This tasty no-bake bar is loaded with lemon flavor and is delightfully chewy. Using both quinoa and millet puffs gives it additional texture — but if you just have one or the other, use 2 cups (500 mL) of either one. Gluten-free, vegetarian.
1 cup (250 mL) old-fashioned rolled oats
1/2 cup (125 mL) chopped almonds
1/3 cup (75 mL) chia seeds
1 cup (250 mL) millet puffs
1 cup (250 mL) quinoa puffs
1/2 cup (125 mL) chopped, dried sweetened cranberries
1/2 cup (125 mL) lightly packed brown sugar
1/4 cup (60 mL) liquid honey
1/4 cup (60 mL) pure maple syrup
1/4 cup (60 mL) salted butter
2 tsp (10 mL) fresh lemon juice
2 tsp (10 mL) lemon zest
Line a rimmed baking sheet with parchment paper. Lightly grease or spray with cooking oil an 8-inch (2 L) square pan. Line the bottom and sides with one piece of parchment, big enough so that it can fold over itself to completely cover the top of the pan. Preheat the oven to 350°F (180°C).
Evenly spread the oats, almonds and chia seeds on the rimmed baking sheet. Place in the oven to toast for 5 to 6 minutes, until fragrant. Remove from the oven and set aside to cool briefly.
In a large bowl, mix together the millet and quinoa puffs and cranberries. Add the toasted almonds, oats and chia seeds. Stir and set aside.
In a medium saucepan, stir the sugar with the honey, maple syrup and butter. Bring to a boil and turn down the heat to a simmer. Cook, stirring frequently, until the butter is melted and the sugar is dissolved completely, 3 to 4 minutes. Remove from the heat and stir in the lemon juice and zest.
Pour the syrup mixture over the puff mixture. Stir until all the ingredients are fully blended and the mixture is evenly moistened. Press the mixture firmly and evenly into the pan, folding in the side pieces of parchment to cover the mixture, press firmly and keep your hands clean.
Chill in the pan for 2 hours or overnight. Remove from the pan and cut into squares. Store refrigerated and serve cold.
Recipe © Sweet Goodness (2015)