I have now made these bars every night since I first posted the recipe, partly to try different flavours and partly because I know when I get my contest prep plan next week it will be bye, bye to Quest bars!!
The flavours I made are; chocolate/coconut, lemon, chocolate cookie, chocolate/flax seed and carrot cake!
Also, I wrote in my previous post that I used my stand-up mixer but I wouldn’t recommend that. I am not sure why it worked that time, but the next couple times I couldn’t figure out why it was so dry?!? With the above bars, I went back to making them one at a time in a small bowl and I creamed it all together with a spatula. That worked much better, it really needs to be mixed properly and then moulded.
This is another great recipe from Quinoa 365. I make these and freeze them for up to 1 month, if they last that long! They are super moist and a great snack for even my little guy!
1 1/3 cup quinoa flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
2/3 cup raisins
2 large eggs
1/2 cup packed brown sugar
2/3 cup plain yogurt
2 1/4 cup grated carrots
Preheat oven to 350 F. Lightly spray a 12-cup muffin pan with cooking oil.
Combine the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Stir until well blended. Mix in the raisins and set aside.
Whisk the eggs, sugar and yogurt into a large bowl. Stir in the grated carrots.
Using a spatula, gently stir the flour mixture into the carrot mixture until just blended. Scoop the batter evenly into the muffin cups.
Bake on the centre oven rack for 20 to 24 minutes, until a toothpick inserted in the centre of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool completely before removing them from the pan. Store in a sealed container in the fridge for up to 1 week or freeze for up to 1 month.
“If you want to decadent version, top with your favourite cream cheese frosting” NOM NOM!