Slow Cooker Quinoa Energy Bar

• Vegetarian
• Gluten free

• Produce

  • 1/3 cup Apples, Dried
  • 1/2 cup Raisins

• Refrigerated

  • 2 Eggs, large
  • 1 cup Vanilla almond milk, unsweetened

• Condiments

  • 2 tbsp Maple syrup, pure

• Pasta & Grains

  • 1/3 cup Quinoa

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 Pinch Salt

• Nuts & Seeds

  • 1/3 cup Almonds, roasted
  • 2 tbsp Chia seeds

• Dairy

  • 2 Tbspalmond butter

Found on foodfaithfitness.com

Description

Directions

• Spray a 5 Quart Slow Cooker with cooking spray and cut a piece of parchment to just fit in the bottom of it. I just traced my slow cooker on a large piece of parchment, cut it out and stuck it in. Spray the parchment with cooking spray, and press it down to adhere it to the slow cooker. **
• In a large, micro-wave safe bowl, combine the almond butter and maple syrup and melt until the almond butter is creamy, about 30 seconds.
• Whisk together the almond butter and maple syrup. Then, whisk in the almond milk, cinnamon and salt. Whisk until the milk is well incorporated with the almond butter.
• Whisk in the eggs until well combined, then stir in all remaining ingredients thoroughly.
• Pour the mixture into the prepared slow cooker and cook on LOW heat until the top of the bars just appear set, about 3 1/2-4 hours.
• Run a knife around the outside of the bars and remove the bowl from the slow cooker. Place into the refrigerate to cool completely.
• Once cool, cut into bars and DEVOUR!