ENJOY THIS DELICIOUS BUCKWHEAT PORRIDGE WITH ALMONDS AND RAISINS.
PREPARATION TIME: 10 MINUTES
TOTAL TIME: 40 MINUTES
YIELD: 12 SERVINGS
☐ 1/2 cup (90 g) pre-washed raw quinoa
☐ 1/2 cup (100 g) raw amaranth
☐ 1 cup (100 g) walnuts
☐ 1 cup (125 g) mixed dried fruits
☐ 1/2 cup (50 g) shredded coconut, unsweetened
☐ 1/2 cup (160 g) agave nectar
☐ 2 tablespoons (40 ml) maple syrup
☐ 2 tablespoons (30 g) almond butter
☐ 1/2 teaspoon (2.5 g) salt
☐ 1/2 teaspoon (2.5 ml) vanilla
☐ cooking oil spray
1- Line a 9-inch square pan with aluminum foil. Lightly grease the foil with cooking spray. Preheat the oven to 350 F.
2- Then, pop the quinoa and amaranth in a large pan or skillet. Set aside to cool.
3- Combine the mixed fruits and walnuts to a food processor. Process in short pulses, until coarsely chopped.
4- Mix together the quinoa, amaranth, shredded coconut, and chopped fruits and nuts to a medium bowl. Set aside.
5- Place the agave nectar, maple syrup, almond butter, and salt in a microwave-proof bowl or measuring cup. Microwave very briefly, until just heated. Pour this mixture into the bowl with the quinoa mixture. Mix until everything is coated well.
6- Press energy bar mixture into the foillined pan. With a piece of wax paper, press mixture firmly into the pan (so it won’t stick to your fingers and to make an even layer at the bottom of the pan).
7- Bake mixture in the oven for about 15-20 minutes, or until it begins to turn golden brown. Take it out from the oven and let it cool in the pan.
8- Remove from pan by lifting the foil up. Make sure that the mixture is completely cool before you cut into bars to prevent crumbling. Use a very sharp knife to cut the bars into desired portions. Store them in an airtight container, in between layers of wax paper, for up to one week inside the refrigerator.
1. Nutritional Information:
Energy – 187 calories
Fat – 7.7 g
Carbohydrates – 27.2 g
Protein – 4.9 g
Sodium – 102 mg