Crispy Quinoa Chia Bars
Eating is the path to better health, even to a better life. I tell my clients—and you're one of them now, too—to dream big. Put power on your plate with clean, whole ingredients and foods and watch your body flourish! Take these delish bars, for example. These are loaded with fiber from the chia seeds. All that fiber is part of the reason these bars can help regulate your blood sugar and lower your cholesterol
Maintenance | Serves 6
Prep time: 5 minutes | Total time: 1 hour
Ingredients
6 ripe apricots
1 tablespoon water
1/2 cup nut or seed butter
2 cups puffed quinoa
1/4 cup coconut oil, melted
2 tablespoon chia seeds
1/2 teaspoon pure vanilla extract
1/4 teaspoon sea salt
Directions
Line an 8- or 9-inch square baking pan with parchment paper.
In a high-powered blender, puree the apricots and water. Add the nut or seed butter. Blend until pureed.
In a large bowl, combine the puffed quinoa, apricot mixture, melted coconut oil, chia seeds, vanilla, and salt. Stir until everything is evenly mixed. Put the quinoa mixture into the prepared pan and spread it evenly to the edges, pressing it down with your fingers.
Put the pan in the refrigerator for at least 40 minutes, or until firm. Meanwhile, cut 6 strips of parchment paper, about 4x6 inches each.
Cut the chilled mixture into 6 rectangles. Put each bar on a strip of parchment and wrap the long ends around the bar. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Variation: Use puffed brown rice instead of quinoa.
Eating is the path to better health, even to a better life. I tell my clients—and you're one of them now, too—to dream big. Put power on your plate with clean, whole ingredients and foods and watch your body flourish! Take these delish bars, for example. These are loaded with fiber from the chia seeds. All that fiber is part of the reason these bars can help regulate your blood sugar and lower your cholesterol
Maintenance | Serves 6
Prep time: 5 minutes | Total time: 1 hour
Ingredients
6 ripe apricots
1 tablespoon water
1/2 cup nut or seed butter
2 cups puffed quinoa
1/4 cup coconut oil, melted
2 tablespoon chia seeds
1/2 teaspoon pure vanilla extract
1/4 teaspoon sea salt
Directions
Line an 8- or 9-inch square baking pan with parchment paper.
In a high-powered blender, puree the apricots and water. Add the nut or seed butter. Blend until pureed.
In a large bowl, combine the puffed quinoa, apricot mixture, melted coconut oil, chia seeds, vanilla, and salt. Stir until everything is evenly mixed. Put the quinoa mixture into the prepared pan and spread it evenly to the edges, pressing it down with your fingers.
Put the pan in the refrigerator for at least 40 minutes, or until firm. Meanwhile, cut 6 strips of parchment paper, about 4x6 inches each.
Cut the chilled mixture into 6 rectangles. Put each bar on a strip of parchment and wrap the long ends around the bar. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Variation: Use puffed brown rice instead of quinoa.
