Matcha, Pistachio and Quinoa Bars

1. 1

   Preheat oven to 325.

2. 2

   Pulse pistachios into medium pieces in a food processor, in 2 to 3 batches.

3. 3

   Combine nuts, quinoa puffs and flakes, cranberries, vanilla, matcha powder, salt and coconut oil in a large mixing bowl.

4. 4

   Pour maple syrup over and mix to coat.

5. 5

   If using brown rice syrup or honey, gently warm it up to make it runny and pour over the mixture, combining thoroughly.

6. 6

   Line a 9-by-9-inch baking dish with parchment paper, extending it over the sides.

7. 7

   Spoon the granola mixture into the dish and press into an even layer with a spoon.

8. 8

   Bake for 15 to 20 minutes until it hardens and is slightly golden on the edges.

9. 9

   Let cool and lift out of baking dish, using the extended sides of parchment paper.

10. 10

    Place on a cutting board and cut into bars of preferred shape and size.

11. 11

    Keep in an airtight container at room temperature or refrigerate for crunchier bars.

* Per serving · 4 servings · Values may vary.

No additional tips available.