Toasted Quinoa, Dried Fig & Dark Chocolate Nut Free Granola Bars

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Mission dried figs, black

• Breakfast Foods

  • 1/2 cup Rolled oats, old fashioned gluten free

• Condiments

  • 1/3 cup Honey
  • 1/2 cup Sunflower butter, organic or homemade

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 tbsp Dark chocolate chips, vegan
  • 1/4 cup Flaxseed meal
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1 tbsp Chia seeds
  • 1/4 cup Pumpkin seeds, raw
  • 1/4 cup Sunflower seeds, raw

Found on ambitiouskitchen.com

Description

Ingredients

• 1/2 cup old fashioned rolled oats (gluten free, if desired)
• 1/2 cup uncooked quinoa
• 1/4 cup raw sunflower seeds
• 1/4 cup raw pumpkin seeds
• 1/2 cup organic or homemade sunflower butter
• 1/3 cup honey (or coconut palm syrup if vegan)
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 1/4 cup flaxseed meal
• 1 tablespoon chia seeds
• 1/2 cup black mission dried figs, coarsely chopped
• 1 tablespoon dark chocolate chips (vegan, if desired)

Directions

• Preheat oven to 325 degrees F. Add oats, quinoa, sunflower seeds and pumpkin seeds to a large baking sheet and spread around evenly. Once oven is preheated, toast the oats and quinoa for 8-10 minutes. Once done toasting, pour oats and quinoa into a medium bowl and set aside.
• While quinoa and oats are toasting, add sunflower butter, honey, vanilla, cinnamon and sea salt to medium saucepan over low heat. Stir every so often until the mixture is smooth and creamy. Remove from heat and allow to cool for a few minutes, then add to the bowl with the oats and quinoa. Stir well to incorporate. Fold in flaxseed meal, dried figs and chia seeds.
• Line an 8x4 or 9x5 inch loaf pan with parchment paper; pour mixture in and spread out evenly, then press mixture down in the pan very firmly.
• Next melt chocolate chips for 20 seconds in the microwave or over low heat in a saucepan on the stove top. Drizzle over bars. Place pan in freezer for 30 minutes or until mixture has hardened. Remove bars from pan and cut into 10 bars. Store bars in the fridge. Enjoy!

Nutrition