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Granola bars with quinoa

  • 100g butter
  • 50g honey
  • 2tbls rapadura*
  • 80g almond butter
  • 35g quinoa
  • 130g rolled oats
  • 80g dates
  • ½ cup rice bubbles (not necessary but adds extra crunch)

*Also known as “panela”, this is unrefined cane sugar. It is available
in health food shops.

–   Line an oven tray with parchment paper. Toast the quinoa and oats
the oven tray for 8 minutes at 180°

–   Over a medium heat in a saucepan, combine the butter, honey,
rapadura and almond butter.

–   In a food processor, blend the dates until they form a sticky paste.

–   Combine all ingredients including the rice bubbles. Mix until it all
sticks together

–   Line a 20cm baking tin with parchment paper and bake for 20 minutes
at 160°.

–   Cool on a rack and slice into bars.

Note: if taking these to school in a lunch box, please be mindful of our
anaphylactic shockers and replace the almond butter for a seeded butter.

 

Granola bars with quinoa

  • 100g butter
  • 50g honey
  • 2tbls rapadura*
  • 80g almond butter
  • 35g quinoa
  • 130g rolled oats
  • 80g dates
  • ½ cup rice bubbles (not necessary but adds extra crunch)

*Also known as “panela”, this is unrefined cane sugar. It is available
in health food shops.

–   Line an oven tray with parchment paper. Toast the quinoa and oats
the oven tray for 8 minutes at 180°

–   Over a medium heat in a saucepan, combine the butter, honey,
rapadura and almond butter.

–   In a food processor, blend the dates until they form a sticky paste.

–   Combine all ingredients including the rice bubbles. Mix until it all
sticks together

–   Line a 20cm baking tin with parchment paper and bake for 20 minutes
at 160°.

–   Cool on a rack and slice into bars.

Note: if taking these to school in a lunch box, please be mindful of our
anaphylactic shockers and replace the almond butter for a seeded butter.