Tuesday, October 16, 2012
Quinoa Breakfast Bars
Quinoa (keen-wa) is a high protein gluten free grain, packed with nutrients and a sweet nutty flavor, it can be used as a savory or sweet. I love it with chicken and veggies or with brown sugar and cranberries! Versatile and healthy, if you haven't tried it...now is the time.
Cook Quinoa according to package directions. For a 9X13 pan you will need to cook approx 2 cups(measurement before cooking). You will have extra which will allow you to taste it on it's own and experiment a little.
Set cooked quinoa aside and let cool. In the photos I have used both the golden and red varieties mixed together.
Scoop out 5 cups
Mix in 7 large eggs, beaten
2/3 c low fat milk
1/3 c honey
1/3 c maple syrup
1 Tbs cinnamon
dash of nutmeg
Line a 9X13 sheet with parchment paper, coat with cooking spray and spread mixture over. Bake at 375 for 25 minutes
When cooled place a dollop of peanut butter on each square.