Quinoa Snack Bars

I ran across this recipe by Tasting Table and thought it looked great, but wasn’t gluten-free and I don’t care for dates. Googling “quinoa bar” gave me a barrage of recipes to choose from and after looking at a few (remember my “what I have on hand” and “not too many ingredients” rules) I did a mash up of 3-4 recipes I ran across. Please note that measurements are approximate, if you have a bit more or a bit less, this recipe will accommodate you.

Dry Ingredients

  • 1/2 C almond meal or flour
  • 1 C quinoa, cooked
  • 1 C rolled oats (I use gluten free oats from Trader Joe’s)
  • 1/2-3/4 C nuts, chopped
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1-2 Tbsp hemp seeds
  • 1 Tbsp chia seeds
  • 1/2-3/4 C dried fruit (I love using the Golden Berry Blend from Trader Joe’s but you can use dried cranberries, raisins, chopped apricots or whatever you have on hand)

Wet Ingredients

  • 1/3 C nut butter (peanut, almond, cashew, sunflower seed**)
  • 1/4 C honey or maple syrup
  • 1/3-1/2 C unsweetened applesauce or banana (small or about half of a medium banana)
  • 1 egg white**
  • 1/2 tsp vanilla
  • Coconut oil for greasing pan


  1. Combine all the wet ingredients together in a small bowl and mix well
  2. Combine all dry ingredients in a large bowl and mix well
  3. Form a well in the center of the dry ingredients and pour the wet ingredient mixture
  4. Combine well, mixture will be very sticky
  5. Spoon into a greased 8×8 or 9X5 loaf pan, smooth the top and bake at 375 for 20 minutes or until golden brown
  6. Let cool, cut into 6-8 pieces
  7. Store in the refrigerator


  • Sunflower seed butter will give your bars a lovely green streaks due to the chlorophyll in the sunflower seeds reacting with the baking soda. It doesn’t affect the taste and could be a fun addition to a St. Paddy’s day brunch.
  • You can substitute a chia egg or flax egg for the egg white. If using the chia egg, just remove the chia seeds from the dry ingredients, I found having both was a bit too much.
  • Chia egg – 1 Tbsp chia seeds + 3 Tbsp water + 15 minutes = egg substitute
  • Flax egg – 1 Tbsp ground flax seeds + 3 Tbsp water + 15 minutes = egg substitute. If using whole flax seeds add an additional Tbsp of water
  • Nut allergies, substitute another gluten-free flour, bean flours would be a good choice. Instead of nuts, up the amount of hemp/chia seeds and/or dried fruit. Use sunflower seed butter which usually doesn’t affect folks with nut allergies or substitute more applesauce/banana
  • Double the recipe? Use a 9×13 pan, same temperature and baking time


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