Happy Sunday all! I wanted to share a recipe that I just threw together because OMG. Amazing. Sunday is always my prep day. Can’t lie. I love spending the day in the kitchen, especially in the fall…and especially during Eagles games…Sorry fans. I can get behind going to the
tailgate games in person, but its a rare day when I can actually sit and watch a whole game at home. I prefer spending the time cooking away in the kitchen to get us all stocked up with yummy, healthy foods for the week. Each Sunday, I start by checking our fridge to see what leftovers we have or veggies that need to be used ASAP, then I check the grocery store specials for the week to see what I can whip up using our left overs and hit up some of the sales. I always plan what’s for dinner each night and make a list. Remember that time I forgot to make a list? Cue donuts. This Sunday I hit up the grocery store, list in hand (well, on my phone in my hand…but you get it…) and got everything I needed for meals this week. I came back home and set up shop in the kitchen to whip up some chili to use a bunch of our leftover CSA veggies that are just about to turn. While the chili simmered away on the stove I started to experiment with a recipe for Puffed Quinoa bars. A friend from work recently went to Peru and brought back these AWESOME snack bars. Lucky for me, she shared half with me and ever since that I’ve had it on my to do list that I needed to figure out a way to make them. I decided to take a creative license and ended up making more of a protein bar with puffed quinoa. OMG. I’m in love. Like head over heels.
Puffed Quinoa Snack Bars
- 2 cups puffed quinoa
- 1/2 cup shredded, unsweetened coconut
- 1/3 cup sesame seeds
- 1/4 cup chia seeds
- 2 tablespoons sunflower seeds
- 1/3 cup brown sugar
- 1 cup honey
- 5 tablespoons coconut oil
- 2 tablespoons vanilla extract
- 1/3 cup natural peanut butter (I used unsalted!)
- pinch of salt!
1. Preheat oven to 350 degrees. 2. Mix together puffed quinoa, chia seeds, coconut, sunflower seeds, and sesame seeds in a glass dish. Let toast in oven for 10 minutes. Stirring 1-2x throughout. 3. While the dry ingredients toast, mix together remaining ingredients in a sauce pan and cook until smooth (about 10 minutes). 4. Remove try ingredients from oven and place in bowl to set aside. Grease glass dish (careful! its hot!!) or use parafin paper so that bars don’t stick to glass. 5. Combine dry and wet ingredients and press flat. I used a rubber spatula. 6. Once completed, place back into oven at 350 for 30 minutes. Check throughout. The bars are done when slightly toasted on top. They will look and feel “wet” but will harden as they cool. Make sure not to overcook! 7. Store in wax paper in the fridge for up to 10 days! But, they won’t lass that long!!