Quinoa Pb&J Bars

13 ingredients
7 steps

Ingredients

  • 2 cups quinoa flour
  • 1 cup hazelnut meal (or almond meal)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 3/4 cup brown sugar
  • 1/2 cup coconut oil melted
  • 2 eggs
  • 1 cup applesauce
  • 2 tablespoons raspberry preserves (or jam/jelly of your choice)
  • 4 tablespoons peanut butter (or almond butter)
  • 1 tablespoon brown sugar
  • 1/2 cup dark chocolate chips

Directions

  1. 1
    Preheat the oven to 375 degrees
  2. 2
    Line a baking tray with parchment paper
  3. 3
    For the Quinoa/Jelly layer: Mix all the dry ingredients together then mix in the melted coconut oil, eggs and applesauce
  4. 4
    Pour into the baking tray and top with the raspberry preserves
  5. 5
    Bake for 20 minutes and let cool slightly
  6. 6
    For the Peanut butter layer: Melt the coconut oil, peanut butter and sugar in a saucepan, then pour on top of the quinoa/raspberry layer
  7. 7
    Top with chocolate chips and let cool before slicing

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