- 3/4 cup Dry Quinoa, or about 2 cups cooked
- 1/2 cup Dates, pitted
- 3 tablespoons Agave Nectar
- 2 tablespoons Vegetable Oil
- 2 tablespoons Ground Flaxseed
- 1/2 teaspoon Almond Extract
- 1/4 teaspoon Salt
- 1/2 cup Whole Wheat Flour
- 1/2 cup Complement Protein or Other Protein Powder (Optional)
- 1/2 cup stir-ins like Dry Fruit, Nuts, Shredded Coconut, or Vegan Chocolate Chips. (I went for half chocolate chips and half coconut)
Note: Want an extra boost of protein? Add 1/2 cup of Complement Protein.
Preheat oven to 350 degrees. Spray an 8×8 baking dish lightly with baking spray.
Rinse the dry quinoa in cold water, then let sit in a bowl of water for 10 minutes. In the meantime, bring 1 cup of water to boil. Drain the quinoa and add to the boiling water. Cover, and reduce heat to simmer for about 12 minutes. Let cool enough to handle.
In the bowl of a food processor, combine the cooked quinoa, dates, agave nectar, vegetable oil, flaxseed, almond extract, and salt. Process until relatively smooth (the quinoa is so small it stays slightly lumpy).
In a small bowl, stir together the protein powder, flour, and stir-ins. Fold this dry mixture into wet mixture with a spatula. The dough is very thick, like cookie dough, so use the spatula to press into prepared pan evenly.
Bake for about 22-25 minutes, until firm. Let cool, then slice into a dozen bars. Store in an airtight container for up to a week, or freeze for up to 3 months.
Read the blog post where this recipe originally appeared: Vegan Protein Bars Recipe