Since sharing the news on my plum and walnut amaranth bars, I’ve been experimenting with various nut, fruits & flavors for my home-made, added sugar- and gluten-free muesli bars. So far, this combination of pistachos, almonds & apricot turned out to be our favorite take-away snack. The pictures taken inspired the theme of my blog so I thought it was about time I shared the recipe. 🙂 Enjoy!
Making your own, home-made muesli bars is great, because it takes only a couple of minutes, stays fresh for days (very handy while travelling), the result is surely free from added, refined sugars & gluten, and to top it all, you can adjust the flavoring of this dietary fiber-rich, raw vegan take-away snacks to your own taste.
Ingredients for 10 slices:
60g or 1/2 cup of pistachos, peeled
40g or 1/4 cup of almonds, blanched, sliced
50g or 1 cup of amaranth or quinoa, puffed
6 tablespoons of water
4 tablespoons of xylitol (40g)
150g or 1 cup of dried apricots
60g or 1/2 cup of pistachos, peeled
40g or 1/4 cup of almonds, blanched, sliced
50g or 1 cup of amaranth or quinoa, puffed
6 tablespoons of water
4 tablespoons of xylitol (40g)
150g or 1 cup of dried apricots
You will need a food processor, a loaf baking form and baking paper.
- After cleaning the pistachos, put them in the food processor along with the almond slices.
- Pour in the apricots, as well, and pulse a couple of times.
- Add the xylitol to hot water and stir until fully dissolved.
- Transfer the puffed quinoa/amaranth to the food processor. Mix until fairly homogenized.
- Add the xylitol syrup to the food processor and process well until a the mixture becomes smooth & sticky.
- Line the loaf form with baking paper and smooth the mixture abount 0,5-1 centimeter thick. Ply the paper over the muesli bars, apply some pressure (e.g. a big pot) and leave to cool overnight.
- Slice it with a sharp knife in the morning. I usually use the baking paper to wrap them up as neat little packages.
Divided to 10 slices, these amaranth/quinoa bars contain approx. 20g carbs/piece.
If you liked this recipe, take a look at my plum and walnut amaranth bars, and don’t forget to subscribe to email updates so you don’t miss any future posts! 🙂
Hello. Love this recipe and would like to give it a try. Could you explain what you mean by "puffed" quinoa? I can only purchase raw quinoa where I live. Also, could honey be substituted for xylitol? Thanks, Mary
Hi Mary, I'm sure you'd love it! Puffed quinoa is "popped" over dry heat like popcorn. You can use brown rice cereal or puffed amaranth, as well. You don't want to munch on raw quinoa. 🙂 Use honey instead of xylitol&water if you like. Thanks for stopping by!
I am thrilled to have discovered this website and app. Thank you so much
Ronelle