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Puffed Quinoa Snack Bars

Last updated: Tuesday July 10th 2018

Yield 12 bars
170g Andean Sol Organic Royal Quinoa, rinsed and dried
2 small beets, cooked until soft
1 banana
4 dates
70ml Tahini
70ml coconut milk
45g oats
125g chopped walnuts
2 Tbsp Andean Sol Organic Black Chia Seeds
2 Tbsp ground flax seeds
3/4 tsp salt
60g chopped dark chocolate
Additional chocolate for drizzling

Preheat oven to 180 degrees C, and line a 10×10 baking dish with parchment.

Heat a medium sized skillet over medium-high heat.  Do not grease pan.

In small batches, place the quinoa in the pan.  Quinoa will “pop” similar to popcorn; remove from pan when popping slows.  Be sure to stir often to avoid burning the quinoa.

In a food processor or blender puree the beets, banana, dates, tahini and coconut milk.  

Stir in oats, walnuts, chia seeds, flax seeds, salt, and chocolate.

Bake for 15-20 minutes, until mixture is set.  Allow to cool completely before removing from pan.

Drizzle additional chocolate if desired, and slice into bars.

Store in refrigerator up to 1 week, or freezer up to 3.  

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