This is “sort” of a mash-up of my quinoa and “balls, bites & bars” series. Except these bars – though vegan and flourless – are baked, not raw.
Whatever – they are awesome and the perfect way to end this quinoa series (and provide a perfect Passover snack!).
I came across these bars in a recent Bon Appetit and loved how striking they looked – I just hoped that they’d taste as good.
And they do.
Signing off and wishing all of you a very happy holiday weekend!
adapted from Bon Appetit
1 cup coarsely chopped almonds
1/2 cup uncooked quinoa, rinsed and drained (it does not have to be dry before using)
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1 cup dried cherries (unsweetened if possible)
2 tablespoons maple syrup
3/4 teaspoon kosher salt
Pre-heat oven to 350 – spray an 8 x 8 baking pan with non-stick cooking spray. Line with a parchment paper “sling”, leaving on overhang on two sides. Lightly spray again.
Spread the almonds, quinoa and both seeds on a baking sheet – bake for 15 minutes, stirring occasionally. Transfer to a medium bowl and let cool slightly; reduce oven to 200 degrees.
Place cherries, syrup, salt and 2 tablespoons of water in a food processor and process till well blended (add a bit more water if needed). Add to nut-seed mixture and stir till well combined. Transfer to your prepared pan and press firmly and evenly. Bake till no longer sticky, 30-40 minutes. Let cool completely in pan.
Using your “sling” as an aide, transfer bars to a cutting board – place in fridge and chill for several hours (or overnight). Cut into bars and serve (can be stored in the fridge, in an airtight container, for up to two weeks).
This delicious recipe brought to you by Sheri Silver
Want more quinoa?