My idea of summer bliss in a nutshell.
Juicy strawberries + refreshing lemony flavors + maple cream = hello summer vacation. Of course my ideas of summer vacation or any vacation in general revolves around food/desserts so just roll with it.
You know that giddy feeling you get inside when something makes your really excited? I always have a hard time explaining this to people. It’s like this growing happiness that is ready to explode but makes you feel all fuzzy inside that you can’t control. (no I am not talking about getting buzzed off wine lol)
Anyways, that feeling is what inspired me to make these little summer bars of bliss. This summer has started off with lots of change and unknown paths which was totally unexpected but a blessing in disguise. After the spring quarter ended (no more biochem, yay!) I started to put things into perspective. The past three months I was living off a stress ball, constantly unhappy and losing sight of what mattered to me. My absence from the blog was a pretty strong indicator of that.
I came back home this week to L.A. to visit with family and catch up with old friends which is exactly what I needed to unwind. After taking a step back I have realized what is better for my health both mentally and physically. I’m no longer working at the winery and have decided this summer to focus my energy on what makes me happy. TNK being a huge proponent of that. The kitchen is my happy place and I finally feel myself again focusing on recipe development, food photography and connecting with all of you.
I don’t have a ton of direction or set-in-stone plans this summer, which as a girl in her early 20’s can be a little scary but so what? I have always had big plans for TNK and I am finally going to tackle those plans.
This blog has been a huge stepping stone in my life and is constantly challenging me, allowing me to learn and grow as a person. This summer is going to be a busy one with school, blogging, pilates teacher training (finally taking the plunge!) and probably nanny jobs to afford farmers market foodie finds.
As you can tell, my inner zen is back. These lemon cream strawberry quinoa bars just scream summer happiness to me and the ingredients are super easy, healthy and acceptable for a bbq dessert. Seriously, this giddy feeling inside will not go away! Make these and join me please!
Strawberry Lemon Cream Quinoa Bars
Ingredients
Quinoa Bars
- 2 cups cooked quinoa
- 1/2 cup whole wheat flour (or GF all purpose if gluten free)
- 1 tsp baking powder
- 1/2 tsp cinnamon
- Sea salt to taste
- 2 eggs, beaten
- 1/4 cup almond butter
- 1/3 cup vanilla almond milk
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 cup strawberries, cut into quarters
- zest from 1 large lemon
Lemon Cream
- 4 Tbsp cream cheese
- 2 Tbsp greek yogurt (or more cream cheese)
- Juice from 1 large lemon
- 2 tsp maple syrup
Toppings
- Slivered almonds (I used honey roasted)
- Lemon Zest
Instructions
- Mix cooked quinoa, flour, baking powder, cinnamon and sea salt in a large bowl. Stir in almond butter until well combined. In a separate bowl whisk together beaten eggs, almond milk, maple syrup and vanilla extract. Pour into quinoa mixture and stir until everything is well mixed. Spread onto parchment lined baking dish and bake for 40-45 minutes.
- While the bars are baking, make lemon cream. Soften the cream cheese in the microwave for about 20 seconds. Whisk with lemon juice, maple syrup and greek yogurt. Set aside.
- Once the bars are done, allow them to cool for 10 minutes then cut into squares and place on a cooling rack for 5 minutes. Spread lemon cream over the bars, top with almonds and lemon zest. You can chill the bars in the refrigerator and serve cold or eat them warm. I liked them both ways!
Notes
Store bars in the refrigerator for up to 5 days. Reheat in the microwave or eat cold.
Makes 12 bars, depending how small you cut them.
**These bars aren’t overly sweet so they make a good quick breakfast!