Puffed Quinoa Energy Bars Recipe

Jun
2013
29

posted by on Blog, Cooked Recipes

10 comments

This puffed quinoa energy bars recipe is made with all raw ingredients, except for the puffed quinoa. These bars are very nutritious and they will keep your energy high for long periods. Most importantly, they taste amazing! They are so delicious and they are my favorite breakfast lately, along with my ever present green smoothie, which is a constant. But they are great for anytime and wonderful for a on-the-run quick snack.

Instead of using puffed quinoa in this energy bars recipe, you could use puffed rice, puffed kamut or another similar ingredient. You can get organic brown rice now, which actually Mom and I have just discovered.  But this is all new to me. But mom loves these bars so much that we went on the hunt to see what we could find to make more this morning. We already ate the whole pan, just the two of us! wow.

So now we have puffed quinoa, puffed brown rice and kamut, all organic. Aside form not being raw I am hoping and assuming that they are still fairly healthy as they have no other ingredients, just the quinoa, rice and kamut.  

To keep it all raw you could fill these with more nuts and seeds instead of the puffed quinoa.. and cacao nibs, goji berries, and cover it in chocolate. But that’s getting into a whole new recipe, and for another day.  But have fun with this and substitute as you see fit. It’s a really fun recipe.

 

Puffed Quinoa Energy Bars Recipe

 

Puffed Quinoa Energy Bars Recipe

Ingredients

4 cups Puffed Quinoa, or puffed brown rice, kamut or other healthy, crunchy, crispy alternative
1 cup Walnuts
½ cup Sunflower Seeds
½ cup Pumpkin Seeds
¼ cup Sesame Seeds
2/3 cup dried Cranberries
½ cup Golden Raisins
½ tsp salt

Sauce
¾ cup Maple Syrup
½ cup Almond Butter
½ cup Coconut Butter
1 Tbsp Vanilla
6 Tbsp Chia Seeds – ground

Note: the ingredients for sauce need to be retested. I think it should read 3/4 cup almond butter and 3/4 cup coconut butter. My apologies for this uncertainty and I will correct the amounts when I get a chance to retest this recipe.

Directions

Note: for additional nutritional benefit, pumpkin and sunflower seeds can be pre-soaked for a couple hours before using. If you do soak first, make sure to drain and pat dry, so they are as dry as possible before using in this recipe. They can be dehydrated to dry them as well, but patting dry with a paper towel or clean tea towel will work fine.

Mix all of the Sauce ingredients except ground chia seeds together in a bowl. I used a little whisk but you can stir with a spoon. Mix until smooth and well combined. Then add chia seeds. This will give them a little extra time to swell up and develop their mucilaginous binding power. Mix all the rest of the ingredients in a bowl. Then add the sauce and stir all ingredients well together. When thoroughly combined transfer mixture to a parchment lined 9 x 13 inch baking pan and press down so top is flat and smooth. Refrigerate to set. After an hour remove and cut into desired bar size. Store in an air tight container. If storing for over a few days keep them stored in the fridge.

 

Photo Description

Assemble ingredients. The coconut butter is not shown. It was an after thought, but worked really well in the sauce to help hold it all together well.

Puffed Quinoa Energy Bars Recipe - ingredients

Grind chia seeds. I used my Blend tech blender, but a small coffee or spice grinder works well also.

Puffed Quinoa Energy Bars Recipe - grind chia

Mix sauce ingredients without chia first and then add and mix in the chia.

Puffed Quinoa Energy Bars Recipe - Mixing dressing

Mix well and let sit for at least 15 minutes for chia to thicken

Puffed Quinoa Energy Bars Recipe dressing mixed

Put all the rest of the ingredients into a large bowl.

Puffed Quinoa Energy Bars Recipe - ingredients in bowl

Add the sauce.

Puffed Quinoa Energy Bars Recipe - all ingredients

Mix well.

Puffed Quinoa Energy Bars Recipe - mix

When I make bars and am using parchment I often take a minute to fold the edges like this so it lies in the pan nicely. It’s optional but works for me.

Puffed Quinoa Energy Bars Recipe - line pan

Transfer mixed ingredients into lined pan and press down so top is even.

Puffed Quinoa Energy Bars Recipe - press mixture down in pan

Let set. I put into them into the fridge for an hour.  then took them out and turned over onto a cutting board, removed the pan and then peeled off the parchment paper.

Puffed Quinoa Energy Bars Recipe - flip and remove parchment

Now you can cut them into bars.

Puffed Quinoa Energy Bars Recipe - cut into bars

Transfer to a plate or an air tight container to store.

Puffed Quinoa Energy Bars Recipe on plate

Serve and enjoy!

To your health,

with love, Robin

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  • Nat

    Hello,
    These look great 🙂
    Just wondering coconut butter means coconut oil or creamed coconut?

    • robin13r

      Thanks Nat, It is the creamed coconut. ..and coconut butter is sometimes also called coconut cream.

      • Nat

        Cool, thank you 🙂 I cant wait to try them!!

  • your pics are so tempting. a cool and innovative recipe.

  • Kathy Akerley

    These look really healthy and delicious. I just need a little bit more clarification on the coconut. Is it coconut cream (thick liquid) or creamed coconut (solid block)? I want to be sure to get the correct ingredient!

    • Hi Kathy, I thought coconut cream and creamed coconut were the same. (but of the 2 you described I would go with the denser one, so creamed coconut). Coconut cream gets soft very easily as it melts at close to room temperature. Perhaps the creamed coconut and coconut cream you are talking about are different brands and one has a higher ratio of meat to oil in it. (one with more oil would get softer) Anyway, we are definitely not going with coconut oil, but a creamed coconut, and in your case I would go with the solid block.

      Hope that helps!

  • Soozy

    This recipe did not work for me – instead of making energy bars, I made a cereal — however an incredibly delicious cereal at that! The liquid was not able to hold everything in place. I did use Coconut Manna by Nutiva instead of Coconut Butter, I thought it was the same but did not really melt the way I would have thought. I also used a parchment lined baking sheet instead of a pan — could that have been it? I think for me next time I need more liquid to get everything together — Robin, any other suggestions for me? Thanks!

    • I made this recipe a second time and also thought I needed more coconut butter to hold it together as well. I will have to try it again and make notes. Maybe I will make a note of that in the recipe above now. I have been mia from the site lately as my mom just had a stroke and is in the hospital.. so it may be awhile before recipe testing again. Thanks for the heads up to retest this and sorry if I misinformed you (and others). My apologies. Peace and Best wishes

  • wilemutt

    I would vote for using agave instead of maple syrup. Not as sweet but better. Also, I am going to leave out the coconut butter. There is much disagreement as to whether this is good or bad for one’s heart. I would like to try some sesame tahini with it. I will continue to experiment.