Tropical Quinoa Power Bars
Tropical Quinoa Power Bars
Clients often ask me for ideas for portable, whole food snacks. While Ithink of quinoa as a super food, it’s not generally known for portability.However, it’s possible to take advantage of the sticky quality of freshlycooked quinoa, along with a few other key ingredients, to create a bar thattravels well. I love the tropical trio of apricots, coconut, and macadamia nuts(which always seem like a treat!). I choose to go fairly light on the honeybecause I prefer a more subtle sweetness, but that can certainly be adjusted totaste
Ingrediënten
- 2 cups water
- 1 cup quinoa rinsed and drained
- ÂĽ teaspoon sea salt
- ½ cup raw macadamia nuts
- ½ cup unsweetened shredded coconut
- ½ cup chopped dried apricots
- 2 tablespoons honey
- 2 tablespoons tahini
- 2 teaspoons ground cinnamon
- ÂĽ cup coconut flour
Instructies
- Place the water, quinoa, and salt in a medium saucepan over medium-high heat.
- Bring to a boil, cover, and reduce the heat to low.
- Simmer for 20 minutes without stirring.
- The quinoa will look like it sprouted and grew a tiny tail, and all of the water should be absorbed.
- Fluff with a fork and allow to cool for about 5 minutes.
- In a large bowl, combine 2 cups of the quinoa (you’ll have some leftover) with the macadamia nuts, coconut, and apricots.
- Stir in the honey, tahini, and cinnamon.
- Cover with the coconut flour and use your hands to knead everything together until well incorporated.
- Shape the mixture into bars approximately 3 inches long and 1 inch thick.
- Place them in a shallow baking dish lined with parchment paper, cover, and refrigerate for 4 hours or overnight.
Notes / Tips / Wine Advice:
I like to wrap these bars in parchment paper, then double wrap in foil, and store them in the freezer. I’ll pull one out in the morning and toss it in my workbag, so I can look forward to a satisfying afternoon snack.
