Seeds + Quinoa Breakfast Bars

1 cup chick pea flour
2 cups cooked quinoa
2 cups oats (I used large flake)
2 T hemp hearts
1/4 cup coconut, unsweetened, finely shredded
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1/4 cup chia seeds
4 tsp cinnamon
1 tsp baking soda
1 cup dried cranberries or other dried, chopped fruit as preferred

2/3 cup unsweetened peanut butter
1/2 cup agave nectar (can use rice syrup, honey or other liquid sweetener)
2 egg whites
1 tsp vanilla

Store in refrigerator or freezer (each in a zipper bag for easy access if you wish).

Half the recipe can fit into 8x8 pan (or use two pans).

WW+ Points per bar = 5

Mix dry ingredients together in bowl.
Mix together moist ingredients.
Combine until dry ingredients are moistened

Press into 9 x 13 pan.

Bake at 375F for 20 minutes, or until golden brown.
Cool and cut into squares or bars.


Serving Size: Makes about 24, two-inch square pieces