Actually loved these! Love the crunchy texture from the quinoa!
Recipe notes: The quinoa stared burning even on medium on my fuel range (forged iron skillet), so I counsel bumping the warmth to medium low or low for a gradual toasting of the quinoa. I’m additionally undecided why the lid was required on this step (possibly some quinoa pops out of the pan?), however I didn’t want it. I used cashew butter and peanut butter, and used dat syrup to sweeten. I left the peanuts out as a result of I didn’t have them. Blended just a few darkish chocolate chips into some, and jelly into the remainder. These too mushy at room temperature to deal with, however due to the fats content material, they don’t freeze rock strong and are nice proper out the freezer. I’d again off on coconut oil or add some coconut flour and collagen to make them extra room temp pleasant for hikes. Thanks for the enjoyable recipe!!