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Breakfast Energy Bars https://www.metro.ca/userfiles/image/recipes/biscuits-dejeuner-energie-10622.jpg PT20M PT12M PT32M
Position the baking rack in the middle of your oven and pre-heat it to 350°F.Line two baking sheets with parchment paper.In a bowl, mix the flour, pumpkin seeds, oat flakes, sesame seeds, salt, baking soda, baking powder, and cinnamon. Set aside.In another bowl, use an electric mixer to beat the coconut oil and brown sugar for 2 minutes.Add the eggs, vanilla, and beat for 1 minute.Incorporate the dry ingredients and mix well.Using a spatula, incorporate the cooked quinoa, chocolate chips, and dried cherries. Mix well.Form balls with the mixture measuring approximately 2 Tbsp. or use a small ice cream scoop and place them on the baking sheet with 2 inches between each ball.Cook for 12 to 14 minutes, one sheet at a time.Let cool for 3 minutes on the sheet.It’s full of nutritious ingredients so you don’t have to feel guilty about eating a delicious breakfast!Source: K pour Katrine
20
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1 cup (250 mL) gluten-free flour 3/4 cup (180 ml) pumpkin seeds, finely ground 1 cup (250 mL) gluten-free oat flakes 1/4 cup (60 mL) toasted sesame seeds 1/2 tsp. (2 1/2 ml) salt 1/2 tsp. (2 1/2 mL) baking soda 1/2 tsp. (2 1/2 mL) baking powder 1 tsp. (5 mL) cinnamon 1/2 cup (125 mL) coconut oil or dairy-free margarine 1/2 cup (125 mL) brown sugar 2 large eggs 2 tsp. (10 mL) vanilla 1 cup (250 mL) cooked quinoa, cooled 1/2 cup (125 mL) dairy-free dark chocolate chips 1/2 cup (125 mL) dried cherries or dried cranberries
Breakfast Energy Bars

Breakfast Energy Bars

Rate this recipe
13 Votes
20
servings
0:20
Preparation
0:12
COOKING
0:32
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 1 cup
    (250 mL)
    gluten-free flour
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  • 3/4 cup
    (180 ml)
    pumpkin seeds, finely ground
  • 1 cup
    (250 mL)
    gluten-free oat flakes
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  • 1/4 cup
    (60 mL)
    toasted sesame seeds
  • 1/2 tsp.
    (2 1/2 ml)
    salt
  • 1/2 tsp.
    (2 1/2 mL)
    baking soda
  • 1/2 tsp.
    (2 1/2 mL)
    baking powder
  • 1 tsp.
    (5 mL)
    cinnamon
  • 1/2 cup
    (125 mL)
    coconut oil or dairy-free margarine
  • 1/2 cup
    (125 mL)
    brown sugar
  • 2
    large eggs
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    SELECTION LARGE EGGS

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    30 un. SELECTED VARIETIES


  • 2 tsp.
    (10 mL)
    vanilla
  • 1 cup
    (250 mL)
    cooked quinoa, cooled
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    375 g SELECTED VARIETIES OR 4.79 EA.


  • 1/2 cup
    (125 mL)
    dairy-free dark chocolate chips
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  • 1/2 cup
    (125 mL)
    dried cherries or dried cranberries
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Imprimer ma sélection

Preparation

Position the baking rack in the middle of your oven and pre-heat it to 350°F.

Line two baking sheets with parchment paper.

In a bowl, mix the flour, pumpkin seeds, oat flakes, sesame seeds, salt, baking soda, baking powder, and cinnamon. Set aside.

In another bowl, use an electric mixer to beat the coconut oil and brown sugar for 2 minutes.

Add the eggs, vanilla, and beat for 1 minute.

Incorporate the dry ingredients and mix well.

Using a spatula, incorporate the cooked quinoa, chocolate chips, and dried cherries. Mix well.

Form balls with the mixture measuring approximately 2 Tbsp. or use a small ice cream scoop and place them on the baking sheet with 2 inches between each ball.

Cook for 12 to 14 minutes, one sheet at a time.

Let cool for 3 minutes on the sheet.

It’s full of nutritious ingredients so you don’t have to feel guilty about eating a delicious breakfast!

Source: K pour Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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