Ingredients
½ cup uncooked pre-rinsed white quinoa
½ cup uncooked foxtail millet
½ cup old-fashioned rolled oats
⅓ cup dried wild blueberries
¼ cup shelled hemp seeds
¼ cup raw pepitas or sunflower seeds
⅓ cup brown rice syrup*
¼ cup natural sunflower butter
2 tablespoons virgin coconut oil
1 tablespoon ground flaxseed
1 teaspoon pure vanilla extract
¼ teaspoon fine sea salt
Instructions
Preheat the oven to 300°F (149 °C). Align an 8" x 8" square baking pan with parchment paper. (Double-check the size of the pan. A 9" x 9" pan won't be suitable for this recipe.)
In a large mixing bowl, mix the quinoa, foxtail millet, oats, blueberries, hemp seeds, and pepitas seeds together.
In a smaller saucepan, whisk the brown rice syrup, sunflower butter, coconut oil, flaxseed, vanilla, and sea salt over a low heat until it is smooth, shining, and caramel-like.
Drizzle the wet mixture over the dry one, and ensure it is mixed in well and that the dry ingredients are evenly coated. This may be time consuming as you are required to press the wet mixture into the dry one. A quicker option is to use your hands to do this step rather than a spoon.
Spoon the mixture and place into the lined pan. Place another piece of parchment paper on top, and use your hands to press the mixture evenly into the pan. Following this, take out the top layer of parchment paper.
Bake for about 25 minutes, or until the surface is no longer runny to the touch and the top is a light golden. The edges should be just beginning to turn into a deep golden brown. Be cautious not to over-bake it, or you'll end up with crunchy bars instead of soft and chewy ones.
Remove from the oven and let it cool in the pan.
Carefully handle the edges of the parchment paper and lift the snack bar out of the pan. Slice into pieces and enjoy.
Cover the bars in the pan loosely with aluminum foil and store at room temperature.
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