Ingredients
Scale
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!