Pregistry’s Friday Recipe: Superfood Bars

Hectic mornings – who are we kidding, hectic DAYS – make it challenging, if not impossible, to eat right.

And while nothing can replace the benefits of sitting down to a proper square meal, having a stash of healthy, portable, “on the go” snacks can certainly help fill the gaps.

And these superfood bars do just that!

Filled with quinoa (the “queen” of superfoods, thanks to its naturally occurring protein, fiber, vitamins and minerals), nuts, seeds and dried fruit, these bars are so delicious that you can easily forget how healthy they are!

Even better, they pack well and can be easily tossed in a purse, lunch box or desk drawer. Sub the fruits, nuts and seeds for your favorites and feel good – not guilty – about snacking!

Superfood Bars:

  • 1/2 cup uncooked quinoa, rinsed and drained
  • 1/4 cup pepitas (or pumpkin seeds)
  • 1/4 cup sunflower seeds
  • 1 cup roasted, salted cashews, coarsely chopped
  • 1 cup dried unsweetened cherries
  • 2 tablespoons maple syrup
  • 2 tablespoons water

Pre-heat the oven to 350 degrees – line a 9 x 5 loaf pan with parchment paper in both directions, leaving enough overhang to form a sling.

Place the quinoa, pepitas and sunflower seeds on a baking sheet and bake for 15 minutes, stirring every 5 minutes. Remove from oven and let cool slightly. Reduce the oven temperature to 250 degrees.

Place the cherries, maple syrup and water in a food processor and blend till broken down. Add the quinoa, seeds and cashews and pulse till broken down and well combined. Transfer to your prepared pan and press in evenly.

Bake for 30 minutes, then remove from oven and let cool completely in the pan. Use your sling to transfer the bar to a cutting board and chill for a few hours (or overnight). Cut into bars and store, covered, in the fridge till ready to serve.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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