This is another tasty way to get a complete protein at breakfast time. These bars are best if you make them the day before you serve them. I like adding raisins to them for more fiber.

Makes 10-12 bars

• 1 1/2 cup quinoa
• 3 cups water
• 1/4 cup 365 coconut milk
• 1 tablespoon flax seeds
• 1 cup dried apples
• 1/2 cup 365 agave nectar
• 1 cup coconut flakes
• 1/4 teaspoon salt
• 1 1/2 tablespoon Ener-G egg replacer whisked with 6 Tbsp. water

1. Add quinoa to a medium sized saucepan, add water and cover. Bring to a boil, then reduce to simmer for 20-25 minutes. Once complete, remove lid and set aside.
2. Combine coconut milk, egg replacer mix, and flax in a small bowl. Stir and set aside. Preheat oven to 325F and line a 9×13 pan with parchment paper across both sides for easy lifting and set aside.
3. In a large bowl combine quinoa with the coconut milk mixture. Stir until fully combined. Add remaining ingredients. Press firmly into prepared pan and bake for 30-40 minutes or until lightly golden
4. Remove from oven and allow to cool for 20 minutes. Slide out of pan and continue to cool for another 40 minutes before cutting. Cut with a sharp knife.
5. These bars are great but can get a little bit messy. The longer they sit, the firmer they’ll get. Or, stick them in the fridge for a couple of hours.