Prep
10min
Cooking
18min
Total
28min
Serving
10
Ingredients
¼ cup (50 ml) brown rice syrup, warmed.
¼ teaspoon (1 ml) kosher salt
1/8 teaspoon (0.5 ml) ground nutmeg
1 teaspoon (5 ml) ground cinnamon
½ cup (125 ml) flax seed
½ cup (125 ml) roasted almonds, roughly chopped
1 cup (250 ml) dried cherries
1 cup (250 ml) sunflower seed
2 cups (500 ml) puffed quinoa
Step by step
Preheat oven to 350°F.
Add all ingredients except syrup to bowl ofKitchenAid® Artisan Mini Stand Mixer. Attach bowl and flat beater to mixer.Turn to Speed 1 and drizzle in warmed syrup. Continue mixing until syrup is thoroughly dispersed. Spread mixture onto parchment paper-lined baking sheet.
Bake 18 to 20 minutes or until quinoa is toasted. Cool on wire rack 1 hour or until firm. Cut into 10 bars.