Quinoa and Fruit Power Bars
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Sandy Gluck
The jury is out about oatmeal and gluten, although it seems that most people who are gluten-intolerant can handle oats. But if oats cause a problem these bars are for you. Quinoa flakes are gluten-free in addition to containing a fair amount of protein. Look for quinoa flakes in health food stores and some specialty shops.
- 1 cup quinoa flakes
- 3/4 cup crisp brown rice
- 3/4 cup dried banana chips, broken into large pieces
- 1/2 cup dried apricots, diced
- 1/4 cup raisins
- 1/2 teaspoon salt
- 2 large egg whites, lightly beaten
- 1/2 cup agave nectar, preferably dark
- 1/4 cup sunflower seed butter
- 1/2 teaspoon vanilla extract
- Preheat oven to 350. Line a 9 x 9-inch baking pan with parchment, leaving a 1-inch overhang on 2 sides.
- Spread quinoa on a baking sheet and bake 15 minutes, tossing once or twice, until lightly browned and fragrant. Transfer to a large bowl.
- Add rice cereal, banana chips, apricots, raisins, and salt; toss to combine. Add egg whites, agave nectar, sunflower seed butter, and vanilla and stir to combine.
- Transfer to pan and using a dampened spatula spread and flatten to make even. Bake 25 to 30 minutes or until set and crisp around edges. Cool 5 minutes in pan, then using overhang, lift out of pan and transfer to wire rack to cool. Cut into 16 bars.