Yield
12 Servings
Prep Time
20 Minutes
Cooking Time
30-37 Minutes
Difficulty
Easy
This recipe was adapted from Bon Appétit . I removed the nuts personally since my son is allergic and swapped out the brown rice syrup for honey since that’s kind of hard to find and honey is amazing.
Notes
Be sure to rinse the quinoa before toasting or these could end up bitter tasting.
PrintIngredients
- Nonstick vegetable oil spray
- 1 cup millet
- ½ cup raw quinoa, rinsed
- ¼ cup raw pumpkin seeds
- ¼ cup raw sunflower seeds
- 1 cup dried tart cherries
- 2 tablespoons honey
- ¾ teaspoon kosher salt
Directions
- Preheat oven to 350°.
- Coat 8×8” baking pan with nonstick vegetable oil spray; line with parchment, leaving overhang on all sides.
- Toast almonds, quinoa, pumpkin seeds, and sunflower seeds on a rimmed baking sheet, stirring occasionally, until golden brown, 10–12 minutes. Let cool.
- Reduce oven temperature to 200°.
- Process cherries, brown rice syrup, salt, and 2 Tbsp. water in a food processor until smooth.
- Transfer to a medium bowl and stir in toasted almond mixture.
- Press firmly into prepared pan and bake until no longer sticky, 20–25 minutes. Let cool, then cut into bars.