recipe

Quinoa Wonder Bars recipe

Full of protein, fibre, magnesium, and other nutritious goodies, quinoa (pronounced “keen-wa”) is a magic super-grain that is amazingly beneficial for your body.  Combine it with a few other tidbits, and you’ve got yourself some Quinoa Wonder Bars, perfect for a pre- or post- gym snack, or a quick breakfast as you run out the door.

I’ve already doubled the recipe here, as I’m assuming you’d like to make 38 at once.  Am I wrong?

1 cup quinoa (dry)
2 cups dried appleQuinoa Wonder Bars recipe
2 cups raisins (aka sultanas)
1 cup dates
1 cup sunflower seeds
1/2 cup pumpkin seeds (aka pepitas)
3/4 cup slivered almonds
3/4 cup shredded coconut
1/2 cup chia seeds (black or white or mixed)
1/2 cup sesame seeds
6 eggs
4 Tbsp maple syrup 
4 tsp cinnamon
1 tsp nutmeg
2 tsp powdered ginger (optional, but adds an extra zip of flavour)
rind of 1 orange

(Try to go for organic, chemical- and preservative-free ingredients… a bit hard with the dried apples, but try.)
 

Directions:

Preheat oven to 160° C (320 F).

Line two baking trays with baking paper.

Cook the quinoa: Add the 1 cup of dry quinoa to 2 cups water in a pot.  Bring to a boil, then simmer, covered, for about 12 minutes.  

Then cool the hot quinoa to room-temperature or cooler (or cook it the night before and put it in the fridge overnight.  If you skip this step, you’ll wind up with cooked eggs, so don’t.)

Chop the apple and dates into small pieces, or use a food processor for this. 

Mix all the ingredients together. 

Divide the mixture in half and spread evening across the two baking trays.  Press it down firmly. 

Bake for around 28 minutes.

Cool on a cooling rack, then slice into bars with a serrated knife (try for store-bought granola bar size).

Makes about 38 bars.  If you’re not feeding an army, put some in the freezer for later as they freeze really well and thaw quickly.

 

Hugo eating Quinoa Wonder Bar

Even Hugo (8.5 months old) loves these. (Don’t worry, there’s no choking going on.)


(To give credit where it’s due, this recipe is an adaptation of the one found at http://naturalnewagemum.com/gluten-free-nut-free-muesli-bars/  Many thanks for the great idea, Sonia.)

 

 

 

Chocolate Chick Cookies

My friend Jolene recently linked to a healthy cookie recipe on Facebook- she said it was not to be missed, and she was definitely spot-on.  The great thing about these little “chocolate chick cookies” is that they are high in protein from the chick peas, and also contain the good type of fat that your body needs (from the peanut butter).

Chocolate Chick Cookies

Hot outta the oven – at their most delicious stage

The first time I made them I just did a test run with a single recipe to see what all the rage was about, and decided everyone was right- they’re amazing.

However, they were also a bit of a pain in the butt to make since the peanut butter and honey got a little crazy, so the next time I decided to go big or go home.

Since I’m having a baby in a couple weeks and probably won’t be in the baking spirit for a while afterwards, I made 5 times the recipe last weekend and froze most of them.  They thaw out really quickly if you just leave them out on the counter for a few minutes… no need to microwave them or anything.

Anyways, without further ado, here’s the recipe:

Ingredients:

1 1/4 cups chickpeas, drained and rinsed (=1 can =420g)

2 teaspoons vanilla extract

1/2 cup natural peanut butter

1/2 teaspoon salt

1/4 cup natural honey

1 teaspoon baking powder

1/2 cup dark chocolate chips (leave these out if you really want them to be sugar-free)

1/4 cup chopped walnuts (optional, but I’ve tried them with and without, and they’re definitely better with)

 

Directions:

Preheat oven to 350°F / 177 C

Cover your baking pans with baking paper.

1. In a food processor, or using a hand blender like the Bamix, combine all the ingredients (except for the chocolate chips and walnuts) and process until very smooth.

Tip: heat the peanut butter and honey a bit in the microwave to make them easier to measure and pour, but not too hot or else the dough is too runny and the chocolate chips melt when you add them   🙁

2. Stir in the chocolate chips and nuts

3. Use two spoons to plop the dough into 1-2 inch drops on the baking paper

4. Bake for about 12-15 minutes. They are soooo amazingly delicious when the chocolate is still warm!

 

-makes 15 cookies

-store in the fridge

 

ps- original recipe is from Bethany Jane’s blog, although I’ve changed a few things around 🙂 Thanks, Bethany.