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Name: Quinoa Protein Bar
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Ingredients; 1 Cup Quinoa uncooked; 2 Cups Oatmeal; 3/4 Cup Honey; 3/4 Cup Almond or Peanut Butter; 1/4 Cup Flax Seeds; 1/4 Cup Sunflower Seeds; 2 tsp Cinnamon; 1/2 tsp Salt; 2 1/2 tsp Vanilla Extract; 1/2 Cup Dark Chocolate Chips; (All measurements for these items are for full not-yet ground ingredients)

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INGREDIENTS

Ingredients
1 Cup Quinoa uncooked
2 Cups Oatmeal
3/4 Cup Honey
3/4 Cup Almond or Peanut Butter
1/4 Cup Flax Seeds
1/4 Cup Sunflower Seeds
2 tsp Cinnamon
1/2 tsp Salt
2 1/2 tsp Vanilla Extract
1/2 Cup Dark Chocolate Chips
(All measurements for these items are for full ; not-yet ground ingredients)

Recipe

INSTRUCTIONS

Spread the oatmeal out on a cookie sheet in a thin layer. Toast in the oven at 350º for 15 minutes.

While you’re waiting for the oats turn a toasty brown, ground your raw quinoa and flax seeds. Grinding the flax seeds will help your body digest them so that you get the most nutritional benefit. Both of them will yield a significantly larger amount ground than they did whole; choose a large mixing bowl and add in both of these items, as well as the cinnamon, salt, and seeds. Once the oats are ready, you will add them in with the rest of the dry ingredients & mix well.

In a saucepan, use low-medium heat to melt the peanut (or almond) butter and honey together until they have a nice smooth consistency. Add in the vanilla stir again.

Take the honey-nut butter sauce and pour it into the mixing bowl of dry ingredients and start mixing them together. The consistency is going to be very thick & you may feel as though you are just pressing it all together; that’s normal, just make sure that you are mixing it all well. If you need to, wet your hands slightly and use them to make sure that the ingredients are completely melded together.

Line a pan with aluminum foil or parchment paper – use a smaller pan (8x8) for thicker, more stout Quinoa Protein Bars and a larger pan (9x12) for a thinner snack.

Press the mix into the pan, using your fingers to apply pressure so that the surface is moderately even.

Melt the dark chocolate using low-medium heat, watching carefully and stirring often (it happens quick!).

Use a spatula to spread a thin layer of the melted chocolate onto your quinoa and seed bars.

Refrigerate for 20-30 minutes and your healthy snack bar is ready to eat.

NOTES

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Quinoa Protein Bar

Ingredients 
1 Cup Quinoa uncooked 
2 Cups Oatmeal 
3/4 Cup Honey 
3/4 Cup Almond or Peanut Butter 
1/4 Cup Flax Seeds 
1/4 Cup Sunflower Seeds 
2 tsp Cinnamon 
1/2 tsp Salt 
2 1/2 tsp Vanilla Extract 
1/2 Cup Dark Chocolate Chips 
  (All measurements for these items are for full not-yet ground ingredients)

Spread the oatmeal out on a cookie sheet in a thin layer. Toast in the oven at 350º for 15 minutes.

In a saucepan, use low-medium heat to melt the peanut (or almond) butter and honey together until they have a nice smooth consistency. Add in the vanilla stir again.

Line a pan with aluminum foil or parchment paper – use a smaller pan (8x8) for thicker, more stout Quinoa Protein Bars and a larger pan (9x12) for a thinner snack.

Press the mix into the pan, using your fingers to apply pressure so that the surface is moderately even.

Melt the dark chocolate using low-medium heat, watching carefully and stirring often (it happens quick!).

Use a spatula to spread a thin layer of the melted chocolate onto your quinoa and seed bars.

Refrigerate for 20-30 minutes and your healthy snack bar is ready to eat.

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Nutrition

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Serving Size: 1 Recipe (602g)
Recipe Makes: 1 Recipe

Calories: 2370
Calories from Fat: 704 (30%)

Amt Per Serving		% DV

	Total Fat 78.2g	104 %
	Saturated Fat 25.8g	129 %
	Monounsaturated Fat 22.2g
	Polyunsanturated Fat 24.9g
Cholesterol 7.8mg		2 %
Sodium 56.2mg		2 %
Potassium 2417.5mg		64 %
Total Carbohydrate 395.5g		116 %
	Dietary Fiber 58g	232 %
	Sugars, other 337.6g
Protein 51.8g		74 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2370

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