Updated: Feb 27
Gluten Free and Dairy Free
.I Love energy bars....They are a great easy snack for those busy mornings, and perfect for lunch boxes.
1 tsp Coconut oil
2 tbsp Tahini
2 tbsp Maple syrup
3/4 cup Almond milk,unsweetened
1/2 tsp Cinnamon
1/4 tsp Sea salt,
2 medium egg
1/3 cup Quinoa (dry)
1/2 cup Cranberries,
Dried 1/3 cup Pumpkin seeds or mixture of seeds of your coice
1/3 cup Coconut flakes, unsweetened
2 tbsp Chia seeds
Line the bottom of your slow cooker with parchment paper. Do this by tracing the shape of the slow cooker onto parchment, cutting it out and placing it into the bottom of the slow cooker.
Brush the parchment with coconut oil.In a medium-sized mixing bowl, combine the tahini and maple syrup. Whisk together until smooth.
Add the almond milk, cinnamon, and salt. Continue to whisk until well combined.Whisk in the eggs until combined, then stir in quinoa, cranberries, pumpkin seeds, coconut, and chia seeds.
Pour the mixture into your slow cooker and cook on low setting for 3.5 hours.
Run a knife around the outside perimeter of the slow cooker bowl. Carefully, turn the bowl over onto a large plate to release the bars. Place plate into the refrigerator to cool completely before cutting into individual bars.