You want to know what happens when you take pictures of food in front of people?
Well, actually a few things happen. See first, first you get a weird look. The look that says like “why on earth is she taking pictures of the food? And why is she strategically placing it on the floor?”. Then you get the questions: “Um are you doing a project or something?”. Then comes the “oh, that’s cool.” And then? Then they want to eat your food. Like consume it, inhale it. I swear, I do not know why it is, but I swear the food I make for the blog gets eaten.
I try and take picture as fast as possible (which is not fast at all. READ: World’s slowest food (wanna be) stylist/photographer) because if I don’t the food will be gone. Literally I am shooing people, hands out of my pictures!
I am pretty sure three fourths of these bars were eaten well I was still taking pictures of the other fourth. I guess this is good. I mean it is safe to say these bar’s are good.
So since it is Sunday and we all want to be lazy today I made you a snack. A lazy healthy, yummy snack.
Or breakfast. You can decide. For the base of the bars I used granola (I think I have like 5 pounds leftover from the holiday’s) and quinoa. I think I am kind of in love with quinoa since I made that mediterranean salad the other day. I mean, the salad is goood! And it is a salad. And it is healthy.
So yeah, I have grown pretty fond of quinoa over the last couple of days. It is hearty, it is full of protein and vitamins, it is quick and easy to cook and it is delicious. How could I not be drooling over my new ingredient.
There is one important thing you have to know about these bars. You have to let the bars chill out in the fridge. You have to! Other wise they will crumble. Although they are pretty good crumbled……
No-Bake Quinoa Crumble Bars
Yields: about 12 bars
- 1 1/4 cups granola (I used original)
- 1 cup cooked quinoa, cooled
- 1 cup coarsely chopped raw almonds
- 1/2 cup ground flaxseed
- 1/4 teaspoon salt
- 1/3 cup honey
- 1/4 cup melted coconut oil or peanut butter (I have used both)
- 1 teaspoon vanilla extract
- 3/4 cup mini chocolate chips or dried pomegranate seeds or a mix
In a large bowl, combine quinoa, granola, almonds, flaxseed and salt, stirring to mix well. Fold in chocolate chips and or pomegranate seeds.
Stir in honey, coconut butter and vanilla extract, mixing well with a spoon until combined. Place mixture in the microwave for 45 seconds. Allow to cool slightly and pour over dry ingredients mix until entire mixture is moistened. If it still seems too dry, add additional honey 1 tablespoon at a time, but you don't want it to be too wet.
Line a 9x9 baking dish with plastic wrap or parchment paper. Firmly press the mixture into the pan, into all the corners and evenly top it off with a spoon. You want it packed as tightly as possible. Refrigerate for at least 2 hours, then remove and lift granola bars out of pan, cutting into 12 squares. These work best refrigerated.
Especially crumbling them atop milk and when eaten with a spoon. Oh! Or maybe coconut milk. Yum!