Ingredients
1 half cups brief cooking oats1 cup cooked quinoa
1 teaspoon baking powder
1/three cup coconut sugar
1/four cup hemp seeds
1 cup mashed bananas approximately 2 medium
2 flax eggs reference this recipe for how to lead them to
2 tablespoons nut/seed butter
2 tablespoons clean lemon juice
1 teaspoon vanilla powder or extract
1 half cups sparkling blueberries
Instructions
Preheat the oven to 350 tiers F. Line a nine"x nine" baking sheet with parchment paper and grease the sides with cooking spray.In a massive mixing bowl, whisk together the oats, quinoa, sugar, baking powder, and hemp seeds.
In a separate bowl, blend the banana, nut butter, flax eggs, lemon juice and vanilla. Pour this combination over the dry components, blending the whole thing collectively till absolutely incorporated. The batter must be moist, however no longer runny. Fold inside the blueberries
Transfer the batter into the organized pan and clean with a spatula.
Bake at the middle rack for 25 - 35 minutes till the bars are golden brown and firm to touch.
Remove and let cool completely within the pan, then cast off and slice into squares (or rectangles).
Store in an hermetic container for four - 5 days.
Recipe Notes
I found that I loved the texture of the bars nice after being cooled on a cord rack in a single day. Some of the delivered moisture from the blueberries changed into eliminated and they have been even greater hearty.Source : https://www.simplyquinoa.com/blueberry-quinoa-breakfast-bars/
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