Ingredients

The following ingredients have 4 Servings
  • 1/2 cup dry quinoa (I used white, but you can use any variety)
  • 1/2 cup chia seeds (I used black chia seeds, but any kind will work)
  • 2 Tbsp. ground flax seeds
  • 1 cup rolled oats (gluten free)
  • 1/4 tsp. pink Himalayan salt
  • 1 tsp. cinnamon
  • 1 tsp. cardamom
  • 1/2 cup raw almonds; coarsely chopped
  • 1/4 cup honey
  • 1/4 cup brown rice syrup
  • 1/2 cup almond butter

Instruction

  • Preheat oven to 350F.
  • In a large mixing bowl, combine quinoa, chia seeds, flax seed, rolled oats, cinnamon, salt, cardamom and chopped raw almonds. Stir to combine.
  • In a small, microwave-safe dish, combine raw almond butter, organic brown rice syrup and honey. Stir to mix, then microwave for 1 minute to soften.
  • Pour the wet ingredients over the dry ingredients and stir with a plastic spatula to thoroughly mix. Wet ingredients may begin to firm up, in which case you will need to use clean hands to knead the mixture together.
  • When finished, transfer your mixture to a parchment lined baking dish (I used an 8 x 8 glass Pyrex dish), and pat down mixture with a plastic spatula to make a single, even layer.
  • Bake on middle rack of oven for 15 minutes.
  • When finished, remove from oven and let cool for 10 minutes.
  • After ten minutes, remove bars from the pan by lifting up the sides of the parchment paper. Place bars on a wire rack to finish cooling.
  • Cut finished bars with a sharp, non-serrated knife or pizza cutter.
  • Wrap cooled bars in saran wrap and store in refrigerator until ready to eat.