Maple Sesame Quinoa Bars
Ingredients
The bars
-
¼
cup
sesame seeds (toasted)
-
⅓
cup
pumpkin seeds
-
1
cup
gluten free rolled oats
-
3
cups
cooked quinoa
-
1
tsp
cinnamon
-
⅓
cup
unsweetened shredded coconut
-
7
tbsp
coconut oil (solid), butter, or vegan butter (chopped)
-
⅓
cup
maple syrup
-
⅓ to ½
cup
sunflower seed butter (or nut butter of choice)
-
⅓
cup
coconut sugar
-
1
tsp
vanilla
The shell topping
-
½
cup
sunflower seed butter or nut butter of choice
-
¼
cup
coconut oil
-
pinch
cinnamon
Instructions
- Preheat the oven to 350°F and line an 8x11 pan with parchment paper.
- Toast the sesame seeds on a baking sheet for about 5 minutes until lightly toasted.
- In a large bowl, combine the cooked quinoa, gluten free oats, sesame seeds, pumpkin seeds, cinnamon, and shredded coconut.
- In a small saucepan, melt the coconut oil (or butter), maple syrup, sunflower seed butter (or nut butter), coconut sugar, and vanilla over medium heat, then bring to a boil for 1 minute and simmer for 5 minutes.
- Mix the melted mixture into the dry ingredients and press firmly into the prepared pan. Refrigerate to set.
- For the shell topping, melt the sunflower seed butter (or nut butter), coconut oil, and cinnamon in a small saucepan over medium heat.
- Pour the melted topping over the bars and refrigerate or freeze until set.
- Once set, slice the bars and wrap each one in foil or wax paper for storage.
Nutrition Facts (estimated)
Servings
14 squares
Calories
272
Total fat
18g
Total carbohydrates
23g
Total protein
6g
Sodium
0mg
Cholesterol
0mg
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