Chocolate Chip Quinoa Snack Cake
Using leftover quinoa, this high protein lightly sweet treat is healthy enough for breakfast.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dessert, Snack
Cuisine: dairy free, nut free, oil free, refined sugar free, soy free, vegan
Servings: 16
Calories: 155kcal
Preheat oven to 350 degrees F.
Mix the arrowroot powder and water in a small bowl and set aside.
In a large bowl, whisk together the cooked quinoa, maple syrup, coconut sugar (if using), vanilla and coconut milk.
In a medium bowl, whisk together the flour, salt, baking soda.
Gently stir the dry ingredients into the wet until just combined.
Stir in the arrowroot powder mixture until fully incorporated.
Pour batter into an 8x8 baking dish lined with parchment or sprayed lightly with coconut oil. Sprinkle the chocolate chips on top.
Bake for 20 minutes or until a toothpick comes out clean.
Let cool on a wire rack for about 10 minutes before cutting into squares.
Calories: 155kcal | Carbohydrates: 33g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 118mg | Potassium: 134mg | Fiber: 2g | Sugar: 14g | Calcium: 20mg | Iron: 2.3mg