Lemon Raspberry Quinoa Breakfast Bars

Lemon Raspberry Quinoa Breakfast Bars

Ingredients-  (for doubled)

• 1 cup mashed bananas about 2 medium  (2)
  
• 2 flax eggs 2 tbsp flax + 6 tbsp water (3/4 cup water + 4 TBSP flax)
  
• 2 tablespoons almond butter (1/4 cup)
  
• 2 tablespoons fresh lemon juice (1/4 cup)
  
• 1 teaspoon vanilla powder or extract (2)
• 1/2 teaspoon salt (1)
  
• 1 1/2 cups quick cooking oats (3)
  
• 1 cup cooked quinoa (2)
  
• 1 teaspoon baking powder (2)
• 1/3 cup coconut sugar (2/3)
  
• 1/4 cup hemp seeds (1/2)
  
• 1 TBSP lemon zest (2)
  
• 1 1/2 cups fresh raspberries (3)
  

Directions-

• Preheat the oven to 350 degrees F. Line a 9″x 9″ baking sheet with parchment paper and grease the sides with cooking spray.
• In a large mixing bowl, mix the banana, nut butter, flax eggs, lemon juice and vanilla until smooth. Add oats, quinoa, sugar, baking powder, hemp seeds and lemon zest, and mix everything together until fully incorporated. The batter should be moist, but not runny. Fold in the raspberries.
• Transfer the batter into the prepared pan and smooth with a spatula. (or into muffin liners all the way full)
  
• Bake on the center rack for 30 – 35 (45 for muffins) minutes until the bars are golden brown and firm to the touch.
• Remove and let cool completely in the pan, then remove and slice into squares (or rectangles). Store in an airtight container for 4 – 5 days.