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If you are lucky then your no-bake bar turns out like a nice bar, if not you might want to use with yoghurt and strawberries as a nice snack or delicious breakfast or using the quinoa crumble as a filler for your morning pancake! This multi-use delicious recipe has been created by Bea.

Puffed quinoa, date & almond butter bars 

¾ – 1 cup cup pitted Medjool dates

1 cup almond/peanut butter

1/2 tsp vanilla extract

1/2 tsp cinnamonpinch of salt

1 cup puffed quinoa

1/4 cup pumpkin seeds

1/4 cup sunflower seeds

1/4 cup chopped almonds 

Blend the dates in a food processor until they form a paste. Melt the almond/peanut butter in a small saucepan or microwave and add it to the food processor, along with the vanilla extract, cinnamon and salt. Pulse until well combined. Add the puffed quinoa, pumpkin seeds, sunflower seeds and chopped almonds and pulse just until everything is combined. (Do not overmix!)

Line an 8×8 baking pan with parchment paper and transfer the bar mixture into the pan.Use your hands to press the mixture down evenly into the pan.Place in the fridge to set for 2 hours.Remove and cut into bars.Store bars in a container in the fridge. Per bar you should have about 7-8g of protein and 10-12g of naturally occurring sugar.