Diet: Gluten-Free, Vegetarian, Dairy Free, Vegan
When looking at a single seed, it’s hard to imagine how such a tiny package could contain the makings of an entire plant! In the kitchen, seeds are used for added flavor yet they have amazing nutrients that can help protect against certain cancers, arthritis, and even heart disease.
We used quinoa, flax seed and sunflower seeds in this recipe to create protein-packed snacks to take to work, school, or anywhere on the go!
Ingredients
- 1 cup quinoa, uncooked
- 2 cups oatmeal
- ¼ cup flax seeds
- ¼ cup hulled sunflower seeds
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ¾ cup honey
- ¾ cup almond butter
- 2½ teaspoons vanilla extract
- Coconut oil spray (other oil sprays will work)
Directions
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Spread the oatmeal out on a cookie sheet in a thin layer. Toast in the oven at 350° for 15 minutes.
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While you’re waiting for the oats to turn a toasty brown, grind the raw quinoa and flax seeds using a coffee grinder, food processor, or blender. In a large bowl, add the toasted oats and ground quinoa and flax seeds. Then add the cinnamon, salt and sunflower seeds. Mix well to combine.
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In a saucepan, use low-medium heat to melt the almond butter and honey together until they have a nice smooth consistency. Add in the vanilla and stir again.
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Take the honey-almond butter mixture and pour it into the bowl of dry ingredients and start mixing them together. The consistency will be very thick. It might work best to wet your hands slightly and mix the ingredients thoroughly with your hands.
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Lightly spray the pan with coconut oil and press the mix into the pan, using your fingers to apply pressure so that the surface is moderately even. Use a smaller pan (8 x 8) for thicker bars and a larger pan (9 x 12) for thinner bars.
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Refrigerate for 20-30 minutes and then cut into squares or rectangles. Store in an airtight container and keep up to one week.
Recipe Notes
Make with gluten-free oatmeal for a snack that everyone can enjoy.