- 3 cups quinoa flakes
- 1 cup chocolate protein powder, Vega brand, plant-based
- 1/2 cup sunflower seeds
- 1/2 cup shredded coconut, unsweetened
- 1/2 cup dark chocolate chips, Enjoy Life! brand or raw cacao nibs
- 1/2 cup walnuts or other nut, chopped
- 1/2 teaspoon stevia, green leaf, (liquid – less than 1 tsp)
- 1 1/2 teaspoon cinnamon
- 1 cup sunflower seed butter, (or hemp seed butter or combine)
- 1/4 cup coconut oil, melted
- 1/2 -3/4 cup sunflower seed milk
- 1 tablespoon maple syrup, optional
- 1 teaspoon vanilla powder, or extract
- Preheat oven to 350F. Grease 9×13 baking dish with coconut oil.
- In a large bowl, combine quinoa flakes, protein powder, sunflower seeds, coconut flakes, chocolate chips, walnuts, stevia, and cinnamon. Mix well.
- In a small saucepan over low heat, melt sunflower seed (or hemp seed) butter and coconut oil. Add to dry ingredients. Add sunflower milk, maple syrup, and vanilla. Stir until completely combined. Taste for sweetness level you like. Add maple syrup if you want it to be sweeter or a drop of stevia. Add more milk if the mixture is too dry.
- Scoop the batter into the greased baking dish. Press down evenly with wet hands. Be sure to pack it down well. Bake for 15 minutes.
- You are not done yet — remove from oven and let cook slightly. Cut bars/cookies into desired size. Transfer to greased cookie sheet or parchment covered cookie sheet. Bake for another 10-12 minutes or until edges are golden brown.
- Let cool for a few minutes on the baking sheet before transfering to cooling rack.
- Serve immediately or cool on rack before store in an airtight container in fridge (a week) or freezer (a few months).
The cookies may crumble when you cut and transfer them to the cookie sheet (step 5). No problem. save the “crumbs” and you have homemade granola to top your yogurt. Want more granola? Crumble up a cookie.
Serving Size: 20
Recipe By: Brenda (adapted from Joyous Health)