Do you have high-performance athletes in your household who need extra calories but not empty ones?
Would your busy toddlers or teens eat healthier if they had delicious and easy-to-eat bars?
These quinoa bars are the perfect solution. And, the wonderful thing about them is the ingredients can be interchangeable according to the preferences of your loved ones or what you already have on hand.
Quinoa Bars for High-Performance Athletes
Preheat oven to 350 degrees.
Line a 9”x 13” jelly roll pan with parchment paper.
Start by making a simple “date paste.” Put 4 small Granny Smith apples in a high-speed blender (quarter them first). Add an 8-ounce package of pitted dates and 1/3 cup of natural peanut or almond butter. Blend until smooth and creamy. Set aside.
Then, in a large bread-mixing bowl mix together: 2 cups of raw pumpkin seeds, 2 cups of raw sunflower seeds, 2 cups of chopped walnuts, 2 cups of raisins, 2-3 cups of cooked quinoa, and 2-3 cups of old fashioned oats.
Make a well in the center of the dry ingredients. Add the date paste, and with clean hands massage everything together until the dry ingredients are thoroughly saturated. (Start with 2 cups of cooked quinoa and 2 cups of old fashioned oats, and then increase amounts if the batter needs to be thicker. You want it to be thick enough to firmly press into the jelly roll pan. For a chewier bar, you may add 1-2 cups of unsweetened shredded coconut too.)
Transfer to the parchment-lined pan and press until evenly distributed.
Bake 35-40 minutes until a light golden brown.
Allow to cool about 1/2 hour and then put a clean dish towel on top, followed by a large cutting board. Flip. Gently peel the parchment paper away. Allow to cool thoroughly before cutting into bars.
Store in airtight container in the refrigerator. They freeze well too.