Breakfast Blondies ~ High Protein Whole Grain

 

breakfastblondieswtrmk

The holidays have gone.  With them went unnecessary indulgences.  My blondies provide a breakfast choice that’s more nutritious than pancakes or waffles, but a little more fun than a bowl of meusli or porridge.  Just what my children needed after a week of very little sugar and lots and lots of “rabbit food”.

I included whole eggs and pecans in the recipe, along with a mega dose of quinoa to make each portion protein packed.

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Then I added enough complex carbohydrates to fuel my boys this last school day of the week.  Fortunately, one batch made enough so that weekend refueling will also be possible.

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Ingredients:

3 c. cooked and cooled quinoa

1/3 c. natural syrup sweetener, such as maple, agave, or sorghum

1/3 c. turbinado sugar

2 eggs

1/2 tsp. vanilla extract

1/2 tsp. salt

1 tsp. baking powder

1 1/2 c. whole wheat flour

1/2 c. coarsely chopped pecans + extra whole pecans

Method:

Heat oven to 350 degrees F.

Prepare quinoa according to package directions.  Cool.

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Beat together the sugar, syrup, eggs, and vanilla.

Add the quinoa.

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Sift together the dry ingredients.

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Stir in the nuts.

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Pour the wet ingredients into the dry.  Fold them together.

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Spoon into a 9X9″ baking pan and top with the whole nuts.

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Bake for 40 minutes.

Cool completely.

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Cut into individual portions…unless you have a nifty all edges brownie pan like the one my little guy gave me for Christmas.  In that case, you can lift the divider out and serve them steaming hot.

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Yield: 1 dozen

 

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