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Cranberry & Pistachio Quinoa Bars
Behold your ultimate breakfast on the run or morning tea snack - these will become a fabulous staple in your home. Whip them up on the weekend and you can be rest assured you're in safe hands for last minute dashes out the door.
Makes 12 slices
1 cup pistachios, finely chopped
1 cup dried cranberries, chopped
1 cup medjool dates, pitted, soaked in 2 cups filtered water for 1 hour
¾ cup quinoa flakes
½ cup mixed seeds (we used sunflower and pumpkin), plus extra for sprinkling
¼ cup unsweetened coconut flakes
1 tablespoon coconut oil, melted
1 teaspoon vanilla powder or essence
Preheat oven to 180 degrees C. Line a 20cmx25cm baking dish with baking paper.
Drain dates of excess water. Place into a small food processor with the coconut oil and combine to form a smooth paste.
Into a mixing bowl place the pistachios, cranberries, quinoa flakes, mixed seeds, coconut flakes and vanilla. Add the date paste and mix well.
Turn the mixture into the prepared baking tray. Press down evenly and firmly. Using a knife, scour lines into the slice to mark each piece. Sprinkle with a few extra seeds. Bake for 40 minutes or until slightly crispy around the edges, yet still moist. Store in an airtight container in the fridge for up to two weeks.