Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Healthy, gluten-free, Homemade Quinoa Energy Bars
0

13 posts in this topic

I modified the heck out of this food network recipe to make it both gluten-free and weight watchers friendly. They are YUMMY!!! I'm so glad I don't have the whole pan in front of me, or I would be eating all of them and blowing my diet :ph34r: I wish I had the fiber breakdown, but it's got to be high. They're really moist, a little chewy, and kind of taste like a pb&j sandwich in spite of there being no pb or j...

For WW followers, they're 2 points per serving. :D

By the way, I forgot the rice flour when I made it, and they turned out excellent anyway, so feel free to omit that.

QUINOA ENERGY BARS

Makes 20 bars

1 cup quinoa flakes, packed

1/2 cup sunflower seeds

1/2 cup ground flax seed meal

1/4 cup brown rice flour

1/2 cup dried apricot halves

1/2 cup almonds

1/2 cup golden seedless raisins

1/2 cup dried dates

1/2 cup non-fat instant dry powdered milk

1/2 tsp ground cinnamon

1/3 cup maple syrup

1 tsp vanilla

2 large egg(s)

Instructions

Preheat the oven to 350 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.

Place all ingredients except the syrup and eggs in a food processor and pulse until the mixture is finely chopped. Add the syrup and eggs and pulse until the mixture is well combined. It will resemble a coarse paste.

Transfer to the baking pan and spread evenly. Bake until just done, about 20 minutes. Cut into 20 squares.

0

Share this post


Link to post
Share on other sites


Ads by Google:

Thank-you!!! These sound awesome and since I just started back on WW it is great that you calculated the points too. I bought some quinoa flakes, but I didn't like it as porridge. I was going to do some experimenting but now I don't have to.

0

Share this post


Link to post
Share on other sites

Also, since I clearly have too much time on my hands, I did a nutrition analysis on it:

Per bar (1/20 of recipe)

Calories 155

Total Fat 6g

Saturated Fat 1g

Cholesterol 21mg

Sodium 21mg

Total Carb 23g

Fiber 3g

Sugars 11g

Protein 5g

Vitamin A 4%

Vitamin C 1%

Calcium 6%

Iron 10%

You can do this for your own recipes at nutritiondata.com :)

0

Share this post


Link to post
Share on other sites

Mmm... sounds great!! I'll modify a bit more and maybe my dd can take this to school in her lunch!!

0

Share this post


Link to post
Share on other sites




Mmm... sounds great!! I'll modify a bit more and maybe my dd can take this to school in her lunch!!

Good luck! I know she's allergic to a lot. The powdered milk is just there for extra protein, and the flax would probably make up for the eggs if you added some oil. I also saw reviews at food network where people added a banana to it and it worked.

0

Share this post


Link to post
Share on other sites

excellent......wanting to know if I can substitute choc. chips instead of raisins....what do you think.... :)

0

Share this post


Link to post
Share on other sites
excellent......wanting to know if I can substitute choc. chips instead of raisins....what do you think.... :)

Well, I think chocolate chips would be delicious in these.

But then, I would put a little chocolate in just about anything! :D

How you doing, Susan? Haven't talked to you in a while! ;)

0

Share this post


Link to post
Share on other sites

Could I replace the quinoa flakes with rice flakes, b/c that is what I have in the house.

0

Share this post


Link to post
Share on other sites

Well, I think you could replace just about anything in these with just about anything. I had to sub a lot and it turned out fine. For example, the original recipe called for oats, and I subbed quinoa flakes, even though they aren't as dense as oats. Still worked perfectly. I don't see why rice flakes or even rice bran wouldn't work :)

And yes, I think chocolate chips (especially mini ones if you could find them) mixed in by hand after the food processing, would be excellent in these. Well, I would think that if I liked chocolate :P

It'll work :)

I think if you keep the ratio of dry stuff to wet stuff the same, it'll work just fine :D

0

Share this post


Link to post
Share on other sites

What brand of quinoa flakes do you use? I'm going to be going to the HFS this weekend and I REALLY want to try it.

What do you think would make a good sub for the nuts & sunflower seeds that she can't have?

0

Share this post


Link to post
Share on other sites

Cheri, re sub for nuts & seeds, can she have coconut? you can get the coconut slivers at places like whole foods, or make some from fresh, or use regular coconut.

are all nuts out?

how about dried cherries, dried cranberries, dried apples, dried blueberries?

that is all I can think of at the moment

Geez, this sounds really good & chocolate chips, yum...

0

Share this post


Link to post
Share on other sites

All nuts are out ~ but I just thought of a good salty option ~ her Glutino pretzels smashed up!

I'll definitely use raisins, but will have to check on the other dried fruits. I'm not sure I've ever seen any that weren't processed in a plant that might contain peanuts.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,874
    • Total Posts
      919,424
  • Topics

  • Posts

    • gluten intolerance, dairy intolerance and fructose
      I've never gone fructose free so can't help much with that.  But any fruit is probably a problem.  If you are serious about avoiding fructose you could do a search and print out a list of foods to avoid. http://www.mayoclinic.org/fructose-intolerance/expert-answers/faq-20058097 Yes, it very possible to have multiple food intolerance issues.  Many people have multiple food intolerances.  It might help to avoid any foods that are sweet for now.  Meat and most veggies are probably the way to go.  You may want to get some jerky to eat for snacks.  Peanuts might be ok but you'll need to verify that.  Boiled eggs are probably ok.  Most soda would be a no-no.      
    • Help
      Hi Courtney, You asked about dairy, and RMJ got it right.  Celiac disease destroys the villi lining of the small intestine.  Those villi make the lactase enzyme we need to digest dairy. Sigmoid colon thickening could be related to diverticulitis.  Which according to Wiki is a fairly common condition but doesn't always cause symptoms.  Diverticulitis can cause a problem if there is an infection though.  The sigmoid colon is part of the large intestine.  Celiac disease affects the small intestine, so celiac isn't likely involved.  I am not sure why the resident suggested celiac, unless there were some other reason to do so.  Possibly the weight loss, which could be explained by celiac disease.  Thickening of the colon may happen with Crohn's disease also.  And I'm not sure about UCD (ulcerative colitis disease) but it might cause that also, not sure https://en.wikipedia.org/wiki/Diverticulosis https://en.wikipedia.org/wiki/Sigmoid_colon http://biology-pages.info/G/GITract.html#pancreas http://www.ccfa.org/what-are-crohns-and-colitis/what-is-ulcerative-colitis/
    • So I've been glutened....
      Hi JMG, Since it's easy, and always fun, I'd blame your sister. That's what I do.  But seriously, if it's an ongoing problem, rather than an isolated incident stick with your first guess.  Then test it.   So get rid of the oat bread or the sister (her food) or anything that is a consistent part of your diet and you suspect could be the problem.  Of course processed foods are the most likely issue always. It's easy enough to drop back to a very few foods for a few days and see if things improve.  Eating with celiac isn't about having the most exciting diet, it's about eating a medically safe diet.  So it can be boring sometimes.  That's ok, being in pain is exciting but not so fun.   Boring is fine. You might ask your sister what brands of flour she used, and other ingredients.  Then check on those products for possible gluten issues.  If they turn out to be possible problems, make a note of it so you can avoid them in the future. My own sister has been gluten-free for years but she has made me sick several times with her "creations".  It really is best to trust your own cooking and nobody else's for at least 6 months as you are getting used to the diet and healing.  Then slowly branch out and add things in maybe 1 new item in a week.  Slow and controlled diet changes are the way to go.  Boring but safe.  Happy but slow.    
    • So I've been glutened....
      Jmg I am sorry to hear you are unwell. You have been so kind and helpful to me on the boards here. You deserve the time to rant too.   Everyone's suggestion of probiotic is helpful. I have taken them since the 1990's in spurts as needed but was told by my DC after this March glutening I should take it daily "for life". My local store ran out, (I buy the type that must be refrigerated so the manufacturer does not ship direct to customer.) I was ok first day without it but by day 3 I knew I had to locate some for the probiotic/ enzyme blend was necessary for me. I have still not healed well enough yet to be without. As others said it could be cc from sis or the food  industry. Within the food industry even with parameters in place errors can be made- hopefully not too often.  Often rare though especially if not designated facility.  It is hard to know some days what it was. I do hope you get better soon. Yes I do think it can affect the brain/mood. Happens to me a large amount can be immediately,  but a smaller amount by day 2 after glutening. I want to ban gluten everywhere in my environments, unrealistic I know,  but have only been able to do that at home.  Be kind and patient with yourself at this time as you would tell me. ((((((Hug)))))
    • So I've been glutened....
      Yeah I did all the bone broths and sauerkraut after my challenge. Although I wasn't very good at making sauerkraut... Its summer here now so I've eased up on the bone boiling, plus my local butcher is struggling to obtain them. As you say healing to the point where microscopic cross contamination doesn't get you would be a big win.  I was ok with coffee until last few days. I drank decaff black and would have several cups a day without issue. I'll be gutted if I can't handle it any more. I hadn't realised you could get gluten-free miso soup. Will have to look for that    
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • Jmg  »  admin

      Hello Admin!
      I don't know whether this is of interest to post on your articles feed:
      http://pratt.duke.edu/about/news/window-guts-brain
      Kind Regards,
      Matt
      · 2 replies
    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,910
    • Most Online
      1,763

    Newest Member
    Carri
    Joined