Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Healthy, gluten-free, Homemade Quinoa Energy Bars

penguin

Recommended Posts

penguin Community Regular
penguin
Posted

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.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


pattyanne Newbie
pattyanne
Posted

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.

penguin Community Regular
penguin
Posted
  • Author

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 :)

queenofhearts Explorer
queenofhearts
Posted

Sounds yummy, thanks!

Cheri A Contributor
Cheri A
Posted

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

penguin Community Regular
penguin
Posted
  • Author
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.

DingoGirl Enthusiast
DingoGirl
Posted

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

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted
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! ;)

Lexis Explorer
Lexis
Posted

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

penguin Community Regular
penguin
Posted
  • Author

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

Cheri A Contributor
Cheri A
Posted

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?

daffadilly Apprentice
daffadilly
Posted

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...

Cheri A Contributor
Cheri A
Posted

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.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,769
    • Most Online (within 30 mins)
      7,748
    Steve Griffin
    Newest Member
    Steve Griffin
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Help with genetic testing

      By Scott Adams · Posted

      The genetic testing results you provided indicate that your child carries two copies of the HLA-DQ2.5 beta chain (DQ Beta 1 *02:01, *02:01), which is a high-risk genetic marker for celiac disease. However, the alpha chain (DQ Alpha 1 *05:01, *05) is only partially present, as HLA-DQ2.5 typically requires the alpha chain *05:01 paired with the beta chain 02:01. Since your child has two copies of the beta chain (02:01) but only one full *05:01 alpha allele (the other appears truncated as *05), this suggests they are heterozygous for HLA-DQ2.5 rather than homozygous. The term "permissive for celiac disease" means your child has genetic susceptibility but not necessarily the highest-risk genotype (homozygous DQ2.5). Since celiac disease development also depends on environmental triggers and other factors, further testing (such as antibody screening or biopsy) may be needed to confirm a diagnosis. Consulting a genetic counselor or gastroenterologist can help clarify these results and next steps.
    • Jenny (AZ via TX)
      gluten-free stool softener needed for after surgery

      By Jenny (AZ via TX) · Posted

      Thanks!
    • DebJ14
      Finding gluten free ingredients

      By DebJ14 · Posted

      As my doctor said, you don't have to eat breakfast food for breakfast.  I may have a leftover piece of chicken and left over squash or eggs or I am actually more likely to skip breakfast as I do intermittent fasting.  In that case I eat lunch around 11:30 and have some guacamole and a salad with chicken or tuna.  For dinner I have pork, shrimp, chicken, lamb, or turkey with half a baked sweet potato and some broccoli, green beans, beets, carrots or cauliflower.  I do not eat any grains on the advice of my doctor.  I do not eat commercially processed products, even if they say they are gluten-free.  I make Warrior Bread every few weeks.  It has no yeast and contains almond flour and dried sweet potato.  Very tasty too.  A good book to help in this regard is No Grain, No Pain by Peter Osborne.  Thankfully, I can eat coconut and nuts and use those flours in baking and also use nut milks in cooking.  Since I am allergic to chocolate and vanilla, lemon is my go to flavor for something sweet.  My migraines totally disappeared once I went gluten and casein free.  I can occasionally eat certain high fat cheeses that are low in casein, as well as grass fed butter.  I use lots of Organic Olive and Avocado oil. The problems I thought I had with nightshades went away when I went fully organic.  And, the rest of my issues went away by avoiding the foods I tested positive to as well as avoiding all grains. I will be the first one to say that it is a very expensive way of eating, but thankfully we can afford to eat that way.  The good news is that I take no prescription meds at age 72.  At 54 before diagnosis, I was a mess and on a boatload of pharmaceuticals.  
    • lmemsm
      Finding gluten free ingredients

      By lmemsm · Posted

      With that many foods removed from your diet, what do you eat?  I also have histamine issues and migraines so that takes out certain trigger foods and high histamine vegetables.  Have allergies to coconut and issues with nuts so those are out.  I'm beginning to think I may have to remove dairy and some of the grains beyond wheat to get allergies under control.  Just having so many issues figuring out what to make at meal times.  What's a typical breakfast look like for you?  Thanks.
    • knitty kitty
      Burning sensation when I wake up

      By knitty kitty · Posted

      @Healthforme, No prescription needed for thiamine hydrochloride, Benfotiamine, and TTFD (Tetrahydrofurfuryl Disulfide).  They are available over the counter.   Thiamine Mononitrate is not recommended because the body doesn't absorb or utilize it well.  
×
×
  • Create New...