Apple Quinoa Bars or Cake

While the original recipe I had copied down was suppose to be some kind of cake (it was baked in a loaf pan) I found that making them into bars helps with the texture. The change in texture is due to using this low carb (and gluten free) baking mix as a replacement for whole wheat flour. I found that using an 8 X 8 pan, instead of a loaf pan, keeps the bars a bit firmer.

Apple Quinoa Bars (or cake)

3/4 cup low carb baking mix (or use whole wheat flour)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 large apple, cored and grated or finely chopped

1/4 cup Splenda for baking (or replace with favorite form of sweetener)

1/4 cup olive, coconut or melted butter

1 cup cooked quinoa

1 egg

1 teaspoon vanilla extract

3 tablespoons chopped walnuts or pecans

1/4 cup raisins, chopped

For Topping

1/4 cup rolled oats

1 teaspoon ground cinnamon

1 tablespoon brown sugar

1 tablespoon butter

Preheat oven to 350 F. Grease an 8 X 8 inch pan.

In a large bowl mix the low carb baking mix (or flour), baking powder, baking soda, ginger, cinnamon and salt. In a second bowl mix together grated apple, egg, Splenda (or sugar), oil/butter, quinoa, vanilla extract, nuts and raisins.

Add the wet ingredients to the dry ingredients and mix well.

Pour or spoon into pan and smooth out.

To save me some washing I combine the topping ingredients into the bowl that held the wet ingredients. Sprinkle the topping over the batter in the pan.

Bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean. Cool before cutting into 8 bars.

FREEZER TIPS: so far I have made this with ingredients that came from the freezer. This has included already cooked quinoa and frozen apples. The quinoa works well but I find the frozen apples make the batter more moist. I would go with a fresh apple instead.

The bar itself freezes ok but has a very moist texture when thawed. I found that popping into the toaster oven helped improve the texture. As for now I would not freeze and pack this directly into a lunch unless you plan on eating it with a spoon. Not that this is a bad thing but it ended up being too soft to pick up easily.

 

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