Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Coat 8×8-inch baking pan with
Coconut Oil (as needed)
and line with parchment, leaving overhang on all sides.
Step 3
Chop the
Almonds (150 g)
.
Step 4
Rinse the
Quinoa (85 g)
.
Step 5
Place the almonds,
Pepitas (35 g)
,
Raw Sunflower Seeds (35 g)
, and quinoa on a baking tray.
Step 6
Toast them, stirring occasionally, until golden brown, for 10–12 minutes. Let cool.
Step 7
Reduce oven temperature to 200 degrees F (95 degrees C).
Step 8
In a food processor place
Raisins (145 g)
,
Coconut Jam (40 g)
,
Kosher Salt (5 g)
, and
Water (30 mL)
.
Step 9
Process until smooth.
Step 10
Stir in the toasted almond mixture.
Step 11
Press everything into the prepared pan and bake until no longer sticky, for 20-25 minutes.
Step 12
Let cool, then cut into bars.
