Quinoa & Goji Granola Bars

Quinoa & Goji Granola Bars

by The Cook and Him

Packed with protein-rich quinoa flakes, nuts and dried fruits; these granola bars are perfect, slow-release energy snacks, as well as being vegan and gluten free. They're ideal as a hiking snack or afternoon pick-me-up. Many thanks to The Cook & Him for this recipe.

12 - 15 bars

Ingredients

  • 2 cups (175g) Quinoa Flakes
  • 1 cup (80g) Whole Blanched Almonds - very roughly chopped (the chunks should remain quite large)
  • 1 cup (120g) Dates - stone removed
  • 2 tbsp Coconut Oil
  • ¼ cup (80g) Maple Syrup
  • ½ cup (140g) Smooth Peanut Butter
  • ½ cup (75g) Goji Berries
  • 50g (optional) Dairy Free Dark Chocolate - our favourites are Doisy and Dam and Conscious Chocolate

Method

  1. Preheat oven to 170 (fan) / 190 C / 375 F / Gas mark 5
  2. Tip the quinoa flakes and roughly chopped nuts onto a baking tray and toast in the oven for 15 minutes, remove the tray from the oven, give everything a quick stir and return to the oven for a further 10 minutes. The nuts and flakes should be very slightly golden
  3. Put the dates into a food processor and blitz till well chopped and you have a sticky lump
  4. Melt the coconut oil in a small saucepan then whisk in the maple syrup and peanut butter
  5. Stir the dates into the peanut butter mixture, breaking up the sticky date ball until everything is well incorporated
  6. Tip the toasted flakes and nuts into a large bowl, add the goji berries then the peanut butter mixture
  7. Stir very well, making sure all the nuts and flakes are well coated
  8. Line a 9 x 9 inch square or 7 x 9 pan or dish with cling film or greaseproof then tip your mixture in, flattening the surface. I push the mixture out to the corners with a spoon or my hands then use the bottom of a glass to gently but firmly, tightly compact the mixture
  9. Chill in the fridge for a couple of hours before cutting into 12-15 bars
  10. Optional: If you're adding the chocolate drizzle then simply break the chocolate into chunks and melt in the microwave or over a bain marie
  11. You can cut the bars before drizzling over the chocolate or drizzle it over the whole thing then cut it into bars, up to you! I used a tiny paper piping bag for drizzling but you can also use a spoon or sandwich bag with the corner snipped off



The Cook and Him
The Cook and Him

Author



Leave a comment

Comments will be approved before showing up.


Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Barley & Lentil Mejadra
Barley & Lentil Mejadra

by Sarah Cotterell and Aitana Infante

Mejadra - or Mujaddara - is a simple but perfect store cupboard combination of lentils, rice or another grain, spices and crispy onions. You can find subtle variations across the Middle East but each is equally comforting and delicious. This version uses Hodmedod's Pilau Mix #2 in which the nutty emmer grains make a delicious British-grown substitute for the more usual rice, alongside our earthy olive green lentils.

Read More

Mushy Pea, Parsnip & Potato Cakes
Mushy Pea, Parsnip & Potato Cakes

by The Cook and Him

These pea, parsnip and potato cakes from The Cook and Him are great for breakfast, lunch or dinner. Marrowfat peas are best known as the traditional pea for making mushy peas though they're also fantastic in soups, dips and casseroles.

Read More

Chocolate, Tahini & Brazil Nut Granola Bars
Chocolate, Tahini & Brazil Nut Granola Bars

by Amy Oboussier

A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles.

Read More