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Gluten-Free, Nut-Free Quinoa Granola Bars

Published: October 6, 2014 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 30 Minutes
Serves Serves 12
Gluten-Free, Nut-Free Quinoa Granola Bars
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Average Rating: 5 | Rated By: 1 users

You can’t beat the fresh taste of homemade gluten-free, nut-free quinoa granola bars. This granola bar recipe is simple to make and at a fraction of cost of the ones in the stores. This healthy snack makes a great addition to your kids’ lunch box especially since they are nut free

 

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Ingredients

  • 2 ¼ cup quinoa flakes
  • 1 1/2 cup raw pumpkin seed flour (to make pumpkin flour, grind pumpkin seeds in a food processor or old coffee grinder)
  • ½ cup raw pumpkin seeds
  • 8 pitted medjool dates, chopped or you can use 1 cup of raisins or dried cranberries
  • ½ tsp. GF ground cinnamon
  • 2 Tbsp. sesame seeds
  • ½ cup raw sunflower seeds
  • ½ cup semi-sweet chocolate chips (optional, kids love these)
  • 1 Tbsp. chia seeds + ¼ cup warm water
  • ½ cup coconut oil, melted
  • ½ cup pure maple syrup
  • 2 tsp. pure vanilla extract
  • 1 Tbsp. psyllium husks

    • Instructions

  • Preheat oven to 350 F and line a 9 x 13 inch baking pan with parchment paper
  • Add quinoa flakes, pumpkin seed flour, pumpkin seeds, Medjool dates, cinnamon, sesame seeds, raw sunflower seeds, and chocolate chips into a large bowl and mix together
  • In a separate size bowl add chia seeds, water, coconut oil, maple syrup, vanilla, and psyllium husks. Mix well and rest for 5 minutes. Add into the dry ingredients and mix together
  • Place mixture onto parchment paper and evenly spread with spatula to about 3/4-inch thickness
  • Bake for 30 minutes. Cool completely before cutting into desired sizes. Refrigerate in an air-tight container or freeze for future use.


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