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 (1 cup)
.
Step 4
Rinse the
Quinoa (1/2 cup)
.
Step 5
Place the almonds,
Unsalted Raw Pumpkin Seeds (1/4 cup)
,
Raw Sunflower Seeds (1/4 cup)
, 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 (1 cup)
,
Coconut Jam (2 Tbsp)
,
Kosher Salt (3/4 tsp)
, and
Water (2 Tbsp)
.
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.
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