muffins

Quinoa Blueberry Lemon Muffins

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A few days on the lake and you build up an appetite! These muffins were a perfect snack in-between meals! Although not gluten free- I used spelt flour which is easier to digest than wheat flour. My aunt and I made these muffins based off of author Patricia Green’s recipe from her book Quinoa 365, however we made some healthier changes substituting the oil and sugar for coconut based products.

Ingredients

1 Cup of Cooked Quinoa
1 1/4 Cup of Flour (I used spelt)
1 1/2 tsp Baking Powder
1 Tsp Salt
1 Zest of a Lemon
3/4 Cup Coconut Sugar
1/4 Cup Coconut Oil
1/2 Cup Yoghurt
1 Tsp Cinnamon
1 Egg or 4 Tbsp of Chia Gel (1 Tbsp Chia seed mixed with 3 Tbsp Water)
1 Juice of 1 Lemon
1 Tbsp Vanilla Extract
1 Cup of Fresh or Frozen Blueberries

Directions

Preheat the oven to 350°F

Step 1. line a 12-cup muffin pan with liners.

Step 2. In a large bowl mix the flour, baking powder and salt together. Then mix in the cooked quinoa and lemon zest.

Step 3. Whisk the coconut sugar and coconut oil together, until combined.

Step 4. Add the yogurt, egg or egg replacer, lemon juice and vanilla into the sugar mixture, stir until everything is blended.

Step 5. Add your wet & dry ingredients together then add your blueberries into the combined mixture.
Pour the batter into the lined muffin tray and bake for 25 minutes or until slightly browned.

Yields 12 Muffins

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Baked Acorn Squash w/Kale & Sun-dried Tomatoes- Vegan & Gluten Free

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A wonderful hearty meal that keeps you full but does not weigh you down! Its great the way it is but I have a soft spot for Sriracha and doused it! 🙂

This is a super easy recipe to make and looks gorgeous served directly into the shell! Paired with a light salad it makes a great summer meal! Try it for your “meatless Tuesday”!

Ingredients
1 Acorn Squash
1 Cup Quinoa
1.5 Cups Vegetable Broth
2 Cups Kale- Diced (Stem removed)
3 Green Onions- Diced
2 Talbspoons-Sun Dried Tomatoes- Diced
1 Teaspoon Coconut oil

Directions

Step 1– Halve your acorn squash, remove seeds and bake on a cookie sheet shell side up for 20 minutes at 350 degrees or until soft. Pour a little water onto your cookie sheet to help steam the squash.

Step 2. While your acorn squash is baking put your quinoa and vegetable broth in a stock pot and cook on medium heat until all of the water is absorbed, remove from heat & fluff with a fork. (about fifteen min)

Step 3. In a skillet add your coconut oil, sun-dried tomatoes, kale and green onion and sauté for 1 minute. Remove from heat.

Step 4.  When your qunioa is done mix the ingredients from your skillet into the stock pot and stuff your acorn squash until both halves are overflowing.  Pop them back in the oven for a few minutes & serve with a fresh side salad. You can add your favourite vegan cheese on top if you would like before popping them back in the oven.