Quinoa breakfast bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 81
Ingredients
• 2 cups raw walnut or pecan pieces (pecans are yummy)• 1 cup raw quinoa• 1 cup dried tart cherries or blueberries• 1/2 tsp. coarse sea salt , such as Maldon or Celtic• 4 Tbsp. almond butter • 1/3 cup unsweetened flaked coconut • 3 Tbsp. agave nectar or dark honey
Directions
Active time: 35 minutes
Total time: 1 hour, 35 minutes
Makes 80 - 1 inch squares
Preheat oven to 325°.
Cut parchment paper to fit a rimmed cookie sheet. Spread walnut/pecan pieces on pan in oven, shaking pan frequently, until just starting to turn golden brown and smell slightly fragrant, about 8 -10 minutes. Remove from oven, and let stand until completely cooled.
Repeat process with quinoa, toasting about 10 minutes and watching carefully so seeds do not burn! Remove from oven and let stand until completely cooled. Can be done a day in advance.
Place walnuts and cherries in a food processor or blender. Process until nuts and fruit come together, coarsely chopped, to form a sticky ball. Add quinoa, salt, almond butter, coconut and agave nectar or honey.
Chop until ingredients are fully mixed.
Line an 9" square baking pan with parchment paper. Press into prepared baking pan, forming a layer approximately 1/2 inch thick. Refrigerate until completely cool, about 1 hour. Cut into 1 " squares for storing.
Note: For long-term storage, these bars should be kept refrigerated. That said, a few will keep perfectly well at room temperature during a day on the go.
Number of Servings: 81
Recipe submitted by SparkPeople user HOPESPRINGS3.
Active time: 35 minutes
Total time: 1 hour, 35 minutes
Makes 80 - 1 inch squares
Preheat oven to 325°.
Cut parchment paper to fit a rimmed cookie sheet. Spread walnut/pecan pieces on pan in oven, shaking pan frequently, until just starting to turn golden brown and smell slightly fragrant, about 8 -10 minutes. Remove from oven, and let stand until completely cooled.
Repeat process with quinoa, toasting about 10 minutes and watching carefully so seeds do not burn! Remove from oven and let stand until completely cooled. Can be done a day in advance.
Place walnuts and cherries in a food processor or blender. Process until nuts and fruit come together, coarsely chopped, to form a sticky ball. Add quinoa, salt, almond butter, coconut and agave nectar or honey.
Chop until ingredients are fully mixed.
Line an 9" square baking pan with parchment paper. Press into prepared baking pan, forming a layer approximately 1/2 inch thick. Refrigerate until completely cool, about 1 hour. Cut into 1 " squares for storing.
Note: For long-term storage, these bars should be kept refrigerated. That said, a few will keep perfectly well at room temperature during a day on the go.
Number of Servings: 81
Recipe submitted by SparkPeople user HOPESPRINGS3.
Nutritional Info Amount Per Serving
- Calories: 44.2
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 0.7 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 0.5 g
- Protein: 0.9 g
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