Quinoa Bars with Apricots & Walnuts

Sometimes when I get home from work or yoga, I am ravenous for a healthy snack.  Who am I kidding...I am ALWAYS hungry.  I usually find myself opening the pantry door, grabbing  some kind of nut and then dried fruit and carrying on with my day.

So, for this recipe, I decided that it was time to devise an all in one, protein bar that would keep in the fridge or freezer for my so called ravenous moments; and this is what I came up with.  Feel free to play around with the flavour combinations and leave a comment on your creations.

This recipe is one, just like the others, that can be tailored to suit your families "likes" or whatever your pantry has in it at the moment.  It is a good idea to keep the basics to this recipe on hand and then you can throw in any nut or dried fruit that is available.  This recipe is so easy to make you can make it in larger batches and freeze it for a later use.

If you don't have the time to fuss with the chocolate on top, I would suggest chopping up the dark chocolate and then just mixing it into the whole mixture.  It will save you time and dishes...and let's be honest; the less dishes the better :)

Quinoa Bars with Apricots & Walnuts

INGREDIENTS

1 & 1/2 cups quinoa flakes
1/4 cup ground flaxseeds
1/4 tsp sea salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground all-spice
1-2 scoops unflavoured protein powder

1/4 cup extra virgin olive oil
1/4 cup maple syrup
3 tbsp brown rice syrup

1/2 cup chopped dried apricots
1/2 cup chopped walnuts

1/2 cup 70% dark chocolate
1 tsp coconut oil

DIRECTIONS

Preheat the oven to 350F.  Line a 9 x 9 square pan with parchment paper letting the paper hang over the 2 ends creating handles to lift the bars out later.  You can also line 12 muffin tins with liners.

In a large bowl, combine all of the ingredients together.  Stir well to make sure that everything is combined.

Pour the mixture into the pan or the muffin tins and pack it down VERY firmly.  You can lightly oil a spatula or your hands before you press the mixture in to make it a little easier.  The more you press, the less crumbly they will be after they bake...trust me.

Bake for 30 minutes or until the bars are lightly golden brown and have started to firm up.

Let cool before removing from the pan.  Use the parchment handles to lift the cooled bars out of the pan.

In a small heat proof bowl combine the chocolate and coconut oil.  Place over a pot of simmering water and let melt.  Set aside but keep warm until bars have cooled.

Cut into equal sized bars and drizzle with the melted chocolate mixture.  Put in the fridge to set the chocolate and then store in an airtight container.  

Printable Recipe HERE

Love from the ov,

Sara