crunchy cherry bars
1 cup almonds
½ cup quinoa
¼ cup pumpkin seeds
¼ cup sunflower seeds
1 cup dried tart cherries (soaked)
2 ½ tbsp maple syrup
¾ Himalayan salt
Preheat oven to 350 degrees. Lightly coat an 8x8” baking pan with coconut oil, and line with parchment paper.
Toast almonds and seeds on rimmed baking sheet for 10-15 minutes, until golden brown, stirring occasionally.
Reduce oven to 200 degrees. Soak tart cherries for a few minutes. Drain and add to a food processor with maple syrup, salt, and 2 tbsp water. Process until smooth.
Combine with toasted mixture in a bowl, and press firmly into a pan. Bake 20-25 minutes. Allow to cool, then cut into bars.