carrots and quinoa.

Breakfast is just the best meal of the day. 

Carrot cake oats for breakfast. 

Aaaaaand, for lunch! I heated up the second batch on the stove, which thickened everything up a bit. Added frozen banana, almonds, and peanut butter. Oatmeal is the new sandwich. 

My lovely friends pawned off a bag of organic quinoa on me that I’ve been wanting to get creative with for awhile. I came across a Quinoa Muffin recipe that I used as a jumping board. I didn’t have muffin liners (or a muffin tin!) so I decided to turn this recipe into a bread-y bar treat. Presenting… Very Berry Buckwheat Quinoa Bars! 

In the mix:

  • 2 cups cooked quinoa 
  • 1/4 cup vegetable oil 
  • 1 cup of all-purpose flour
  • 3/4 cup of buckwheat flour
  • 3/4 cup packed dark-brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup dried cranberries
  • 1/2 cup blueberries 
  • 3/4 cup unsweetened almond milk
  • 1 large egg (or a flax egg)
  • 1 teaspoon vanilla extract

Mix dry and wet ingredients separately. Fold wet ingredients into dry and pour into tin-foil lined 9×9 pan. Bake at 350 degrees for 25-30 minutes. 

These guys were surprisingly not too heavy, considering all the quinoa and flour, with just the right amount of sweet. I topped with a little whip cream. Success!


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