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
- Preheat your oven to 150°C.
- In a bowl combine the peanut butter, honey, melted butter (coconut oil) and the soaked dates. Combine well.
- Add the sprouted quinoa, chia seeds, sunflower seeds, pumpkin seeds, desiccated coconut and salt. Stir together until well combined.
- 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.
- 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.
- 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. Rinse the quinoa in the sieve every 12 hours (another 3 to 4 times) and it’s ready to use. Fine white sprouts will start to emerge from your quinoa seeds.