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Lemon Chia Seed Quinoa Bars

Preheat oven to 350 and mix dry ingredients except chia seeds until combined. Then add in wet ingredients and fold in the chia seeds last. Spray or line an 8x8 pan with parchment paper and scoop batter into pan (it's thick, so I use a spatula to spread it out evenly to the edges since it doesn't just pour into the pan). Bake for 13-16 minutes, until top is firm and edges are golden and a toothpick. . .

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Servings: 9

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

3 cups suncore foods quiona flakes ground into 2 cups of quinoa flour (you could probably replace this for oat flour, it just might have a slightly more dense consistency but will be pretty similar)

1 lemon zested

1/4 cup chia seeds

optional: collagen peptides for extra protein & gut benefits

3/4 tsp baking soda

1/4 tsp baking powder

6 tbsp raw honey

1/3 cup plain yogurt (i used sigge's full fat)

3 tbsp lemon juice

1/4 cup almond milk added a little bit at a time

Preparation

1Place the dry quinoa flakes (or oats if using) into a food processor to blend into flour. If you are just using oat flour and have that already made, you can skip this step.

2Preheat oven to 350 and mix dry ingredients except chia seeds until combined.

3Then add in wet ingredients and fold in the chia seeds last.

4Spray or line an 8x8 pan with parchment paper and scoop batter into pan (it's thick, so I use a spatula to spread it out evenly to the edges since it doesn't just pour into the pan).

5Bake for 13-16 minutes, until top is firm and edges are golden and a toothpick comes out clean.

6Let cool for at least 30 minutes before cutting it into squares (I made 9 good sized ones)

Additional Notes

Store in the fridge in an airtight container.

Reviews: 0

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