Puffed Quinoa Granola Bars
This variation on standard oat-based granola bars uses puffed quinoa, which can be found in the cereal aisle of most organic supermarkets. You can also experiment with substituting other puffed grains for the quinoa, such as amaranth, barley, kamut or millet. If you don’t have a quarter sheet pan, you can use a 13-by-9-inch (33-by-23-cm) baking dish instead, lining the dish with two sheets of parchment paper placed perpendicularly along the bottom and up the sides of the pan, with the excess parchment hanging over the sides, which will help you remove the bars from the pan after baking.
- 2 cups (1 1/2 oz./45 g) puffed quinoa
- 1 cup (4 oz./125 g) sunflower seeds
- 1 cup (5 oz./155 g) dried cherries
- 1/2 cup (2 1/2 oz./75 g) toasted almonds, coarsely chopped
- 1/2 cup (3 oz./90 g) flaxseeds
- 1 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/4 tsp. kosher salt
- 1/4 cup (2 fl. oz./60 ml) brown rice syrup, warmed
Preheat an oven to 350°F (180°C). Line the bottom of a quarter sheet pan with parchment paper.
In the bowl of a KitchenAid Artisan Mini Stand Mixer fitted with the flat beater, combine the quinoa, sunflower seeds, dried cherries, almonds, flaxseeds, cinnamon, nutmeg and salt. Turn the mixer to speed 1 and, while the motor is running, drizzle in the rice syrup. Continue mixing until thoroughly combined.
Using a spatula, spread the mixture evenly in the prepared pan. Bake until the quinoa is lightly browned and toasted, about 18 minutes. Transfer the pan to a wire rack and let cool until firm, about 1 hour. Use the parchment paper to transfer the bars to a cutting board, remove the parchment and cut into 10 bars. Makes 10 bars.
Recipe courtesy of KitchenAid