Tuesday, August 16, 2011

Carrot Quinoa Bars (gluten-free, vegan)

If you ask moms what their kids like to eat, I would guess that vegetables would only be the answer for a few. We probably all wish they would eat more vegetables than anything else, but the reality is that it is sometimes hard to fit them all in and get them to really love and want them. Maybe that is why as adults we grow into the habit of not eating as many vegetables as we should. We have been groomed to only eat a few and it takes work to eat them every meal. And, our kids watch us eat, so if we are struggling to eat our greens, why would they?
Yet, this is what our bodies are created it eat. Plants. Green things. Things that grow from the ground, fall off of trees, and that need to be replanted to get more. Not things that come from plastic wraps and cardboard boxes and that you can just go to the store to get as much as you want. Plants are what our bodies need and thrive on...

Those who agree with this are the ones that have been sick for periods of time, and then decide to stop eating the sugar, high fructose corn syrup, dyes, preservatives, and chemicals. Which pretty much leaves them to only eat... plants. Plants are what heal. But in reality, they are just bringing your body back to balance and what it originally intended to eat from the beginning of time. Plants are what we are designed to eat, and your body actually recognizes plant-food when you eat it. And, when you eat the fake stuff, it is confusing and leads to toxic build-up and sickness.
That is my number one goal as a new mom trying to feed my baby food. Everything I put in front of him is new to him, so he doesn't know about french fries, pop tarts and candy. He only knows about green things, sweet fruit, and whole grains. He will find out about those fake foods some day. But for now, he knows and loves food that is real.

I want to instill in him the pure love for plants and real food. And, that the other stuff is just fake "food" wrapped in plastic. The real food is what grows from the earth and to that we must thank God for everyday.

I pray that I may have the strength and courage to show my son the love of plants, and eat what is real and beautiful. The challenge is really to eat the plants myself, so that he can do as I do. He is a little monkey after all.... what I do, he does. So, friends, I pass along this challenge to you today... Eat plants and your life will be alive, beautiful, and grounded in creation.
Here is a little recipe I made to make eating quinoa and carrots easy for my little guy. This may just be a variation of some other muffins I have recently made, but I am really loving how cooked quinoa in a baked treat, and how you don't need to add eggs, and not to mention how my baby loves it. Enjoy!

Carrot Quinoa Bar Recipe (gluten-free, vegan)
3 cups of pre-cooked quinoa
2 cups of shredded carrots
1 cup of fresh millet flour
1 cup of tapioca flour
1/4 cup of flaxmeal
2 ts. of baking soda
1/2 ts. of sea salt
1 ts. of ground cinnamon
1 ts. of ground ginger
1 ts. of ground stevia powder
1 mushed ripe banana
1/3 cup of non-dairy milk (I used hemp milk)
1/3 cup of pure apple juice
1/3 cup of olive oil
3 TB of maple syrup 

optional additions:
1/2 cup of organic raisins
1/3 cup of organic shredded coconut

Mix all of the above ingredients in a large mixing bowl. Then, after it is well blended, pour into a 9x13 oiled pan. (Or you can make tow 8x8 pans, or 12-15 muffins). Bake in a 350 degree oven for 50-60 minutes. Check around 50 minutes to see if it is baked through with a toothpick. Bake until it is no longer gooey in the middle and the tops are golden and crispy.

Let cool a few minutes before cutting into. It is wonderful warm from the oven, but great the next day too kept on the counter (or fridge in hot/humid temps).
A pan will make as many bars as you cut, but I think a good cut size is 2x3 and you can get about 20 bars. They are perfect for snacking, take-along,s and breakfast. My baby doesn't know it now, but with a mouthful of quinoa and carrots, he is getting a nutritious yummy treat that doesn't come from a wrapper.
I hope you have a great day and enjoy life for all of it's gifts. Especially plants :)

Much love to you!


  1. What a wonderful post! As someone who is trying to transition her children to more whole foods I know first hand how hard it is to do once they are already accustomed to things that come in foil wrappers. These bars look like they will be making their way into my packed lunches very soon.


  2. I made this last night for dessert and it doubled for breakfast this morning. very very tasty. I substituded light coconut milk inplace of the hemp milk and apple juice only because that's what I had on hand. I also substituded honey in place of maple syrup for the same reason. It was very moist and perfect with a cup of tea. Thanks!~Cathryn

  3. Does pre-cooked mean 3 cups of raw quinoa mixed in with the rest of the ingredients? Or am I supposed to cook 3 cups of quinoa first and then use all 9 cups that it yeilded?

  4. Anon- Pre-cooked means that dry quinoa was already cooked with water. So use one cup dry quinoa with 2 cups water and cook for 20-30 minutes on stove, let cool and you will have about 3 cups of cooked quinoa to use for this recipe. Hope that helps! Much love!

  5. some good subs for the millet flour would be freshly ground buckwheat flour, or brown rice flour or even try a favorite gf flour blend,

  6. LOVE the recipe but any subs for the tapioca flour? i love millet flour but don't have the other on hand...