Apple Quinoa Bars or Cake
|September 1, 2012||Filled under Freezer Tips, Recipes: Cookies, Desserts||
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 teaspoon vanilla extract
3 tablespoons chopped walnuts or pecans
1/4 cup raisins, chopped
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.