In this recipe, we are going to make quinoa bars using quinoa flakes and almonds. They are completely vegan and gluten-free, as always here.
But before we start, you need to know that these quinoa bars are insanely more-ish.
And they only have FIVE ingredients!
To make them especially delectable, I have sweetened them with maple syrup. But please know you directly can swap the maple syrup for date or agave syrup.
What is it about quinoa flakes?
I’ve really gotten into quinoa flakes recently. This is for various reasons…
- First of all, I LOVE quinoa and want more of it in my diet.
- Secondly, I love that quinoa is a complete protein food. This means that it contains all of the essential amino acids necessary for human health.
- Another reason is that quinoa is a good alternative to rolled oats. I often make food for people, and everyone can’t eat oats due to allergies, intolerance or other factors. So quinoa flakes are super helpful.
- Quinoa is gluten-free. Since I eat a totally gluten-free diet myself, I am always keen to find new healthy ingredients to make nutritious bars, crackers and cookies.
What are quinoa flakes?
Quinoa is usually referred to as a grain for culinary purposes. Technically, however, quinoa is a seed.
Quinoa flakes are made from whole quinoa ‘grains’ that have been flattened by a machine, much like oats groats are rolled to produce rolled oats.
Simple as that.
For people who can’t eat oats, or want a change quinoa flakes make an excellent alternative.
Where can I get quinoa flakes?
You can usually find quinoa flakes in good health food shops. I go through a lot of them and tend to order them online.
Here is my favourite brand in the UK, best for value and a family business… RealFoodSource Organic Quinoa Flakes
In the USA I like these here… Shiloh Organic Quinoa Flakes
How do I get my quinoa bars to hold together?
Here are some important things to do, that will ensure your quinoa bars hold together really well…
- MIX ingredients THOROUGHLY.
- Compact FIRMLY in the baking dish.
- Let them COOL DOWN before slicing.
- Use a GOOD BINDER (as we are doing in this recipe).
It’s important to mix everything together thoroughly and then press down firmly when you pack it into the baking dish. If you do these things, it should hold together really well.
These bars are easier to slice when they have cooled down too. There is a little more crumbling if you slice them up when hot or warm.
The secret here is also in the binder. I am using maple syrup (which can be easily swapped for an alternative syrup sweetened such as date syrup) and peanut butter as a binder.
Any syrup and nut butter will act as a binder.
Quinoa Bars Recipe with quinoa flakes
Very delicious quinoa bars made using quinoa flakes, almonds, peanut butter (or any nut butter) and maple syrup. Only 5 ingredients.
Ingredients
- 150g (1½ cups) quinoa flakes
- 100g (1 cup) almonds
- 100ml (⅖ or 0.42 cups) maple syrup
- 2 tablespoons peanut butter (or tahini)
- ½ teaspoon almond extract
Instructions
- Helpful video. Please watch my short, helpful video first (below)
- Ingredient swaps? See notes directly below if you want maple syrup or peanut butter swaps.
How to make quinoa almond bars...
- Grind your almonds into a rustic meal with a bullet blender of food processor. You don't need to get your almonds super fine for this recipe.
- Mix your quinoa flakes, ground almonds, maple syrup, peanut butter (or alternative) and almond extract in a bowl until everything is throughly combined. I find this easiest with a metal spoon, by mixing and also using the back of my spoon with a downward pressing motion. It is ready when the mixture starts sticking together.
- Line a baking dish with parchment paper. I used a glass oven proof dish approximately 20cm x 15 cm (8 inches x 6 inches).
- Compact your mixture very firmly into your parchment lined dish.
- Put it into a pre-heated oven with the temperature around 180C (350F).
- Baking time will depend on your oven. For me in a mini oven this tends to be baked in 15 minutes. This is when they looked tanned. Longer baking is fine, but will yield a much crunchier bar and run the risk of burning. So keep your eye on them, they do bake quickly. Be careful not to over-bake your quinoa bars.
- Let them cool down before slicing if you have time. Allowing them to cool down makes them perfectly firm. You can slice when warm, but they may crumble a tiny bit more than when cold.
- These will keep in a container for a week or two. You can also freeze them for much longer keeping.
- Let me know how you get on in the comments below and please do ask if you have any questions. Anastasia x
Notes
Swaps for peanut butter in this quinoa bar recipe...
You can swap for
- tahini
- almond butter
- cashew nut butter
Swaps for maple syrup...
You can swap for
- date syrup
- agave syrup
- rice syrup
- soaked and blended dates
Super creamy porridge recipe
made with quinoa flakes…
Pin quinoa bars recipe
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Hi Anastasia, do you think the maple syrup can be replaced with water or plant milk to make a savoury version (I’m thinking rosemary and olives – yum!). You are amazing btw, I always love seeing you in my inbox 🙂
It’s a great question Regina. I suspect that we need something more viscous or fibrous in order to make it into a really good slice. If I was going to do a savoury version I’d use a vegetable like squash or sweet potato. I’d roast or cook it, then mash and use that as the binder and for moistness.
That said, water or plant milk might work in a small amount, although bind it as much as you’d like.
Do let me know if you try anything like this and how you get on.
Thank you for your kind words too, I appreciate that and it’s lovely to have you here.
I already have ground almond meal in my freezer. How much would I use instead of the 100 g of almonds?
Also, I am thinking of adding chocolate chips and vanilla instead of almond extract. What do you think? Would that work?
Hi Genie, Just go ahead and swap your ground almonds directly. So use 100g of ground in place of grinding your own. Vanilla instead of almond extract works really well… I do this often myself. And chocolate chips are awesome in this. Enjoy and let me know how they turn out 🙂
Anastasia x
I made these bars this afternoon, and the taste tester (my husband) said “count these as a success!”
I had one moment of panic because I realized (after I had already mixed everything up) that UK tablespoons and US tablespoons might not be the same but when I checked they are so similar it doesn’t make any difference. Whew!
Hi Anastasia , I hadn’t even heard of quinoa flakes till i found your recipe a few days ago . I have cooked with quinoa thugh .
I used rice syrup and honey , and because I didn’t have the correct side baking dish , turned the mix into little balls ! wgen they were cool put a dollop of icing on top made from carob powder ,, melted coconut oil , a little honey and a little hot water .
Thanks you for your recipes , I’m planning on trying some of your other ones too !
Wonderful Mary. It’s lovely to read your comment. Your creativity is inspiring.
It’s great to have you here 🙂 I look fwd to hearing how you get on.
Anastasia x