Quinoa Breakfast Bars

I love breakfast. I used to be a tea and toast girl but over time I have figured out that my breakfast was setting me up to crash and burn. Now on warm mornings, I fire up the blender and make a green smoothie. I find this makes a big difference in my energy, and I have fewer cravings throughout the day. Find my recipe here.
If your current go-to breakfast is coffee and toast/cereal, you can do better!  The refined flour in a bread acts just like sugar in your body. Cereals are often over-processed with added sugar.  This gives you a burst of energy, then you crash and crave more sugar. The coffee is acidic and it depletes your adrenals. And don’t even get me started on the sugar – or artificial sweeteners – you may be adding to the coffee! This breakfast sets you up for a day of cravings and jitters.
So what should you have instead? The most healing breakfast will have protein and healthy fats, and as an added bonus it will be quick and easy to prepare.
Granola bars have a reputation as a healthy option but so often they’re the most unhealthy option in the entire shop. They can be packed full of preservatives, sugar, margarine and other strange ingredients I can barely pronounce.  That’s where these bad boys step in! Here is a gluten, dairy and refined sugar-free option to start your day off right!

Ingredients: (Makes 6 large bars or 8 medium bars)

  • ½ cup ground almond meal
  • 1 cup cooked quinoa
  • 1 cup oats
  • ½ cup chopped almonds
  • ½ tsp baking soda
  • 1 Tbsp chia seeds
  •  cup raw almond/peanut butter
  • ¼ cup unsweetened coconut
  • 1 Omega 3 enriched egg
  • 1 medium mashed banana
  • ½ tsp vanilla
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • tbsp maple syrup (optional for sweetness)

How to:

  1. Combine banana, vanilla, egg, nut butter in a small bowl and mix well.
  2. Add the remaining ingredients and stir.
  3. Place mixture into a greased pan (8X8 brownie pan ideal).
  4. Bake at 190°C until golden brown, approx 20 minutes.
  5. Let cool in the fridge for at least 4 hours or up to overnight.
  6. Cut into 6 large bars (or 8 medium sized ones).
  7. Store in the frige.

I hope you’ll enjoy this recipe. Keep in touch on Facebook, Twitter, Pinterest and Instagram for updates and feel free to ask me any questions you may have.

Emma x

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