Pumpkin Chocolate Chip Quinoa Bars

pumpkin-quinoa-bars_headerFall may be great for all kinds of reasons, but let’s get real about the best thing about this season: PUMPKINS!

Pumpkin-flavour everything is in full swing now that the weather’s turned cooler, and I couldn’t be happier. Last week I made these pumpkin chocolate chip quinoa bars from Simply Quinoa, and my pumpkin cravings were deliciously satiated.

As a bonus, this recipe contains zero gluten, and zero refined sugar! While you should probably refrain from eating the whole pan (no matter how hard that is), this recipe is far healthier than any pumpkin treats you might pick up at a coffee shop or the grocery store.

Enjoy!

 

Pumpkin Chocolate Chip Quinoa Bars

Ingredients

  • 1 flax egg (1 1/2 tablespoons flaxseed meal + 3 tablespoons water)
  • 1 cup cooked chickpeas
  • 1/2 cup mashed banana
  • 1/2 cup pumpkin puree
  • 3/4 cup quinoa flour
  • 1/2 cup coconut sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground vanilla bean (or 1 teaspoon vanilla extract)*
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1/4 cup hemp hearts
  • 1/2 – 3/4 cup dark chocolate chips

Directions

Preheat the oven to 350°F. Grease and line an 8×8 baking pan with parchment and set aside.
Whisk together the flaxseed meal and water in a small bowl. Set aside for 5 minutes.

Meanwhile, blend the chickpeas, banana and pumpkin in a food processor until completely smooth.

In a large mixing bowl, whisk together the dry ingredients, reserving the hemp hearts and chocolate chips. Pour the chickpea-pumpkin mixture into the bowl along with the flax egg and mix to combine.

Fold in the hemp hearts and chocolate chips.

Dump the batter into the prepared pan. Bake on the center rack for 22 – 26 minutes until a toothpick inserted into the center comes out clean.

Let cool in the pan for 10 – 15 minutes, then transfer to a wire rack and cool completely before slicing.
Slice into 12 – 16 bars. Store in an airtight container for 2 – 3 days.

 

On September 18, 2015, posted in: Blog , Nutrition , Recipes

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