Seedy Cherry-Quinoa Bars

Name: Seedy Cherry-Quinoa Bars
Yield: Makes 12 Servings
Ingredients: Nonstick vegetable oil spray; 1 cup chopped almonds; ½ cup raw quinoa, rinsed; ¼ cup raw pumpkin seeds; ¼ cup raw sunflower seeds; 1 cup dried tart cherries; 2 tablespoons brown rice syrup; ¾ teaspoon kosher salt

Dawn PerryMakes 12 ServingsSource

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Ingredients

Nonstick vegetable oil spray

1 cup chopped almonds

½ cup raw quinoa, rinsed

¼ cup raw pumpkin seeds

¼ cup raw sunflower seeds

1 cup dried tart cherries

2 tablespoons brown rice syrup

¾ teaspoon kosher salt

Method

Preheat oven to 350°. Coat 8x8” baking pan with nonstick vegetable oil spray; line with parchment, leaving overhang on all sides. Toast almonds, quinoa, pumpkin seeds, and sunflower seeds on a rimmed baking sheet, stirring occasionally, until golden brown, 10–12 minutes. Let cool.

Reduce oven temperature to 200°. Process cherries, brown rice syrup, salt, and 2 Tbsp. water in a food processor until smooth. Transfer to a medium bowl and stir in toasted almond mixture. Press firmly into prepared pan and bake until no longer sticky, 20–25 minutes. Let cool, then cut into bars.

__DO AHEAD:__Bars can be made 2 weeks ahead. Store airtight at room temperature.