Ingredients
- 1/2 cup chopped roasted peanuts
- 1/2 cup uncooked BBF Quinoa - Rinsed
- 1/3 cup roasted sunflower seeds
- 1/3 cup roasted pumpkin seeds
- 1/2 cup nut butter
- 1/3 cup honey or agave
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 1/4 cup BBF Superseeds Blend
- 1/2 cup toasted coconut chips
- 1/3 cup dried cranberries
Directions
- 1.Preheat the oven to 325°F.
- 2.Add almonds, quinoa, sunflower and pumpkin seeds to a large baking sheet and spread out evenly.
- 3.Place the pan in the oven, and toast for 8-10 mins.
- 4.Remove from the oven and set aside to cool.
- 5.While quinoa, nuts and seeds are in the oven. combine the nut butter, honey, vanilla, cinnamon and sea salt to a bowl. Whisk to combine.
- 6.Combine the quinoa seed mixture, and the nut butter mixture together in a large bowl. Stir well to incorporate. Fold in the Superseeds, coconut chips and chocolate pieces.
- 7.Line a loaf pan with parchment paper. Pour mixture in and spread out evenly, then press mixture down in the pan very firmly.
- 8.Place the pan in the fridge or freezer for 30 mins or until firm. Remove from the pan and cut into 8-10 bars.
- 9.Enjoy your Homemade Nut and Seed Granola Bars!
