Quinoa Granola Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
2 large Egg, fresh, whole, raw 1 tbsp Cinnamon, ground 4 tbsp Poppy seed 1 tsp Vanilla Extract 0.75 cup Maple Syrup 8 tbsp Hemp Hearts- raw shelled hemp seeds 1 cup PC Organics Golden and Black Quinoa 52 gram(s) Bob's Red Mill - Chia seeds - 1Tbsp=13g 0.75 cup Pepitas (Pumkin Seed Kernals) 2 cup Bob's Red Mill Wheat Free Oats (1/2 cup/48g dry = 1 serving) 142 gram(s) Central Roast - Vital Berry Blend (Canada) 4 tbsp *Flax Seed Meal (ground flax) 16 tbsp MaraNatha Organic Peanut Butter - Crunchy
1. In a large bowl, combine the nut butter, syrup eggs, cinnamon and vanilla. Stir well. Add the remaining ingredients and mix until everything is evenly distributed and all the dry ingredients have been moistened.
2. Cover a rimmed baking sheet with parchment paper and grease the paper lightly. Pour the granola bar mixture onto the greased paper and press evenly across the pan. Using the back of a large metal spoon may help. Really press and pack the mix into the corners of the pan and oress down well as you smooth the back of the spoon across the surface until it is even, smooth and solid.
3. Bake at 325° for 20-25 minutes until the edges and underside are deep golden brown (you can lift it by a corner of the paper to check).
4. Allow the bars to cool completely in the pan before cutting. Cut into 30 bars. Refrigerate leftovers for up to a week or freeze, individually wrapped in plastic, for up to a month.
Serving Size: makes 30 bars
2. Cover a rimmed baking sheet with parchment paper and grease the paper lightly. Pour the granola bar mixture onto the greased paper and press evenly across the pan. Using the back of a large metal spoon may help. Really press and pack the mix into the corners of the pan and oress down well as you smooth the back of the spoon across the surface until it is even, smooth and solid.
3. Bake at 325° for 20-25 minutes until the edges and underside are deep golden brown (you can lift it by a corner of the paper to check).
4. Allow the bars to cool completely in the pan before cutting. Cut into 30 bars. Refrigerate leftovers for up to a week or freeze, individually wrapped in plastic, for up to a month.
Serving Size: makes 30 bars
Nutritional Info Amount Per Serving
- Calories: 193.8
- Total Fat: 9.1 g
- Cholesterol: 12.4 mg
- Sodium: 36.4 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 3.6 g
- Protein: 7.2 g
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