Quinoa breakfast bars with blueberries

The recipe can be found here at Karina's blog (aka Gluten-Free Goddess) which is now called GFG Recipes With A Side of Life.

My inspiration?  Last season's blueberries still sitting pretty in the freezer (I think we now have two and a half Ziploc bags left).  I love blueberries in baked goods.

My modifications:

• I subbed 1 cup of superfine brown rice flour for the 1/2 cup sorghum and 1/2 cup buckwheat.  GFCF Kid's system doesn't tolerate sorghum well and Red Sox Daddy's system doesn't tolerate buckwehat well.  I am super excited about the superfine flour which gave these bars a super smooth texture.

• I used potato starch and hemp milk and my regular 'Madagascar' vanilla.

• I don't have a 9x9 square cake pan so used our 11x7 Pyrex baking dish.

The verdict:

• The kids both said they would like it better without the blueberries.  GFCF Kid proceeded to throw his out in the trash (the kid still doesn't realize I am a human trashcan...)  The Omnivore made this pronouncement while he ate three pieces.

• My first impression was that it tasted like nothing I had ever tasted before...it verged on tasting weird.  But, then my taste buds and brain settled in for the ride, which was enjoyable.  Next time, I think I will do 1/2 cup superfine brown rice and 1/2 cup of something else...maybe amaranth or teff.  With 1 cup of brown rice flour, it was akin to a 'good-for-you' whole wheat flour cake...not bad, but not delightful.

• They were not as chewy as I thought they'd be based on how they were described.  This may be due to my modifications, I blame only myself.  Also, I am not a precision baker which can mess with results, for sure.  Mine came out cake-like.

• I think these would be awesome with a hot cup of strong morning/afternoon tea or coffee.  It would hold its own and act as a worthy complement.