Nutty Quinoa Fuel Bars

³ Description

These are not so sweet as to exhaust your palate, but just enough to complement the peanut butter. The way the oats and quinoa softened during baking bring to mind a fudgy peanut butter.

² Ingredients

•  2 serving (serving = 2 tbsp) Lundberg Organic Brown Rice Syrup
•  2 serving (serving = 2 tbsp) Trader Joe's Raw Unsalted Creamy Almond Butter
•  1 serving (serving = 2 tbsp) Artisana Raw Organic Coconut Butter
•  1/2 tsp Vanilla Extract
•  1 cup, cooked Quinoa (Cooked)
•  1.5 serving (serving = 1/2 cup) Bob's Red Mill Gluten Free Oatmeal
•  2 serving (serving = 1 scoop) Sun Warrior Vanilla Protein Powder
•  1 tsp Cinnamon
•  1/2 tsp Ginger (Ground)
•  1 serving (serving = 1 tbsp) Bob's Red Mill Chia Seed
•  1 medium Egg
•  1/2 cup, chopped Walnuts

q Directions

Preheat the oven to 350 degrees. Grease a square muffin pan or an 8×8-inch pan.
Combine the syrup, butters, and vanilla in a small bowl.
In a large bowl, mix together the quinoa, oats, protein powder, cinnamon, ginger, and chia seeds. Stir in egg, mixing well to avoid clumps.
Add the wet mixture to the bowl, again stirring well to distribute the ingredients and form a dough. Fold in nuts.
Spoon the dough onto prepared pan, spreading into a flat layer. Bake for 18-20 mins, until golden brown on top. Remove from oven and let cool before removing from tins or cutting into squares.

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