Cranberry and Pistachio Quinoa Bars
Recipe by Amy Crawford (the Holistic Ingredient)
Ingredients:
- 1 C pistachios, finely chopped
- 1 C dried cranberries, finely chopped
- 1 C medjool dates, pitted, soaked in 2 C filtered water for 1 hour
- ¾ C quinoa flakes
- ½ C mixed seeds (we used sunflower and pumpkin), plus extra for sprinkling
- 1/4 C unsweetened coconut flakes
- 1 T coconut oil, melted
- 1 t vanilla powder or essence
Method:
- Preheat your oven to 180°C. Line a 20 x 25 cm baking dish with baking paper.
- Drain dates of excess water. Place into a small food processor with the coconut oil and combine to form a smooth paste.
- Into a mixing bowl place the pistachios, cranberries, quinoa flakes, mixed seeds, coconut flakes, and vanilla. Add the date paste and mix well.
- Turn the mixture into the prepared baking tray. Press down evenly and firmly. Using a knife, score lines into the slice to mark each piece. Sprinkle with a few extra seeds. Bake for 40 minutes or until slightly crispy around the edges, yet still moist.
- Store in an airtight container in the fridge for up to two weeks.
Makes 12 slices
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