Active Time
N/A
Total Time
45 MIN
Yield
Serves : Makes 2 dozen 3 1/2-by-1-inch bars

How to Make It

Step 1    

Preheat the oven to 350°. On a sturdy rimmed baking sheet, toss the quinoa with the almonds and toast for 20 minutes, until golden and fragrant. Transfer to a large bowl and stir in the sunflower seeds, wheat germ, chia seeds, golden berries and cherries.

Step 2    

In a medium saucepan, combine the 4 tablespoons of butter with the brown sugar and agave syrup and bring to a boil. Cook over moderate heat, stirring, until the sugar is just dissolved, about 2 minutes. Stir in the vanilla and salt. Pour the mixture into the large bowl and stir until the dry ingredients are evenly coated.

Step 3    

Line the baking sheet with parchment paper and lightly butter the paper. Scrape the mixture onto the baking sheet and form into a 7-by-12-inch rectangle, pressing lightly to compact it; use a straight edge to evenly press the sides. Bake the bar for 10 minutes, until very lightly browned. Let cool slightly, then refrigerate until firm, 20 minutes.

Step 4    

Invert the bar onto a work surface and peel off the paper. Cut the bar into twelve 1-inch-wide strips, then cut each strip in half to form twenty-four 1-by-3 1/2-inch bars.

You May Like

Aggregate Rating value: 5

Review Count: 5442

Worst Rating: 0

Best Rating: 5