Mine was very relaxing. It was just hubby, the boys and I this year and to be honest, I didn’t even cook.
I made something the day ahead for lunch and instead we spent the day hanging out by the pool, reading and just enjoying being together. I caught up on my recorded Food Network shows and watched a little HGTV. Hardly the traditional Thanksgiving but it was exactly what I needed this year!
I’m hoping my parents will pay us a visit for Christmas and I plan on doing a lot more cooking then. My dad is always such a big help with the dishes, which is the ultimate motivator to do a lot of cooking.
Today I’ve got another easy recipe for you! Like the Quinoa Corn Muffins that a posted a couple of days ago, these bars come together really quickly. (Assuming you are starting with cooked quinoa and a pre-mixed gluten free flour blend.) T0 me they are 1/2 granola bars and 1/2 cookies, a sort of hybrid that went over very well in our house.
Next time I make these for the boys I think I’ll try adding in some chocolate chips and using 1/2 cup of applesauce and 1/2 cup of the palm sugar. They were plenty sweet and I think that cutting back on the sugar wouldn’t compromise the taste.
Recipe inspired by Cooking Light.
- ½ cup gluten free flour blend OR all purpose flour * see note
- ½ cup toasted quinoa flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup coconut palm sugar
- ¼ cup applesauce
- ¼ cup melted and slightly cooled coconut oil (or organic canola)
- 2 tablespoons almond milk or milk of choice
- 2 flax eggs (2T ground flax + 6T warm water) OR 2 eggs
- ¾ cup cooked quinoa
- 1 cup granola
- ½ cup dried cranberries, cherries or apricots
- ½ cup flaked coconut
- Preheat oven to 350 degrees. Line a 13 x 9 pan with parchment paper. Spray with olive or organic canola oil.
- If using flax eggs in place of eggs, mix together 2 tablespoons ground flax seeds and 6 tablespoons warm water. Set aside.
- In a small bowl, sift together flours, baking powder and salt.
- In a large bowl mix coconut palm sugar, applesauce, coconut oil, almond milk and (flax) eggs. Beat with a mixer at high speed. Reduce speed to low and add flour mixture. Process until well combined and fold in quinoa, granola and cranberries. Transfer to prepared pan and sprinkle with coconut. Bake for 25 to 30 minutes. Cool completely on a wire rack and cut into squares or rectangles.
Calories 216, Fat 9.5g, Carbohydrates 29.6g, Protein 4.1g, Cholesterol 0mg, Sodium 138mg, Fiber 2.2g, Sugars 12.6g
Note: You do want to make sure the gluten free blend you are using has xanthan gum in it. If it doesn't, add 1/2 teaspoon to the flours when sifting.