Blueberries are my favourite thing about summer, and they’re the perfect sweetener for these crunchy flourless bars. I went ahead and halved the honey because bluebs and banana together just do the trick! These are great for snacking and even better to take with on long cycle rides. But don’t make me convince you – TRY IT!
Prep time – 10 mins
Cook time – 30 mins
Total time – 40 mins
Serves: 12 – 16 bars
1.5 cups whole oats
1 cup cooked quinoa
1 teaspoon baking powder
⅓ cup honey
¼ cup pumpkin seeds
1 cup mashed bananas (about 2 medium)
2 flax eggs
2 tablespoons nut butter
2 tablespoons fresh lemon juice
1 teaspoon vanilla (powder or extract)
1.5 cups blueberries (I use frozen)
Preheat the oven to 180 °C. Line a 9″x 9″ baking sheet with baking paper and grease the sides with cooking spray.
In a large mixing bowl, mix together the oats, quinoa, sugar, baking powder and pumpkin seeds.
In a separate bowl, mix the banana, nut butter, flax eggs, lemon juice and vanilla. Pour this mixture over the dry ingredients, mixing everything together until fully incorporated. The batter should be moist, but not runny. Fold in the blueberries
Transfer the batter into the prepared baking sheet and smooth with a spatula.
Bake on the center rack for 25 – 35 minutes until the bars are golden brown and firm to the touch.
Remove and let cool completely in the pan, then remove and slice into squares (or rectangles). Store in an airtight container for 4 – 5 days.
Variation: I prefer to dry my quinoa bars out in the oven. This makes them last much longer, and I have one in place of a rusk with my morning coffee.
Just cut your bars into desired size (remember drying them out will shrink them quite a bit) and place them in the oven at 100 °C with the door slightly open (I use a wooden spoon to do this). This takes 4-5 hours.