John Myers
Nut Bar with Cranberry and Quinoa (12 Bars)
The perfect nut bar with cranberry and quinoa (12 bars) recipe with a picture and simple step-by-step instructions.
- 100 g Quinoa
- 65 g Almond sticks roughly chopped
- 65 g Cashew nuts roughly chopped
- 75 g Sunflower and pumpkin seeds, mixed
- 2 tbsp Honey
- 3 tbsp Water
- 110 g Dried cranberries
- Preheat the oven to 190 degrees top and bottom heat and line a baking sheet with baking paper.
- Put the coarsely chopped almond sticks and cashew nuts together with the quinoa and the sunflower and pumpkin seeds on the baking sheet and roast the seeds and nuts for a few minutes. As soon as the kernels and nuts smell good and have turned a golden color, they are ready.
- Take the baking sheet out of the oven, set it aside for a few minutes and once the mixture is cold enough, put everything in a large mixing bowl.
- Now prepare a cranberry paste by mixing the dried cranberries with the honey and water in a small food processor and grind everything to a sticky paste.
- Put the paste in the mixing bowl and mix all the ingredients together well.
- Grease a baking dish about 15 x 25 cm in size and line it with baking paper, then put the contents of the bowl in the dish and press the mixture well.
- Put the mold in the oven and bake the mixture for about 25-30 minutes.
- Please be careful, the mass is still soft when it comes out of the oven! Make sure to let the mass cool down for a few hours (goes well overnight) before it can be cut into portions. (e.g. oblong bars or small squares) Use a large, sharp knife for this.
- Pack the bars individually or in portions so that they stay fresh. Good Appetite!
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