I should call this post “adventures in Vegan baking.” It’s not that I have anything against dairy or eggs, it’s just that they have something against Mr. Hungry. We’ve been getting along okay, he mostly eats meat or brown rice protein shakes in the morning.
So up until now I’ve avoided baking, even healthy recipes, because what do you use to bind things if you don’t have eggs? Well I finally figured there are tons of vegan baked goods out there so it must be possible. I loved the way these came out, even on the first try!
Somewhat chewy and dense, but still a bread like feel to them. Usually when I make quinoa bars (banana walnut, cranberry date, pumpkin apple) I pre-cook the quinoa, but these ones came out just fine without that extra step. Hooray! They taste pretty freaking amazing with sunflower butter slathered on top, just saying…..
Bonus, this recipe is D.TOX friendly (as long as you don’t drizzle honey on it like I did for the photo, really my favorite way to enjoy it was with sun butter anyway)
This would be a great portable breakfast for post workout in the morning or a delicious afternoon snack. Wrap in plastic wrap and they will freeze well and travel relatively well (I mean I wouldn’t throw them in the bottom of your gym bag like a protein bar, but they will travel nicely in your lunch bag or even purse.) Let me know if you give them a try!
[Tweet “Make ahead #vegan quinoa pear breakfast or snack bars! #LT90DayChallenge #DTOX #weightloss #glutenfree via@hungryhobby”]
Vegan Pear Quinoa Bars
Preheat Oven to 350. Combine all ingredients in a large bowl and mix well.
Pour in oil sprayed 9 x 9 baking dish and bake for 40 minutes. let cool for 10-20 minutes. Cut into bars and enjoy!
Store in fridge for one week or freezer for 60 days.
Looking for more D.TOX friendly recipes? I started a Hungry For D.TOX Friendly Recipes Pinterest Board, let’s be friends there too!