Whole Food, Plant-Based Recipe Breakfast Spice Bars

Ingredients

• 1 cup quinoa flakes
  

• 6 medjool dates, mashed in the blender
  
• 1 tsp baking powder
  
• ½ tsp baking soda
  
• 1 tsp ground cinnamon
  
• ½ tsp ground clove
  
• 1 tsp anise seeds, ground in the blender
  
• ½ cup raisins
  
• 1 cup walnuts, broken into smaller pieces
  
• ½ cup oats, old-fashioned
  
• ½ almonds, ground in a high speed blender until just before its butter
  
• ½ cup soy milk
  
• 1 tsp vanilla, bean seeds, optional
  
• 3 T ground flax seeds
  
• ¾ cup water

Instructions

1. Preheat the oven to 350°F. Prepare a 8" by 12" pyrex dish lined with parchment paper.
2. Make the flax egg by adding the ground flax seeds and water into a small bowl, stir and let sit for 5 to 10 minutes to congeal.
3. To a large bowl add the quinoa flakes, mashed dates, baking powder, baking soda, cinnamon, clove, ground anise seed, raisins, walnut pieces, oats, ground almonds, soy milk and vanilla. Use a fork to mix the ingredients.
4. Mix the flax egg into the batter until it is well incorporated.
5. Pour the batter into the parchment prepared pyrex dish. Put a second piece of parchment paper on top of the batter. Use your hands on top of the second piece of parchment paper to smooth it out and to evenly distribute the batter in the baking dish.
6. Bake for 45 minute or until golden around the edges.
7. Allow to cool. Then cut into rectangular serving pieces. Cut down the middle, then cut each half in half again. Do the same in the other direction.

Chef's Notes