peanut butter brownies... for breakfast?

And they're dairy free, gluten free and vegan? You heard it right.

How many mornings have you woke up, poured yourself the same crappy bowl of cereal, slurped down 3 cups of coffee and sauntered half awake out the door? I know I have done this in the past more times that I'd like to admit.

I call these energy balls because they're packed with energy producing goodness :)

There are three reasons why I am obsessed with this breakfast <or post workout or post dinner dessert> creation!

1) They are made with both PEANUT BUTTER and CHOCOLATE <the one combination in this world I'm most obsessed with>.
2) They are filled with protein. This helps you to feel full for longer.
-AND-
3) They are have crunchy, energy producing chia seeds. Chia seeds were first used by the Aztec warriors as a major source of energy. They also have omega 3 fatty acids <the good fat> and fiber. Together, omega 3s and fiber are a heart disease fighting machine.

The recipe is easy. I recommend you make extra batches and freeze them for a rainy day.

Ingredients:

• 2 cups cooked quinoa < Approximately 1/2 cup uncooked--see below for quinoa cooking instructions>
• 1/2-3/4 cup natural peanut butter <chunky or smooth>
• 3 tablespoons maple syrup
• 1/4 teaspoon sea salt
• 3/4 cup gluten free rolled oats
• 1/2 cup sugar free shredded coconut
• 1/2 cup semi-sweet chocolate chips <vegan and gluten free>
• 4-6 tablespoons chia seeds

Preheat oven to 350 degrees.

Combine quinoa, peanut butter, maple syrup, salt, oats and chia seeds in a large mixing bowl. Mix until well combined. 

Stir in coconut and chocolate chips <I like to mix the ingredients before the cooked quinoa cools completely, this causes the chocolate chips to melt and the balls look more like brownies. If you like yours chocolate chip cookie style, cool the quinoa completely before adding the chips!>

Scoop and roll into tablespoon-sized balls and place on cookie sheet.

Bake for approximately 20 minutes or until bottoms are slightly browned.

ENJOY!

*Recipe modified from The G-Spot Revolution.

How to cook quinoa:

1) Soak quinoa in a large bowl of water for 15 minutes. 

2) Strain quinoa and rinse in fine mesh strainer to remove any excess residue.

3) Cook in a rice cooker <2:1 water to quinoa> until fully cooked. You will know the rice cooker finished the job when the "tails" have come off each grain.