Easy to make and they store well for at least a week in the fridge. A delicious, nutritious, satisfying, grab and go breakfast, using leftover cooked quinoa.
1/2 cup almond milk (or any plant milk of your choice)
1/4 cup raw chia seeds
1 tsp vanilla extract
1/2 tsp hazelnut extract (optional-not necessary at all)
1 tsp liquid stevia extract (Wisdom Sweet Leaf Brand)
1/4 cup maple syrup
2 ripe bananas
3 cups of leftover cooked quinoa or brown rice
3/4 cups garbanzo bean flour
2 TBS powdered cinnamon
1/2 cup raw walnut pieces
3 TBS ground golden flax seeds
1/4 cup raw pumpkin seeds
1) Measure out 1/2 cup of almond milk into a bowl that holds at least 2 cups. Add the 1/4 cup of chia to the milk and stir well for 30 seconds. Add the three extracts and maple syrup and stir again.
2) Mash up two very ripe bananas with a fork and then stir them into milk mixture.
3) Into a large bowl place 3 cups of previously cooked and cooled (preferably overnight!) quinoa or brown rice. Sprinkle it with the 3/4 cups of garbanzo bean flour and powdered cinnamon. Use a big flat wooden paddle to mix the rice very well and break up the clumps so that the flour coats each grain of cooked quinoa or rice. (Like the photo above shows.)
4) Place the walnuts onto a cutting board and use a knife to finely chop the walnuts up. Chop up just enough to fill a half cup measure, and then add them to bowl along with the ground flax seeds and raw pumpkin seeds. Mix all of this very well.
5) Add the banana-milk-chia mixture to the large bowl of quinoa (or rice) and mix it all very well, then spoon it into parchment paper lined 8x8 glass baking dish. (If you don't have parchment paper, rub a tsp or two of oil onto the bottom and sides of the pan instead) and carefully press it down into the pan and smooth over the top like the photo below shows.
6) Place the pan into a preheated, 300 degree oven and bake for about 40 minutes until it feels pretty firm. Remove from oven and slice into 12 squares immediately -- but then let it cool before attempting to remove slices from the pan and it will firm up. Store in the refrigerator. These keep for at least a week, or can be frozen for longer storage too.