
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
Coat 8x8" baking pan with nonstick vegetable oil spray; line with parchment, leaving overhang on all sides.
- 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
Reduce oven temperature to 200°.
- 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
Transfer to a medium bowl and stir in toasted almond mixture.
- 6
Press firmly into prepared pan and bake until no longer sticky, 20–25 minutes.
- 7
Let cool, then cut into bars.