Zesty Yoghurt-Quinoa Bar - Vegan, Gluten-free, Low-Sugar
Nutritional facts / slice
Makes 8 slices
- 60g rolled oats
- 60g cooked quinoa
- 150ml unsweetened almond milk (lukewarm)
- 2 tbsp monk syrup
- 20g stevia
- 180g yoghurt of your choice
- 60g plain cream cheese of your choice
- 100g blueberries (fresh or frozen)
- 1 lemon (zest and juice)
- 2 scoops of pre protein
1, Use an 8x8 inch baking tray and line it with parchment paper so that two opposite sides of the paper overhang the edges pan like handles.
2, Combine all base ingredients together in a bowl and press down evenly in the baking tray. Keep it in the fridge while you’re preparing the topping.
3, Whisk the stevia, yoghurt, cream cheese and pea protein together in a large bowl. Squeeze the lemon juice into the mixture and gently fold in the lemon zest and blueberries as well.
4, Spread out the topping evenly onto the base and keep it in the fridge or in the freezer for 1-2 hours before serving.
5, Enjoy :)