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…