quinoa breakfast bars with blueberries

Quinoa Breakfast Bars with Blueberries
By The Gluten Free Goddess
WebMD Recipe from Foodily.com

These cereal bars are pleasantly moist and chewy, much like an old-fashioned oatmeal bar. And the best part? They freeze well for an easy grab-and-go gluten-free breakfast. You supply the no-whip caramel soy latte.

Ingredients:
1 cup quinoa flakes
1/2 cup sorghum flour
1/2 cup buckwheat flour
1/4 cup gluten-free cornmeal
1/4 cup tapioca starch or potato starch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
1 1/4 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup light brown sugar
1/3 cup light olive oil
2 eggs, beaten; or Ener-G Egg Replacer for 2 eggs (equals 1/4 cup liquid)
1/2 cup rice, hemp or nut milk
1/4 teaspoon mild rice vinegar
1 tablespoon bourbon vanilla extract
1 cup blueberries

Instructions:
Preheat the oven to 350 degrees F. Line a 9-inch square cake pan with greased parchment.

Whisk together these dry ingredients:

1 cup quinoa flakes
1/2 cup sorghum flour
1/2 cup buckwheat flour
1/4 cup gluten-free cornmeal
1/4 cup tapioca starch or potato starch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
1 1/4 teaspoon xanthan gum
1 teaspoon organic ground cinnamon
1/4 teaspoon ground nutmeg

Add in and mix:

1 cup brown sugar
1/3 cup light olive oil
2 eggs, beaten; or Ener-G Egg Replacer for 2 eggs (equals 1/4 cup liquid)
1/2 cup rice, hemp or nut milk
1/4 teaspoon mild rice vinegar
1 tablespoon bourbon vanilla extract

Beat until smooth. The batter will be thick and sticky.

Add in:

1 cup blueberries

Stir to distribute.

Plop the batter into the cake pan and using a rubber spatula (or oiled fingers) press the batter into the corners and smooth the top.

Bake in the center of the preheated oven for 35 to 40 minutes or so, until firm. The edges will be golden, the center should be firm to the touch.

Cool the pan on a wire rack.

Total Servings: 15

Nutritional Information Per Serving
Calories: 186
Carbohydrates: 24.9g
Cholesterol: 0mg
Fat: 6.6g
Saturated Fat: 0.9g
Fiber: 1.6g
Sodium: 142mg
Protein: 5.8g