Ever just have one of those weeks? I had one last week, when my laptop battery died. With a background in software and computers, the matter of replacing an internal battery is normally a simple one – unless you happen to own a Macbook. Then, it apparently requires no less than 3 (each an hour long) trips to the Apple store, because they won’t allow you to replace the battery yourself. Unfortunately, they don’t seem to want to fix it for you either, unless you make an appointment six months in advance and sign over your firstborn child. Okay, I’m being a little dramatic with that last sentence…but the rest is true and caused a huge hassle over an issue that ended up taking them no more than ten minutes to actually fix. Ironically, the hubby and I were also eligible for phone upgrades over the weekend – suffice it to say that we did not go with iPhones!
Anyway, on to the recipe, which I’m excited to be able to share now that I have my laptop back! The nice folks over at Fair Trade USA sent me a bag of fair trade quinoa to try a while back, and since I normally gravitate toward quinoa salads, I decided to go in a different direction this time and make a portable breakfast bar. They make great snacks as well, although I recommend wrapping them individually since they get a little on the sticky side from the dates and honey. Enjoy!
- 4 ounces quinoa
- 3 ounces millet
- 2 Tbsp sesame seeds
- 3 tsp ground flaxseed
- 3 Tbsp dried currants (or any dried fruit)
- 3 ounces honey
- 2 1/2 ounces brown rice syrup
- 1/2 tsp vanilla extract
- 1/8 tsp sea salt
- 2 Tbsp mashed dates (about 3 dates)
Preheat the oven to 350 degrees and spray an 8″ baking dish lightly with cooking spray, and then line the dish with parchment paper. In a large bowl, stir together the quinoa, millet, sesame seeds, ground flaxseed, and currants. In a small sauce pan over low-medium heat, add the honey, brown rice syrup, vanilla, sea salt, and mashed dates, stirring to until as smooth as possible. Remove from the heat and pour the wet ingredients over the dry ingredients, stirring until well-coated.
Spoon the mixture into the lined baking dish, pressing with your fingers until evenly distributed. Bake 35-40 minutes or until the top just begins to brown. Cool on a wire rack 5 minutes, and then gently lift the ends of the parchment paper to remove the bars from the dish. Cut into squares.
Store in an airtight container for up to 2 weeks.