I have to fess up ... I'm a RECIPE FLIPPER! There's nothing I like more than sitting in one of my big mission chairs with a cup of fresh-ground coffee or a good glass of wine and my cat perched on the arm flipping through one of my over-200 cookbooks or many-years-old magazines (I have copies of the Vegetarian Times that date back to the 1970's).
It's amazing that Romeo (my cat) can rub up against me, ignore me, and look food-deprived while sitting there all at the same time. I guess that's cat-language ... I wish I knew how to speak it.
So ... looking for something to flip ... I found a five-year-old copy of bon appetit in a basket in the bedroom (I've got baskets of magazines all over the house; the Vegetarian Times are in the garage). And couldn't believe that this recipe was in it as I had just put out my IMMUNE BOOST diet (below) ...
,,, and these are not only chewy and delicious but have tons of the immune-supporting foods I noted in the diet ... like dried cherries, almonds, and seeds. Also in them is quinoa, the so-called "super-grain".
I substituted coconut nectar, which is more Paleo, for the brown rice syrup. If you'd like to avoid sweeteners altogether, you can add Stevia to taste.
Use this as a snack or a light lunch-on-the-go. Eat it up ... FOR REAL and an Immune BOOST!
AuthorJill PlaceUse these chewy, delicious, AND immune-supporting bars as a snack or a quick lunch-on-the-go. Eat them UP ... FOR REAL!
Coat an 8x8" baking pan with cooking spray, line with parchment, and leave overhang on all sides.
Toast almonds, quinoa, and seeds on a rimmed baking sheet in a 350 degree F oven., stirring occasionally, until golden brown, 10-12 minutes. Remove from oven and let cool.
Reduce oven temperature to 200 degrees F. Process cherries, nectar (or syrup or stevia) with 2 Tbsp. water in a food processor until smooth.
Transfer to a medium bowl and stir in toasted almond mixture. Press firmly into prepared pan.
Bake until no longer sticky, 20-25 minutes. Let cool, then cut into bars. Makes 12.
Ingredients
Directions
Coat an 8x8" baking pan with cooking spray, line with parchment, and leave overhang on all sides.
Toast almonds, quinoa, and seeds on a rimmed baking sheet in a 350 degree F oven., stirring occasionally, until golden brown, 10-12 minutes. Remove from oven and let cool.
Reduce oven temperature to 200 degrees F. Process cherries, nectar (or syrup or stevia) with 2 Tbsp. water in a food processor until smooth.
Transfer to a medium bowl and stir in toasted almond mixture. Press firmly into prepared pan.
Bake until no longer sticky, 20-25 minutes. Let cool, then cut into bars. Makes 12.
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