- 1 1/2 cup rolled oats
- 1/2 cup hemp or flax seeds
- 2 tablespoons cocoa powder
- 1/2 teaspoon salt
- 1/2 cup nut or seed butter (peanut, almond, cashew, sunflower)
- 1/2 cup honey
- 1 teaspoon vanilla
- 1/2 cup cooked quinoa or amaranth
- Toasted coconut or finely chopped nuts (optional)
Place oats in a food processor and process to the consistency of coarse flour. Add hemp or flax seeds, cocoa powder and salt. Process until well mixed and the mixture starts to clump up in spots at the sides. Add nut butter and process until combined. Add honey and vanilla and process until mixture holds together. Add quinoa or amaranth and pulse until just combined. Line an 8x8-inch brownie pan with plastic wrap. Press mixture into the pan, cover and refrigerate for two hours or overnight. Remove from pan and cut in half cross-wise. Slice each half into five bars.
Bars are slightly sticky – to make them less sticky roll in toasted coconut or finely chopped nuts, pressing the coating on gently. Store in the refrigerator for up to one week, or wrap individually and freeze for up to three months.