Servings: 12

Weight Watcher Smart Points: 97

Preparation Time: 20 Minutes

Cooking Time: 15 Minutes

Ready In: 80 Minutes

Ingredients

  • 1 tablespoon active dry yeast
  • ½ cup maple syrup or agave nectar
  • ½ cup gluten free flour blend OR all purpose flour * see note
  • ½ cup almond butter (peanut or sunflower seed butter would work too) SEE NOTE BELOW
  • 1/2 cup raw almond butter - 28 grams protein, 16 grams fiber
  • 2/3 cup almond milk (or milk)
  • 3 tablespoons almond milk, or milk
  • 1/2 cup raw almonds; coarsely chopped
  • 1 cup almonds, chopped
  • 2 tablespoons apple sauce
  • ¼ cup applesauce
  • ¼ cup dried apricots, diced
  • 3/4 cup arrowroot powder
  • ¼ teaspoon baking powder
  • 2/3 cups baking soda
  • ¾ teaspoon baking soda
  • 1 ½ cups mashed very ripe bananas (about 3 -4 )
  • 1 cup blanched almonds
  • 2 ½ cups bread flour mix (see below)
  • 5 tablespoons Organic Brown Rice Syrup
  • 1 3/4 cups buttermilk **see vegan option
  • 3 cups all purpose or gluten free flour blend *see note
  • Coconut or organic canola oil, for cooking
  • 1 tsp. cardamom
  • 3 oz raw carob chips (or unsweetened chocolate)
  • 3 tablespoons mini chocolate chips or carob chips (chopped)
  • 1 cup salted cashews, chopped
  • ¼ teaspoon cayenne pepper
  • 1/2 cup chia seeds (I used black chia seeds, but any kind will work)
  • ½ cup chickpea flour
  • 1 tablespoon finely minced chives
  • ½ cup chocolate chips
  • ¾ cup chocolate chips
  • ¾ cup mini chocolate chips (I used non-dairy)
  • 1 teaspoon cider vinegar
  • 2 teaspoons cinnamon
  • ¼ cup raw cocoa powder (regular would work too)
  • ¼ cup coconut oil
  • ¼ cup melted and slightly cooled coconut oil (or organic canola)
  • ½ cup coconut palm sugar or sugar
  • ¾ cup coconut palm sugar
  • 3 tablespoons light brown sugar or coconut palm sugar
  • ½ cup coconut sugar (brown sugar or cane sugar can be used)

Instructions

  1. Preheat oven to 350 F / 177 C
  2. Line the interior of a 9 x 9 x 2-inch (23 x 23 x 5 cm) baking pan with plastic wrap.Combine the quinoa, chia, flax, coconut, oatmeal and almonds on a sheet tray and bake for 5-10 minutes until lightly browned.Meanwhile, in a large pot, mix the peanut butter and maple syrup together and bring to a boil
  3. Remove from heat and stir in the salt, cinnamon, cardamom, and vanilla extract.Add the toasted ingredients and dried blueberries, and stir until evenly coated.Pour the mixture into the prepared baking pan and pack it down to ensure it fills into each corner and creates an even, flat surface on top
  4. Allow to cool and refrigerate for at least 1 hour to set.Once set, gently remove the hardened mixture from the pan by lifting by the plastic wrap, and cut into twelve 1.5 x 4.5-inch (3.8 x 11.4 cm) bars.Preheat oven to 350F.In a large mixing bowl, combine quinoa, chia seeds, flax seed, rolled oats, cinnamon, salt, cardamom and chopped raw almonds
  5. Stir to combine.In a small, microwave-safe dish, combine raw almond butter, organic brown rice syrup and honey
  6. Stir to mix, then microwave for 1 minute to soften.Pour the wet ingredients over the dry ingredients and stir with a plastic spatula to thoroughly mix
  7. Wet ingredients may begin to firm up, in which case you will need to use clean hands to knead the mixture together
  8. When finished, transfer your mixture to a parchment lined baking dish (I used an 8 x 8 glass Pyrex dish), and pat down mixture with a plastic spatula to make a single, even layer.Bake on middle rack of oven for 15 minutes.When finished, remove from oven and let cool for 10 minutes.After ten minutes, remove bars from the pan by lifting up the sides of the parchment paper
  9. Place bars on a wire rack to finish cooling
  10. Cut finished bars with a sharp, non-serrated knife or pizza cutter 4 times horizontally and 4 times vertically to create 8 bars total
  11. Wrap cooled bars in saran wrap and store in refrigerator until ready to eat.Preheat oven to 420 degrees
  12. Line two baking sheets with parchment paper.In a shallow dish combine quinoa flour, arrowroot powder, paprika, cayenne and salt
  13. Whisk together buttermilk and eggs in a separate shallow dish.Place quinoa and quinoa flakes in a blender and pulse until crumbly
  14. Place in a shallow dish.Dredge onion rings into the flour mixture, then dip into the buttermilk mixture
  15. Drain excess batter and dredge into the quinoa mixture.Arrange on the prepared baking sheets in a single layer
  16. Spray WELL with olive oil
  17. Cook until golden brown, about 20 to 25 minutes, flipping the onion rings over about half way through and re-spraying
  18. Serve with dipping sauce.Combine all ingredients in a small bowl
  19. Refrigerate until serving
  20. Quinoa Salsa Begin by cooking quinoa
  21. In a medium size pot, bring 1 cup water and 1/2 cup quinoa to a rolling boil
  22. Then, turn down to simmer and cover for about 15 minutes or until all of the water is evaporated
  23. Transfer quinoa into a tupperware and place in refrigerator to cool
  24. Next, prepare veggies
  25. Finley dice tomatoes and onion and mix together in a large bowl
  26. Then, chop fresh cilantro and add to mixture along with a can of corn
  27. Once the quinoa has cooled, add into mixture and give a final mix
  28. Season with salt and lime juice
  29. Baked Corn Tortilla Chips Preheat oven to Broil
  30. Then, spray a baking sheet with nonstick cooking spray and set aside
  31. Next, using a pizza cutter, slice mini tortillas into 6 different pieces each
  32. Then, arrange them on 2
  33. the baking sheet so that they are not touching
  34. Next, lightly spray chips with nonstick cooking spray and sprinkle on garlic salt and/or normal salt to your preference
  35. Broil the first side for about 2-3 minutes watching it very closely
  36. Once it begins to turn brown, remove from oven, flip, and put back in for an additional 1.5 - 2 minutes
  37. Again, make sure you keep a close eye on them so that they don't burn! To serve Serve the chips with the salsa
  38. Top with cheese if desired and enjoy! Preheat oven to 350
  39. In a food processor, combine the quinoa and rice into a mushy consistency
  40. Add in all the seeds and salt with a bit of water and pulse until you have a mushy ball
  41. Get out a sheet of parchment paper about the size of a baking sheet and lay it on the counter
  42. Take half of the mixture and place it on the parchment
  43. Using a rolling pin and some plastic wrap, roll out the mixture, putting the plastic wrap between the rolling pin and the mixture
  44. That way, you can roll it out without it getting stuck
  45. Roll as thin as possible and then transfer the parchment and rolled mixture onto a baking sheet
  46. Repeat the same steps with the second half
  47. Bake in the oven for about 15 minutes
  48. Pull them out and carefully flip them and bake for another 12 minutes
  49. When they are done, carefully break them into bite sized pieces and bake for an additional 10 minutes or until the pieces are crispy
  50. I got about 25 – 30 crackers out of my batch
  51. They should keep for a week or so
  52. Enjoy!Preheat oven to 350 degrees
  53. Line and 8 inch square baking dish with parchment paper, allowing the paper to extent over the side
  54. Set aside.Line a baking sheet with parchment paper
  55. Spread almonds, quinoa flakes, sesame seeds, hemp seeds and chia or flax seeds on the baking sheet and bake for 10 minutes
  56. Transfer to a large bowl.Meanwhile, place honey or maple syrup, coconut palm sugar, coconut oil and sea salt in a saucepan
  57. Bring to a boil and reduce to a simmer
  58. Cook for about 5 minutes, or until thickened
  59. Remove from heat and stir in vanilla
  60. Allow to cool slightly.Pour sugar mixture over the quinoa flakes and stir in millet puffs and chocolate chips
  61. Stir well and pour into prepared baking dish in an even layer
  62. Place a piece of parchment paper on top of the mixture and press down to flatten
  63. Let stand at room temperature for 2 hours.Invert from pan and cut into 16 bars.If using flax eggs, combine ground flax seeds with warm water and mix well
  64. Set aside to thicken
  65. (Skip this step if you are using eggs.)In a medium bowl combine quinoa, cheese, onion and chives
  66. Add flour, cayenne pepper and sea salt
  67. Toss until coated.Beat eggs and lemon juice together
  68. Combine with quinoa mixture and mix well
  69. Form into small balls and refrigerate for 15 minutes.Heat a large skillet to medium heat and coat well with oil
  70. (Make sure you allow your skillet to get warm before adding quinoa) Cook for 5 to 7 minutes per side or until brown.Preheat oven to 425
  71. Place a wire rack on top of a baking sheet.Combine almond milk and lemon juice and set aside.Place quinoa flour, quinoa flakes, rice crackers, garlic powder, onion powder, smoked paprika, sea salt and black pepper in a food processor
  72. Pulse until smooth.Dredge zucchini wedges in quinoa and cracker mixture
  73. (Only a little bit will stick) Dip in milk mixture and then recoat with the quinoa mixture
  74. Spray or brush with olive oil
  75. Place on wire rack and bake for 20 to 25 minutes, until golden brown
  76. If desired, serve with Sriracha Dipping SauceFor the dipping sauce: Combine all ingredients in a small bowl and mix until well combined
  77. Store in the refrigerator until chilled.Preheat oven to 350
  78. Line 2 baking sheets with parchment paper.If using flax eggs, combine 2 tablespoons ground flax seeds with 6 tablespoons warm water
  79. Mix well and set aside
  80. (Skip this step if using eggs.)In a medium bowl combine flours, quinoa flakes, flaxseed, baking soda, sea salt and ground cinnamon.Beat together the butter, applesauce, and sugars on medium high speed until fluffy, about 3 or 4 minutes
  81. Add eggs, one at a time, ensuring the first is fully incorporated before adding the next
  82. Add vanilla and reduce the speed to low
  83. Add in flour and beat until just combined
  84. Stir in chocolate chips.Drop in spoonfuls onto prepared baking sheets
  85. Bake for 9 to 11 minutes
  86. Let the cookies cook for 4 minutes on the baking sheets and then transfer to racks to cool completely.For the flour blend: Mix together all ingredients in a large container and store in the refrigerator.In a small bowl combine warm water, yeast and sugar
  87. Stir gently until combined and set aside for 5 to proof
  88. In combine salt and flours in the bowl of a stand mixer fitted with the paddle attachment
  89. Mix until well combined
  90. If using all purpose flour switch to the dough hook
  91. (no need for gluten free flour) And add in yeast mixture and oil
  92. Mix on low until combined and then increase speed to high and mix for 4 minutes
  93. Remove from bowl and place into a well oiled bowl
  94. Cover and place in a warm place for 50 to 55 minutes
  95. Preheat oven to 425 degrees
  96. Line 2 large baking sheets with parchment paper
  97. Bring 10 cups of water and baking soda to a boil in a wide saucepan or roasting pan
  98. Turn the dough out on an oiled work surface and divide into 8 pieces
  99. Roll each piece into a 24 inch rope and slice each rope into 1 – inch pieces
  100. Place a lightly damp towel over the dough to prevent drying out
  101. Using a slotted spoon lower pretzels into boiling water and boil for 30 seconds, flipping them over a couple of times
  102. Remove pretzels from the water and place them on prepared baking sheets
  103. Brush each pretzel with the melted butter and sprinkle with salt
  104. Bake for 12 to 14 minutes, until dark golden brown
  105. Serve warm, brushing with additional butter if desired
  106. If using gluten free flour blend, ensure that you use one with xanthan gum
  107. If yours does not have it, add 2 1/2 teaspoons of xanthan gum to your flour mixture.Preheat oven to 350 degrees
  108. Line a 13 x 9 pan with parchment paper
  109. Spray with olive or organic canola oil.If using flax eggs in place of eggs, mix together 2 tablespoons ground flax seeds and 6 tablespoons warm water
  110. Set aside
  111. In a small bowl, sift together flours, baking powder and salt.In a large bowl mix coconut palm sugar, applesauce, coconut oil, almond milk and (flax) eggs
  112. Beat with a mixer at high speed
  113. Reduce speed to low and add flour mixture
  114. Process until well combined and fold in quinoa, granola and cranberries
  115. Transfer to prepared pan and sprinkle with coconut
  116. Bake for 25 to 30 minutes
  117. Cool completely on a wire rack and cut into squares or rectangles.Line a baking sheet with parchment paper.Fit your stand mixer with the paddle attachment (You may also use a hand mixer with beaters) and combine flour blend, chickpea flour, yeast, xnthan gum, sugar, and baking powder or Egg replacer and salt.In a separate bowl combine water, canola oil, agave nectar and vinegar
  118. Add to the try ingredients and beat on low until combined and then increase to medium and beat for 3 minutes.Preheat oven to 375Shape the dough into 8- to 10- inch sticks and place on baking sheet, about an inch apart
  119. Cover and let rise for 20 minutes.Brush the sticks with milk and sprinkle with toppings
  120. (We liked them best with salt + one additional topping.)Bake for 18 to 25 minutes, until golden brown
  121. Cool and store in a plastic bag
  122. Eat within 2 days or freeze.Preheat oven to 350 degrees
  123. Oil an 8 ½ inch loaf pan.In the bowl to your stand mixture, combine sorghum flour, quinoa flower, tapioca flour, xanthan gum, flax seed meal, baking soda, ground cinnamon and sea salt
  124. Process until thoroughly mixed
  125. Add the chocolate chips and mix on low until combined.In a medium bowl, combine bananas, maple syrup, coconut oil, vanilla extract and vinegar
  126. Stir until combined and smooth
  127. Pour over the flour mixture and process on low until just combined.Transfer the mixture to the prepared loaf pan and smooth on top, using a moist spoon if necessary
  128. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean
  129. Remove the loaf from the pan carefully and allow to cool completely on a cooling rack prior to slicking.Preheat the oven to 350 degrees F and line a 6” x 6” baking dish with parchment paper.Whisk the dry ingredients + ½ teaspoon stevia (minus the quinoa) in a medium mixing bowl.In a small microwave safe bowl, melt the carob chips and coconut oil.Beat the eggs in a second small bowl
  130. Add the vanilla, milk and melted chocolate, mixing to combine.Add the wet ingredients to the dry ingredients and mix until a smooth batter forms
  131. Stir in the cooked quinoa and transfer to the baking dish.Bake in the center of a warm oven until the brownies are set, 15 - 20 minutes.Enjoy topped with non dairy whipped cream or yogurt!Preheat oven to 325 degrees
  132. Line an 8-inch square baking pan with foil and spray well with cooking spray
  133. (Don’t try to go lightly here – I did and they stuck more than I would have liked.)In a large bowl combine cashews, brown rice cereal, quinoa flakes, pumpkin seeds, cranberries, apricots and chocolate chips
  134. Stir until well combined
  135. Add brown rice syrup and stir gently until combined
  136. Transfer mixture to prepared baking dish and spread until even
  137. Coat another piece of foil with cooking spray and place, spray side down, on top of the mixture
  138. Place another pan on top and press down firmly to compress the mixture
  139. Remove pan and top piece of tin foil.Place in a preheated oven and cook until the edges have turned golden – about 24 minutes for a metal pan and 35 minutes for a glass pan
  140. Cool the pan on a wire rack for 10 minutes.Remove from pan and cut into 12 pieces
  141. Allow to cool completely before removing foil and serving.Preheat oven to 350 degrees
  142. Line a baking sheet with parchment paper.Make flax eggs by combining two tablespoons organic flax seed meal (or ground flax seeds) with 6 tablespoons warm water
  143. Set aside to thicken.In a food processor combine almonds and quinoa flakes and process until ground
  144. Place in a large bowl and add baking soda and salt and stir until well combined
  145. In a separate bowl, combine flax egg, almond butter, apple sauce, maple syrup and vanilla
  146. Mix well and add to the quinoa and almond mixture slowly
  147. Add in chocolate chips.Using a tablespoon measure, drop cookies onto prepared parchment paper
  148. Bake for 12 to 15 minutes, until lightly golden brown
  149. Remove from oven and allow to sit in the pan for 5 minutes
  150. Move to a cooling rack and allow to cool completely.Preheat oven to 325 degrees.In a large bowl combine oats, quinoa flakes and pretzels.In a small bowl combine sugar, maple syrup, cinnamon, apple sauce and water
  151. Toss with oat mixture and stir well to combine.Place on a rimmed baking sheet and bake for 8 minutes
  152. Stir and bake 8 minutes more
  153. Allow to cool before serving
  154. (Mixture will firm up as it cools.)

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