Quinoa Crunch Breakfast Bars

Medical medium breakfast

This recipe was inspired by a recent client with a VERY limited diet. Not only did the child have anaphylactic allergies to nuts/seeds/legumes and many fruits, but this child also suffered from sensory-based feeding difficulties, as well as severe skin inflammation. This made most “non-allergy” foods difficult for the child to even touch or smell based on the texture. This sweet baby was surviving on just three foods.

This child’s mother had seen the best doctors and specialists, but with each appointment came more restrictions and fewer foods for this child to eat. I gasped when this sweet mama told me that her child was surviving on just three foods, none of which were a fruit or vegetable.

Meet the Child Where They Are

So what in the world do we do?! We are limited by allergies, limited by texture, limited by taste.

We have to start by meeting the child where they are! We look at the foods the child willingly accepts without gagging/coughing or having an allergic reaction. Then we build! Mom and I got to work! She made a list over the span of several weeks of foods the child might be willing to try. We also looked at the texture of the foods the child was drawn to.

We created this quinoa breakfast bar! The child fell in love!!! It’s not the perfect healing food. It’s not a celery juice or an orange juice, but it is made from whole foods. It has far more nutrition than the boxed foods the child was surviving on.

Bridging the Gap to Healing

This recipe was designed months ago. Since then this child has graduated to adding wild blueberries, strawberries, and raspberries to the top of the breakfast bar—as long as they are mashed. He is also accepting several sips of cucumber red apple juice in a fun cup with a twisty straw.

Do you see how we used the foods the child would tolerate as a BRIDGE to the foods we need to get into the body for healing? We are diligently working on the child’s liver, and as the skin is healing, we see the allergies lowering. The liver is all-forgiving. ❤️

For example, when an IgG test reveals that someone is allergic to celery, it is likely that the celery is killing off a pathogen and the pathogen is releasing a toxin that is creating a histamine reaction. Unfortunately, this may inaccurately appear as a celery allergy on the IgG test. In reality, the powerful celery juice in your system is destroying H. pylori, Streptococcus, mold, and more. -Anthony William

Grab this recipe now!

Quinoa Crunch Breakfast Bars

Makes 8 (about 3 inch x 2 inch) bars

Ingredients

• ¾ cup Quinoa
• ¼ cup Millet
• ¼ cup Amaranth
• ½ cup Tapioca Starch (also called Tapioca Flour)
• ½ cup Maple Syrup
• ½ cup unsweetened Applesauce
• 2 tablespoons melted Coconut Oil
• 1 teaspoon ground Cinnamon
• 1 teaspoon Vanilla Extract
• ½ cup Boiling Water

Instructions

1.  Preheat the oven to 350F and lightly grease a mini loaf pan and line the bottom with a tiny piece of unbleached parchment for easy removal of the bars.
2.  In a large bowl combine the quinoa, millet, amaranth. Mix well.
3. Add ½ cup of boiling water, cover and let it soak for 20 to 30 minutes.
4. Add the rest of the ingredients: tapioca starch, maple syrup, applesauce, coconut oil, cinnamon and vanilla extract to the to the soaked quinoa mix and mix well to form a tick better. Let the batter rest for 10 to 15 minutes.
5.  Add ¼ cup of batter to each mini loaf cavity. Tap the pan slightly to distribute the batter evenly.
6.  Bake at 350F for 40 to 45 minutes of till the top is golden.
7.  Let it rest for about 10 minutes in the pan before unmolding.
8.  Serve warm with your favorite nut or seed butter and fresh berries. Store the leftover wrapped in parchment in the freezer. To re heat: Bake at 400F for 5 minutes (taster oven) or 10 minutes (regular oven). You can toast at max setting on a regular toaster too. But be careful the bars are very fragile when warm

Notes

1. Soaking the grains in hot water makes them tender but still they retain their crunchiness.
2. The consistency of the batter should be like that of a conventional pancake batter. If its too watery, add tablespoon or two of tapioca starch. If it too thick add one or two tablespoons of water.
3. Make sure to line the mini loaf pan with parchment and grease the sides with coconut oil. The batter tends to stick.
4. This recipe can be made in regular muffin pan too. Use 3 tablespoons of the batter instead of ¼ cup. It would yield 12 round ‘bites’. Don’t forget to line the muffin pan with paper or silicone liner.
5. Here is the link to the pan I used!

To learn more about food allergies, check out my post, Food Allergies – Truth & Foods to Focus on / Eliminate. For more information about food refusal, sensory aversions, and more, check out my post, Introducing New Foods to Children.

The post Quinoa Crunch Breakfast Bars appeared first on Reclaimers of Health.