My favorite breakfast these days: quick, easy, tasty, filling and super-healthy. All of the ingredients are inexpensive and easy to find where I'm living. Packed with whole grains and seeds, these squares are wheat-free, gluten-free (if made with gluten-free oats), dairy-free, egg-free, low in sugar, and high in fiber.
Patty
Have all ingredients at room temperature.
Grind (easy to do in a clean coffee grinder):
4 Tbsp chia seeds
In a large bowl, combine the ground seeds with:
1 c unsweetened apple juice
Then mix in:
2 large or 3 small over-ripe mashed bananas (about 3/4 - 1 c)
3 Tbsp coconut oil (or melted butter)
2 tsp vanilla
3 Tbsp honey, agave syrup or maple syrup
Next, mix in:
2 c large flake / old fashioned oats rolled (for gluten-free use gluten-free oats)
1/4 tsp salt
1-2 tsp cinnamon (3 tsp Mexican canela)*Optional ingredients - I occasionally add one or more of these
ingredients when I'm feeling decadent (or baking these for guests):
* 1/8 tsp freshly grated nutmeg or cardamom
* 1/2 tsp finely grated lemon or orange zest
* 1/2 c chopped dates, figs, or other dried fruit
* 1/4 - 1/3 c chopped dark chocolate (or chocolate or carob chips)
Grease a medium-sized pan (I use a stainless steel pan that's 10"x7.5") and press mixture in.
Sprinkle on top and gently press in approximately:
1/3 c pepitas or sunflower seeds OR 1/2 c chopped walnuts, pecans or slivered almonds
Bake in a preheated oven at 350 for 30-45 minutes (depends on your pan and oven) or until the sides start pulling away and the seeds/nuts on top are golden and toasty. Allow to cool at least 10 minutes before cutting.
Enjoy :-)
February 9, 2010 - 17:17
Yum! Thanks for the recipe. These look delicious. Hope you're still having fun in the land of Mexico :D
February 15, 2010 - 18:02
Just made these today. Addictive!
February 16, 2010 - 13:56
Thanks for the great feedback Anna! You may also like Banana Booty Bars, as they're similar (though a bit richer). Happy healthy baking. :)
Daintypig ~ yes, I'm still enjoying beautiful warm southern Mexico, challenges and all. Sounds like Japan is treating you well. I think we're both pretty happy not dealing with the frigid Canadian winter!
February 27, 2010 - 19:58
Great site and great recipe! (I stumbled across you on Amazon while trying to figure out why my Babycakes recipes weren't working -- you're mentioned in a review.) I sub'd cinnamon juice for the apple juice (didn't have any on hand) and these are brilliant! Kind thanks and keep it going. Best regards, -j
February 28, 2010 - 18:04
Wowee, thanks for the great feedback Joe :)
BTW, what's cinnamon juice? Is it cinnamon tea?
February 28, 2010 - 18:29
It's a Korean beverage -- at least that's where I first tried it and went on a subsequent quest to figure out how to make it. I finally did: You simmer 4 cinnamon sticks in a litre of water for half an hour, then as it's cooling add 1/4 cup of sweetner (brown sugar, maple syrup, whatever). I keep a jug in the fridge all the time. It's wonderful! (You can also add a 1 inch cube of ginger for some extra kick.) The mexican cannela works great too.
I guess tea is a better name, I just call it juice since it's in the juice jug :)
March 1, 2010 - 12:55
Ahhh, I'm familiar with that lovely drink they serve after a meal at Korean restaurants. I'm so going to make some - thanks for the recipe.
July 15, 2010 - 15:55
until now. But I love pepitas! This recipe is going on my to-try list, it sounds too good to pass up. :)
July 16, 2010 - 10:00
Hey Dawn!
Chia's like the new flax. ;) (Really, it's very old - but very similar.) These days I'm using it instead of flax for baking since it's supposedly less heat sensitive - it's also milder tasting.