All that useless blathering aside, I bet you can guess what I'm going to say about these granola bars. It's true. I'm gonna go ahead and slap that label smack-dab across this recipe in blinking neon lights:
THESE ARE THE BEST GRANOLA BARS THAT I HAVE EVER EATEN!
These bars are crunchy at first, but after a couple of days stored in an airtight container, they turn into more of a chewy bar. I couldn't decide which form I liked best. These are a new snack/breakfast/dessert (that's right, I'd take them at any of those times) staple in my house.
Quinoa-Flax-Hemp Granola Bars w/ Walnuts & Apricots
Prep Time: 5 minutes
Cook Time: 30 minutes
Keywords: bake breakfast dessert snack vegan apricots flax Quinoa hemp seeds bars
Ingredients (15 bars)
- 1 1/2 cups quinoa flakes
- 1/4 cups ground flaxseed
- 2 tablespoons hemp hearts
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup + 1 teaspoon extra virgin olive oil
- 1/4 cup + 1 teaspoon maple syrup
- 2 1/2 tablespoons brown rice syrup
- 1/2 cup chopped dried apricots
- 1/2 cup chopped walnuts
Preheat oven to 350° F. Line a 9x13-inch baking dish (2-inch deep) with parchment paper that overhangs a bit on each edge (for easy removal of the bars later).
Stir all of the ingredients together in a large bowl until everything is combined well and there are no dry spots left. Dump it all into the lined pan and press it down evenly using a rubber spatula.
Slide into preheated oven and bake for ~30 minutes, or until the bars have started to turn golden brown on the top and are fairly firm. Remove from oven and let cool completely on a wire rack.
Lift the sheet of parchment from the pan (using those overhanging edges you left) and set on a cutting board. Cut into rectangles (approximately 5 by 3 to get 15 bars - but you can do it however you like). Store in an airtight container at room temperature.
~adapted from It's All Good (Bummer Bars)
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