I found a new book I love! And a new recipe I love.
A couple of weeks ago I was bragging with some new additions to my cookbook shelf. Days later I finally got around to browsing them, reading them and cooking from them. And let me tell you I’m very (very) happy with my purchases!
The cookbook I’ll be raving about right now is authored by fellow Perth dweller, Emma from My Darling Lemon Thyme. Emma’s blog is beautiful and as expected her cookbook is pretty darn beautiful too. It is packed with gorgeous plant based recipes that are family friendly, easy and delicious. The first recipe I tried was a delicious kale salad with miso dressing. Winner. The second recipe I tried are these quinoa bars. Another winner.
I shared these with friends because that is how I buy their affection.
I made few substitutions to Emma’s recipe because I was at the kitchen when the mood hit me and we have no (heat) cooking equipment there. I used puffed quinoa instead of puffed millet, inca berries instead of cranberries, some extra goji berries. And I wasn’t able to heat up the tahini+sweetener mix that helps set the bars. So I added some coconut butter to help bind them.
These bars are crunchy, a little bit sweet and also tart, chewy and all around delicious.
Quinoa breakfast bars
- 2.5 cups puffed quinoa
- 1/2 cup inca berries
- 1/4 cup chopped pistachio nuts
- handful of goji berries
- 1/2 cup tahini
- 1/2 cup liquid sweetener of choice
- 3 TBSP melted coconut oil
- 4 TBSP coconut butter
- 1 tsp of cinnamon
- Line a tray with baking paper.
- Add the quinoa, berries, nuts to a bowl. Toss to mix.
- Add the liquid ingredients and mix well to get it sticky.
- Press the mix into the pan gently and pop it in the fridge to set.
- After about 1 hour, slice, dice and enjoy.