Quinoa, Cranberry, Pistachio Energy Bars
Adapted from Cooking Light
Hands on time: 10 min. Total time 35 min
1 cup uncooked old-fashioned rolled oats
3/4 cup uncooked quinoa
3/4 cup sweetened dried cranberries, coarsely chopped (could substitute dried cherries)
1/2 cup salted, dry-roasted pistachios, chopped (could substitute sliced almonds or omit for allergies and instead add pepita or sunflower seeds)
1/3 cup flaked unsweetened coconut
2 tablespoons flaxseed meal
1 tablespoons of organic Maca powder
1 ounce finely chopped, good quality, cocoa (bittersweet chocolate)
1/2 cup unsalted creamy almond butter (could try a soy substitute for nut allergies)
6 tablespoons agave nectar
1 tablespoon canola oil
1/4 teaspoon salt
Preheat oven to 350°.
Spread oats and quinoa on a baking sheet. Bake at 350° for 8 minutes or until lightly browned. Cool. Place oat mixture in a large bowl, and stir in cranberries, pistachios, coconut, flaxseed meal, Maca and chocolate.
Combine almond butter, agave, oil, and salt in a small saucepan over medium heat; bring to a boil. Cook 1 minute, stirring constantly. Pour almond butter mixture over oat mixture; toss well to coat. Press mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Bake at 350° for 13 minutes or until lightly browned.
(I easily doubled the recipe and placed into a 9x13 pan)
Cool completely in dish. Cut evenly into (1 x 4-inch) bars.
Store in airtight container for up to three days.
Cook from your heart,