Gluten Free, Dairy Free Sprouted Quinoa Power Bars Recipe
These gluten free power bars were the result of throwing random ingredients in a food processor and seeing what came out. The results were yummy and super nutrient dense.
Gluten Free, Dairy Free Sprouted Quinoa Power Bars Recipe
Ingredients
1 cup of Gluten Free Oats (I use Bob's Red Mill GF Oats)
1 cup of pecans
1 cup dried mulberries
1/4 cup of raw honey (you can substitute maple syrup or agave for a vegan version)
1 cup sprouted quinoa
salt and cinnamon
Preheat oven to 325 degrees (note - you can also eat these raw, but they will have a more sticky texture)
Blend the oats in a food processor till they are almost the texture of flour.
Add the pecans, a dash of salt, about 1 tsp cinnamon, dried mulberries, honey, and blend till you have a thick, well mixed batter.
Pulse in the sprouted quinoa (I had bought dried sprouted quinoa in a package and then rehydrated it for 30 minutes and then drained it, but you could sprout your own).
Press this thick mixture into a greased 8x8 glass casserole dish (I use a bit of coconut oil to grease the pan).
Bake for 20 minutes and let cool. Cut into squares and serve or store in an airtight container.
This is a great recipe to make ahead for camping, backpacking, road tripping, work, hiking, or anywhere you need a snack to go.
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| Gluten Free, Dairy Free Sprouted Quinoa Power Bars |
Ingredients
1 cup of Gluten Free Oats (I use Bob's Red Mill GF Oats)
1 cup of pecans
1 cup dried mulberries
1/4 cup of raw honey (you can substitute maple syrup or agave for a vegan version)
1 cup sprouted quinoa
salt and cinnamon
Preheat oven to 325 degrees (note - you can also eat these raw, but they will have a more sticky texture)
Blend the oats in a food processor till they are almost the texture of flour.
Add the pecans, a dash of salt, about 1 tsp cinnamon, dried mulberries, honey, and blend till you have a thick, well mixed batter.
Pulse in the sprouted quinoa (I had bought dried sprouted quinoa in a package and then rehydrated it for 30 minutes and then drained it, but you could sprout your own).
Press this thick mixture into a greased 8x8 glass casserole dish (I use a bit of coconut oil to grease the pan).
Bake for 20 minutes and let cool. Cut into squares and serve or store in an airtight container.
This is a great recipe to make ahead for camping, backpacking, road tripping, work, hiking, or anywhere you need a snack to go.
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