Quinoa Almond Oat Bars
1 c. gluten free oats
1/2 c. plain whole milk yogurt (or water for dairy-free cooking)
1 c. cooked quinoa*
1/4 c. dried chopped cranberries or other dried fruit
1/2 c. chopped almonds (optional)
1/4 c. raw honey
1/4 c. almond butter or sunflower butter
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. salt
1/4 c. shredded unsweetened coconut
2 Tbsp. freshly ground flax or chia seed
1/2 tsp. baking soda to heighten form
1 tsp. vanilla extract
One day before, mix one cup rolled oats with the 1/2 cup plain yogurt in your mixing bowl and allow to rest on the counter overnight or for 12-24 hours.
Make sure your quinoa is cooked and prepared prior to making the recipe.
To make the recipe, add one cup cooked quinoa to the soaked oats, then add all the other ingredients and mix well.
Spread in an 8×8-inch baking pan.
Bake in a preheated 350F oven, for 20-30 minutes. The bars are done when the edges become browned and pull away from the pan slightly, and the middle is no longer gooey. Cool in the pan before slicing. Refrigerate before serving to keep from crumbling.
If desired, reheat for 10 minutes at 350F and allow to re-cool prior to serving to retain shape.
To cook Quinoa:
One day before making the recipe, wash the Quinoa and soak it overnight in filtered water.
Prior to making recipe, rinse well and cook. *Sprouted Quinoa works well in this recipe.