Maple Sesame Quinoa Bars
These Maple Sesame Quinoa Bars make a delicious vegan breakfast bar or energy bar. A combo of maple, sesame seed, gluten free oats, sunflower seed butter, and quinoa create a sweet and nutty taste without nuts. A whole grain quinoa bar packed with plant based protein and nutrients.
1/4 cup Sesame Seeds
1/3 cup Pumpkin Seeds
1 cup Gluten-Free Rolled Oats
3 cup Cooked Quinoa
1 tsp Cinnamon
1/3 cup Unsweetened Shredded Coconut
7 tbsp Coconut Oil
1/3 cup Maple Syrup
1/3 cup Sunflower Seed Butter
1/3 cup Coconut Sugar
1 tsp Vanilla Extract
1/2 cup Sunflower Seed Butter
1/4 cup Coconut Oil
1 pinch Cinnamon
Preheat oven to 350 degrees F. Line an 8x11 pan with parchment paper. Set aside. Place Sesame Seeds on baking sheet and toast in oven for about 5 minutes or until toasted lightly.
Place Cooked Quinoa, Gluten-Free Rolled Oats, Sesame Seeds, Pumpkin Seeds, Cinnamon, and Unsweetened Shredded Coconut in a large bowl. Mix all together. Set aside.
Place Coconut Oil, Maple Syrup, Sunflower Seed Butter, Coconut Sugar, and Vanilla Extract in a small saucepan and cook over medium heat until oil and nut butter are melted.
Turn heat to a quick boil for 1 minute. Reduce and simmer for 5 minutes until mix is thickened, stirring often.
Pour this nut/seed sugar mixture into dry ingredients. Mix all together and then press firmly into pan; Place in refrigerator to set, covered.
While bars are setting. Make your sunflower seed butter or almond butter shell. You don't have to use all of the shell coating if you prefer to make these bars less dense.
In a small sauce pan, mix together the Sunflower Seed Butter or nut butter, Coconut Oil, and Cinnamon on medium heat until melted.
Pour this mix over your pan of bars and place back in refrigerator or freezer until set. Once set, slice bars and wrap each one in foil or wax paper to hold. Store in fridge or freezer.