These gluten-free breakfast bars feature hemp hearts, which boosts the content of protein and omegas, to put a boost in your morning! -GenevieveIngredients1 ½ cups old fashioned rolled oats, gluten free1 cup cooked quinoa½ cup hemp hearts1/3 cup coconut sugar1 tsp baking powder1 cup mashed banana (about 2 bananas)2 T almond butter2 large eggs1 tsp vanilla extract1 ½ cups raspberries (fresh or frozen)¼ cup slivered almonds, for topping (optional)DirectionsPreheat oven to 350 degrees F and line an 8x11 inch pan with parchment paper.In large bowl, combine oats, quinoa, hemp hearts and baking powder.In a separate bowl, mash bananas, almond butter, eggs, and vanilla extract together.Add wet ingredients to the dry and mix until combined. Fold in raspberries, then add mixture to baking pan. Top with almonds.Bake for 35-40 minutes, or until toothpick inserted in center comes out clean. Lift the bars out and let cool. Cut into about 12 squares, and enjoy!Click here for print-out.Tags: Gluten Freebreakfast barhempraspberrybreakfastnutritionist
