For this batch of Power Energy Quinoa Bars I decided to use peanut butter and figs. The dried fruit should go into the food processor until it looks a bit gooey and then it’s time to add the peanut butter, maple syrup and a bit of water as needed to make your dough.
Instead of quinoa you’re going to want to pick up some Quinoa flakes or use a strong food processor to turn the Quinoa seeds into flakes. This is what gives these bars that awesome CRUNCH that we loved so much from when we were kids. Using your washed hands or a spatula; mix the quinoa flakes into your dough. The consistency should be sticky and hold together like a ball.
Take a minute to notice that these bars are gluten, dairy free and depending how you make them, nut free as well.
Power Energy Quinoa Bars
- 1 cup dried Turkish figs (you can also use cranberries, Raisins or Apricots for different flavors!)
- 1/2 cup organic peanut butter* (creamy or chunky) *substitute for any nut butter you prefer 3
- 4 tablespoons honey or maple syrup
- 4 tablespoons water
- 1 1/2 cups quinoa flakes
- Preheat the oven to 325 degrees F.
- Line a square baking dish (8″ x 8″) with parchment paper
- Add figs or dried fruit to a food processor and process until they are broken down to a consistency that’s gooey.
- Add peanut butter and maple syrup (2-4 tablespoons depending on your desired sweetness.
- Add water, 1 tablespoon at a time if the dough is too dry.
- Add quinoa flakes and kneed into the dough.
- Transfer dough into prepared baking dish and press down firmly with your hands. You want the dough to be as uniform as possible to bake evenly.
- Bake bars on center rack for 15-25 minutes until the edges begin to brown and they are no longer sticky.
- Remove and let cool completely in the pan. Transfer to a cutting board and slice them into bars.
- Store bars in an airtight container in the fridge for ultimate freshneshness.