These festive puffed quinoa bars are an easy treat to make for Christmas. Great as gifts or just to have for tasty snack at home. With 6g of protein per bar, they’re a great filling treat too.
I’ve made them into a festive star shape, but you can make them in a cupcake case, if that’s easier.
What actually is puffed quinoa?
Puffed quinoa is made by taking quinoa and heating it until the grains pop and puff up slightly. Similar to how popcorn or puffed rice is made.
The end result is nutritious, small, round crispies which give great texture to these festive bars.
Is puffed quinoa good for you?
Quinoa has great nutritional benefits such as being rich in protein and fibre. In fact, it’s a complete protein – containing all 9 essential amino acids. These benefits are not generally lost when the quinoa is heated.
It’s also naturally gluten-free and low in fat and makes a great addition to no bake treats. It is also good as a topping for yoghurt, smoothie bowls, or salads.
Where to buy puffed quinoa?
I know some of you have told me in the past on social media that puffed quinoa can be hard to find. Look in health food stores and online as it’s not something I generally see in the supermarket. You can usually buy in big packs, and it will keep fresh for a few months, so you can make these treats again and again. They are also great to add to things like homemade granola and cereals.
Can you puff quinoa yourself?
Apparently, you can. However, I will warn you, it’s not as good as the shop bought stuff! I find it burns easily and doesn’t puff up as much as the type that you get in the shops. My advice is – save your time and buy it!
How to make these festive puffed quinoa bars
It’s super easy. Firstly, you put the chocolate in a bowl and melt it over a pan of hot water. Whilst the chocolate is melting, I like to toast the quinoa in the oven for 5 minutes. This isn’t compulsory as it’s already cooked. However, I really like the extra crunch you get when it’s toasted.
Once the chocolate is melted, stir through all the other ingredients. You can then just spoon into cupcake liners or festive silicone moulds.
How to store
I prefer to store in the fridge. I think they retain their freshness and their crunch by keeping refrigerated. They will last for at least a week.
What Ingredients do you need to make Festive Puffed Quinoa Bars
- Puffed quinoa
- Dark chocolate
- Almond butter
- Pistachios
- Almonds
- Candied (crystalised) ginger
Puffed Quinoa
As already mentioned, puffed quinoa is a nutritious way to add crunch to sweet treats. High in fibre and higher in protein than puffed rice.
Dark Chocolate
Dark chocolate (with a cocoa content of 70% or higher) is rich in antioxidants. It’s also a source of magnesium and iron. So try and opt for dark chocolate, if you can.
Pistachios
Not only do pistachios look fantastic, but they are also a great source of protein, fibre, and healthy fats.
Chopped almonds & almond butter
Almonds are a fantastic source of healthy fats, particularly monounsaturated fats, as well as Vitamin E. They’re packed with protein, making these bars quite filling too. Try and ensure you use a natural nut butter with just nuts (and maybe a little sea salt).
Candied (crystalised) ginger
I don’t know why I only use candied ginger at Christmas because I love it! You don’t need to use much as it’s sweet. Most brands are coated in sugar, but you can also buy it more naturally (without the sugar coating). Either way, I like the spicy kick you get from the sticky chunks of ginger.
Recipe Tips for Festive puffed quinoa bars
Choose high-quality chocolate: Use the best dark chocolate you can find for these bars. A minimum of 70% cocoa is ideal for balancing the sweetness of the candied ginger.
Customise your ingredients: If you have allergies or preferences, swap pistachios and almonds for your favourite nuts or seeds. You can also use peanut instead of almond butter.
Toast the quinoa: The quinoa is already cooked, but I like to toast in the oven for 5 minutes before using. This ensures optimum crunchiness.
Toast the nuts: You can also lightly toast the almonds and pistachios before adding them to the mixture. You can roast them at the same time as the quinoa.
Try them for yourself and let me know what you think in the comments!
If you liked these festive puffed quinoa bars, you might want to try these other Christmas sweet treats:
Festive Puffed Quinoa Bars
Ingredients
- 1 cup puffed quinoa (25g)
- 200 g dark chocolate 70% cocoa solids (7oz)
- ¼ cup almond butter (60g)
- ½ cup pistachios (60g)
- ½ cup chopped almonds (60g)
- ¼ cup crystallised (candied) ginger (40g)
Instructions
- Optional first step: put the puffed quinoa on a baking tray and bake at 180C/350F for 5-6 mins to lightly toast. This makes the puffed quinoa extra crunchy.
- Whilst the quinoa is in the oven, melt the chocolate in a bowl over a pan of hot water. Once melted, stir in the nut butter. Chop the pistachios and candied ginger into small chunks. Add them with the chopped almonds and quinoa to the chocolate mix. Stir well to mix.
- Spoon the mix into the moulds (or cupcake cases) and press down. Add an optional drizzle of extra chocolate and some more nuts/ginger and quinoa to the top. Refrigerate for about an hour. Remove from the moulds and serve.
Notes
- These bars will last for at least a week. I like to store in the fridge for optimum crunch.
- You can sub any of the nuts and fruit – just keep the quantities the same.
0 Comments