How To Prepare
Line a 9 x 13 baking pan with 2 pieces of foil or parchment paper, criss-crossing over so they fold over the pan; spray with non-stick cooking spray.
Preheat the oven to 325°F.
Combine the quinoa and water in a small saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover and simmer 10 to 12 minutes or until liquid is barely absorbed. Remove from heat. Cover and let stand for 5 to 6 minutes, remove lid and fluff with a fork. Transfer to a medium bowl and let it cool completely.
Mix together the oats and cinnamon in a large bowl.
Add mashed bananas, egg white, syrup and vanilla to the cooked bowl of quinoa and stir until just blended. Add the banana mixture to the oats mixture and stir until just blended. Mix in dried cherries, cocoa powder.
Spread the batter evenly over the prepared pan.
Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely. For best results, refrigerate 20 minutes before cutting.
Using the liner, lift the mixture from the pan and transfer to a cutting board. Cut into 16 bars and refrigerate or freeze to store.
| Servings |
|
- 1/3 cup quinoa, rinsed well
- 1/2 cup water
- 2 cups quick rolled oats (use gf oats for gluten free)
- 1 teaspoon ground cinnamon
- 1-1/2 cups very ripe mashed bananas
- 1 large egg white, beaten
- 1/4 cup no sugar added maple syrup
- 2 tsp vanilla extract
- 1/2 cup dried cherries (unsweetened)
- 1 tbsp unsweetened cocoa powder
Ingredients
|
|