This quinoa, cinnamon bar is to die for! Okay, maybe not literally. But honestly, it's DELICIOUS!
We like to top ours with all natural peanut butter or almond butter and a few berries (your choice) and it's just delicious and perfect!
You can also make these ahead of time and refrigerate through the week.
I typically make two batches and then freeze the second, in small Pyrex containers with 2-3 bars in each.
My kids (19 months and 4) and my husband even approve! So I consider this a grand slam!
Here is the recipe, ENJOY!
INGREDIENTS:
2 1/2 cups quinoa, cooked and cooled
4 eggs, beaten
1/3 cup almond milk
1/3 cup maple syrup (optional)
1 teaspoon vanilla extract
1 tablespoon cinnamon
DIRECTIONS
- Preheat the oven to 375ºF and place the quinoa in a large mixing bowl. Line an 8-by-8-inch baking pan with lightly greased parchment.
- In a small bowl, whisk together eggs, almond milk, vanilla extract, and cinnamon until thoroughly combined. Add maple syrup (if using) and whisk.
- Add egg mixture to cooked and cooled quinoa. Stir with a large spoon to combine. Pour into the parchment-lined baking dish and spread it around to ensure that it’s even.
- Bake for 25 to 30 minutes until set and golden.
- Using parchment, remove bake from pan as soon as possible so that it doesn’t steam.
- Cool completely and cut into squares. Serve with a dollop of nut butter.
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