Ingredients Jump to Instructions ↓

  1. 1 cup quinoa flakes

  2. 3/4 cup crisp brown rice

  3. 3/4 cup dried banana chips, broken into large pieces

  4. 1/2 cup dried apricots, diced

  5. 1/4 cup raisins

  6. 1/2 teaspoon salt

  7. 2 large egg whites, lightly beaten

  8. 1/2 cup agave nectar, preferably dark

  9. 1/4 cup sunflower seed butter

  10. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350. Line a 9 x 9-inch baking pan with parchment, leaving a 1-inch overhang on 2 sides.

  2. Spread quinoa on a baking sheet and bake 15 minutes, tossing once or twice, until lightly browned and fragrant. Transfer to a large bowl.

  3. Add rice cereal, banana chips, apricots, raisins, and salt; toss to combine. Add egg whites, agave nectar, sunflower seed butter, and vanilla and stir to combine.

  4. Transfer to pan and using a dampened spatula spread and flatten to make even. Bake 25 to 30 minutes or until set and crisp around edges. Cool 5 minutes in pan, then using overhang, lift out of pan and transfer to wire rack to cool. Cut into 16 bars.


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