Seedy Cherry-Quinoa Bars

nonstick spray (I prefer non-aerosol coconut oil)

1 cup chopped almonds

½ cup rinsed raw quinoa

¼ cup raw pumpkin seeds

¼ cup raw sunflower seeds

1 cup dried tart cherries

2 tbsp coconut nectar, brown rice syrup or stevia to taste

¾ tsp kosher salt

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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Seedy Cherry-Quinoa Bars