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Gluten-Free Vegan Chocolate Quinoa Breakfast Squares
Perfect for meal-prepping and a nutrient-dense breakfast or afternoon snack.
Plant-Based, Vegan, Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, Oil-Free, No Refined Sugar, Medical Medium
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
10
minutes
mins
Inactive Time
1
hour
hr
Total Time
2
hours
hrs
10
minutes
mins
Course:
Breakfast, Dessert
Cuisine:
American
Servings:
16
servings
Calories:
151
kcal
Author:
Karielyn Tillman
Equipment
8 x 8 Baking Dish
Unbleached Parchment Paper
Ingredients
For the mixture:
1 1/2
cups
homemade almond milk
1/2
cup
almond flour
1
cup
organic Medjool dates
(pitted)
1/2
cup
organic hemp seeds
1/2
cup
organic unsweetened applesauce
1/3
cup
organic raw cacao powder
1/4
teaspoon
Himalayan pink salt
For the add-in:
1
cup
organic quinoa
(cooked)
Optional topping:
1/2
cup
almond flour
US Customary
-
Metric
Instructions
Preheat oven to 350 degrees Fahrenheit.
Prepare an 8 x 8 baking dish lined with parchment paper and set aside.
Prepare the quinoa:
Prepare (1) cup of quinoa according to package directions.
Prepare the mixture:
Add all the ingredients for the mixture to a Vitamix and blend until well combined, but taking care to not over process.
Add the cooked quinoa to the Vitamix and stir in by hand until well combined.
Transfer the mixture to the prepared baking dish and sprinkle the optional topping evenly over the top of the mixture.
Bake at 350 degrees Fahrenheit for approximately 60 minutes, or until firmly set.
Allow to cool for at least (1) hour, then carefully run a knife around the pan to loosen the edges.
Cut into squares and serve.
Store in an air-tight BPA-free container.
Notes
Recipe source:
https://www.wholefoods.com/recipe/cocoa-almond-baked-breakfast-quinoa
Nutrition
Serving:
1
svg
|
Calories:
151
kcal
|
Carbohydrates:
18
g
|
Protein:
6
g
|
Fat:
7
g
|
Sodium:
68
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Calcium:
65
mg