This recipe was originally meant as a post-Halloween recipe. After all that candy, you want something that’s healthy but still tastes good. Let’s call it a transition snack. But wait, Halloween was almost a month ago??
That’s the way my life has been going lately. I really don’t understand where the days go. But I still have a few of the mini size chocolate bars from my 90-pack that I bought on sale on Halloween, so can we say this still counts?
I vote yes.
Need breakfast quickly in the morning? Grab a bar! Really hungry before your workout after work? Grab a bar! Put one in your purse and sigh with relief when you realize you have it during a particularly boring meeting. Can’t sleep while chewing! They work under any circumstances!
So get seedy, and hopefully I won’t accidentally miss Christmas.
Quinoa Cherry Bars
Adapted from Bon Appetit
1 cup chopped almonds
1/2 cup raw quinoa, rinsed
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1 cup dried tart cherries
2 tbsp agave syrup
2 tbsp water
¾ teaspoon kosher salt
Preheat oven to 350°. Grease an 8” square baking pan with oil and line with parchment paper, leaving an overhang on all sides.
Toast almonds, quinoa, pumpkin seeds, and sunflower seeds on a rimmed baking sheet, stirring occasionally, until golden brown, 10–12 minutes. Let cool.
Reduce oven temperature to 200°. Blend cherries, agave syrup, salt, and water in a food processor until smooth. Transfer to a medium bowl and stir in toasted almond mixture. Press firmly into prepared pan and bake until no longer sticky, 20–25 minutes. This may vary considerably depending on how accurate your oven is at low temperatures. If you’re impatient and take them out too early, they will still be good, but they will be softer.
Let cool, then cut into bars and wrap in wax paper for an easy, on-the-go breakfast or snack. Store airtight at room temperature for up to 2 weeks.