When I was told that my food sensitivities had returned with a vengeance, I was a bit perturbed.
When I was told that in addition to the usual suspects of dairy, nightshades, alcohol, cinnamon and MSG, that I would have to avoid gluten, fruit, and all refined sugars and artificial sweeteners…I almost passed out.
And then I realized that I give this kind of news to people every week, and somehow manage to find suitable meals to suggest for their weekly menus.
Now it was my turn to get creative.
And creative I got, with these gluten-free protein bars.
I even used coconut oil for the first time (for the chocolate topping)! Much to the surprise of the entire Twitterverse, Instagram community, and healthy food world.
Such is life.
They are reminiscent of Cliff Bars, though a bazillion times better. And without all that added sugar.
They make my food intolerant self happy.
They also make my health coaching self happy, with all of those good grains and fats.
Now go make yourself happy and whip up a batch of these today.
- 1 cup quinoa, uncooked
- 2 cups rolled oats*
- ¼ cup sunflower seeds
- ¾ cup maple syrup
- ¾ cup sunflower seed butter (or peanut/almond butter)
- ½ cup ground flaxmeal
- ½ tsp nutmeg
- ½ tsp salt
- 3 tbs coconut oil
- ¼ cup cocoa powder
- ½ tsp vanilla extract
- 1 tbs agave nectar
- Placed uncooked quinoa and rolled oats in food processor and blend until they form a flour. About 5-6 minutes.
- Add sunflower seeds and blend for another 1-2 minutes.
- Transfer to a large bowl and add maple syrup, sunflower seed butter, flaxmeal, nutmeg, and salt.
- Mix with a wooden spoon until all ingredients are incorporated evenly.
- Press into a square baking dish lined with parchment or wax paper, making sure it's even.
- Set aside.
- In a skillet over medium heat, melt coconut oil.
- Stir in cocoa powder, vanilla extract and agave nectar.
- Remove from heat and pour over bars to form a thin layer of chocolate.
- Transfer to refrigerator and chill for at least 1 hour, or until chocolate layer hardens.
- Remove from pan and cut into bars (or squares, whatever you fancy).
- Store bars in the refrigerator for up to 2 weeks, in the freezer for a few months.