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Coconut Chocolate Chip Quinoa Bars

5 from 5 reviews


  • 1 1/4 cup oats, dry
  • 1 cup cooked Bob’s Red Mill White Quinoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tbsp Bob’s Red Mill gluten-free egg replacer
  • 4 tablespoon water
  • 1 cup applesauce
  • 1/4 cup nut butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla bean powder
  • 1/2 cup Bob’s Red Mill coconut flakes
  • 1/4 cup mini chocolate chips
  • ¼ cup Bob’s Red Mill dried black currants


  1. Preheat the oven to 350 degrees F. Line an 8×8 square baking pan with parchment and set aside.
  2. In a large bowl, mix together the dry ingredients, except currants, chocolate chips, and coconut.
  3. In a separate mixing bowl, whisk together the egg replacer and water. Let stand for 5 minutes until the mixture begins to gel. Mix in apple sauce, nut butter, maple syrup, and vanilla.
  4. Pour wet ingredient over dry and stir together until fully combined. Fold in coconut, currants, and chocolate chips.
  5. Transfer mixture to the baking pan and smooth the top with the back of a spoon or a frosting knife.
  6. Bake on the center rack for 30 minutes until mixture has started to brown on top.
  7. Remove and let cool completely in the pan. Once cooled, transfer to a cutting board and cut into squares.
  8. Store in an airtight container for 3 – 4 days.