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These hearty quinoa bars are a unique take on the traditional flavour combination lemon poppy seed! Not only are these vegan, they're naturally gluten free!


Servings

9 Bars

Total time

45 minutes

Courses

Breakfast, Dessert


Ingredients

  • lemon Poppy Seed Quinoa Bars:
  • wet Ingredients:
  • 2 ripe bananas, medium
  • 2 flax eggs (2 tbs ground flax + 6 tbs warm water)
  • ½ cup brown sugar
  • 3 tbs lemon juice
  • 2 tbs coconut oil (melted)
  • ½ tsp vanilla extract
  • dry Ingredients:
  • 1½ cup oats
  • 1 cup cooked quinoa
  • 2 tbs Poppy seeds
  • 1 tsp baking powder
  • zest of one lemon
  • pinch of salt
  • lemon Glaze:
  • 6 tbs (45g) powdered sugar
  • 1 tsp lemon juice
  • 1 tsp dairy free milk (unsweetened)
  • optional: 1/4 tsp lemon zest


Method

  1. Lemon Poppy Seed Quinoa Bars:
  2. Preheat oven to 350 F
  3. For the flax eggs, stir together 2 tbs of ground flax and 6 tbs of warm water in a small bowl. Set aside to thicken
  4. In a large bowl, begin by mashing the bananas
  5. Add melted coconut and sugar to bananas, and stir to combine
  6. Add in flax eggs, lemon juice and vanilla extract and stir once more
  7. To the wet mixture, add in the oats, cooked quinoa, poppyseeds, lemon zest, baking powder, and salt
  8. Stir all ingredients until fully combined
  9. Pour batter into prepared baking pan
  10. Bake for 25-35 minutes, or until top is firm when pressed
  11. Allow to cool completely before glazing
  12. Lemon Glaze:
  13. In a small bowl, combine all glaze ingredients together and stir to combine
  14. Add a little more sugar or more milk if you want your glaze thicker or thinner
  15. Drizzle over cooled bars
  16. Cut into 9 squares
  17. Enjoy!

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