These nut-free treats are chewy and packed with flavour, thanks to the tasty fruit and toasted quinoa, which also add fibre and protein to stave off hunger. Pack one in her knapsack for snack emergencies!
- Portion size 16 servings
Ingredients
Method
In skillet, toast quinoa over medium- high heat, shaking pan often, until brown and beginning to pop, about 8 minutes.
Meanwhile, in saucepan, combine corn syrup, tahini, honey and oil; heat over medium heat, shaking pan often, until melted and smooth, about 6 minutes.
In large bowl, combine cherries, oats, quinoa flakes, coconut flakes, pepitas and toasted quinoa; stir in syrup mixture to coat evenly. Scrape into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, pressing firmly with bottom of greased measuring cup or greased spatula.
Bake in 325°F (160°C) oven until golden brown, about 20 minutes. Sprinkle with chocolate chips; let cool completely on rack. Refrigerate until chocolate chips are set, about 30 minutes. Cut into bars. (Make ahead: Store in airtight container for up to 1 week.)
Nutritional facts Per bar: about
- Fibre 6 g
- Sodium 56 mg
- Sugars 28 g
- Protein 9 g
- Calories 376.0
- Total fat 15 g
- Potassium 356 mg
- Cholesterol 0 mg
- Saturated fat 4 g
- Total carbohydrate 57 g
%RDI
- Iron 27.0
- Folate 15.0
- Vitamin A 4.0
- Vitamin C 2.0
