I wanted to make a convenient bar to bring with me hiking. Quinoa is loaded with protein. Combined with coconut, dried fruit and nuts, this delicious square will give you energy to spare. I made this recipe to be gluten free, dairy free, cane sugar free and processed flour free. You will love it for a quick breakfast bar as well!
Ingredients:
3/4 cup quinoa, rinsed in a fine mesh strainer
1 1/4 cup cold water
1/2 tsp. salt
1 1/2 cups organic shredded coconut (sulphur free)
1/4 cup peanuts, chopped fine
1/2 cup dried prunes, chopped fine
1/2 cup dried apricots, chopped fine
1/4 cup almond butter, room temperature
1/3 cup agave syrup
3 Tbsp. brown rice flakes
1 Tbsp. peanut oil
Directions:
1. Place the rinsed quinoa in a med saucepan and cover with the water, add salt and stir once. Bring to a boil, cover and reduce heat. Cook for 20 minutes undisturbed. Once cooked, remove from heat and place in a large mixing bowl to cool. Allow to cool while preheating the oven to 325 degrees F.
2. While the quinoa is cooking, chop your nuts and fruit.
3. When the oven has reached temperature add the almond butter to the still warm quinoa and mix well. Next add the agave syrup and mix well again.
4. Add the chopped fruit and nuts to the quinoa mixture now, stir, add the oil and finally add the coconut and brown rice flakes. Mix until everything is combined.
5. Press mixture evenly into a greased 8x8 pan. Bake for 30 minutes or until the edges are starting to brown. Allow to cool before slicing into bars.
enjoy!
very creative use of quinoa. i never would have thought it could be used for bars. i'll have to give it a try!
ReplyDeleteWhy do you rinse the quinoa?
ReplyDeleteworked well jillian!
ReplyDeleteJim G- Quinoa seeds have a coating of bitter-tasting chemicals called saponins, that make their seeds less-palatable to birds and other seed-eaters. Saponins are mildly toxic, and must be removed by rinsing in running water for several minutes, using a cheesecloth or fine mesh strainer.
oh, this is a must-try, instantly! brilliant....a quinoa bar!
ReplyDeleteI just made these today and mine did not come out nearly as nicely as yours! But of course I did modify a bit since I didn't have brown rice flakes.
ReplyDeleteDid yours really hold together? Mine just fell apart so I'm eating them with a spoon. Really delicious though. I will try again with proper ingredients.
Thanks for the great idea.
janice
http://www.mysocalledkitchen.com
mine really do hold together! try adding more almond butter and agave syrup to keep your moist enough to set. My quinoa was still a bit moist when I used it in the recipe. That could be the difference. a little extra sticky moisture and you should be fine. I had one yesterday (I froze them) it was pretty good 1/2 frozen too :)
ReplyDelete(the brown rice flakes are just for a little crunch )
ReplyDeleteI will definitely try again! thanks.
ReplyDeleteThis is a great recipe! I've made this several times and made lots of substitutions. For example, I have substituted oatmeal for the brown rice flakes, different dried fruits, and I have also added a tablespoon of cinammon. Comes out great every time.
ReplyDeletePaul
www.zazzle.com/photowolf*
I went to our whole foofd-type market (Mother's) and they didn't have brown rice flakes....is brown rice farina the same thing?
ReplyDeleteI'm going to modufy with raw cocoa nibs and almonds
no the rice flakes look like flakes. I haven't made it again myself. I really prefer my quinoa cranberry salad for hiking now! :)
ReplyDelete