Nutty Quinoa Bars

Instructions

1. Step 1

   Rinse the quinoa thoroughly in the fine-mesh sieve and drain. Transfer it to the medium saucepan and add the water.

   Ingredients used: 170.0 gr Quinoa, 360.0 ml Water

   Cookware: fine mesh sieve, medium saucepan

2. Step 2

   Bring to a boil over high heat. Cover, reduce to low heat, and simmer until the water is absorbed and the quinoa is tender.

   Timer: 15 min (fixed)

   Cookware: medium saucepan

3. Step 3

   Remove the saucepan from the heat, uncover, and fluff the quinoa. Let it cool until no longer hot.

   Timer: 20 min (fixed)

   Cookware: medium saucepan

4. Step 4

   Preheat the oven to 180°C.

5. Step 5

   Coat the inside of the baking pan with the vegetable oil.

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: baking pan

6. Step 6

   Whisk the eggs, peanut butter, honey, vanilla extract, cinnamon, and salt in the large mixing bowl until smooth.

   Ingredients used: 2.0 piece Egg, 2.0 gr Fine Salt, 3.0 gr Ground Cinnamon, 120.0 gr Honey, 180.0 gr Peanut Butter, 5.0 ml Vanilla Extract

   Cookware: Large Mixing Bowl, whisk

7. Step 7

   Fold the cooled quinoa, oats, almonds, and cranberries into the peanut butter mixture until evenly combined.

   Ingredients used: 75.0 gr Almond, 80.0 gr Dried Cranberry, 180.0 gr Oat

   Cookware: flexible spatula, Large Mixing Bowl

8. Step 8

   Transfer the mixture to the prepared baking pan and press it into a firm, even layer.

   Cookware: baking pan, flexible spatula

9. Step 9

   Bake at 180°C until the top is lightly browned, the center is set, and the internal temperature reaches 74°C.

   Timer: 30 min (fixed)

   Cookware: baking pan

10. Step 10

    Set the pan on the cooling rack and cool completely. Cut into 12 bars with the chef's knife.

    Timer: 30 min (fixed)

    Cookware: baking pan, Chef Knife, cooling rack