Ingredients

• 1 cup chopped almonds, toasted
• 1/2 cup rinsed raw quinoa
• 1/4 cup raw pumpkin seeds
• 1/4 cup raw sunflower seeds
• 1 cup dried tart cherries
• 2 tablespoons brown rice syrup
• 3/4 teaspoon kosher salt
• 2 tablespoons water
• One 8x8" baking pan, Parchment paper

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Instructions

1. Coat 8x8" baking pan with nonstick vegetable oil spray; line with parchment, leaving overhang on all sides. Toast 1 cup chopped almonds, 1/2 cup rinsed raw quinoa, 1/4 cup raw pumpkin seeds, and 1/4 cup raw sunflower seeds on a rimmed baking sheet in a 350° oven, stirring occasionally, until golden brown, 10–12 minutes. Let cool. Reduce oven temperature to 200°. Process 1 cup dried tart cherries, 2 tablespoons brown rice syrup, 3/4 teaspoon kosher salt, and 2 tablespoons water in a food processor until smooth. Transfer to a medium bowl and stir in toasted almond mixture. Press firmly into prepared pan and bake until no longer sticky, 20–25 minutes. Let cool, then cut into bars.