7:17 p.m. on October 11, 2009 (EDT)
Since I'm baking today, here's a better-quantified version of the recipe above:
3/4 cup ground sunflower seed kernels
1/2 cup soy protein isolate
1 cup ground quinoa seeds
Combine that in a big mixing bowl with 2 cups of milk and let it set 5 minutes (to let the quinoa soften)
Then add:
1/2 cup chopped walnuts
1 cup chopped dried apricots (or any dried fruit you like, of course)
2 big "glugs" of olive oil (use safflower or whatever if the taste of olive oil is too much)
Stir in :
1 1/2 cups muffin mix, adding more milk as necessary to keep the batter workable
Plop into a greased 9 X 12 pan and bake at 350 deg for 25 to 30 minutes.
You can also add sugar, honey, or molasses if you have a sweet tooth, and ginger, cinnamon, nutmeg, or other favorite spices.
Besides the complex carbs from the wheat and quinoa, this recipe provides several sources of fat (sunflower meal, walnuts, and olive oil), sources of protein (soy protein, milk, and quinoa, which has a higher proportion of complete protein than wheat or other cereal grains), good fiber content, and sugars from the dried fruit (and whatever sweetener you add, if any).
(Note: I make the quinoa and the sunflower kernel meal using a little high-speed blender meant for grinding coffee beans.)
Too fragile for a real trail bar and not as vitamin-enhanced as Clif or PowerBars or Luna bars, but cheap to make and reasonably nutritious.