Makes 12 bars.


  • ¾ C amaranth flour
  • ¾ C white buckwheat flour
  • ½ C quinoa flakes
  • ½ C walnuts, chopped
  • ¼ C sunflower seeds
  • 1 tsp. baking soda
  • 1 tsp. cream of tarter
  • 1 ½ tsp. pumpkin pie spice
  • ½ tsp. salt
  • ¾ C chickpeas
  • 2/3 C soy milk
  • 1 banana, broken into 1” pieces
  • 1/3 C walnut oil
  • ½ C maple syrup or honey
  • 1 ½ tsp. vanilla extract
  • 2/3 C raisins or dates or ½ C currants, optional


  1. Preheat the oven to 350 degrees Fahrenheit and oil an 11×7” baking pan.
  2. Mix the amaranth flour, buckwheat flour, quinoa flakes, nuts, sunflower seeds, sesame seeds, baking soda, cream of tartar, pumpkin pie spice, and salt in a large bowl.
  3. Combine the chickpeas, milk, banana, oil, maple syrup or honey, and vanilla in a blender or food processor.
  4. Pour this into the flour mixture and stir well. (Note 1)
  5. Stir in the raisins, dates, or currants, if desired.
  6. Spread in the prepared pan and bake for 20 minutes or until set.
  7. Cool in the pan on a rack.

Note 1:

The mixture should be quite thick and heavy.


Carob breakfast bars: Reduce the amaranth flour by ¼ C and add ¼ C carob powder. Omit the pumpkin pie spice.

Dark breakfast bars: Use dark agave nectar instead of maple syrup or honey and include raisins.

Spicy breakfast bars: Replace the pumpkin pie spice with ½ tsp. ground cinnamon, ½ tsp. ginger powder and ¼ tsp. freshly ground nutmeg.

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