Pastry chef Jillian Simms of Gráinne Baking Co. makes blueberry almond quinoa bars in the kitchen.
1⁄2 c. sesame seeds, toasted and cooled
8 1⁄2 oz skinned almonds, toasted and cooled
12 oz Medjool dates, pitted and chopped
3⁄4 c. dried blueberries
1⁄2 t. vanilla extract
1⁄4 t. almond extract
1⁄2 t. ground cinnamon
1⁄2 c. quinoa flakes*
Place all ingredients except the quinoa flakes in the bowl of a food processor fitted with metal blade.
Process until mixture has come together in one ball. Turn the mixture out into a clean bowl and add the
quinoa flakes, kneading to combine as you would bread dough.
Turn mixture into an 8-inch square pan lined with parchment. Pat down into an even layer. (A second
piece of parchment laid over the top can help with this step.) Refrigerate at least two hours before slicing
into 12 small bars. Keep refrigerated in an airtight container.