I am always looking for delicious treats that I can make with my kids that are healthy and yummy. A fellow Torontonian, Sasha Seymour, wrote a cookbook called Coconut Every Day. I love it for all its wheat free/sugar free and coconut heavy recipes. I have been making her Cashew Quinoa Breakfast Bars for a while now and because of the huge hit they are with my whole family, I thought I would share on the blog! I typically make these as a snack or healthy treat. But they would certainly be a delicious breakfast option!
Here is what you will need:
3/4 cup organic almond butter
1/4 cup pure maple syrup
2 tbsp coconut oil
1 cup puffed quinoa
3/4 cup coarsely chopped roasted cashews
1/2 cup chopped pitted dates (I think these are optional for added sweetness)
2 tsp vanilla extract
1/2 tsp sea salt
1.5 cups unsweetened shredded coconut
1/4 cup coconut oil
1 tsp pure maple syrup
Let’s get started.
We will start with the topping. Heat a medium frying pan and warm the coconut oil and the shredded coconut. Constantly stir the coconut so that the oil is spread evenly throughout the coconut and the coconut turns a light brown. Turn off the head, add in the maple syrup and stir to combine.
Now for the bulk of the bars. Heat a medium saucepan and melt almond butter, maple syrup and coconut oil.
Once melted, take the pot off the heat and add in the puffed quinoa, cashews, dates, vanilla and salt. Stir until combined.
Take a square pan and line it with parchment paper. Pour the mixture into the pan. Press down to make flat. Add the topping mixture and press down.
Put in fridge for at least an hour. Once hardened, take out of fridge and cut into squares. If they aren’t eaten all at once, add back to fridge or freezer!