bars - protein quinoa bars

By tinathorn

Ingredients

• 1 flax egg (1 1/2 tablespoons flaxseed meal + 3 tablespoons water)
• 1 cup cooked chickpeas
• 1/2 cup mashed banana
• 1/2 cup pumpkin puree
• 3/4 cup quinoa flour
• 1/2 cup coconut sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground vanilla bean (or 1 teaspoon vanilla extract)*
• 1/2 teaspoon baking soda
• Pinch of salt
• 1/4 cup hemp hearts
• 1/2 - 3/4 cup dark chocolate chips

Details

Servings 12
Preparation time 10mins
Cooking time 35mins
Adapted from simplyquinoa.com

Preparation

Step 1

Preheat the oven to 350°F. Grease and line an 8x8 baking pan with parchment and set aside.
Whisk together the flaxseed meal and water in a small bowl. Set aside for 5 minutes.
Meanwhile, blend the chickpeas, banana and pumpkin in a food processor until completely smooth.
In a large mixing bowl, whisk together the dry ingredients, reserving the hemp hearts and chocolate chips. Pour the chickpea-pumpkin mixture into the bowl along with the flax egg and mix to combine.
Fold in the hemp hearts and chocolate chips.
Dump the batter into the prepared pan. Bake on the center rack for 22 - 26 minutes until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 - 15 minutes, then transfer to a wire rack and cool completely before slicing.
Slice into 12 - 16 bars. Store in an airtight container for 2 - 3 days.
Notes

If you can't find vanilla powder, substitute 1 teaspoon of vanilla extract and add the vanilla to the food processor while blending the wet ingredients.