Gluten-free quinoa breakfast bars are a sweet and easy breakfast option for those on-the-go mornings. These breakfast bars combine quinoa, coconut flour, honey, and peanut butter with dried fruits and topped off with a few white chocolate morsels to make a delicious baked gluten-free breakfast option.
- 300 grams quinoa (cooked)
- 150 milliliters applesauce
- 80 grams coconut flour
- 150 grams honey
- 2 eggs
- 120 grams dried fruit
- 1 teaspoon vanilla extract
- 60 grams white chocolate chips
- 40 grams tapioca flour
- 150 grams oats
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1 1/2 teaspoons ground cinnamon
- 150 grams peanut butter
- 1 cup walnuts
- 1/2 cup Coloured dried fruits (blond raisins or/and cranberries)
Preheat your oven to 375°F (190°C). Line a 9 x 13 baking pan with parchment paper.
In a large mixing bowl, combine the quinoa, eggs, peanut butter, honey, vanilla, and applesauce together. Add in the dry ingredients and mix well.
Place in the lined pan and gently press the batter flat into the bottom of the pan.
Bake for 18-22 minutes, or until the edges start to become golden brown.
Allow to cool slightly before cutting into squares and serving.