Grain-Free Quinoa Bars

11 40 121
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 12
Grain-Free Quinoa Bars
Health Highlights


1/2 cup whole Almonds, raw (finely ground)
1/4 cup Apricot, dried (chopped)
2 tsp Cinnamon
1/4 cup Coconut, shredded, unsweetened
1/4 cup Honey (or maple syrup)
1 cup Quinoa, cooked
1/2 tsp Sea Salt
1/2 cup Sunflower seeds (finely ground)
1 scoop Whey protein powder, unflavoured (optional)
1 tbsp Flaxseed meal (ground) ((for flax egg))
3 tbsp Water ((for flax egg))


1. Soak 1 cup dry quinoa overnight in water and either rinse and cook right away or set to sprout for 2-4 days.

2. To cook Quinoa: Mix with 2 cups milk or 1 can coconut milk. Bring to a boil, stir, and lower to simmer, covered, for 30 minutes (no stirring). This will make enough for two 9×13 pans of bars or you can eat the cooked quinoa on top of yogurt with blueberries, cinnamon, and maple syrup. You can also freeze extras for future batches. If you only want enough for one recipe, use ¼ c. quinoa and ½ c. milk.

3. To make flax egg, mix flaxseed meal with water and let sit for 5-10 minutes.

4. Once quinoa is cooked and ready, simply mix all the ingredients together with a spoon or a mixer, then spread in a greased 8x8-inch glass baking pan. The batter/dough will be moist.

5. Bake at 350F for 25-30 minutes until firm to the touch in the center and browning on the edges.

6. Cool completely in the pan, then cut into 16 2×2-inch squares.

7. Store in the refrigerator for up to a week.


Nutrition Facts

Per Portion

Calories 121
Calories from fat 53
Calories from saturated fat 7.4
Total Fat 5.8 g
Saturated Fat 0.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 2.4 g
Cholesterol 0.4 mg
Sodium 105 mg
Potassium 130 mg
Total Carbohydrate 13.5 g
Dietary Fiber 2.3 g
Sugars 7.7 g
Protein 4.7 g

Dietary servings

Per Portion

Grain 0.2
Meat Alternative 0.3

Energy sources


Meal Type(s)