Quinoa Peanut Butter Bars (Vegan, Gluten-Free)
Chewy, healthy quinoa peanut butter bars with chia and flax seed!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Makes: 16 squares
Ingredients
- 1/2 cup raisins or 5 dates (see notes)
- 1 cup oats, instant or rolled
- 3/4 cup quinoa, uncooked
- 1/2 cup sliced almonds
- 1/2 cup flax seed
- 1 tbsp chia seeds
- 1/4 tsp salt
- 1/2 cup peanut butter
- 1/3 cup honey, or maple syrup if vegan
- 1 tsp vanilla extract
Instructions
- In a food processor or grinder, blend the raisins or dates till they form a thick paste. Set aside.
- Preheat the oven to 150 C and lightly grease an 8" square baking dish. Line with baking paper, leaving a little overhang and very lightly grease the paper too.
- In a mixing bowl, combine the oats, quinoa, almonds, flax, chia and salt. Mix well.
- Add the peanut butter (make sure it's at room temperature so it mixes easily), honey and vanilla. Then add the raisin paste. Mix very well till the mixture is thoroughly moistened.
- Press into the prepared baking tin and use a silicone spatula to pack the mixture in firmly, especially in the corners.
- Bake for 20 to 25 minutes, rotating the dish halfway through baking. The bars are done when the edges are lightly browned. They will firm up further as they cool.
- Leave to cool in the dish for 10 minutes, then lift the bars out using the overhang of the paper. Set on a wire rack and let them cool completely before slicing into squares. If you find the bars breaking, chill them in the fridge for 30 minutes before cutting. Store in an airtight container at room temperature for a week and in the fridge for about two weeks. Happy snacking!
Notes
*If your dates or raisins are stored in the fridge, soak them in hot water for 10 mins, drain and blend them.
*Make sure your oats are certified GF if that's a concern.
*Adapted from Sally's Baking Addiction