Quinoa Power Bars Recipe

Nov 3, 2013 10:00 am

Gluten-free superfood treats for a quick breakfast

You can now enjoy quinoa for breakfast in the form of these power bars.
You can now enjoy quinoa for breakfast in the form of these power bars.

Blogger Wendy Polisi of CookingQuinoa is a master of the tiny little super-seed, which is why we were excited to receive a quinoa cooking book with recipes besides salads. Quinoa salad is awesome though. Check out these superfood-boosted power bars, perfect for busy mornings when you need to get out the door...powerfully. 

This is a great breakfast for those days where you just don't have time to sit down and eat!

Reprinted with permission from The Gluten-Free Quintessential Quinoa Cookbook

Servings: 12


2 cups quinoa flakes
1 cup chopped cashews
1/2 cup raw sunflower seeds
1/3 cup ground flax seeds
1/3 cup chia seeds
3/4 cup dried cherries, chopped
1/2 cup carob or chocolate chips
2 tablespoons coconut oil
2 tablespoons almond butter
1/2 cup unsweetened applesauce
2/3 cup maple syrup
2 teaspoons vanilla extract
1/2 teaspoon sea salt
melted chocolate (optional), for drizzling
  1. Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Toss the quinoa flakes, cashews and sunflower seeds and toast for 25 to 30 minutes, stirring occasionally.
  2. Place in a large bowl and allow to cool slightly. Add in flax seeds, chia seeds, dried cherries and chocolate chips.
  3. In a small saucepan, melt coconut oil. Add almond butter, applesauce and maple syrup. Bring to a boil and lower heat to medium low. Cook for 3 minutes and stir in vanilla and sea salt. Pour mixture over dry ingredients.
  4. Transfer mixture to a rimmed baking sheet lined with parchment paper and press into a rectangle. Bake for 10 minutes. Allow to cool and then place into refrigerator until firm. Cut into desired shape. Drizzle with chocolate if desired.

More recipes with quinoa on Food Republic:

Level of Difficulty: 
Prep Time: 
30 minutes
Cooking Time: 
45 minutes
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