Earlier this week my lovely little helpers and I also managed to bake these gorgeously golden apricot and pistachio quinoa bars.
These bars are absolutely delicious and another adapted recipe I picked up from the gorgeous Donna Hay Magazine, Fresh and Light. I am so happy I picked up this magazine, it has all of Donna’s usual stunning food styling plus an array of new, healthier ingredients that I am so delighted to have discovered.
These apricot and pistachio studded quinoa bars are made up of a few of my new found favourite ingredients like quinoa flakes, buckwheat flour and rice malt syrup and they couldn’t be simpler to prepare. Simply toast the quinoa flakes, quinoa, coconut and almonds and mix these thoroughly with the rest of the lovely ingredients. After a quick trip to the oven these bars a golden and set and once cooled ready to be cut into squares and served alongside a slice of apple or two for a lovely little snack.
Although Mr H. (nine months old) chomped through his bar containing crunchy pistachios and almonds with little issue I would only recommend serving these bars to little ones who are well versed in eating crunchy style muesli or oat bars. I’ve served home made crunchy oat bars to Mr H. for the past couple of months so his eating style has developed to that of being able to chomp away on nuts strewn through bars quite easily. If your little one isn’t yet up to eating nuts you may want to give these raspberry oat bars a try instead.
To create your own apricot & pistachio quinoa bars simply…
Begin by preheating your oven to 160 degrees celsius (325 F).
Place the quinoa flakes, quinoa, coconut and chopped almonds onto an oven tray lined with baking paper.
Toss to combine and bake for 10-15 minutes, stirring occasionally until evenly golden.
Remove from the oven and allow to cool slightly.
Place the cooled quinoa mixture, buckwheat flour, pistachios, chopped apricot, egg, rice malt syrup, melted coconut oil and vanilla extract into a large bowl and mix to combine.
Press the mixture into a square 20cm x 20cm tin lined with baking paper. Bake for 30-35 minutes or until golden.
Allow to cool for 5 minutes or so before placing on a wire rack to cool completely.
Cut into bars and serve alongside a little fresh fruit for a lovely little morning tea. Enjoy x
apricot & pistachio quinoa bars
adapted from Donna Hay Magazine Issue 1 Fresh and Light
1 cup (100 grams) quinoa flakes
1/2 cup (100 grams) white quinoa
1 cup (160 grams) almonds, finely chopped
1/2 cup (40 grams) shredded coconut
1/4 cup (35 grams) buckwheat flour
1/2 cup (70 grams) pistachio, finely chopped
1/2 cup (65 grams) dried apricots, finely chopped
3/4 cup (270 grams) rice malt syrup
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
Preheat oven to 160 degrees celsius (325 F). Place the quinoa flakes, quinoa, almonds and coconut onto an oven tray lined with baking paper. Toss to combine and bake for 10-15 minutes, stirring occasionally, until golden. Set aside to cool. Place the quinoa mixture, buckwheat flour, pistachios, apricots, egg, rice malt syrup, coconut oil and vanilla into a large bowl and mix to combine. Press the mixture into a 20cm x 20cm square tin lined with baking paper. Bake for 30-35 minutes or until golden. Allow to cool slightly before placing on a wire rack to cool completely. Use a sharp knife to cut into 16 squares. Enjoy x
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