Ultimate Flourless Oatmeal Quinoa Bars
These cookies have two layers, one crunchy chocolate wafer on top of an Anzac-like flourless treat that will delight young and old alike!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine Comfort food
Oatmeal cookies
- 1.5 cup quick oatmeal
- 2 ripe bananas
- 1/2 cup chopped mixed dried fruit (raisins, apricots, blueberries...)
- 1/2 cup unsweetened shredded coconut
- 1-2 tbsp maple syrup
- 1/2 cup chopped nuts or seeds
Chocolate wafer
- 1 cup uncooked white quinoa
- 1 cup vegan chocolate chips
- 2 tbsp tahini (sesame seed butter)
- 1 tbsp agave or maple syrup
Pop the quinoa
Heat up a clean frying pan. Pour1.5 cup of uncooked quinoa.
Roast the seeds for 5-7 minutes making sure to shake the pan regularly. When the seeds start to pop it is done.
Remove from the heat and set aside to cool down.
Prepare the oatmeal cookie layer
Mash the 2 ripe bananas in a bowl. Add 1 tablespoon of tahini, and maple syrup.
Slowly add the quick oatmeal, finely chopped dried fruit, nuts or seeds and fold until everything is well mixed.
Preheat the oven at 375F. Oil or line with unbleached parchment paper a square shallow baking dish.
Pour the mixture and smooth the top.
Bake uncovered for 12-15 minutes until the sides and top are lightly brown.
Set aside to cool down.
Prepare the chocolate wafer
Melt the chocolate chips in a double boiler. Add the tahini at the end and stir.
Pour the cooled down pupped quinoa in a medium bowl, add the melted chocolate and maple syrup.
Using a spatula, mix the chocolate so that the quinoa is totally coated.
Pour on top of the cooked oatmeal layer and set aside to cool down for a few hour.
Refrigerate until ready to cut. Flip the large cookie on a board and cut in squares.
Store in a sealed container.
Keyword gluten-free dessert, nut-free, vegan cookies