Bars - Quinoa Breakfast Bar Recipe with Blueberries

By tinathorn

Ingredients

• Add in and mix:
• 1 cup quinoa flakes
• 1/2 cup sorghum flour
• 1/2 cup organic buckwheat flour
• 1/4 cup Bob's Red Mill Gluten-Free Cornmeal
• 1/4 cup tapioca starch or potato starch
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1 1/4 teaspoon xanthan gum
• 1 teaspoon organic ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup organic light brown sugar
• 1/3 cup light olive oil
• 2 organic free-range eggs, beaten; or Ener-G Egg Replacer for 2 eggs (equals 1/4 cup liquid)
• 1/2 cup rice, soy, hemp or nut milk
• 1/4 teaspoon mild rice vinegar
• 1 tablespoon bourbon vanilla extract
• 1 cup organic wild blueberries

Preparation

Step 1

Stir to distribute.

Plop the batter into the cake pan and using a rubber spatula (or oiled fingers) press the batter into the corners and smooth the top.

Bake in the center of the preheated oven for 35 to 40 minutes or so, until firm. The edges will be golden, the center should be firm to the touch.

Cool the pan on a wire rack.

Makes 9 large bars for big appetites or 12 medium bars. For smaller rectangle bars, slice into 15 pieces.