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
- 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
- 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.
- Place in a large bowl and allow to cool slightly. Add in flax seeds, chia seeds, dried cherries and chocolate chips.
- 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.
- 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.
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