We vegans really love our quinoa! It is one of those sparkling plant based sources of complete protein. Quinoa contains all essential amino acids and is a low fat source of protein. Cooked, sprouted, puffed or any form that you love to create allows quinoa to be a versatile and nourishing little powerhouse of a seed. As cooler weather begins to set in, I'm craving a snack that will make me think of my favorite snacks from childhood (doesn't Halloween season remind everyone of their youth??) and since I loved rice crispies the new grown up version is the Quinoa Crispy.
Easy to make and enjoyed by all, these Quinoa Crispies will go fast! Perfect to take to a party and very flexible in ingredients. I think my next batch will have more chocolate chips, maybe only chocolate chips, or maybe chocolate chips and more coconut. This recipe calls for cranberry, blueberry, shredded coconut and chocolate chips and has been a fantastic post workout snack and on the run snack. I hope you guys like them!
Makes 24 squares
4 cups quinoa crispies (found in bulk foods)
1/2 cup dried cranberries
1/2 cup dried blueberries
2/3 cup dried coconut flakes
1/2 cup mini chocolate chips (vegan ones should be easy to find)
1 tsp. salt (optional)
1 cup organic creamy peanut butter (room temp)
1 cup organic brown rice syrup
In a large bowl, add all of the dry ingredients. Mix gently and set aside. Line an 8-inchx8-inch baking dish with parchment paper.
Pour brown rice syrup into a medium sized saucepan and place over medium heat. Stir frequently until the syrup begins to bubble. Keep a good eye so that the syrup does not burn. Remove from heat and immediately mix in the peanut butter. Once the two are mixed well, our the peanut butter mixture over the dry ingredients and mix well. Then press the mixture into the baking dish. Chill until firm. Cut and serve chilled or at room temperature. Enjoy!
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Happy Fall to all of my wonderful readers!