Seedy Cherry-Quinoa Bars
PeruvianHardVeganDairy-FreeGluten-Free

Seedy Cherry-Quinoa Bars

A delicious peruvian dish. Completely plant-based. Gluten-free friendly. Dairy-free option.

Total Time

138 min

Serves

2

Rating

0.0 (0)

Ingredients

  • 1 cup chopped almonds
  • toasted
  • 1/2 cup rinsed raw quinoa
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup raw sunflower seeds
  • 1 cup dried tart cherries
  • 2 tablespoons brown rice syrup
  • 3/4 teaspoon kosher salt
  • 2 tablespoons water
  • One 8x8" baking pan
  • Parchment paper

Instructions

  1. 1

    Coat 8x8" baking pan with nonstick vegetable oil spray; line with parchment, leaving overhang on all sides.

  2. 2

    Toast 1 cup chopped almonds, 1/2 cup rinsed raw quinoa, 1/4 cup raw pumpkin seeds, and 1/4 cup raw sunflower seeds on a rimmed baking sheet in a 350° oven, stirring occasionally, until golden brown, 10–12 minutes.

  3. 3

    Reduce oven temperature to 200°.

  4. 4

    Process 1 cup dried tart cherries, 2 tablespoons brown rice syrup, 3/4 teaspoon kosher salt, and 2 tablespoons water in a food processor until smooth.

  5. 5

    Transfer to a medium bowl and stir in toasted almond mixture.

  6. 6

    Press firmly into prepared pan and bake until no longer sticky, 20–25 minutes.

  7. 7

    Let cool, then cut into bars.

Cooking Timer

02:18:00
Custom Timer (minutes)

Recipe Info

Prep Time:22 min
Cook Time:116 min
Total Time:138 min
Difficulty:Hard
Servings:2