Ingredients
SERVINGS: MAKES 12
- Nonstick vegetable oil spray
- 1 cup chopped almonds
- ½ cup raw quinoa, rinsed
- ¼ cup raw pumpkin seeds
- ¼ cup raw sunflower seeds
- 1 cup dried tart cherries
- 2 tablespoons brown rice syrup
- ¾ teaspoon kosher salt
Directions
- Be sure to rinse the quinoa before toasting or these could end up bitter tasting.
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Preheat oven to 350°.
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Coat 8×8” baking pan with nonstick vegetable oil spray; line with parchment, leaving overhang on all sides.
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Toast almonds, quinoa, pumpkin seeds, and sunflower seeds on a rimmed baking sheet, stirring occasionally, until golden brown, 10–12 minutes. Let cool.
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Reduce oven temperature to 200°.
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Process cherries, brown rice syrup, salt, and 2 Tbsp. water in a food processor until smooth.
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Transfer to a medium bowl and stir in toasted almond mixture. Press firmly into prepared pan and bake until no longer sticky, 20–25 minutes.
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Let cool, then cut into bars.
Recipe from Bon Appetít Magazine
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