Ok, food blogging is just so neat!
I love the reciprocal recipe factor: The Lavender & Lemon Pound Cake I created (based on this recipe) became these Lavender, Lemon and Honey Soft Oat Bars over at one of my most favourite blogs: Food Blog and the Dog. So of course, I had to see if I could make them gluten-free and vegan.
And thus, they became Lavender & Lemon Quinoa Bars. And I love them so.
My original plan was to take them traveling as airplane snacks, but they never made it that far. But I can tell you they work excellently well as tea-time treats. Or breakfast. Or both.
Lavender & Lemon Quinoa Bars
Inspired by Lavender, Lemon and Honey Soft Oat Bars
8g (1 Tbsp.) ground flax seed + 1/4c. boiling water
59 mL (1/4 c.) applesauce
100 mL ( c.) maple syrup
juice of 1 lemon
1 tsp. vanilla paste or extract
75g quinoa flour
60g quinoa flakes
50g almonds, chopped
2g (2 tsp.) dried organic lavender buds
8g (1 Tbsp.) ground flax seed
zest of 1 lemon
Preheat oven to 350F.
Line a 20 x 20cm (8×8″) baking pan with parchment paper.
Pour the boiling water over 8g (1 Tbsp.) of the flax seeds, stir to combine, and let sit for 10-15 minutes to gel.
In the meantime, combine wet ingredients in a medium bowl. In a separate bowl, whisk together the dry ingredients.
Once the flax seed/water mixture has cooled, incorporate it into the wet ingredients.
Add the wet ingredients to the dry ingredients, and stir well with a spatula to combine.
Pour the mixture into the prepared baking dish. Bake at 350F for 12 minutes.
Remove from oven and let cool for 10 minutes on a wire rack. Remove the bars from the pan (still on the parchment), and let cool completely on the wire rack before slicing.
I like to slice them into mini bite-sized morsels, into about 2.5cm (1″) squares.
They’d be great as larger bars too. Enjoy!