Quinoa Monkey Squares

QuinoaMonkeySquares2Obviously, there isn’t a lot to say right now. My heart goes out to the families and the community devastated by this tragedy. As a mother, I can’t even begin to imagine the pain. I don’t want to.

Like I a lot of you, I spent the day hugging my boys a little tighter than usual. More conscious of just how fortunate I am at this moment. Trying to balance the heavy heart I feel with the need to move on and live. Because, well, we’ve been given that opportunity when so many haven’t.

Baking is one of my boys favorite things to do with me, so even though I was rushed for time today I made sure that we did that.

We made these little monkey squares which are moist and delicious. They were the perfect bite sized treat to have on hand when may parents arrived from their two day trip from Texas. If you do have little ones, this is a fun recipe to get them involved in. My boys take great joy in mashing bananas and the small size is just perfect for little hands.

Wishing you and your family a very safe weekend.

Quinoa Monkey Squares

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 48 squares

Calories per serving: 71

Fat per serving: 2.6g

Quinoa Monkey Squares

Ingredients

  • 2 1/3 cups ripe bananas (about 4 large)
  • 1/2 cup coconut palm sugar (or sugar of choice)
  • ¼ cup applesauce
  • ¼ cup coconut oil, melted (or canola oil)
  • ¼ cup almond milk (or milk of choice)
  • 2 large eggs OR flax eggs (instructions below)
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 1 ½ cups gluten free flour blend OR all purpose flour
  • ½ cup quinoa flour
  • 1 cup cooked quinoa
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Line a 13 x 9 inch pan with parchment paper so that the parchment paper slightly overlaps the edges.
  2. If using flax eggs combine 2 tablespoons of ground flax seeds with 6 tablespoons of warm water. Stir well and set aside.
  3. In a large bowl combine bananas, palm sugar, apple sauce, coconut oil, milk, eggs and vanilla. Whisk until well combined. Add baking soda, cinnamon, sea salt, and flour. Stir until blended. Add quinoa and ½ cup chocolate chips and mix until combined.
  4. Transfer mixture to prepared pan and sprinkle with chocolate chips. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Let cool completely in pan and remove from pan by lifting the parchment paper. Cut into 48 squares.

Notes

Servings 48, Calories 71, Fat 2.6g, Carbohydrates 10.6g, Protein 1.4g, Cholesterol 9mg, Sodium 51mg, Fiber .6 g, Sugars 4.4g

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  • Leanne

    Hi Wendy, I am new to your blog and am looking forward to trying your recipe with cranberries that you recently posted! This recipe is also on my list to try. Just one question…I know I can make quinoa flour, but do I really need to rinse it if it is organic? Do you make your own? If so what do you reccomen?
    Thank you Leanne

    • Wendy Polisi

      Yes! You need to rinse all quinoa, unless you purchase it pre-rinsed. The reason is that the seeds are covered with a substance called saponin which acts as a natural pest control. It is very bitter and will ruin the taste of any dish if left unrinsed. I do not make my own quinoa flour because I don't have anything that will grind it fine enough. I typically buy it in bulk at Whole Foods or in a box from the grocery store.

      • Leanne

        Thanks for replying! So if I rinse it, would I let it air dry before grinding it, or toasting it (or warming it in the oven) do you happen to know? :)

  • suzi

    I made these yesterday and they seemed OK warm, but chilled and had today and YUMMM!!! what a hit with this one! so nourishing like a meal in itself and really really tasty . thank you!!!!

    • Wendy Polisi

      So glad you liked them!  We've been enjoying these for breakfast and snacks for the last few days.  My son prefers them heated but I'm with you – I love these cold.

      Sent from my iPad

  • Dianne

    Do you think I could sub oat flour or almond flour or a combo of these for the gluten free flour?

    • Wendy Polisi

      You could try but my guess is that your would lose the lightness and the recipe may not work.  Gluten free blends have starch and xanthan gum in them which you wouldn't have with oat or almond flour.  It may work, but I really wouldn't want to say that I think it would without testing it myself.

  • JanaLThompson

    I was wondering if you could freeze these squares.

    • Katie

      You can absolutely freeze them. I always seem to end up with a lot of "old" bananas at once and so I usually make a double batch and freeze them.

  • Jackie

    What can I use in place of Quinoa flour? I don't have such cool items near me here in the country. I have wheat flour can I use that?

    • Wendy Polisi

      Absolutely! Wheat flour would work great!

    • Jackie

      Can I use all wheat flour or should I use the gluten free or all purpose flour as suggested? New to these other types of flours so thanks for the help. Just starting to try more real foods for my family.

  • Silvia

    I am thinking about making these for my toddler daughter and since I don't give her chocolate yet, and we can't use nuts, what other substitutions for the chocolate would you suggest?

    • Wendy Polisi

      I'm not really sure there is a good substitute for chocolate chips when you can't use nuts! I didn't give my boys chocolate when they were toddlers either and always just left it off of recipes. Since their palates aren't that complicated as toddlers they didn't seem to mind!

  • Wendy Polisi

    I use the all purpose blend listed here: http://www.cookingquinoa.net/baking-with-quinoa