From our family kitchen
Healthy, superfood quinoa bars
Published
When you crave something sweet but want to be healthy, these bars are the best snack to make. They’re not too sweet and you can really taste the contrast in flavours. These are best stored in the freezer but I’d recommend taking them out a few minutes before eating so that they soften up slightly.
Makes 12–15
Ingredients
- 60g/1/3 cup quinoa
- 100g/1 cup gluten-free oats
- 100g/¾ cup hazelnuts, chopped
- ½ tsp Himalayan salt
- 1 tsp maca powder
- 1 tsp cinnamon powder
- 100g/3½ oz dried cranberries
- 3 tbsp honey
- 40g/1½ oz dark chocolate (at least 70% cocoa solids), finely chopped
- 65g/2¼ oz Lucy Bee coconut oil, melted
Method
Cook the quinoa according to the instructions on the packet and leave to cool. Put into a large bowl with all the other ingredients and mix well until evenly combined.
Line a small baking tray with baking parchment and spread the mixture out evenly. Chill in the fridge for at least 2 hours before cutting into bars. Store in the freezer.
From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.
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The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story