RASPBERRY & LEMON QUINOA BREAKFAST BARS

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  • 1 cup rolled oats
  • 1 cup cooked quinoa, drained well
  • ½ cup buckwheat flour
  • 3 tablespoons ground almonds or almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 scoop PhD Diet Whey Vanilla protein powder
  • 3-4 tablespoons stevia
  • Zest and juice of 2 lemons
  • 1 egg
  • ½ cup unsweetened apple puree
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons almond milk
  • 1 cup fresh or frozen raspberries

Get baking!

  • 1. Preheat the oven to 190 degrees C and grease and line a deep square baking tin.
  • 2. Mix together the rolled oats, quinoa, protein powder, buckwheat flour, ground almonds/almond flour, baking powder, stevia, cinnamon and lemon zest.
  • 3. Whisk together the apple puree, egg, vanilla extract and almond milk.
  • 4. Pour this into the dry ingredients along with the lemon juice and mix well - you want quite a thick batter. Fold in the raspberries at the end to distribute them evenly but not too much as they may turn the mixture into an odd colour!
  • 5. Spoon into your prepared tin and bake for about 30 minutes, until risen, golden and cooked through.
  • 6. Leave to cool in the tin, then cut into 9 generous squares. They might be a little soft but that’s the beauty of them! Sprinkle with a little extra cinnamon and squeeze over a little honey or Sweet Freedom - now enjoy or keep in the fridge for up to 2 days.

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