Cranberry and quinoa bars
- ½ cup slivered almonds, roughly chopped
- ½ cup cashews, roughly chopped
- ½ cup quinoa
- ½ cup pumpkin seeds
- 1 cup reduced-sugar dried cranberries
- 2 tablespoons honey
1 Preheat oven to 190°C. Grease and line a 20cm-square slice tin with baking paper. Line a large baking tray with baking paper. Place almonds, cashews, quinoa and pumpkin seeds on prepared tray; bake for 8–10 minutes, or until golden and slightly fragrant. Transfer nut mixture to a large bowl and leave to cool.
2 Place cranberries and honey in a small food processor with 3 tablespoons water; blend until smooth. Add cranberry paste to cool nut mixture; stir well. Press mixture into prepared slice tin and bake for 30–35 minutes, or until set. Remove slice from oven; leave to cool completely in tin.
3 Remove slice from tin, cut into 12 bars and wrap individually.
Try different combinations of nuts and dried fruit in this versatile recipe.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 2g
Dietary fibre 5g
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