The Recipe ReDux seems to sneak up on me every month. Here is this month’s theme!
Back to the Dinner Table
After the hustle and bustle of the holiday/vacation season, August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’ It might be a favorite family recipe from your childhood that you’ve ReDuxed; or maybe it’s your family’s current favorite. Let’s all gather back at the table!
You know what else is sneaking up on me? School. All of a sudden sports practices have started, stores are having summer clearance sales (just got 2 pairs of Birkenstocks for A HUNDRED DOLLARS) and there’s getting to be a chill in the air. I don’t start until the day after Labor Day but I know lots of schools are already in session!
This isn’t a dinner recipe, but often times I’ll be at work during the evening and my mom and I can’t eat together. We can eat breakfast at the table though, and these are great for breakfast. During the school year I make a batch every week. Breakfast, snacks, or even dessert, they’ll work for anything! And they have quinoa flour so they’re pretty much a superfood bar.
These banana quinoa snack bars are vegan, gluten free, and are so easy to customize to your liking! I’ve tried them with lots of flour combinations and they’ve all turned out amazing. The chocolate isn’t necessary, but I mean…. chocolate. I have this weird feeling they might be pretty tasty spread with coconut oil and/or nut butter! Not that I know from experience or anything.
- 1 cup oat flour
- 1 cup quinoa flour
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 ripe bananas
- 1/4 cup maple syrup
- 1/4 cup applesauce
- 1/8 cup almond milk
- 1 tsp vanilla
- 1/2 cup chocolate chips, chopped nuts, or blueberries
- 1/4 cup vegan dark chocolate chips (such as Enjoy Life brand)
- Preheat oven to 350F. In a large bowl, combine flours, baking powder & soda, salt, and cinnamon. In a small bowl, mash bananas then add the rest of the wet ingredients.
- Pour the wet ingredients into the flour bowl and stir until just combined.
- Fold in the chocolate chips, nuts, or blueberries carefully.
- Grease a 9x9 baking pan and pour in the batter (it will be thick!). Spread evenly and bake for 15 minutes, or until just golden brown on the top.
- Drizzle with chocolate and cut into squares to serve.
- To make the chocolate drizzle, I just microwave about 1/4 cup of dark chocolate chips in increments of 15 seconds until they were melted, stirring in between each increment.
- You can also use 1/2 cup of almond meal in place of some flour. If you're not vegan, greek yogurt is a good substitute for the applesauce.
- Store in the fridge after 2-3 days. They'll keep for 1-2 weeks!