Quinoa Chia Seed Protein Bars

• Vegetarian
• Gluten free

• Breakfast Foods

  • 1 cup Rolled oats, gluten free

• Condiments

  • 1/2 cup Almond butter
  • 1/4 cup Brown rice syrup, organic
  • 2 tbsp Honey, organic

• Pasta & Grains

  • 1/2 cup Quinoa, dry

• Baking & Spices

  • 1 tsp Cardamom
  • 1 tsp Cinnamon
  • 1/4 tsp Pink himalayan salt

• Nuts & Seeds

  • 1/2 cup Almonds, raw
  • 1/2 cup Chia seeds
  • 2 tbsp Flax seeds, ground

Found on wendypolisi.com

Description

Ingredients

• 1/2 cup dry quinoa (I used white, but you can use any variety)
• 1/2 cup chia seeds (I used black chia seeds, but any kind will work)
• 2 Tbsp. ground flax seeds
• 1 cup rolled oats (gluten free)
• 1/4 tsp. pink Himalayan salt
• 1 tsp. cinnamon
• 1 tsp. cardamom
• 1/2 cup raw almonds; coarsely chopped
• 2 Tbsp. organic honey (use 100% pure maple syrup to make vegan)
• 1/4 cup organic brown rice syrup
• 1/2 cup almond butter

Directions

• Preheat oven to 350F.
• In a large mixing bowl, combine quinoa, chia seeds, flax seed, rolled oats, cinnamon, salt, cardamom and chopped raw almonds. Stir to combine.
• In a small, microwave-safe dish, combine raw almond butter, organic brown rice syrup and honey. Stir to mix, then microwave for 1 minute to soften.
• Pour the wet ingredients over the dry ingredients and stir with a plastic spatula to thoroughly mix. Wet ingredients may begin to firm up, in which case you will need to use clean hands to knead the mixture together.
• When finished, transfer your mixture to a parchment lined baking dish (I used an 8 x 8 glass Pyrex dish), and pat down mixture with a plastic spatula to make a single, even layer.
• Bake on middle rack of oven for 15 minutes.
• When finished, remove from oven and let cool for 10 minutes.
• After ten minutes, remove bars from the pan by lifting up the sides of the parchment paper. Place bars on a wire rack to finish cooling.
• Cut finished bars with a sharp, non-serrated knife or pizza cutter 4 times horizontally and 4 times vertically to create 8 bars total.
• Wrap cooled bars in saran wrap and store in refrigerator until ready to eat.

Nutrition