Seedy Cherry-Quinoa Bars

Seedy Cherry-Quinoa Bars:

  • Coat 8×8 baking pan with nonstick vegetable oil spray; line with parchment, leaving overhang on all sides.
  • Toast 1 cup chopped almonds, ½ cup rinsed raw quinoa, ¼ cup raw pumpkin seeds, and ¼ cup raw sunflower seeds on a rimmed baking sheet in a 350 degree oven, stirring occasionally, until golden brown, 10 to 12 minutes.
  • Let cool.
  • Reduce oven to 200 degrees. Process 1 cup dried tart cherries, 2 tbsp. brown rice syrup, ¾ tsp. kosher salt, and 2 tbsp. water in a food processor until smooth.
  • Transfer to a medium bowl and stir in toasted almond mixture.
  • Press firmly into prepared pan and bake until no longer sticky, 20 to 25 minutes.
  • Let cool, then cut into bars.
  • Makes 12

seedy-cherry-quinoa-bars-940x560

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