1 cup spelt flour
1/2 cup almond flour
1/2 cup oat flour flour
1 cup quinoa flakes (I used a 5 grain mix)
1/2 cup chopped mixed nuts
1/2 tsp teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup organic light brown sugar
2/3 cup light olive oil
1/4 cup real maple syrup
1 tsp vanilla extract
1/4 cup (about) non-dairy milk
Preheat the oven to 350ºF. Line a 11x9-inch baking pan with lightly greased parchment.
In a large bowl, mix the dry ingredients. In a small bowl, mix the wet ingredients apart from the non-dairy milk then pour over the dry ingredients. Blend well. Add just enough milk to make is a texture similar to cookie dough. It will be thick and sticky.
Spread the batter into the greased baking pan, and using wet hands, smooth the surface evenly. Place the pan into the center of a pre-heated oven and bake until golden and set - about 22 to 30 minutes until the top is golden brown and the center if firm. Insert s thin knife to check if you are unsure to make certain the center has baked thoroughly.
Cool on a wire rack, darling. Using a thin sharp knife, cut into squares; wrap them in foil; bag in a freezer storage bag. Freeze. Delicious slightly chilled.
Makes 15 to 18 bars, aka breakfast brownies.
Inspired by: http://glutenfreegoddess.blogspot.com/2009/09/quinoa-breakfast-brownies.html#ixzz2wlaUm1mk