Cranberry Quinoa Puffs
 
Prep time
Cook time
Total time
 
This recipe is no bake, simple to prepare and tastes so awesome. I like to add quite a bit of Spirulina to mine. It is barely noticeable and adds extra nutrition, plus I absolutely love Spirulina. Leave it out if you like. Adapted from the book Meals that Heal Inflammation by Julie Daniluk.
Author:
Serves: 24 bars
Ingredients
  • ½ cup Sunbutter Original* (or use almond butter)
  • ½ cup brown rice syrup
  • 1 tsp pure vanilla extract
  • ¼ cup finely chopped, dried, unsulphured cranberries (or other unsweetened dried fruit), optional but yummy
  • ¼ cup chia seed, ground
  • ½ cup hemp seeds
  • 3 cups puffed quinoa (available at most Health Food Stores and the health food section of larger Grocery Stores)
  • 2 tsp cinnamon
  • ¼ tsp sea salt
  • Optional: Add ½ to 1 tsp spirulina powder (more spirulina makes these less sweet tasting and drier also, so rolling into balls may be better than cutting into squares if you add more)
Instructions
  1. Stir together Sunbutter or almond butter, brown rice syrup and vanilla in a large bowl.
  2. Mix together dry ingredients separately in a small bowl and include spirulina if using.
  3. Add the dry ingredients to the wet ingredients and mix well. A wooden spoon works well as the dough will be very stiff. You may have to get in there with your hands to evenly incorporate all of the ingredients.
  4. Layer mixture into a 9”x13” pan, greased and lined with parchment paper. Place a layer of parchment down on the surface while you are evening it out so that the mixture does not stick to your hands. A potato masher works well to even out the dough.
  5. Place in the fridge 30 minutes to set.
  6. Cut into bars and package in an airtight container.* Sunbutter is a nut-free sunflower seed butter spread, that is school safe and very tasty.
Recipe by at https://www.cathyrussellcreativenutrition.com/cranberry-quinoa-puffs/