Sprouted quinoa makes a great substitution for oats in these bars. Our Royal White Quinoa is sprouted beforehand (click here for the how-to), predigesting the sugars and softening the grains, helping them to absorb the delicious cinnamon almond sauce when cooking. These bars have chewy apricots and crystallized ginger for a little spice in each bite. They make a great afternoon snack or breakfast crumbled into a bowl with your favorite milk.
- 1 cup Sprouted Quinoa
- 1 cup Sliced raw almonds
- 1/2 cup Pepitas
- 1/2 cup Chopped dried apricots
- 2 tablespoon Chopped crystallized ginger
- 3 tablespoon Chia seeds
- 1/3 cup Raw honey
- 1/4 cup Almond butter
- 3 tablespoon Virgin coconut oil
- 1 tablespoon Vanilla extract
- 1 tablespoon Ground cinnamon
- 1 teaspoon Sea salt
- Preheat the oven to 275F. Have ready an 8” x 8” baking dish greased with coconut oil.
- In a small saucepan over low heat, combine honey, almond butter, coconut oil, cinnamon, and sea salt. Stir gently until just combined. (Note: different almond butters may behave differently here; if the sauce starts getting too thick and difficult to stir, add a small amount of warm water to thin it to a batter-like consistency.)
- Pour the sauce into the bowl with the nuts and fruits. Stir well until all the pieces are coated with the sauce. Pour into the greased baking dish and press down to create an even layer. Bake for 40 minutes, or until the edges have started to brown.
- Cool the bars completely in the dish. Move to the refrigerator to chill for 1 hour before cutting. This will help them to keep their shape. Store the cut bars in the refrigerator for up to 1 week.