Spiced Wild Blueberry, Almond, Quinoa + Oat Breakfast Bars
Recipe created by Katie Cavuto, MS, RD, Chef
1 cup gluten free rolled oats
1/2 cup gluten free flour mix or spelt flour
1 cup cooked quinoa
1 teaspoon baking powder
1/2 cup real maple syrup
1 teaspoon orange zesbow
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon sea salt
1/4 cup hemp seeds
2 tablespoons almond butter
2 tablespoon coconut cream
1 cup wild blueberries
Preheat the oven to 350 degrees F. Line a 9"x 9" baking sheet with un-bleached parchment paper and grease the sides with coconut oil
In a large mixing bowl, whisk together the oats, flour, quinoa, baking powder, spices, salt and hemp seeds.
In a separate bowl (or in your blender), combine the almond butter, eggs, maple, coconut cream, orange zest and vanilla.
Add the wet mixture to the dry ingredients, mixing everything together with a spatula until combined. Fold in the blueberries.
Transfer the batter into the prepared pan and smooth with a spatula.
Bake on the center rack for 35-40 minutes until the bars are golden brown and firm to the touch.
Remove and let cool completely in the pan. Slice into 12 squares.