Lauren Kelly Nutrition

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Quinoa Pumpkin Chocolate Chip Squares

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Packed with protein, fiber and all of your favorite fall spices, these Quinoa Pumpkin Chocolate Chip Squares will be your go-to pumpkin treat!

These Pumpkin Quinoa Chocolate Chip Bars are healthy and easy to make!

I am SO excited for the Fall!! I love pumpkin so much that I try to make as many fun things as I can with it.

This time of year I become even more obsessed with pumpkin recipes.  I came across this delicious Martha Stewart recipe for Pumpkin Chocolate Chip bars and decided to change it up a bit.  I think most of you know how much I LOVE quinoa.  Love it.  Really love it.  I love that it is a complete protein and has such a wonderful, nutty texture.  Soooo…. (you know where I am going with this, don’t you?) why not add it to these cookie Bars? Fantastic.  A little flax seed never hurt anyone, right?  (Actually it’s PACKED with omega-3-fatty acids, fiber and antioxidants)  Finally, pumpkin is a powerhouse of nutrition.  It’s loaded with vitamins, minerals and antioxidants.  Sooooo….these squares are a heathier option that your ordinary butter laden chocolate chip cookie 🙂

These Quinoa Pumpkin Chocolate Chip Squares are packed with protein, fiber and all of your favorite fall flavors!

*One note, I used 2 cups of flour and the squares come out more cake-like.  If you would like a chewier square, reduce the amount of flour.

These Quinoa Pumpkin Chocolate Chip Squares are packed with protein, fiber and all of your favorite fall flavors!

Ingredients

 

2 cups whole wheat pastry flour (I bet you can substitute all purpose gluten free flour)

1/2 cup flax seed meal (ground flax)

1 teaspoon pumpkin pie spice

1 1/2 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, room temeperature

2 tablespoons turbinado sugar

3 tablespoons 100% maple syrup

1 egg

1 cup cooked quinoa, cooled

1 1/2 tablespoons pure vanilla extract

1 1/2 cups 100% pumpkin (not pumpkin pie filling)

3/4 cup dark chocolate chips

  1. Preheat oven to 350 degrees.  Spray a 9 x 9 or 9 x 13 casserole dish with nonstick baking spray.
  2. Mix the flour, flax seed, pumpkin spice, cinnamon, baking soda and salt.  Set the bowl aside.
  3. In a large bowl, mix the sugar, maple syrup and butter until thoroughly combined and butter is completely mixed in.  Add egg, quinoa and vanilla and mix again.  Slowly add pumpkin and continue to mix well.  Once completely mixed, slowly add the flour mixture.  Feel free to add small amounts of water if the batter seems to thick.
  4. Once the flour mixture is completely combined, add chocolate chips and stir well.  Place in preheated oven and bake for 40 minutes or until you place a toothpick in the center and it comes out clean.  ENJOY!!

Happy Fall! Thanks for stopping by!

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Comments

  3. Wondering if you could add more Flax meal to substitute for the butter? I know, sounds odd but on my package of “Bob’s Red Mill” flaxseed meal it says “Ground flaxmeal can be substituted for the shortening or cooking oil at a ratio of 3 to 1 in baked goods. For example, 1-1/2 cups of flaxseed meal can replace 1/2 cup butter, margarine or cooking oil in a recipe. * Baked goods substituting flaxseed meal for cooking oil tend to brown more rapidly.”

    I absolutely LOVE quinoa, pumpkin, chocolate, AUTUMN, healthy eating and all those autumn-ish spices, so these are right up my alley. I’m gonna try this! Anyone else? Anyone?

    Reply

  9. OOooh… I’m very intrigued. I’ve never tried using quinoa in a baked good, but I’ve just been asked to bake a healthy treat for a bake sale at work, and these sound absolutely perfect.
    Will have to try a test run this weekend, just to be on the safe side… and because I don’t think I want to share the first batch. 😉

    Reply

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