These sprouted quinoa seed bars are jam packed full of the goodness of sprouted quinoa, seeds, dates, peanut butter and topped with a little indulgence – some delicious dark chocolate. Great for breakfast (hold the chocolate.. or not!), school lunches or a little sweet treat. Sprouting quinoa increases the availability of nutrients, increases the vitamin and mineral content and makes the quinoa easier to digest – a powerhouse superfood!
½ cup Kiwi Quinoa, sprouted (36-48 hours)
½ cup peanut butter
1 tablespoon honey
2 tablespoons butter (or coconut oil), melted
½ cup dates, roughly chopped and soaked in boiling water for 5 minutes, then drained
¼ cup chia seeds
¼ cup sunflower seeds
¼ cup pumpkin seeds
½ cup desiccated coconut
Pinch sea salt
90g 50% dark chocolate
1. Preheat your oven to 150°C.
2. In a bowl combine the peanut butter, honey, melted butter (coconut oil) and the soaked dates. Combine well.
3. Add the sprouted quinoa, chia seeds, sunflower seeds, pumpkin seeds, desiccated coconut and salt. Stir together until well combined.
4. Press mixture into a 20cm square baking tin (ideally with removable base) lined with baking paper. Place in preheated oven and bake for 20 minutes.
5. Remove from the oven and press down again using the back of a spatula. Leave to cool slightly in the tin before placing in fridge for an hour until firm.
6. Melt the chocolate and drizzle over the slice. Allow to cool before removing from tin and cutting into squares or bars. Store in an airtight container (up to 5 days or longer in the fridge).
To sprout your Kiwi Quinoa, rinse under cold water in a fine mesh sieve. Place the quinoa in a bowl with 3 cups of water and allow to soak for 8 hours in the fridge. Strain the quinoa and rinse thoroughly, then leave the quinoa in the sieve and place over a bowl and put back in fridge. Repeat process every 12 hours (another 3 times) and it’s ready to use. Fine white sprouts will start to emerge from your quinoa seeds.
Takes 40 mins + sprouting • Serves 10-12