Makes 4-6 small bars
Total time: about 45 minutes
Total hands on time: less than 10 minutesWhat you’ll need:
- 1/3 cup of coconut flour
- 2 tbsps ground flaxmeal
- 2/3 cups cooked quinoa
- 3 tbsps sliced almonds or other nuts
- pinch of salt
- 1/4 cup of dried cherries, chopped
- 1/4 cup of coconut oil
- 1/4 cup almond butter or other nut butter
- 2 tbsps honey
- optional: 1/4 cup water, sprinkle of cinnamon
What you’ll do:
1. Preheat oven to 325 degrees.
2. Combine dry ingredients (including quinoa) in a mixing bowl and mix well.
3. Melt the coconut oil, honey and almond butter in a saucepan over low heat.
4. Combine wet ingredients with dry and stir well, making sure all dry ingredients become coated with wet mixture. Stir in a bit more water if necessary.
5. Pour mixture into a greased 8×8 baking pan and smooth down, making sure it’s even all around. Bake for 20-30 minutes, or until just brown around the edges (ovens will vary).
6. Let cool completely before slicing into individual bars.
The texture of these is a little bit soft, so be careful when taking them out of the pan. I’ve eaten one of the bars on a plate with a dollop of greek yogurt for breakfast, and they’re good crumbled up on top of a big old bowl of fresh fruit, too.
These Quinoa Energy Bars will keep in a Tupperware container for up to a week, or you can also freeze them if you’d like them to last longer. I wrapped mine up in wax paper, but aluminum foil is fine, too.