You know what’s really fun about having had a blog for almost 10 years?
Re-discovering old favorite recipes, like these gluten free Dark Chocolate Quinoa Bars!
Portable snacks that are actually filling are always a win, right? This recipe from 2012 has gotten a photo refresh and I decided it was worth re-sharing.
I hope you’ll enjoy it as much as I have over the years!
Have you guys ever baked with chickpea (garbanzo bean) flour before?
It’s a great alternative to regular flour that’s gluten free and also higher in protein!
Mixed with protein-packed quinoa, egg, and milk, and healthy fat-tastic ground flaxseed, and you have a seriously filling snack.
Dark chocolate chips, brown sugar (just enough to add some sweetness, but not so much that these are overly sweet), and a hint of vanilla round out the ingredients line up:
These bars are delicious, but whatever you do don’t taste the raw batter!
Raw garbanzo bean flour = nasty tasting.
I promise it will taste good once it’s baked!
You’re welcome. 😉
Also, be sure that you use cooked quinoa for this recipe, not raw.
Just cook extra and use the rest to make one of my other recipes, like my Quinoa Taco Salad. 🙂
As usual, this recipe is easy to throw together – simply mix the dry ingredients together, then the wet, then combine. Toss into a baking dish and bake for just shy of 30 minutes, et voila!
A delicious and portable filling snack that will be a hit with the whole family.
Whenever I make bars, I cut them up right away (well, after sampling them, obvi) and then store them in the fridge wrapped individually in tin foil.
Perfect for easy grabbing and going later when I’m inevitably running late. 😉
Here’s the full recipe – enjoy it!
- 1 & 1/2 C cooked quinoa
- 1 C chickpea (garbanzo bean) flour
- 3/4 C brown sugar
- 1/4 C ground flaxseed
- 1 tsp cinnamon
- 1 C milk (or non-dairy substitute)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 C dark chocolate chips
- Preheat your oven to 350.
- In a large bowl, mix dry ingredients. In a separate smaller bowl, mix wet ingredients, except for chocolate chips.
- Add wet to dry, stirring gently until mixed. Add in chocolate chips and mix.
- Poor batter into a baking pan — I used my 7x11 pan (about 2 inches deep), but you can use whatever size you have.
- Pop it in the oven and bake about 28 minutes — fork check to make sure they are done.
You’ll need to either have some leftover cooked quinoa on hand, or cook some up before you start this recipe. One cup cooked quinoa is equal to roughly 1/4 cup uncooked. Prepare with water according to the instructions on the box. Be sure to let the quinoa cool afterwards.
Want more healthy on-the-go bar recipes?
Check out my other favorites: