I always keep some homemade granola bars or puffed grain treats on hand for two reasons. They make a great snack in between meals and they’re portable, so I can wrap them up, throw them in my bag and I have a snack in an instant, which keeps me away from the junk out there.
I’ve been making varying versions of them for over a year and I don’t think I’ve made the exact same recipe twice. I’m always changing up the puffed grain and flavour combinations based on what’s in my pantry at the moment. I’ve recently started the habit of writing all the variations down so I can reproduce or share the recipes with you.
The latest version was made with Mama in mind. She’s a huge fan of coconut and I wanted to make her a nice snack during her visit here. It’s the least I could do after putting her to work on some delicious home cooked Lebanese food.
With only 6 ingredients, and no baking required, you can whip these up and enjoy them in 10 minutes flat. The combination of brown rice syrup, nut butter, coconut chips, dried apricots, vanilla and cashews makes these really sweet and decadent with a good dose of healthy fats. I purposely made them on the thin side, because one small bite is all you need, but if you prefer a thicker square you can always double the recipe or use a smaller pan.
No Bake Cashew-Coconut Quinoa Squares
These puffed quinoa squares are a perfect afternoon treat when you’re in the mood for something sweet. They’re refined sugar free and sweetened with brown rice syrup and dried apricots so they won’t send your blood sugar on a wild ride. Guilt free snacking never tasted so good.
- 1 C Puffed/Crispy Quinoa
- 1/2 C Coconut Chips, unsweetened
- 1/4 C Chopped Dried Apricots
- 1/4 Tsp Pure Bourbon Vanilla Powder
- 1/3 C Raw Cashews, crushed
- 1/4 C Almond or Cashew Butter
- 1/4 Brown Rice Syrup
- Combine puffed quinoa, coconut, apricots, vanilla and crushed cashew pieces in a large mixing bowl.
- In a small pot, whisk together nut butter and brown rice syrup until combined and liquified.
- Pour liquid over dry quinoa mixture and stir until the mixture sticks together.
- Press firmly into a parchment paper lined dish (I used an 11×7 glass baking dish), to 1 inch thickness, using your hands, a spatula or a piece of parchment paper and a pastry small rolling pin to flatten out the top.
- Using a sharp knife, slice the slab into as many squares or bars as you like, and let set about 30 minutes.
- Remove from the dish and separate the squares.
Store in an airtight container in the refrigerator or at room temperature in a cool dry place, for up to 5 days.