Quinoa, fruit & nut bars
A perfect breakfast snack that’s gluten free & loaded with nuts, dried fruit & seeds. Take it hiking or to work for that mid-morning or afternoon nibble.
Servings
12bars
Servings
12bars
Ingredients
Instructions
  1. Preheat oven to 200°C. On a baking tray place the quinoa, almonds and coconut. Mix together using your hands and spread evenly over the tray. Bake for 6-7 minutes until lightly golden. Allow to cool.
  2. In a processor add the toasted quinoa mix, all of the dried fruits and seeds and blitz until finely chopped. While the motor is still running pour in the juice until it starts to come together.
  3. Line a 20 x 25cm dish with baking paper. Tumble in the mixture and press down evenly and firmly. Sprinkle over some extra sunflower and pumpkin seeds and press those down as well. Cover with plastic wrap and refrigerate overnight before slicing.
Recipe Notes

What I do is slice up the completed slab of mixture after it has refrigerated overnight, and wrap each piece in plastic wrap. That way they’re ready to take to work for snacks or put in the kids lunch boxes, rather than those manufactured muesli bars that are loaded with preservatives and excessive sugar.