I’ve never been a huge fan of protein bars, mostly because I’m not a big lover of chocolate (weird for a female human being, I know). I figured if I couldn’t find a protein bar that I liked, I might as well try to make one. I had a bunch of random things in my pantry as per usual, so I decided to wing it. Thankfully, these turned out delicious!
You could say that I’m a protein bar convert now.. kind of. I pretty much love all things quinoa so it’s really no surprise that I’ve been munching on these for breakfast all week. They’re great to grab on the run and wolf down in the car. I’m all about anything I can eat with one hand when it comes to breakfast and this little guy kept me happily full until lunch, which is more than I can say for the beloved poptart.
- 1/3 cup quinoa
- 2/3 cup water
- 1/3 cup golden raisins
- 1/2 cup raw almonds
- 1/2 cup almond butter
- 1/4 sunflower seeds
- 1/4 cup flax seeds
- 1/4 cup brown rice flour
- 2 tbsp honey or agave syrup
Kitchen Tools: food processor, small baking sheet, parchment paper, small saucepan, mixing bowl
Bring water and quinoa to a boil in the saucepan. Reduce to a simmer and cook covered for about 15 minutes or until all the water has been absorbed. Remove from saucepan and cool.
Pulse almonds until coarse. Add in raisins, quinoa, almond butter, flour, and honey. Pulse until incorporated into a large lump of protein goodness. Remove from food processor and transfer to large mixing bowl. Use a wooden spoon or spatula to incorporate sunflower seeds and flax seeds.
Cut parchment to fit baking sheet. Use to spatula to evenly spread protein bar dough onto baking sheet. Refrigerate for at least one hour. Slice into 2 inch wide bars and enjoy!